Summary

Ingredients

• 4 large beef roulade (s)
• 400 g minced meat, mixed
• 150 g pickled cucumber (s)
• 150 g bacon or bacon (thinly sliced)
• 4 tablespoon mustard
• 2 large onion (s), (medium to large)
• 100 g carrot (s)
• 100 g celery
• 1 teaspoon peppercorns
• 1 bay leaf
• 2 carnation (s)
• 3 allspice grains
• 2 tablespoon tomato paste
• salt and pepper
• 500 ml broth
• 100 ml red wine
• Oil for frying
• Sauce thickener

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Instructions

1. Cut the pickles into small cubes. Cut an onion into fine rings. Pepper and salt the roulades on both sides. Brush each roulade with a tablespoon of mustard. Spread the bacon slices, cucumber cubes and onion rings on the roulades. Place 100 g minced meat on each of the roulades and roll up. Pin in place with a toothpick.
2. Heat a roasting pan with oil and sear the roulades on all sides. In the meantime, cut the remaining onion, carrots and celery into small cubes. Take the roulades out of the roaster.
3. Roast the diced vegetables in the roasting pan. Add tomato paste and spices (cloves, allspice grains, peppercorns and bay leaf) and roast well. The bottom of the roasting pan can get dark. Deglaze with the wine and carefully loosen the burnt in with the wooden spoon. Let the liquid boil down again completely and fill up with a little broth. Let it boil down again, then add the rest of the broth, put the roulades on the vegetables. The roulades should be almost completely covered with the liquid.
4. Bring to the boil briefly and then stew for 1 hour at medium temperature with the lid closed. Then open the lid a crack and let the roulades stew for another hour. Turn the roulades twice during the entire braising time.
5. Remove the roulades. Pour the sauce through a sieve. If necessary, season the sauce with salt and pepper and thicken to taste.