Recipe

• 4 beef cutlets 
• 1 large carot 
• 1 large yellow beet 
• ¼ celery tuber 
• 2 onions 
• 1 twig of lovage 
• 3 pickles 
• 100 g seasoned bacon (or hamburger bacon) 
• 1 tbsp mustard 
• ¼ l strong red wine 
• ¼ l beef broth 
• 25 g butter 
• Salt, pepper 

Cut vegetables, onions and bacon into strips, sauté in butter, season with salt and pepper. Chop lovage and add pickle slices, remove from heat. Flatten cutlets between two sheets of cellophane wrap, daub with mustard. Spread filling onto the meat, roll in edges and make into rolls. Tie rolls and season with salt and pepper. Roast in a suitable casserole on all sides, extinguish with red wine, fill with beef broth and braise in the oven at 180° for approx. 1.5 hours. 

Remove the rolls from the gravy and remove tie. Arrange with mashed potato, pepper shallots and sieved gravy. Serve with green beans.