Beef Roulades

Carefully pound the beef cutlets as large as possible.

Then season one side with salt, paprika and pepper and spread with mustard, cover with the breakfast bacon.

Quarter the onion and cut into thick slices and place on top of the roulades along with the cucumbers and carrot pieces, roll up and secure.

Heat the clarified butter in a saucepan, put in the roulades and sear them all around.

Pour in the soup and simmer for about 90 minutes.

Then remove the roulades from the pot and keep warm in the oven at 150 °C. Let the liquid boil down a bit and thicken with cornstarch.

Arrange the beef roulades together with the juice on plates.

Preparation Tip:

It goes well with potato gratin or mashed potatoes.

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