Classic Beef Roulade

Well wrapped juicy roll of beef. With bacon. Pickle & mustard Accompaniment: Mashed potatoes.In our country we love them with bacon & cucumber, in Italy with ricotta or pesto and spinach Prepare ingredients: Cut pickles lengthwise into slices. Peel onion, cut into cubes. Rinse meat slices, dry with paper towels and place on the surface, one next to the other. Season tops with salt and pepper and brush with mustard.

Roll up meat: Place cucumber slices on top of meat, leaving a 2-inch border all around. Cover the cucumbers with the bacon. Fold in the long sides of the roulades a little, then roll up the meat tightly. Either pin with wooden skewers or tie with spaghetti.

Cook the sauce: At the end of the cooking time, pour the roast stock, including diced onion, into a saucepan. Keep roulades hot in roasting pan.

Mash the stock, gradually adding the butter to thicken the sauce. Bring to the boil, season repeatedly with salt and freshly ground pepper to taste and serve with the roulades.

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

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