Beef Escalope (Stuffed)

Thinly pound the beef cutlets, season with salt and pepper and spread thinly with mustard, cut the gherkins into strips, chop the bacon, slice the onion into rings, cover the cutlets with them, roll them up and tie tightly with thread, heat the butter, fry the roulades in it all around, add the chopped root vegetables, onion, garlic, bay leaf and peppercorns, pour in the beef stock and slowly simmer until soft. Remove the roulades, strain the sauce, stir sour cream, potato starch and beer until smooth and thicken the sauce with it. Put the roulades back in and heat briefly.

Preparation Tip:

Serve with pasta.

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