6 thick strips of aged beef hind shank (ask the butcher at your favorite store to cut the strips to order for you)
1 medium onion
1 medium tomato
1 carrot
mustard
1/2 lb. smoked bacon
salt and pepper
dill pickles
sour cream

Allow one roulades or roll per person. Have the butcher cut strips of aged hind shank. Ask him to take care that the strips are not cut too thinly. At home dry the pieces of meat with paper towels. Spread on side of the meat with salt and pepper. Turn the meat and spread the meat with mustard. Place a strip of smoked bacon in the center of each strip and top with one small sliced onion and a slice of pickle. Fold over sides and roll beginning with the narrow end of the beef shank. Fasten or tie with cotton thread, toothpicks or roulades needles.

Brown the roulades one after the other in hot fat on all sides. Remove the roulades and set aside. Sauté in meat drippings, 1 onion 1 tomato and 1 carrot while stirring constantly. Add well-seasoned meat stock while stirring constantly. Add the roulades and cook at low heat until tender. Strain gravy through sieve and thicken with sour cream and a little flour (not more than 1 Tbsp.).

Serve with noodles, boiled potatoes, bread dumplings or mashed potatoes.

Sweet and sour red cabbage is also a tasty accompaniment to this dish.