Beef Roulade

Spread mustard on roulades and top each with two slices of bacon. Spread cucumber slices and shallot rings evenly on top. Wrap the long sides of the roulade meat a little and roll everything together from the narrow side. Secure the roulade with a wooden stick or thread.

Brown the roulades on all sides in the hot butter fat. Fry the onion, the carrot and the black bread crust. Extinguish with water.

Cook the roulades like a pot roast. When the carrot is soft, remove the roulades and dissolve the stock with a little bit of beef broth. Whisk the sauce through a sieve and season with 1 tbsp sour cream. Before serving sauce over the roulades form.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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