Lay a beef roulade flat on a cutting board and spread generously with mustard. Make sure the entire surface of the roulade is covered.
Place a slice of bacon, a gherkin and a few onion rings on the roulade.
Fold in the sides of the roulade and roll up to enclose the filling. Use toothpicks or kitchen twine to secure the roulade.
Repeat this process for the remaining roulades.
Heat some oil in a large skillet over medium-high heat. Fry the roulades on all sides until well browned.
Put the remaining onion rings in the roaster and fry them briefly.
Pour the beef broth (and optional red wine) over the roulades. Cover the roasting pan and let the roulades braise over low heat for about 1.5 to 2 hours. Stir occasionally and make sure there is enough liquid.
When the roulades are tender and the sauce has thickened, they are ready.
Before serving, remove the toothpicks or kitchen twine.
The beef roulades are often served with potatoes, red cabbage and a generous portion of sauce. Bon appetit!
ADVERTISEMENT
