Summary

Ingredients

• 2 thin pork roulade (s)
• 50 g bacon, diced
• 1 large onion (s)
• 1 medium pickled cucumber (s)
• 2 tablespoon mustard
• 1 medium carrot (s)
• salt
• pepper
• paprika powder
• 3 tablespoon fat, liquid for frying
• water

Print Recipe Pin Recipe

Instructions

1. Dice the onion and pickles.
2. Brush the roulade surface with mustard, season with salt and pepper. Mix the ham cubes, half of the onion cubes and cucumber cubes on the surface. If there is a narrow side, start rolling the roulades up as tightly as possible. Seal the ends at the top and lengthways with the roulade needles.
3. Heat the frying fat in the pan and fry the roulades vigorously all round, add the sliced carrot and the remaining half of the onion, possibly the remaining bacon cubes. Then deglaze with water in sips and fill up with water as required. Season to taste with pepper, salt, possibly paprika or a little instant vegetable stock. Let simmer gently for about 30 minutes.
4. Take out the roulades and chop the onions and carrots in the sauce with the blender. This makes the sauce nice and creamy and you don`t need any other binding agents.
5. Serve with boiled potatoes or dumplings and any vegetables.