Summary

Ingredients

• 6 roulade (s), preferably beef steak
• 4 large pickles, sliced
• 4 onion (s), sliced
• 10 slices bacon, mixed
• mustard
• salt and pepper

For the sauce:

• 500 ml red wine
• 700 ml beef stock or broth
• 1 onion (s), diced
• 1 tablespoon tomato paste
• 1 bunch soup vegetables, roughly diced
• 2 bay leaves
• oil

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Instructions

1. Put down a slice of roulade meat and brush with mustard, season with salt and pepper. Then cover with 2 slices of bacon and spread a few slices of cucumber and onion on top. Now put on the next roulade and proceed in the same way, repeat the whole thing until all the roulades are used up.
2. Now tie the roast together (nice with feeling so that nothing is squeezed out) and place in a roaster. Season the outside with a little salt and pepper.
3. In a pan for the sauce, fry the onions in a little oil, add the vegetables and let them take on a little color, add the tomato paste and sweat a little. Now deglaze with the red wine, bring to the boil and simmer for a moment so that the mixture can loosen.
4. Spread the whole thing around the roast and pour in the stock. Cover the roaster and bake at 180 ° C for 2-2.5 hours.
5. Take out the roast and remove the straps. Strain the sauce, season to taste and bind if necessary.
6. We ate red cabbage and potatoes with it.