Summary

Ingredients

• 1 roll, from the day before
• 3 onion (s)
• 1 bunch parsley
• 1 chilli pepper (s), dried
• 500 g minced meat, mixed
• 1 egg (s)
• 1 teaspoon mustard, (medium hot)
• salt and pepper
• 12 slices bacon (breakfast bacon)
• 4 bell pepper (s)
• 2 tablespoons oil
• 1 pinch (s) sugar
• 2 tablespoon clarified butter
• 200 g whipped cream
• 100 ml vegetable stock, (instant)
• Pepper, whole, greener

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Instructions

1. Soak the rolls in water. Peel 1 onion, dice finely. Wash parsley. Finely chop the leaves. Crumble the chillies.
2. Squeeze out the rolls and tear them apart. Knead the minced meat with the egg, mustard, bread roll, diced onion, parsley and crumbled chillies. Season with salt and pepper.
3. Shape the minced meat mixture into 12 rolls (approx. 7 cm long), wrap each with 1 slice of bacon.
4. Halve the paprika, clean, core, wash and cut into small pieces. Peel off the remaining onions and cut into large cubes. Sauté paprika and onion cubes in a pan in hot oil, season with sugar, salt and pepper.
5. Heat the lard in a pan and fry the meat rolls for 5 minutes. Remove from the pan, deglaze the roast with the cream and stock, bring to the boil. Stir in green pepper as desired, season with salt and pepper. Serve everything.
6. This goes well with mashed potatoes