Rouladen

Wash, peel, and roughly dice the soup vegetables. Cut onions into fine strips. Drain the pickled gherkins and cut them into elongated slices.

Wash and 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.

Heat 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, bay leaves, and peppercorns to the pan. Let everything simmer covered for about half an hour. Add hot water if necessary during this time.