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Ingredients
- 1.6 kilograms Beef Roulades (8 slices)
- 400 grams Soup Vegetables (1 bunch)
- 800 g Pickled Gherkins (4 pieces)
- 1 Onion
- 8 tsp Mustard
- 3 tbsp Sunflower Oil
- 4 Bay Leaves
- 150 milliliters Dry Red Wine
- Salt
- Ground Pepper
- 80 g Bacon (8 slices)
- 250 milliliters Beef Broth
You will also need
- Roulade Skewers
- Cling Film
Preparation
- 1Wash, peel, and roughly dice the soup vegetables. Cut onions into fine strips. Drain the pickled gherkins and cut them into elongated slices.
- 2Wash and pat dry the beef roulade slices, then sprinkle with salt and pepper. Spread with mustard and top each with two slices of bacon. Then distribute the gherkin slices and onion strips at one end of the roulade. Now fold in the longer sides of the filled roulade slices, roll them up vertically, and secure each with kitchen twine or roulade skewers.
- 3Heat sunflower oil in a pan to sear the roulades vigorously for about 5 minutes, then remove them. Now, sauté the diced soup vegetables and remaining onion strips in the remaining fat in the pan for 4 to 5 minutes, then deglaze with red wine and broth. Add the seared roulades back to the pan, along with bay leaves and peppercorns. Let everything simmer covered for about half an hour. Add hot water if necessary during this time.
- 4After the simmering time, remove the roulades and keep them warm. Then strain the sauce and season again. Finally, arrange the roulades on plates and serve.
Tip
If your roulade sauce is too thin, you can thicken it with cornstarch afterwards.
