Beef Roulade

Plate the roulade meat between a cut open freezer bag, then season with salt and pepper. Spread mustard on one side of the meat slices. Place 2 slices of bacon lengthwise on top of each. Slice the cucumbers lengthwise and place on the bacon form. Roll up the meat slices and pin them with a roulade needle or a wooden skewer.

Clean the roasted vegetables, perhaps removing the peel, and cut into cubes. Heat the oil in a deep frying pan or casserole. Fry the roulades in it until golden brown on all sides, remove and add the roasted vegetables to the frying pan. Sauté, stirring throughout, until lightly colored. Add the paradeis pulp. Extinguish with 75 ml of wine and cook it completely. Then extinguish with the remaining wine and cook it as well. Dust with flour and fold in. Then add the stock. Add bay spice, peeled garlic clove and peppercorns, let the whole thing bubble up once, then reduce heat and put the roulades in repeatedly.

Cover and steam the roulades over a mild heat for 90 minutes until tender.

Remove the roulades from the sauce, strain the sauce and season to taste with salt and freshly ground pepper. If necessary, thicken with a little cornstarch, stirring the cornstarch with 1 tbsp. water and bubble with the sauce.

Serve the roulades with the sauce. Serve with dumplings

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