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

Print Recipe Pin Recipe

Instructions

1. Season the roulades with salt and pepper, brush with mustard and put a slice of bacon on each.
2. Peel and slice 1 onion, clean the carrot and celery stalk and divide each into 4 sticks. Cover the meat slices with pickles, carrots, celery and onion rings, roll up and secure. Fry well all around in the roasting pan. Clean the remaining onions and soup vegetables, cut into small pieces and fry briefly with the roulade.
3. Add tomato paste and deglaze with red wine, allow to reduce. Add the meat or poultry stock with the spices. Let simmer in the oven at 180 ° C for about 90 minutes. Remove the roulades, spice leaves and thyme. Finely puree the sauce with a hand blender and season with salt and pepper.
4. In addition, potatoes taste just like pasta.