INGREDIENTS

• Four slices of veal from the leg
• 3 tablespoons of mustard
• Three onions
• 300g celery
• Four carrots
• A teaspoon of butter
• 200g bacon
• A teaspoons of paprika powder
• Three pickles
• A soup green
• 500 ml red wine
• A teaspoon of tomato paste
• A bay leaf
• 500 ml beef broth
• A tablespoon of cornstarch

HOW TO MAKE IT

1. Spread the roulade meat with mustard and season with salt and pepper.
2. Peel the onion, halve and cut into strips. Quarter the pickles lengthways. Peel the carrots and celery and cut into sticks about the size of the gherkin quarters.
3. Lay three slices of bacon lengthways on the roulades. Lay the vegetable sticks across the roulade meat and fold in a little on the long sides. Roll up tightly from the end with the filling. Secure at the end with toothpicks.
4. Season with salt and pepper and sear on all sides in a roasting pan.
5. Remove the roulades, peel the soup vegetables and cut into cubes. Place in the roaster and sear well.
6. Add the tomato paste and sauté. Deglaze with red wine, add the bay leaf and reduce the red wine by half.
7. Pour in the broth, add the roulades and simmer, covered, over a medium heat for approx. 1.5 hours.
8. Pass the stock through a sieve and reduce by about a third.
9. Bind the sauce with cornstarch, season again with salt and pepper.