Summary

Ingredients

• 6 beef roulade (s)
• 6 teaspoons mustard
• 6 slices bacon
• 2 large onions
• 6 small pickled cucumber (s)
• 2 medium carrot (s)
• 1 small celeriac
• 1 small leek stick (s)
• 2 tablespoon tomato paste
• 200 ml red wine, drier
• 1 bay leaf
• 2 tablespoon cornstarch
• some water
• salt and pepper
• oil

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Instructions

1. First prepare the vegetables. Peel and finely dice the carrots and celery. Clean the leek and cut into fine rings. Peel the onions, cut into small cubes and divide the amount in half. Add half to the vegetables, put the other half aside to fill the roulades. Quarter the pickles lengthways and also set aside.
2. For the filling of the roulades, have the following items ready at the workplace: mustard, bacon, onions, pickles, salt and pepper as well as toothpicks or roulade needles.
3. Rinse the meat, pat dry and lay it out in the workplace. First brush each roulade with about 1 teaspoon of mustard and season with salt and pepper. Then place a slice of bacon on top of the meat and spread a handful of onion cubes over it. Place four quarters of the pickles at the beginning of each roulade. Fold in the long sides of the roulade a little and carefully roll up the roulade from the pointed side on which the pickled cucumbers lie. Finally, fix the roulade with a roulade needle or a toothpick.
4. Let the oil get very hot in a pan and sear the roulades on the top and bottom so that they get a good color. If the pan is hot, it will only take a few minutes. When the roulades are browned on both sides, place them in the ceramic pot of the slow cooker.
5. Put some more oil in the pan and fry the vegetables over medium heat for a few minutes. Then push the vegetables to the edge of the pan, add the tomato paste to the pan and briefly roast this too. Deglaze with the red wine and stir everything well until the tomato paste has completely combined with the liquid. Add the bay leaf, add a little salt and stir everything well again.
6. Warning: do not pepper the vegetables! Otherwise, the pepper taste in the sauce becomes too dominant due to the long cooking time in the slow cooker. Only at the end of the cooking time is seasoned with pepper.
7. Pour the vegetable mixture over the roulades and place the lid on the slow cooker. Let simmer for 2 hours on high and another 2 hours on low.
8. After the specified time, carefully remove the roulades from the slow cooker and fish out the bay leaf. Puree the vegetable stock mass with the hand blender so that an even sauce is created. Whisk the cornstarch with a little water and add to the sauce so that it binds a little. Season the sauce with salt and pepper.
9. Arrange the roulades on the saucepan and serve with side dishes of your choice. Traditionally, potato dumplings and red cabbage go perfectly with it.