Clean the vegetables and cut into small slices. Coat the beef with mustard, salt and pepper, sprinkle with diced bacon and onions. Close roll and tie culinary thread. Fry on all sides and keep warm. Fry the vegetables with a sprig of rosemary, add the wine and port wine, give the liquid to boil over. Add tomato paste and fry. Pour the broth. Return rolls in a roasting pan and cook for 1.5 hours on low heat. For 25 minutes until cooked rolls boil spätzle. Finished rolls to take out, mash the sauce. Remove the culinary thread rolls and serve with the sauce and spätzle.