Classic Beef Roulades

Halve the cornichons lengthwise, cut the bell bell pepper into strips and remove the skin from the onion and cut into eighths. Remove the skin from the carrot, celery and shallots and dice. Plate the roulades if necessary. Season the meat with a little salt and pepper. Mix mustard and paradeis pulp and brush the meat with it. Place the bacon slices on the meat and spread the cornichons, onion and peppers evenly on top. Roll up the meat and fix it with spaghetti. Also season the outside with salt and season with pepper.

Fry the roulades in clarified butter until golden brown all over and remove. Then roast the celery, shallots, garlic and carrots in the frying fat until golden brown. Extinguish with red wine and cook a little. Put the roulades in the saucepan one more time and pour the clear soup. Add the thyme and steam the roulades at a low temperature for 1 hour. Then perhaps cook the sauce in the open saucepan and thicken with flour butter.

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