The roulades (preferably made from beef - it can also be made from pork, but beef roulades simply taste better) rinse individually under running water and pat dry with kitchen paper.
Spread out the five beef roulades on the work surface (if they are too thick, work them briefly with the meat tenderizer).
First sprinkle all the roulades with salt, fondor and paprika, the whole roulade should be dusted well so that it tastes hearty afterwards. Also season with ground black pepper, but very carefully, otherwise you will be thirsty afterwards, only a touch of pepper per roulade, unless you are really hot eaters.
Now brush each roulade properly with the mustard (just don`t be stingy, that`ll give the sauce the whistle afterwards) and then with a teaspoon the two diced onions, don`t be stingy and cover the whole roulade with it, spread over the meat slices (should be from the onions whatever is left, put them in the sauce afterwards).
Now roll up the roulades very tightly from the wider side and finally stick whatever is there with roulade needles or toothpicks.
Then add about 1 tablespoon soy margarine (it`s cholesterol-free and great for frying) in the pressure cooker and bring to medium heat. Fry the five roulades on each side for approx. 3-4 minutes, when properly seared, they are well-browned on each side. Remove the saucepan from the stove, add the hot water (500 - 600 ml), approx. 2 - 3 teaspoons. Add the granulated broth and any remaining onion cubes. Turn the heat all the way up, close the pressure cooker and let the pressure build up. As soon as steam comes out of the front of the pan, set the heat to 1 or medium level (the cooking time begins now) and let the roulades cook for 25 minutes.
In the meantime, add water for pasta or dumplings and prepare them.
After the cooking time, take the pot off the stove and carefully release the pressure. For people with little experience of pressure cookers: only open the pot when all the steam is out!
Now season the sauce to taste, add seasoning with granular stock or if it seems too runny, the sauce can also be thickened with a ready-made sauce thickener or flour, we now prefer it to be more liquid.
Now arrange the roulades with dumplings (fit great) or noodles on plates and serve. With it a good red wine (e.g. a Merlot or Hungarian Balaton, Freixenet also has a great red) and enjoy. We hope you like the roulades as much as we do, if they almost melt in your mouth then they are perfect.
We know that there are thousands of options and ingredients for roulades, but that`s how my mom showed me and since then I don`t like any more with all sorts of bells and whistles, even though they are definitely great too.
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