Beef Roulades Mediterranean Style

For the beef roulades, halve the onion or, if the onion is very large, quarter it and cut into thin half or quarter rings. Cut the feta cheese and peppers into strips.

Pat the beef cutlets flat on both sides with a meat mallet. Then salt and pepper the meat on both sides.

Place 2 slices of prosciutto or bacon on each side, as well as fresh thyme and oregano (removed from the stems), add the peppers cut into strips and the feta cheese, also cut into strips, to the edge of the cutlet and roll up.

Fix with toothpicks, kitchen spaghetti or silicone roulade ties (you can always buy these at a store specializing in coffee). Heat oil in a pan and sear the roulades briefly on all sides over high heat.

Remove the roulades and set aside to use the resulting frying residue for the sauce. To do this, fry the onions cut into fine strips in the pan, add the tomato paste, stir, dust with flour and fry briefly.

Pour in a little wine and let it boil down until the wine is completely reduced. Repeat this process 2 times. Then add the rest of the wine and the vegetable soup.

Add the roulades again and let them steam at low temperature (100 °C) covered for about 3 hours in the oven. Towards the end of the cooking time, cook the pasta.

Take out the roulades and remove them from the toothpicks, kitchen spaghetti or

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