Beef roulades in mushroom sauce

1.

Cut the bacon into strips. Peel the onions. Cut 2 into rings, dice 1. Cut the cucumber into sticks. Peel, wash and dice the carrot. Clean, wash and halve the mushrooms if necessary

2.

Pat the roulades dry, season. Brush with 1 teaspoon of mustard each. Spread onion rings, bacon and cucumber on top. Roll up and pin in place

3.

Heat the oil in the casserole. Fry the roulades vigorously all round, remove. Roast the carrot and onion cubes in the frying fat. Add mushrooms andsear them briefly. Add the roulades again and deglaze with approx. 3/4 l water. Bring everything to the boil and stew covered for approx. 1 1/2 hours

4.

Keep the roulades warm. Mix the flour and 5 tbsp water until smooth. Stir into the stock, bring to the boil and simmer for about 5 minutes. Heat the roulades in it. Boiled potatoes and green beans go well with it