Grandma’s beef roulade, I would eat it every day

Preparation :

1. First, cut the gherkins into cubes. Then cut an onion into thin rings. Season the rolls on both sides with pepper and salt. Spread each roll with a spoonful of mustard. Distribute the bacon slices, diced gherkins and onion rings over the rolls. Place 110 g of minced meat on each roll and roll it up.

2. Heat a pan with oil and sear the rolls on all sides. Meanwhile, dice the remaining onion, carrots and celery. Remove the rolls from the pan. 3.

Now fry the vegetable cubes in the pan. Add the tomato paste and spices (cloves, allspice seeds, peppercorns and bay leaves) and roast well. The bottom of the pan may darken.

Deglaze with the wine and carefully dissolve the sauce with a wooden spoon. Let the liquid boil again and add a little broth. Then boil the liquid again, add the rest of the broth and arrange the rolls on top of the vegetables. The rolls must be almost completely covered by the liquid. 5. Bring to the boil briefly and then place the rolls on top of the vegetables.

Bring to the boil briefly and then cook over medium heat with the lid closed for 1 hour. Then open the lid and leave the rolls to braise for another hour.

Turn the rolls 2 times during the entire braising time.

Remove the rolls and pour the sauce through a sieve. If necessary, salt and pepper the sauce and thicken it to taste.

Enjoy your meal