Beef roulades in mushroom sauce

Name: Beef roulades in mushroom sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 125-150 g streaky smoked bacon; 3 medium-sized onions; 3 Gherkins (from the jar); 1 medium-sized carrot; 400 g small mushrooms; 6 (175 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 Tl medium hot mustard; 2 TABLESPOONS Oil; 2 tablespoons (30 g) Flour; 6 Roulade needles

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

125-150 g streaky smoked bacon
3 medium-sized onions
3 Gherkins (from the jar)
1 medium-sized carrot
400 g small mushrooms
6 (175 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 Tl medium hot mustard
2 TABLESPOONS Oil
2 tablespoons (30 g) Flour
6 Roulade needles

Directions

1
Cut the bacon into strips. Peel onions. Cut 2 into rings, dice 1. Cut cucumbers into sticks. Peel, wash and chop the carrot. Clean, wash and possibly halve the mushrooms
2
Dab roulades dry, season. Spread with 1 teaspoon of mustard on each. Spread onion rings, bacon and gherkins on top. Roll up and pin
3
Heat the oil in a casserole. Brown the roulades in it all around, take them out. Fry the carrot and onion cubes in the frying fat. Add mushrooms and fry briefly. Add roulades again and deglaze with approx. 3/4 l water. Bring everything to the boil, cover and stew for about 1 1/2 hours
4
Keep the roulades warm. Stir flour and 5 tablespoons of water until smooth. Stir into the stock, bring to the boil and simmer for about 5 minutes. Heat up the roulades in it. Serve with boiled potatoes and green beans