Summary

Ingredients

• 6 large beef roulade (s), fresh from the butcher
• 6 slices bacon
• 6 medium pickled cucumber (s)
• 200 ml mustard
• 1.1 liters water
• salt and pepper
• Paprika powder, noble sweet
• 1 tablespoon clarified butter
• 1 teaspoon cornstarch

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Instructions

1. Finely dice the bacon and pickles. Lay out the roulades on a kitchen board, season with pepper, salt and paprika on both sides and brush with plenty of mustard. Cover with a handful of bacon and cucumber cubes, roll up and secure with kitchen twine or roulade needles. Make sure that no filling is lost at the ends.
2. Heat the clarified butter in a pan or a sufficiently large roaster. Sear the roulades in the open roaster on all sides, even upright, for several minutes at the highest level while turning them several times. An almost black roast should form. Pour 600 ml of water. Reduce the heat to medium temperature and let simmer for 90 minutes, turning at least every quarter of an hour. After 1 hour, add 200 ml, after 1.5 hours 200 ml and finally another 200 ml of water.
3. Remove needles or kitchen twine from the roulades. Put the roulades back in the roaster, cover with a lid and let cool and mature overnight.
4. Let the roulades steep the next day. Dissolve the starch in 100 ml of water. Season the sauce with pepper, salt and mustard to taste. Possibly add some water. Thicken with the starch, bring to the boil and serve.
5. Dumplings and red cabbage go well with the roulades.