Onions peel, finely dice. Cucumbers and bacon also finely dice. Dab meat dry, season with salt and pepper. Spread 1 tablespoon of mustard on each slice of meat, leaving an approx. 1 1⁄2 cm wide edge all around.
Sprinkle evenly with diced onion, cucumber and bacon. Roll up slices as tightly as possible.
Wrap tightly with roulade yarn like a parcel. Or fix or wrap it with roulade needles, wooden skewers or staples.
Heat clarified butter in a large casserole or roasting pan. Fry the roulades in this pan for about 10 minutes until they are brown. Take them out. Fry the tomato paste for about 3 minutes.
Deglaze with red wine and 1⁄2 l water and bring to the boil. Add roulades again, cover and braise at low heat for about 2 hours. Take out. Stir starch and 3 tbsp. water until smooth. Thicken the stock and bring to the boil again.
Season to taste with salt, pepper and 1 teaspoon sugar. Put the roulades back into the sauce and warm them up for about 5 minutes.