Lay out the roast beef slices on a large wooden board and pound them flat.
Rub the meat slices dry well on both sides, then coat each slice thickly with mustard and sprinkle with salt and pepper. Cut onions into oblong strips, bacon into narrow slices and top the roast beef slices with them.
Roll up the slices into roulades and bring to the table on wooden boards.
Serve with onion rings and gherkins. Serve with a strong beer.
Info: =====
This speciality is really only available in Celle. It is an invention of the Celle gastronomes and tastes great.
The prerequisite for this, however, is very well-hung meat of top quality. Do not be afraid of the thought of serving “raw” meat!
Most people also love raw beef prepared as “tartar”.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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