Summary

Ingredients

• 2 large roulade (s) (beef)
• 100 g bacon, streaky, finely cut
• 2 onion (s), diced
• 2 teaspoons mustard, hotter
• salt and pepper
• 1 sprig rosemary
• 30 g clarified butter
• 1 root parsley
• 1 piece (s) leek
• 1 small yellow turnip
• some celery (small piece)
• 2 tablespoon tomato paste
• 0.25 liter ¼ red wine
• liter ⅛ port wine
• 750 ml vegetable stock
• 250 g spaetzle

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Instructions

1. Peel or clean the vegetables and then cut them into small pieces.
2. Brush the roulades with mustard. Pepper, salt and fill with the sliced bacon and onions. Roll the roulades and tie with kitchen twine. Fry all around, remove the meat and keep warm.
3. Add the chopped vegetables with the sprig of rosemary and fry well. Deglaze with some red wine and port wine. Repeat this several times until the wine has boiled down. Then add the tomato paste. Fry very vigorously and deglaze with 3/4 l vegetable stock. Return the roulades to the sauce and simmer for about 1 1/2 hours over low heat. Put on the spaetzle about 20 to 25 minutes before the end of braising and cook.
4. Then remove the roulades and strain the sauce.
5. Arrange the roulades and spaetzle on plates, pour some sauce over them and serve immediately.