Summary

Ingredients

• 75 g bacon, fat
• 4 spring onion (s)
• 0.5 teaspoon ½ caraway powder
• Salt and pepper
• 2 large beef roulade (s)
• 2 teaspoons horseradish
• 2 teaspoons mustard, medium hot
• 1 medium pickled cucumber (s)
• 10 g clarified butter
• 250 ml beer, dark
• 150 ml beef stock
• 1 tablespoon basil, fresher
• 75 g crème fraîche

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Instructions

1. Cut 25 g of the bacon into small cubes and leave in a pan. Cut spring onions into rings and sauté for approx. 5 minutes. Season to taste with caraway seeds, salt and pepper.
2. Press the roulades lightly with the back of your hand (do not knock them), season with salt and pepper and then brush with horseradish and mustard. Cut 50 g of bacon into very thin slices and place on top as the next layer. Cut the gherkin lengthways into 8 slices and place on top. Finally, apply the spring onion and bacon mixture. Now roll up the roulades from the wider end to the tip. Secure the end with a wooden skewer.
3. Heat the clarified butter in a casserole. Fry the roulades, starting from the sealed side, all around until brown. Deglaze the roast with beer and pour in the stock. Bring the whole thing to the boil briefly. Let the roulades stew in the sauce for about an hour and a half over low heat, then remove and keep warm.
4. Let the sauce reduce a little. Finely chop the basil and add, season with salt and pepper. Finally, bind the sauce with crème fraîche, add the roulades and heat briefly.