Summary

Ingredients

• 8 small roulade (s), thin, from beef (approx. 90 g each)
• 4 tablespoon mustard
• 2 medium onion (s)
• 4 pickles, (approx. 0 g each)
• 8 slices bacon (breakfast bacon, approx. 100 g)
• 3 tablespoon oil
• 0.5 liter ½ vegetable stock
• 200 ml wine, red, dry
• 500 g Brussels sprouts
• salt and pepper
• 40 g butter or mararine
• 50 g breadcrumbs
• 2 tablespoon sauce thickener, darker

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Instructions

1. Season the meat, brush with 2 tablespoons of mustard. Cut 1 onion into eighth wedges, the other into cubes. Cut the cucumber lengthways into 4 slices each. Place 2 slices of cucumber, onion wedge and bacon on top of the meat. Roll up and pin in place.
2. Heat the oil, fry the roulades in it all over. Remove. Fry the onion cubes in the frying oil, add the stock and wine, stir in 2 tablespoons of mustard. Cover and stew the roulades over a low heat for 35-45 minutes.
3. Cook the Brussels sprouts in salted water for about 15 minutes. Melt the fat and toast breadcrumbs in it. Take out the roulades and keep warm. Sieve the sauce and bring to the boil. Tie with sauce thickener. Season with salt and pepper. Mix the Brussels sprouts with the breadcrumbs. Serve everything.
4. Parsley potatoes go well with it.