For the Wachau beef roulades, pound the cutlets, salt, pepper and coat one side with tomato paste and mustard. Place the bacon slices on top and spread onion rings, gherkin strips and rice on top.
Roll up the cutlets, fix them with a toothpick and fry them in hot oil.
Take out the beef roulades. In the roast stock, fry the chopped onion and the root vegetables cut into noodles, add water and steam the roulades until tender.
Before serving, strain the vegetables with the juice to make a sauce. Boil down well and deglaze with apricot brandy. If necessary, season to taste.
Pour the sauce over the Wachau beef roulades and serve them hot.