Summary

Ingredients

• 4 beef roulade (s), preferably from the top
• 4 gherkin (s) (possibly cucumber sticks)
• 1 medium onion (s)
• 200 g bacon, approx. 16 slices
• 8 teaspoons mustard, hotter
• 0.5 liter ½ meat stock
• salt and pepper
• paprika
• some clarified butter
• 2 teaspoons cornstarch

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Instructions

1. Carefully pound the roulades individually on a suitable surface in order to achieve the largest possible meat surface. Then season on one side with salt, pepper and paprika. Brush evenly with mustard and top with the breakfast bacon (approx. 4 slices per roulade).
2. Quarter the onion and then cut into thick slices and place on the roulade with the cucumber. Place the roulade left and right over the cucumber and onions and roll up lengthways. You can fix the rolled roulades with toothpicks.
3. Heat the clarified butter in a suitable saucepan and place the roulades tightly packed in the saucepan so that the end of the roulade is at the bottom. Sear it then turn it carefully.
4. When the roulades are browned all over, deglaze with the meat stock or with water and fill up until the roulades are almost covered. Reduce the temperature and simmer on a low flame for about 90 minutes.
5. Then take the roulades out of the pot and keep them warm in the oven at 150 ° C. Simmer the remaining liquid a little and thicken with cornstarch, season to taste. Homemade spaetzle and red cabbage also taste very good.