Summary

Ingredients

• 4 beef roulade (s) from the leg
• Mustard medium hot
• salt and pepper
• Sweet paprika
• 4 slices smoked bacon, mixed
• 4 gherkins or a pickle cut into four parts
• 2 onions)
• 2 tablespoon lard, clarified butter or vegetable cream
• 300 ml malt beer, no other
• 300 ml beef broth, instant
• Flour for binding or dark roux

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Instructions

1. Peel the onions, cut in half and, if necessary, cut into slices. I always use an onion cut in half for each slice of meat.
2. Pound the beef lightly, brush with mustard, season with salt, pepper and season with the paprika powder. Cover each slice of meat with a slice of smoked bacon, place the cucumber and onion on the narrow side, roll up and hold together with roulade needles.
3. Heat the fat for frying in an open pressure cooker and fry the roulades vigorously on all sides.
4. First deglaze the roast with a little broth and malt beer, then pour in the rest of the broth and malt beer while stirring, stir again, close the pressure cooker and cook according to the manufacturer`s instructions. Cooking with my pressure cooker takes about 30 minutes, not counting the time it takes to build up the pressure.
5. In a normal roasting pot on the stove, it takes about 1.5 hours to prepare.
6. Remove the cooked roulades from the sauce, bind them to the desired consistency and, if necessary, season again vigorously with salt and pepper. Put the roulades back into the finished sauce.
7. The amount of liquid can be changed accordingly. We love a lot of sauce. The right ratio of malt beer and beef broth is important for the taste.
8. Again, the note: The main ingredient in this recipe is the malt beer, the original, the good VM. So please no other beer, such as B. Take Pils, it will be much too bitter and the recipe will be falsified.
9. We also eat boiled potatoes and green beans.