Summary

Ingredients

• 4 beef roulade (s), from the top shell
• 4 small onion (s)
• 4 slices bacon, smoked, mixed
• salt and pepper
• mustard
• margarine
• Sauce thickener, dark or cornstarch to thicken the sauce

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Instructions

1. Season the 4 beef roulades with salt and pepper on both sides. Brush one side with mustard, top with 1-2 slices of bacon, peel and slice the onions into 0.5-1 cm rings, distribute on the roulades leaving 3-5 cm space at the ends, roll them up, and secure with roulade needles or toothpicks.
2. Heat margarine in a roasting pan over medium-high heat, place the roulades in the pan, and fry for 6-8 minutes, turning occasionally, until browned on all sides.
3. Remove the roulades from the pan. Deglaze the pan with water, scraping up the browned bits. Return the roulades to the pan and add water until they are half-covered. Cover the pan, reduce heat to low, and simmer for 1.5-2 hours until the roulades reach an internal temperature of 63°C (145°F).
4. Thicken the sauce with cornstarch or dark sauce thickener following package instructions. Season with salt and pepper to taste.