Classic Beef Roulades Like Grandma Used to Make

Prepare the ingredients
Pat the roulades dry and, if needed, flatten them. Dice the onions, bacon, gherkins and soup vegetables finely.

Fill the beef roulades
Season the meat with salt and pepper and spread with mustard. Distribute the bacon, onion and gherkin mixture evenly over it.

Roll up the beef roulades
Fold in the sides of the meat and roll up the roulades tightly. Secure with kitchen string or roulade pins.

Brown and braise the beef roulades
Brown the roulades all over in hot clarified butter. Fry the vegetables, any remaining filling and tomato purée. Deglaze with red wine and beef stock, add the bay leaf and braise gently, covered, for about 2 hours.

Finish the gravy and serve
Remove the roulades and take off the kitchen string. Pass the gravy if desired, thicken with mixed cornflour and season with salt and mustard. Serve the roulades with the dark gravy.