Beef Roulades in Vegetable Sauce

For the beef roulades in vegetable sauce, pound the beef cutlets, pepper them and coat them very thinly with mustard.

Peel the carrots, parsley root and celery and cut them into strips, as well as the pickled gherkins.

Place the bacon with half of the vegetables on the beef cutlets, roll up and fix with roulade needles.

Heat oil in a pan and fry the roulades briefly on all sides. Remove the roulades and keep warm.

Fry the finely chopped onions in the pan and add beef broth. Add remaining vegetables, beef roulades, bay leaf and peppercorns and sauté until tender.

Remove beef roulades from pan and puree vegetables with blender.

Bring sauce to a boil and mix flour with a little water to thicken sauce. Finally stir in the wine.

Arrange the beef roulades with the vegetable sauce and serve.

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