Summary

Ingredients

• 4 beef roulade (s)
• salt and pepper
• 4 tablespoon mustard
• 2 onions)
• 1 carrot (s)
• 4 small cucumber (s) (pickles)
• 1 stick (s) celery
• 4 slices bacon, mixed (well smoked)
• 1 bunch soup vegetables
• 3 teaspoons tomato paste
• 0.25 liter ¼ red wine
• 0.5 liter ½ meat broth or chicken broth
• 1 bay leaf, sprig thyme
• 4 sage leaves

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Instructions

1. Season the 4 roulades with salt and pepper. Brush each with 1 tablespoon of mustard and place 1 slice of bacon on each.
2. Peel 1 onion and slice into rings. Clean the carrot and celery, cut into 4 sticks each. Lay each roulade flat, cover with onion rings, pickles, a carrot stick, and a celery stick. Roll up tightly and secure.
3. Heat the roasting pan over medium-high heat. Place the roulades in the pan and fry 2-3 minutes on each side until browned all over. Clean and cut the remaining onion and soup vegetables into small pieces, and fry with the roulades for 2-3 minutes.
4. Stir in the tomato paste and deglaze the pan with the red wine, stirring until the liquid reduces by half (2-3 minutes).
5. Add the meat or chicken broth (0.5 liter), bay leaf, thyme sprig, and sage leaves. Transfer the roasting pan to the oven at 180°C (356°F) and simmer for 90 minutes.
6. Remove the roasting pan from the oven. Take out the roulades and set aside. Discard the bay leaf and thyme sprig. Using a hand blender, purée the sauce until smooth. Season with salt and pepper.
7. Serve the roulades with the sauce, accompanied by potatoes or pasta.