Beef Roulades Filled with Mushrooms and Bacon on Buckwheat

Ingredients

• 150 g mixed forest mushrooms (canned)
• 8 pickled cucumbers
• 8 beef roulades
• 8 tsp mustard
• Salt
• Pepper (freshly ground)
• 120 g bacon cubes
• 3 tbsp sunflower oil
• 400 ml beef broth
• 2 Bay leaves
• 250 g Buckwheat
• fresh bay leaf for garnish

Instructions

1. 1.

   Drain the mushrooms in a sieve and chop them finely. Dice 4 pickled cucumbers. Flatten the roulades with a meat mallet, spread mustard on them, and season with salt and pepper. Mix mushrooms, cucumber cubes, and bacon cubes; distribute over the beef meat and roll tightly around the filling. Secure with toothpicks.

2. 2.

   Heat sunflower oil in a pot and brown the roulades on all sides. Deglaze with broth, add bay leaves, cover, and simmer at low heat for 1 hour until the roulades can be pierced easily. Add more liquid if needed.