Summary

Ingredients

• 4 slices beef roulade (s)
• 4 teaspoons mustard
• 2 large onions
• 4 slices bacon, very thinly sliced or bacon
• 2 teaspoons marjoram, dried
• 2 carrot (s)
• 0.5 liter ½ apple cider, drier
• 1 bay leaf
• 2 teaspoons paprika powder, noble sweet
• 2 tablespoon flour
• Salt, (little)
• Ground pepper
• 3 tablespoon oil
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch
• 2 cl calvados

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Instructions

1. Brush the roulade slices with mustard on one side. Peel the onions, slice or cut into fine strips. Place half of it on the roulades, spread the bacon slices on top and season with marjoram. Roll up the roulades and pin or tie with toothpicks.
2. Peel, slice or slice the carrots. Place the roulades with the remaining onions and carrots in a bowl and top up with the apple cider. Add bay leaf and leave to marinate overnight in a cool place.
3. Put the roulades and vegetables in a colander. Catch the marinade. Roll the roulades in a mixture of flour, paprika, salt and pepper. Fry brown all over in hot oil, remove. Also fry the onion strips and carrots in the fat until light brown. Add tomato paste and fry briefly. Deglaze with the apple cider marinade, bring to the boil and slowly simmer the roulades covered in it for about 1 1/2 hours.
4. Remove the roulades. Mix the cornstarch with a little water and pour into the boiling sauce, thicken. Season to taste with 1 shot of Calvados. If necessary, season again with salt and pepper. Put the roulades back in and reheat briefly.
5. To:
6. Pasta, dumplings or mashed potatoes and a seasonal salad or red cabbage