Spread the beef slices flat on the chopping board and sprinkle with appropriate sea salt and chopped black pepper.

Spread a proper amount of yellow mustard sauce on beef slices.

Chop onions and sprinkle them on the surface of beef slices.

Bacon and pickled cucumber are cut into strips about 0.5cm wide and arranged on beef slices, as shown in the figure.

Roll the beef slices into rolls, and roll the meat rolls as tightly as possible.

Wrap a few laps of cotton thread around the meat roll and tie it up to prevent the beef roll from spreading when frying or stewing.

Put the butter and chopped onions in the frying pan. After the onion is fragrant, the meat roll is fried and colored. After the surface of the meat roll is slightly dark brown, add a proper amount of red wine.

After the aroma of red wine overflows, add boiling water to the pot, which has just passed the meat roll. After the water boils, turn to low heat and simmer for about an hour. When the meat is tender, add some salt to the broth to taste. Take out the meatloaf, add a proper amount of meatloaf seasoning powder into the soup, and stir quickly with low fire until the soup becomes dark brown and sticky.

Pour the cooked soup on the meat roll.