Plate the meat between two layers of plastic wrap. Coat each side with mustard. Season well with salt and pepper. Roughly dice the bread from the day before. Cut the peeled onions into strips. Cut the dried meat also into coarse strips. Cut the cornichons into quarters lengthwise. Spread the ingredients evenly on the roulades, each in the lower, narrower quarter.

Fold in the sides on the right and left and roll up the filling tightly. Use a roulade or possibly wooden stick clasps or possibly pins to attach. Season the outside of the roulades with salt, bell pepper and paprika and just before browning, turn them in flour to the other side, pat them down and brown them in a meat casserole at high temperature, until golden brown. After browning, repeatedly remove the meat from the crock pot and pour off the oil.

With us there was usually apple – red cabbage and boiled potatoes to this dish. To the tip – variant I like best polenta.

Cut the peeled vegetables into cubes of about 1-2 cm (mirepoix (diced root vegetables)). In the used casserole again a little oil form and fry the vegetables in it until golden brown. Add the paradeis pulp, stir and extinguish with the red wine. Remove the drippings from the bottom of the pot. Add the roulades again and cover with the clear soup. Cook the roulades for about 1.5 hours in the oven at 180°C without a lid. After about half an hour the roulades

Grandma’s Beef Roulades

Ingredients:

Filling:

For the sauce base:

Instructions:

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