Roll out the roulades well, place cling film on top and pound them a little. Salt, pepper, season with paprika powder. Brush the inside of the roulades with a little mustard.
Place the onions, diced ham, a few capers and chopped olives on the meat. Fold the roulades in slightly from the long sides and then roll them up well. Pin it with a roulade needle or wrap it with twine.
Put the stuffed meat in a well-soaked Roman pot, carefully add the whipped cream and mix in the yoghurt. Drain the mushrooms well and place them around the roulades with a few onion rings. Put the lid on and put it in the oven.
Note! The oven must not be preheated, otherwise the Roman pot may burst.
Cook for about 45 minutes (220 degrees), then take the pot out of the oven and try to see if the meat is done.
If you like, you can thicken the sauce. Spice is actually no longer necessary. A delicious butter baguette, rice or potatoes, whatever you like best, tastes like a side dish.
I invented this recipe out of necessity. My husband came home with two beef roulades and I only had a few ingredients in the cupboard. I was really desperate when I looked in the refrigerator and took what was there. And we found the result really tasty and digestible.
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