Beef Roulades

Name: Beef Roulades
Ingredients: 4 pieces Roulades (thin Slices Of Beef); 1 dash Salt; 2 dashes Pepper; 4 Tablespoons Mustard; 8 slices Bacon; 2 pieces Onions (minced Or Sliced); 4 pieces Small Gherkins, Sliced; 4 teaspoons Oil; 4 ounces, weight Carrots, Minced; 2 ounces, weight Celery, Minced; 1 Tablespoon Tomato Paste; 1 pint Fluid (mix Red Wine And Water); 4 dashes Thyme; 2 dashes Marjoram; 2 ounces, fluid Creme Fraiche

15 ingredients

11 steps

Ingredients

4 pieces Roulades (thin Slices Of Beef)
1 dash Salt
2 dashes Pepper
4 Tablespoons Mustard
8 slices Bacon
2 pieces Onions (minced Or Sliced)
4 pieces Small Gherkins, Sliced
4 teaspoons Oil
4 ounces, weight Carrots, Minced
2 ounces, weight Celery, Minced
1 Tablespoon Tomato Paste
1 pint Fluid (mix Red Wine And Water)
4 dashes Thyme
2 dashes Marjoram
2 ounces, fluid Creme Fraiche

Directions

1

Slightly salt and pepper the thin roulades.
2

Brush with a little mustard and place very thinly cut bacon on the roulades.
3

Top with the sliced onions and gherkin, leaving some room to the sides.
4

Roll and tie or fix with tooth picks.
5

Fry the roulades on all sides in oil, then take out.
6

Add the diced vegetables and let them brown.
7

Mix with the tomato paste and add the seasonings.
8

Fill up with water and red wine (roulades should be half covered).
9

Stew the roulades in this sauce for 1.5 -2 hours in a closed pot, adding fluid as needed.
10

When done, take the roulades out, pass the sauce through a strainer, reduce, add some creme fraiche and season to taste.
11

Serve with buttered noodles or potatoes and any vegetable or salad as a side.