Lightly plate the roulades with the meat tenderizer, season with salt and pepper and coat the inside thinly with mustard. Place two slices of bacon and two or three apricots cut into large pieces on each slice of meat. Roll up and secure as usual.
Heat the clarified butter in a large casserole and fry the roulades all around until dark brown (not black!). Then deglaze with ½ to a full glass of water (if you have it, you can also use a light beef or vegetable stock). Put the lid on the pot and stew the roulades for about 1 to 1.5 hours (also works in the oven at 180 ° C fan oven).
When the roulades are tender, lift them out of the pan. If necessary, fill up the stock with water, broth or wine (e.g. Riesling) and boil it off. Refine with cream and, if necessary, thicken with starch or sauce thickener mixed with water. Season again with salt, pepper and, if you like, with mustard. Quarter the remaining apricots and add them to the sauce with the roulades and let them steep for a while.
This goes well with ribbon noodles (egg or wedding noodles) or spaetzle, carrots or a small mixed salad. The wine should go well with the light sweetness of the roulades.
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