Ingredients:
- 300 g crème fraîche
- 375 ml (3/8 l) hot bouillon
- 3 medium-sized onions
- 4 thin beef slices (approx. 200-200 g)
- salt and pepper
- 1 bunch basil
- 200 g celery
- 4 sprigs lemon balm
- 2 egg yolks
- 100 g meat bacon
Preparation:
Wash beef slices under cold water, pat dry and season with salt and pepper. Peel, wash and grate celery. Wash basil and lemon balm, shake dry and chop finely. Blend celery, fresh spices and egg yolks and season with salt and pepper. Spread mixture over beef slices. Cut bacon into small pieces, fry in a pan and sprinkle over celery mixture. Roll up beef slices and secure with wooden picks. Season with salt and pepper and fry in the fat of the bacon. Clean onion, cut into slices and arrange around beef rolls. Cover with lid and simmer for 1 - 1 1/2 hours, occasionally spooning some bouillon over it. Take rolls out of pan and keep warm. Stir crème fraîche into sauce, cook until creamy and season with salt and pepper. Mix sauce thoroughly in a blender. Pour sauce back into pan, place rolls into it and heat up. Serve with salad, salted potato chips or mashed potato.