Beef Roulades Viennese Style

First, pound the meat thinly, salt and pepper both sides and coat the inside with a mixture of mustard and anchovy paste.

In a small pan, fry the finely chopped bacon and add the chopped onion, gherkins, capers, breadcrumbs and parsley until the onion pieces become translucent.

Spread the filling evenly over the roulades and roll them up. It is best to tie them with kitchen twine or stick them together with toothpicks.

Heat the vegetable oil in a sealable frying pan and fry the roulades until they are nicely browned. Then pour some soup, put the lid on and slowly simmer on low heat until soft. If the sauce boils down too much, add some soup.

Remove the finished roulades, keep warm and thicken the sauce with a little sour cream previously whisked with flour.

Cut beef roulades Viennese style once diagonally, arrange on preheated plates, pour the finished sauce and serve spaetzle.

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