For Styrian beef roulades, lightly coat one side of the beef cutlets with mustard. Season with salt and pepper and fill with the chosen filling as desired.
Roll up the roulade tightly and close it with a spagat or a roulade pin. Fry well on all sides in hot oil. Heat some fresh oil in the frying residue and fry the onion. Add root vegetables if desired, stir in tomato paste and fry for a few minutes.
Deglaze with red wine and roast again or boil down until you get a nice dark color. Pour in soup and boil briefly.
Put in roulades, add spices and simmer on low heat covered or in the oven at about 140 °C for 1.5-2 hours until tender. Once the roulades are tender, lift them out of the casserole.
Strain the sauce if necessary. Mix red wine with a little flour, stir in and thicken the sauce with it.
Remove the spaghetti or roulade pin from the roulades, place briefly in the sauce and arrange on preheated plates. Pour the sauce over the roulades.