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One roulade should weigh about 200gr, but my butcher cuts them like jerk meat so they are smaller and thinner (two for one person). This recipe is for 4 persons.
On a clean surface or board, spread out the beef slices and dry them with a paper cloth. Season the beef with salt & pepper. Add a teaspoon of mustard on each piece and spread the mustard with the backside of the spoon.
Now add the bacon, spread out the onions and the piece of pickle at one end.
Starting from the end where the pickle is, roll up the meat. To secure the meat, you can use a gadget like in the picture, or use food safe yarn or a wooden stick.
Heat up the butter, oil or lard in a bigger frying pan (the one you have a lid for) and roast the meat from all sides till brown. Add some broth, turn down the heat and let the meat simmer for about an hour. (Shorter if they are smaller)
When ready, take the meat out and thicken the sauce with some flour, add some red wine if you like. We like to add some sour cream or whipped cream to it to make it more creamy.
Before serving, take the roulade out of the sauce and remove the strings / sticks and serve with potatoes and red cabbage. Carrots or beans are great for the dish too.
The Mustard Lady