Ingredients:

200 g bacon or ham (thinly sliced)
4 tbsp mustard
2 onions (medium to large)
120 g carrots
120 g celery
1 tsp peppercorns
1 bay leaf
4 large beef roulades
450 g minced meat, mixed

170 g gherkins
2 cloves
3 allspice berries
2 tbsp tomato paste
Salt and pepper
500 ml broth
120 ml red wine
Oil for frying
Sauce thickener

Preparation:

1. First cut the gherkins into small cubes. Then cut an onion into thin rings. Season the roulades on both sides with pepper and salt. Spread a tablespoon of mustard on each roulade. Distribute the bacon slices, cucumber cubes and onion rings on the roulades. Put 110 g minced meat on each roulade and roll it up. Then secure with a toothpick.
2. Heat a roasting pan with oil and sear the roulades on all sides. Meanwhile, cut the remaining onion, carrots and celery into small cubes. Remove the roulades from the roasting pan.
3. Now roast the vegetable cubes in the roasting pan. Add tomato paste and spices (cloves, allspice, peppercorns and bay leaf) and roast well. The bottom of the roasting pan can get dark.
4. Deglaze with wine and carefully loosen the roasting residue with a wooden spoon. Allow the liquid to boil down again and top up with a little stock. Then allow to boil down again, add the remaining stock and place the roulades on the vegetables. The roulades should be almost completely covered with liquid.
5. Bring to the boil briefly and then simmer for 1 hour at a medium temperature with the lid closed. Then open the lid a crack and let the roulades simmer for another hour.

Remove the roulades and pour the sauce through a sieve. Season the sauce with salt and pepper if necessary and thicken to taste.