Dab the beef roulades, if necessary pat them wide with salt, pepper and mustard. Then cut the fat bacon, as cool as possible, into very thin strips, also cut the pickled cucumbers and the onion into strips and put this as a filling on the roulades and roll them up with a white string. Sprinkle the rolled roulades with sweet paprika and fry them in the margarine in an old iron pot.
Then fry the second onion with the chopped carrot and, depending on your taste, a dollop of tomato paste, you can also use tomatoes. That should be nice and strong and then you can fill up with water.
Add the bay leaf, 1 pinch of marjoram (you shouldn`t taste it), salt and the dried, ground celery leaves, but not too much either.
Now the roulades are brought to the boil and cook softly over a low flame for about 1 1/2 hours to 2 hours. Finally, just before serving, add the ground pepper and a few squirts of lemon.
You can thicken the whole thing with sauce thickener, but is not necessary due to the large onion.
My Thuringian dumplings and red cabbage taste good as a side dish. It`s a festive meal and very time consuming. Nevertheless, enjoy your meal and have fun cooking the tried and tested.
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