Beef rolls German style

1

Take thin, long, wide pieces of beef and lightly beat with the flat side of a hammer. Salt and pepper and grease each piece with 1 tbsp. l. mustard (not spicy).

2 Place two pieces of bacon on top.
Peel the onion, cut into half rings and fry a little. Place the onions on the meat.
Cut the cucumbers (gherkins) in half and place them on the edge of the piece.

3

We roll the rolls, starting from the edge on which the cucumbers lie. We pierce with metal or wooden skewers.

4 Roll the rolls in flour.

5

Fry on all sides in a thick-bottomed pan or duck pan in vegetable oil.

6

Transfer the fried rolls to a plate.

7

Let's prepare the ingredients for the sauce.
Wash the vegetables, peel and cut into large pieces.

8

In the same pan where the rolls were fried, fry the vegetables until golden brown, 3-4 minutes.

9 Add sugar and tomato paste, mix well, fry for another minute.

10

Pour wine over the vegetables and let it evaporate for a minute.

11

Add the bay leaf and transfer the rolls to the pan.

12

Pour in enough water to cover the meat. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours.

13

When the rolls are ready, transfer them to a plate. Puree the sauce with a blender.

14

Then strain through a sieve.

15

Pour the sauce back into the pan. Place the rolls into the prepared sauce to keep warm.

16 We serve the rolls with any side dish: mashed potatoes, vegetables, pasta, etc., topping everything with delicious sauce. Or traditionally with stewed red cabbage.

17

Bon appetit!