1. 1

   Step 1

   Halve one onion and slice into rings. Slice the pickles. Finely dice the remaining two onions for the sauce.

2. 2

   Step 2

   Pound the 6 beef roulades flat between sheets of plastic wrap.

3. 3

   Step 3

   Season the meat with salt and pepper and spread with 6 tsp of mustard.

4. 4

   Step 4

   Top the roulades with the 6 slices of bacon, the pickle slices, and the onion rings.

5. 5

   Step 5

   Fold in the sides, roll up tightly, and secure with kitchen twine.

6. 6

   Step 6

   Heat 2 tbsp of clarified butter in a roasting pan and sear the roulades well on all sides. Then remove them.

7. 7

   Step 7

   Sauté the diced onions in the roasting pan.

8. 8

   Step 8

   Add 3 tbsp of tomato paste and sauté for about 2 minutes.

   Timer 2 min
9. 9

   Step 9

   Deglaze with 200 ml of red wine and let it reduce slightly.

10. 10

    Step 10

    Add 600 ml of beef stock and 2 bay leaves to the roasting pan.

11. 11

    Step 11

    Place the roulades back into the liquid and braise covered over low heat for 2 hours.

    Timer 120 min
12. 12

    Step 12

    Finally, season the sauce to taste with salt and pepper.

Space/arrow keys: next or previous step