Maika's beef roulades

• 4 large slices of beef roulades

• Salt for seasoning

• Pepper for seasoning

• 5 teaspoons of mustard for brushing

• 12 slices of bacon

• 3 onions, 2 halved and one quartered

• 2 pickles (approx. 5 cm each), halved lengthways

• Oil for frying

• 300 g red wine, dry

• 100 g celeriac, cut into pieces

• 100 g carrots, cut into pieces

• 60 g tomato paste

• 400 g beef stock

• 100 g of water

• 1 pot of pure beef broth (28g)

• 1 bay leaf, dried

• 20 g of flour

1. Season each roulade with salt and pepper, brush with 1 teaspoon of mustard and top with 3 slices of bacon. Place 1 onion quarter and 1 cucumber half on the lower half of the roulade. Roll up the roulades and fix with a wooden stick.

2. Heat the oil in a pan on the stove, fry the roulades on all sides and place in the oven master. Deglaze the roast set in the pan with 300 g red wine and also place in the casserole.

3. Put the onion halves, celery, carrots, 1 teaspoon mustard, tomato paste, beef stock and beef stock in the mixing bowl, chop for 10 sec / speed 6, also put in the oven master, add the bay leaf, seal and cook for 60 minutes (180 ° C). Turn the roulades and cook for another 60 minutes (180 ° C).

4. Take the roulades out of the oven master and keep warm. Sieve the sauce through the fine sieve of Pampered Chef and then pour the sauce into the mixing bowl. Add flour and stir for 30 sec / speed 6. Then bring to the boil for 3 minutes / level 4/100 degrees.