Beef Roulades in Red Wine Sauce

Instructions

1. Season the roulades on both sides with salt, pepper and paprika.
2. Brush the inner sides with mustard and lay 2 bacon rashers on each roulade.
3. Finely dice the onions, carrots, gherkins and celery and fill the roulades.
4. Roll the roulades up and affix with two toothpicks each.
5. Cook in a pot with oil.
6. Add as much red wine as needed until only half of the roulades are visible.
7. Add the bay leaf and stock cube and put the lid on.
8. Simmer on a low heat for around 1 hour.
9. Remove the bay leaf. Stir in the tomato paste and crème fraîche.
10. Serve with croquettes and peas.