Summary

Ingredients

• 2 beef roulade (s) approx. 180 g each
• 2 medium onion (s)
• 6 tablespoon heavy cream
• 8 slices bacon, lean, smoked, thinly sliced
• 2 pickles or gherkins
• 2 carrot (s)
• 1 leek
• 1 teaspoon mustard, medium hot
• 2 teaspoons lard
• 1 teaspoon paprika, rose
• Salt and pepper, black, ground

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Instructions

1. Peel the onions, cut in half lengthways and cut into wide strips. Halve the cucumbers lengthways or leave them whole, depending on their size. Peel the carrot and cut into strips, a little shorter than the width of the roulade. Wash, clean and cut the leek into strips, a little shorter than the width of the roulade.
2. Wash the roulades, pat dry, salt and pepper on one side. Brush the seasoned side with mustard. Spread the bacon slices on the roulades, as well as 1 onion, 1/2 carrot, 1/2 leek and the cucumber. Place everything crosswise on the roulades, approx. 2-3 cm from the wider top edge.
3. Roll up once, fold the outer sides inwards and roll up completely, salt and pepper on the outside and fix everything with roulade needles or toothpicks.
4. Heat the lard in a roasting pan, sear the roulades on all sides, add the remaining vegetables and fry for about 5 minutes, then reduce the heat.
5. Deglaze with water and stew covered for approx. 1.5 hours.
6. After the cooking time, remove the roulades and set aside. Add the cream to the sauce, bring to the boil briefly and season to taste with salt, pepper and paprika. Put the roulades back into the sauce and heat them up.
7. Serve with dumplings or noodles and red cabbage.