Beef Olives

4 beef escalope for beef olives
150 g carrots
100 g parsley root
100 g celeriac
4 gherkins
8 slices breakfast bacon
750 ml beef stock (cube)
250 ml sour cream
salt, pepper, marjoram
mustard, flour, oil



Peel root vegetables and cut into slices of about 1cm in  width. Divide gherkins into four or six slices.
Flatten each beef escalope slightly with a rolling pin between some plastic film. Season with salt, pepper and marjoram. Then cover one side of each escalope with mustard and coat them with 2 slices breakfast bacon. Place vegetables slices in the lower part of  beef. Wrap a beef escalope around each one. Tie carefully with fine thread or secure with a cocktail stick. Fry them all around in a little bit of oil. Add beef stock, bring to a boil and sweat covered for approx. 1 1/2 hours over a low heat. Lift out beef olives and keep warm. Cook until stock reduced  to two-thirds. Whisk 1 1/2 tbsp. flour and sour cream, stir in and simmer for 5 minutes. Season for taste with salt and pepper.  Add beef olives and let them sit a little bit.


      Side dish: Ribbon Noodles, Mashed Potatoe