Preparation
2. Now place the next roulade on top and repeat the process until all the roulades have been used up. Now tie the roast together (carefully so that nothing gets pushed out) and place it in a roasting pan. Season the outside with a little pepper and salt.
3. For the sauce, fry the onions in a little oil in a pan, add the vegetables and mustard and let them take on some color, add the tomato paste and sauté a little.
4. Now deglaze with the red wine, bring to the boil and simmer for a moment so that the residue can dissolve. Spread the mixture around the roast and pour in the stock. Cover the roasting pan and bake at 190 °C for 2 to 3 hours.
5. Finally, take out the roast and remove the strings and strain the sauce, season to taste and thicken if necessary.
Simply great for combining with everything!
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