Beat the schnitzel and season with salt and pepper on both sides. Spread the mustard on one side and top with the bacon. Spread some sauerkraut on half of the schnitzel. Quarter a carrot and place the quarters on top of the sauerkraut and roll up the roulades and fix with clamps or a toothpick.
Heat some oil in a pressure cooker. In the meantime, quarter the second carrot and eighth the onion. Fry the roulades all over in hot fat and take them out of the pan again.
Then fry the carrot and onion pieces in the fat until they get brown and deglaze with the red wine. Pour the beef soup on top and put the roulades back into the pot.
Close the pressure cooker and bring to the boil up to the second mark. Then switch back to a low setting and let the roulades cook for 15 minutes.
After the cooking process, take the roulades out of the pot and puree the sauce with the onion and carrot pieces. Finally, season the sauce to taste and, if necessary, bind it a little and put the roulades back into the sauce.
Of course, the roulades can also be made without a pressure cooker, just increase the cooking time accordingly.
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