Braised Beef Roulades

Peel onions and cut into eighths. Cut bacon into cubes. Rinse meat, dry and coat with mustard. Season with salt and pepper.

Spread 2/3 bacon and onions evenly on top, roll up and pin. Fry roulades in hot oil on all sides. Dust with flour. Pour some water and the wine. Mix in clear soup, bring to boil. Cover and simmer for about 1.5 hours.

Clean the mushrooms, rinse and cut into quarters. Fry the rest of the bacon. Sauté mushrooms and remaining onions. Peel and chop the carrots. Add everything to the roulades 10 minutes before the end of the cooking time. Rinse and chop the parsley and sprinkle over the roulades.

Beverage tip: fine-tart Pilsner

Our tip: use a bacon with a strong flavor – this way you give this dish a special touch!

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