Beef Roulades - cooking recipe

Ingredients

6 None small steaks (about 5 oz each)
6 tsp Dijon mustard
3 oz bacon, 6 servings left whole, remainder cut into strips
3 None small gherkins, halved lengthways
2 None small onions, peeled, 1 cut into 6 wedges, 1 diced
2 tbsp oil
1 tbsp tomato puree
1 tsp all purpose flour
2 cups dry red wine
2 cups vegetable stock
2 lbs potatoes, peeled and chopped if large
4 sprigs fresh flat-leaf parsley, finely chopped
None None Paprika, to taste
None None Dried thyme, to taste

Preparation

Season the steaks with salt and black pepper. Spread each steak with 1 tsp mustard and top with a strip of bacon, half a pickle and an onion wedge. Roll up as tightly as possible and secure with a cocktail toothpick.
Heat the oil in a saucepan and fry the steak rolls for 5 minutes, turning until cooked to desired doneness. Add the bacon and diced onions and fry for 3 minutes. Stir in the tomato puree and saute for 1 minute. Sprinkle in the flour, then add the wine and stock. Bring to a boil, cover and cook for 1 hour 30 minutes.
Cook the potatoes in boiling salted water for 20 minutes. Drain and sprinkle with the parsley. Season the rolls with salt, black pepper, paprika and thyme and serve with the potatoes.