Beef Roulade According to Karlheinz Hauser

Remove the skin from the onion and cut into thin strips. In a frying pan with 1 tbsp. butter, sauté the onion strips. Cut the bacon and gherkins into strips as well.

Thinly plate the meat slices and dust with a tiny bit of paprika, then coat with mustard. Spread cucumber, bacon and onion strips evenly on top. Gently wrap the sides of the slices, then roll them up and secure with thread tied crosswise. Season the outside of the roulades with salt and pepper.

Clean or peel the roasted vegetables and cut into cubes. Brown the roulades well in a casserole with lard on all sides. Next, remove and brown the roasted vegetables in the casserole with 1 tbsp. butter. Add the paradeis pulp and extinguish with white wine, red wine and Madeira. Put the sautéed roulades again and cook all the liquid in the casserole. Next, add enough veal stock to cover half of the roulades with liquid. Cover and steam the roulades at a moderate temperature for about 50 minutes. Turn the roulades again and again to the other side and perhaps add a little more veal stock.

In the meantime, clean the mushrooms and cut them into slices.

Remove the skin from the shallot and cut into small pieces. Wash the parsley, shake dry and chop finely. In a frying pan with 2 tablespoons of butter, sauté the shallots, add the mushrooms and sauté. Season with salt and

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