Classic beef roulades

Name: Classic beef roulades
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 medium-sized carrot; 4 medium-sized onions; 3 Gherkins (glass); 6 Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP medium hot mustard; 6-12 discs smoked; 7-10 Tbsp streaky bacon; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 1 1/2-2 TABLESPOONS Flour; 7-10 Tbsp roulade needles, wooden skewers or kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 medium-sized carrot
4 medium-sized onions
3 Gherkins (glass)
6 Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP medium hot mustard
6-12 discs smoked
7-10 Tbsp streaky bacon
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
1 1/2-2 TABLESPOONS Flour
7-10 Tbsp roulade needles, wooden skewers or kitchen yarn

Directions

1
Peel, wash and roughly dice the carrot. Peel onions. Chop 2 roughly, cut 2 into fine rings. Quarter cucumbers lengthwise. Dab the roulades dry, possibly tap them a little bit flatter. Season with salt and pepper, spread with mustard.
2
With 1-2 slices of bacon, 2 cucumber quarters and some onion rings, so that a small edge remains free. Roll up from the narrow side. Pin or wrap around.
3
Heat clarified butter in a large frying pan. Fry the roulades in it thoroughly all around, take them out. Fry the carrot and onion cubes in the frying fat. Briefly sauté the tomato paste. Deglaze with about 3/4 l water and bring to the boil.
4
Put the roulades back into the roaster, cover and stew for 1 1/2-2 hours.
5
Keep the roulades warm. Pour the stock through a sieve into a pot. Stir flour and 4 tablespoons of cold water until smooth. Stir into the stock, bring to the boil and simmer for about 5 minutes. Season to taste. Arrange roulades in the sauce.
6
Green beans and boiled potatoes taste good with it. Drink tip: strong red wine, e.g. Pinot Noir.