Summary

Ingredients

• 6 beef roulade (s)
• 6 slices bacon
• 12 prunes
• 3 onion (s), cut into wedges
• 3 pickles, halved
• some mustard (Riesling, honey or fig mustard)
• 300 g fruit (baked fruit)
• 2 carrots, sliced
• 750 ml red wine, dry, if possible from Rheinhessen
• 0.5 liter ½ vegetable stock
• 2 tablespoon beet syrup
• 4 tablespoon tomato paste
• 1 can tomato (s) (pizza tomatoes)
• some thyme, fresh, chopped
• Rosemary, fresh, chopped
• some salt and pepper
• 2 cloves garlic
• some olive oil
• 3 tablespoon corn flour
• some water

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Instructions

1. Scrub and slice the carrots, peel the onions and cut into wedges, finely chop the garlic and cut the prunes in half.
2. Wash the roulades and pat dry with kitchen paper, lay them out on a board and brush with mustard. Cover each roulade with a slice of bacon, add half a pickle, onions and prune halves. Fold the sides of the roulade in a little and then roll up and secure with chopsticks.
3. Fry the roulades in the roasting pan in olive oil and take them out again. Then add the remaining onions, carrots, baked fruit, spices, herbs and tomato paste and roast them. Deglaze with half of the red wine and the stock and let it reduce. Top up with pizza tomatoes and the rest of the red wine and beet syrup, add the roulades and stew with the lid closed for 1 hour at a low temperature, then continue to stew for 45 minutes with the lid open.
4. Mix the corn flour with the water and add to the sauce, briefly bring to the boil until the sauce is thick. To taste.
5. Very tasty with spaetzle, potatoes or baguette and a crunchy green salad and, of course, drink a Rheinhessen wine.