Summary

Ingredients

• 6 beef roulade (s)
• 2 carrot (s)
• 2 small onions
• 2 cloves garlic
• 3 pickled cucumber (s)
• 12 slices bacon or Black Forest ham
• Mustard, hotter
• Clarified butter or highly heatable oil for frying
• salt and pepper
• 0.75 liter ¾ vegetable broth or meat broth
• 1 dash red wine, dry

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Instructions

1. Chop 1 onion and the 2 garlic cloves into large pieces. Cut the second onion into very thin rings. Clean the carrots and cut into rings. Cut the pickled cucumbers into fine wedges.
2. Lay out the 6 beef roulades. Brush each generously with hot mustard and season with salt and pepper. Place 1-2 slices of bacon or Black Forest ham in the middle of each roulade. Cover with onion rings and pickled cucumbers to taste. Roll up each roulade and secure with a toothpick or roulade needle.
3. Heat the clarified butter or oil in a roasting pan over medium-high heat. Add the roulades with the coarsely chopped onion and garlic. Brown on all sides for about 8-10 minutes, keeping the pan uncovered. Deglaze the pan with the broth.
4. Add the carrot slices to the pan, then add a dash of red wine. Cover the roasting pan and place in a 180°C / 356°F fan oven for 1 hour 30 minutes to 2 hours, until the roulades are tender. Add more water during cooking if the broth reduces too much. The broth will reduce significantly, creating a rich sauce.
5. Serve with dumplings and red cabbage, or with spaetzle and salad.