Preparation :

Briefly pound the beef roulades on each side with a meat tenderizer. Then sprinkle the outer and inner sides with freshly ground pepper and salt. Spread the inner side of the meat with mustard. Halve the cucumber lengthways, peel and quarter the onion, remove the crust from the old bread and cut into 4 squares. Cut the bacon into four small squares.

For each roulade, take a piece of bread, half a gherkin, a quarter of an onion and a slice of bacon, which is stacked at the end of the inside of the roulade. Carefully roll up the roulade and prick it with a metal skewer. Pour olive oil into a pressure cooker and sear the roulade on each side.

Remove the fried roulades from the pan and set aside. Add the pan juices with the bay leaves, spices and the remaining mustard to the pan and bring to the boil. Reduce the heat and stir in the sour cream. Season with salt and pepper.

Put the roulades back in the pot and put the pressure cooker under pressure. Cook for half an hour, release the steam from the pot and carefully lift the lid.

Bon appetit!