Summary

Ingredients

• 100 g smoked bellies
• 2 pickled cucumber (s)
• 1 onion (s)
• 2 tablespoon mustard, hot
• 1 tablespoon ketchup
• 1 tablespoon white wine vinegar
• 200 g cream
• 1 teaspoon thyme, dried
• 4 beef roulade (s), approx. 180 g each
• salt and pepper
• 2 tablespoons oil
• 500 ml water
• 2 teaspoons beef broth, instant
• 900 g potato (s), floury cookin
• 1 bunch parsley
• 100 ml milk
• 2 tablespoon butter
• 1 pinch (s) nutmeg, freshly grated
• 1 bunch soup greens

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Instructions

1. Cut the bacon and the pickled cucumber into fine strips. Peel the onion and cut into small cubes. Mix 2 tablespoons of mustard, ketchup, white wine vinegar and 2 tablespoons of cream well. Fold in the thyme.
2. Wash and chop the soup greens.
3. Wash the roulades, pat dry, brush with the mustard mixture and season with salt and pepper. Spread the chopped onion, bacon and cucumber slices on top, press down a little. Roll up the roulades and put them together.
4. Heat the oil in a saucepan and brown the meat on all sides so that it has toasted aromas. Now reduce the heat and add the soup greens, deglaze with 1/2 liter of water and sprinkle with the beef broth. Cover and cook over a low heat for 1.5 hours.
5. Peel the potatoes, cut into pieces of equal size and cook in salted water for about 20 minutes. Wash and finely chop the parsley. Heat the milk, butter and 2 tablespoons of cream over a low heat. Drain and mash the cooked potato. Gradually stir in the milk mixture. Fold in the parsley and season with salt and nutmeg.
6. Take the roulades out of the pot and keep warm. Stir the remaining cream and a teaspoon of mustard into the sauce and bring to the boil briefly.