Salt and pepper the roulades on one side, then turn them over. Cut two onions into thin rings. Spread a thin layer of mustard on the unseasoned side of the meat slices. Then spread the bacon strips and onion rings generously on the meat, leaving the edges free. Roll up the roulade, fold it in on the sides and surround it with large clamps (two pieces per roulade). The roulades should be really thick and fat, so gripping them can be a bit difficult. My mother used to tie it with thread, and it`s great too. Cut the remaining onions into cubes. The roulades are now seared well on all sides in the oil in a small saucepan, then placed on a plate. With a little patience, brown the onion cubes in the same fat, stirring frequently so that they do not turn black. When they are evenly brown, add the roulades and pour the warm meat stock over them. Immediately close the lid and let it simmer for 1.5 hours at low heat. You should hear it smack when you get close to the pot, but it shouldn`t boil.
When the braising time is over, carefully remove the roulades and set them aside. Pour the sauce through a hair sieve and use a wooden spoon to strain the braised onions through the sieve into the sauce. (It`s a bit old-fashioned and is definitely faster with a stirring stick. I just don`t have one.)
Then the sauce is briefly boiled again and bound as desired. I do it with a little flour shaken in water, but also works with Mondamin. Put the roulades in the sauce and only peel off the rings just before serving.
Of course, bread or potato dumplings and red cabbage go best with this, but also rice and lamb`s lettuce. Good Appetite!
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