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Ingredients (2 servings)
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528 g Rindsroulade
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360 g Bauchspeck
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500 g Bio Erdäpfel
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Öl zum Braten
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Salz, Pfeffer, Senf
Preparation
- Pat the beef roulades dry, season with salt, pepper, and a little mustard. Place half of the bacon on top, roll the roulades up tightly, and secure them.
- Dice the remaining bacon, peel the potatoes, and cut them into bite-sized pieces.
- Sear the roulades in a pot with a little hot oil until browned all over, then add a splash of water, cover, and braise over medium heat for about 35 minutes until tender.
- Meanwhile, fry the potatoes and diced bacon in a pan with a little oil over medium heat for about 20 minutes until golden brown and crispy, season to taste, and serve with the roulades.
