Yes, very simple, just beef roulades. With homemade filling, of course. The ingredients are quite simple, actually the hardest part is waiting for the long cooking time:
- 4 beef roulades from the butcher (I don't know how to get the quantities for less, besides, 4 fit well in my pot)
- 125g diced bacon
- 5 small pickles (vinegar or even spicy seasoned, but better not the salty ones)
- one thicker onion
- two cloves of garlic
- marjoram and rosemary as spices
- sharp mustard
- 500ml beef broth, red wine and tomato paste for the sauce (and the wine to drink with the meal)
The roulades are spread with mustard, then the filling (bacon, diced pickles, onions, garlic, spices) is placed on top, then rolled up and fixed with roulade clamps or kitchen string. Then the roulades are seared on all sides in the pot. Put the lid on the pot in between, because then more of the juice stays liquid and it doesn't splash all the time so terribly. Once the roulades are browned all around, remove them from the pot, set them aside somewhere, then stir the fond with the red wine, a little tomato paste and the broth. Bring the whole thing back to a boil, then put the roulades back into the soup and let it simmer for 1.5 hours. Remove the roulades and thicken the juice in the pot with Mondamin for the sauce. We also had leftovers from the vegetables last time, it also goes well with noodles or rice or potatoes or whatever you like with it.