Beef Roulades

For the beef roulades first preheat the oven to 180 °C.

Beat the beef cutlets, pepper them and coat them very thinly with mustard. Peel the carrots and turnips and cut into strips about 4 mm thick, as well as the cucumbers. Place the bacon with the vegetables on the beef cutlets, roll up and fix with a spagat or toothpick.

Heat oil in a pan and sear the roulades briefly on all sides. However, they should remain pink on the inside. Set the roulades aside to use the resulting frying residue for the sauce.

To do this, fry the finely chopped onions in the pan and, as soon as they take color, dust with flour, so sprinkle the flour over the onions and fry briefly. As soon as it takes color, add some soup and stir vigorously to avoid flour lumps.

Bring to the boil once, add the beef roulades back in and cover and let simmer in the oven over medium heat for 30 to 40 minutes.

Meanwhile, stir in sour cream until smooth, stir in toward end of cooking time, and season with mustard, salt, and pepper.

Before serving, remove the spaghetti from the beef roulades.

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