Beef Roulades

Slightly salt and pepper the thin roulades. Brush with a little mustard and place very thinly cut bacon on the roulades. Top with the sliced onions and gherkin, leaving some room to the sides. Roll and tie or fix with tooth picks.

Fry the roulades on all sides in oil, then take out. Add the diced vegetables and let them brown. Mix with the tomato paste and add the seasonings. Fill up with water and red wine (roulades should be half covered). Stew the roulades in this sauce for 1.5 -2 hours in a closed pot, adding fluid as needed.

When done, take the roulades out, pass the sauce through a strainer, reduce, add some crème fraîche and season to taste. Serve with buttered noodles or potatoes and any vegetable or salad as a side.