Beef Roulades Classic Style

Peel root vegetables and onion. Cut carrot, pickle and about 150 g of celery into strips about 1 cm thick. Pluck the parsley leaves from the stems.

Cut remaining vegetables and garlic into small cubes and set aside for the sauce.

Gently pound cutlets between plastic wrap, season both sides with salt and pepper. Cover cutlets with bacon, petrsil leaves and vegetable strips and roll up. Fix roulades with wooden sticks, dust with flour.

Heat a little oil in a shallow saucepan, brown roulades all over, lift out and set aside.

Sauté diced vegetables and garlic in the drippings.

Add wine and cook a little. Add soup, bay leaf and peppercorns.

Place the roulades in the stock, cover the saucepan except for a small gap and steam the roulades for approx. 75 minutes until tender (can also be done in the oven at approx. 150 °C).

Lift the roulades out of the stock and keep warm with the lid closed.

Drain the stock, strain the stewed vegetables through a blender and stir into the stock.

Heat the sauce and serve with the roulades and side dishes of your choice.

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