Beef Roulades in a Piquant Sauce
- 4 slices Beef roulade each 180 grams (ready to cook)
- freshly ground peppers
- 8 small Pickled cucumbers
- 1 tablespoon Mustard
- 8 slices Bacon
- 2 onions
- 1 tablespoon Pastry flour
- 2 tablespoons clarified butter
- 1 tablespoon Tomato paste
- 1 tablespoon sweet ground paprika
- ½ liter Beef broth
- carrots (300 grams each)
- shallots (300 grams each)
- 2 tablespoons cold butter
Place the meat between 2 layers of waxed paper and with the flat side of a meat mallet or the bottom of a pan, pound the meat flat. Season with a little salt and pepper and brush one side with the mustard.
Thinly slice the pickles lengthwise. Peel and halve the onions and cut into strips. Top the meat with the bacon, onions and pickles and roll up tightly, secure with toothpicks. Heat the clarified butter in a Dutch oven, sprinkle the meat with flour and saute until browned. Stir in the tomato paste and paprika. Pour in the broth, scraping up any browned bits, cover he pan and simmer 11/4 hours.
Rinse and peel the carrots, halve lengthwise and slice diagonally. Peel the shallots and cut in half lengthwise. Add both the carrots and the shallots to the pan during the last 25 minutes of cooking.
Remove the beef rolls and keep warm. Strain the pan juices through a sieve into a saucepan, skim off the fat and cook until reduced to about 300 ml (approximately 1 1/4 cups). Remove from the heat. Cut the cold butter into pieces and whisk into the sauce, season with salt and pepper. Briefly return the beef and vegetables to the sauce to warm through and serve. If desired, serve with mashed potatoes and red cabbage.