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. Pound each beef roulade on a cutting board for 1 minute to flatten it. Season one side with salt, pepper, and paprika.
2. Brush the seasoned side of each roulade with 2 teaspoons of mustard. Layer with 4 bacon slices.
3. Quarter the onion and cut each quarter into thick slices. Place onion slices and one gherkin or cucumber stick on the bacon in each roulade.
4. Roll each roulade tightly lengthwise around the filling. Secure with 1 to 2 toothpicks if needed.
5. Heat clarified butter in a large saucepan over medium-high heat. Place the roulades seam-side down and sear for 2 to 3 minutes. Turn and sear for 2 to 3 minutes per side until browned all over.
6. Pour meat stock into the saucepan until the roulades are nearly covered. Reduce heat to low and simmer for 90 minutes.
7. Transfer the roulades to a plate and keep warm in a 150°C (302°F) oven. Simmer the remaining liquid for 3 minutes, then stir in the cornstarch to thicken. Season to taste with salt and pepper.