Summary

Ingredients

• 750 g minced meat, half and half
• 1 roll, stale (or 2 slices toasted bread)
• 4 medium onion (s)
• 2 egg (s)
• 1 tablespoon mustard, medium hot
• Paprika powder, (noble sweet)
• 8 slices ham, smoked Black Forest
• 8 small pickles
• 3 tablespoon oil
• 1 tablespoon flour, heaped
• 100 g whipped cream
• 2 teaspoons broth, clear, grainy
• 0.5 ½ bunch parsley
• Salt and pepper, mixed with black

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Instructions

1. Soak the rolls. Peel the onions, chop 1, cut 3 into rings. Knead the mince, eggs, squeezed bun, diced onion, mustard, salt, pepper and sweet paprika.
2. Cut the mince into eighths and press or roll out flat roulade slices between two transparent sheets (not too thin). Top with a slice of ham and a cucumber. Roll up with the help of the transparent film at the bottom and secure with wooden skewers.
3. Heat oil in a pan. Fry the roulades all around for about 10 minutes. Remove.
4. Fry the onion rings in the frying fat until golden brown. Sweat the flour in it. Stir in approx. 1/2 l water, cream and stock, bring to the boil. Place the roulades in the sauce and cook covered for approx. 15 minutes.
5. Wash and chop parsley. Season the onion sauce with salt and pepper. Arrange everything and sprinkle with parsley.
6. Spaetzle or boiled potatoes taste great with it.