Beef Roulades

• 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

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.

roulades, salt, dashes pepper, mustard, bacon, onions, oil, weight carrots, weight celery, tomato paste, fluid, thyme, dashes marjoram, fluid creme fraiche

Taken from tastykitchen.com/recipes/main-courses/beef-roulades/ (may not work)