Summary

Ingredients

• 4 small roulade (s) (beef) each 160 g
• salt and pepper
• 4 teaspoons mustard
• 2 tablespoon sour cream
• 4 onion (s)
• 4 carrot (s)
• 3 pickled cucumber (s)
• 1 tablespoon vegetable oil
• 250 ml meat broth
• 1 kg potato (s), boiled, hot
• Paprika powder

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Instructions

1. Season the roulades with salt and pepper. Mix the mustard with the sour cream. Finely dice 2 onions and pickles. Brush the roulades with the mustard cream and sprinkle with the two finely diced onions and cucumber pieces. Roll up and secure with toothpicks or roulade needles.
2. Peel and dice the two remaining onions. Peel and grate the carrots.
3. Heat the oil in a pan and sear the roulades on all sides. Add onion cubes and carrot grated and fry briefly. Deglaze with broth and let simmer covered for approx. 40 minutes over low heat. Remove the roulades. Puree the sauce and season with salt, pepper and paprika powder.
4. Arrange roulades with sauce and the boiled potatoes on plates and serve.