Summary

Ingredients

• 2 roulade (s) (beef), cut off lean, possibly fat
• 2 small onions
• 2 carrot (s)
• 3 tablespoon ham (Katenschinken), leaner
• 2 slices ham, leaner
• 1 pickle (s)
• 1 tablespoon mustard, hotter
• 1 teaspoon tomato paste
• 1 tablespoon sour cream (or sour cream, light crème fraiche, etc.)
• salt and pepper
• Parsley, chopped
• Broth, instant powder, or cubes
• water

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Instructions

1. Peel 1 onion, cut into small cubes and fry with the ham in a coated pan. When the onion is translucent, add chopped parsley.
2. Salt and pepper the roulades, spread the mustard and line with the ham slices. Cut the pickled cucumber into fine slices. Place half of the pan mixture and cucumber slices on the roulades and roll them up. Secure with roulade clips or wooden sticks.
3. Fry the roulades briefly but well on all sides. Then add enough water to cover about half of them. Add the carrots, onions (coarsely chopped) and the rest of the pan mixture and season with meat stock to taste. Then let it stew for at least 1 hour (preferably in a pressure cooker, otherwise in any case with the lid closed).
4. After braising, briefly remove the roulades, puree the sauce with a blender and season with sour cream and tomato paste.
5. As a side dish, fresh lamb`s lettuce with fried mushrooms and ham (just leave something from the list of ingredients) are enough.
6. Tip: 20 minutes before the end of braising you can prepare and cook dumplings with a ready-made dumpling dough (refrigerated shelf in the supermarket) according to the instructions (has only 0.2 g fat per 100 g).
7. 500 kcal per serving, 8 g absolute fat, F + kcal: 18.03 P, LF30: 13.96%
8. The amount of fat depends, of course, on how much oil was used for frying. I just brushed the pan with oil.