Summary

Ingredients

• 4 beef roulade (s)
• Bacon, fat
• 2 large onions
• 1 small carrot
• 4 pickled cucumber (s)
• mustard
• Paprika powder, noble sweet
• Lemon juice
• salt
• pepper
• 1 bay leaf
• 1 liter broth
• butter
• 1 pinch (s) marjoram, dried
• Tomato paste
• 1 shot red wine
• 1 pinch (s) sugar
• Sauce thickener, dark

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Instructions

1. Dab the beef roulades, pound them wide if necessary, brush with mustard and season with salt and pepper. Cut the fat bacon and the pickled cucumbers into very thin slices, dice an onion and put everything as a filling on the roulades, roll them up and fix with roulade sticks. Sprinkle the roulades with paprika and fry all over in oil.
2. Dice the second onion, fry the chopped carrot, a dollop of tomato paste and 1 teaspoon mustard, deglaze with red wine and bring to the boil briefly. Then fill up with the broth. Add the bay leaf, a pinch of marjoram and a pinch of sugar. Braise the roulades in the stock over a low flame for 2 hours. In the last 15-20 minutes, let the sauce boil down well without the lid. Finally the pepper, a few squirts of lemon and a piece of cold butter are added. If necessary, add salt and thicken with dark sauce thickener if desired.
3. Mashed potatoes and red cabbage taste great as a side dish.