Summary

Ingredients

• 1 roll, from the day before
• 1 onion (s)
• 1 bunch parsley
• Chili powder
• 1 red pepper (s)
• 500 g minced meat
• 1 egg (s)
• 1 teaspoon mustard, medium hot
• salt and pepper
• 10 slices bacon
• 2 tablespoons oil
• 200 g whipped cream
• 2 tablespoon broth
• 1 tablespoon pepper, green, pickled
• 5 peppers, colored
• 2 onions)
• 2 tablespoons oil
• sugar
• salt and pepper

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Instructions

1. Soak the day-old roll in water for 5 minutes
2. Peel and finely chop 1 onion
3. Wash and finely chop the parsley
4. Halve 1 red pepper, remove seeds, and finely dice
5. Wash and halve the 5 colored peppers, remove seeds, and cut into 1cm pieces
6. Chop the 2 onions for the side dish into large chunks
7. Squeeze out the soaked roll, discarding excess water
8. Mix the squeezed roll with minced meat, mustard, egg, diced onion, parsley, and red pepper; season with salt, pepper, and chili powder
9. Shape the mixture into rolls about 7cm long with pointed ends
10. Wrap each roll with 1 or 2 slices of bacon
11. Heat 2 tablespoons oil in a pan over medium-high heat
12. Fry the rolls for 12-15 minutes, turning occasionally, until cooked through
13. Remove the rolls from the pan and set aside
14. Deglaze the pan with the broth, scraping up browned bits, then stir in the whipped cream and green pickled pepper; season with salt and pepper
15. Heat 2 tablespoons oil in another pan over medium heat
16. Sauté the colored pepper pieces and chopped onions for 8-10 minutes until softened
17. Season the vegetable mixture with salt, pepper, and a pinch of sugar
18. Serve the rolls with the cream sauce and sautéed vegetables