Simple Beef Rouladen

Ingredients

• 4 slices bacon
• 2 small onions
• 4 pickles
• 720 g beef roulade (4 beef roulades)
• Salt
• freshly ground pepper
• 4 tsp mustard
• 1 bundle soup vegetables (1 carrot, 0.25 head celery root, 0.5 stalks leek)
• 4 tbsp oil
• 0.25 l red wine
• 0.25 l beef broth
• 4 sprigs thyme

Instructions

1. 1.

   Peel the onions and cut them into very thin rings. Quarter the pickles lengthwise.

2. 2.

   Season both sides of the beef roulades with salt and pepper and lay them side by side on the work surface. Spread mustard over the roulades. Cover each meat slice with a slice of bacon, onion rings, and pickles. Fold the long edges slightly inward over the filling and then roll tightly from the narrow side. Secure the ends with roulade pins or wooden skewers, or wrap the roulades in kitchen twine.

3. 3.

   Clean, wash, peel, and chop the soup vegetables into small pieces.

4. 4.

   Heat oil in a pan. Brown the roulades all around over medium to high heat and remove them.

5. 5.

   Sauté the soup vegetables briefly in the cooking fat. Return the roulades and pour in wine and broth.

6. 6.

   Wash thyme, shake dry, and add to the pan. Cover and simmer for about 1½ hours over low heat. Remove the roulades.

7. 7.

   Strain the braising sauce through a sieve into a pot, reduce if desired (see also sauce from the fond) or thicken with cornstarch. Season with salt and pepper. Warm the roulades briefly in the sauce again and serve. Garnish with thyme if desired. Pair with dumplings, boiled potatoes, or mashed potatoes.