Season the roulades with salt and paprika. Then rub well with hot mustard. Place one slice of bacon and one slice of jerky on the roulade lengthways. Halve the pickles lengthways. Quarter the onions.
Place 1/4 of the onion approximately in the middle of the roulade and half a pickle to the right and left of the onion. Now roll up the roulades tightly and rub mustard lightly on the outside. Tie tightly lengthways and crossways with a thicker piece of string.
Heat 2 good tablespoons of clarified butter in a roaster, place the two remaining bacon slices in the roaster and fry the roulades very hot (put on the splash guard), turning again and again. Distribute the bay leaves and the remaining pickles between the roulades.
Now turn the stove down one or two levels and let them simmer in the open roaster for about 30 minutes until they are nice and dark. Distribute the last onion quarters among the roulades and let simmer for another 5 minutes. Pour in 1 liter of hot water and bring to the boil again for approx. 5 minutes.
Do not put the lid on completely so that the steam can escape and simmer well on medium heat. Put 2 heaped teaspoons of beef stock and two heaped teaspoons of vegetable stock in the roasting pan. Let simmer for another 50 - 70 minutes (pay attention to the stewing liquid). Turn the roulades often. Now there is not much stewing liquid in the roaster.
Take out the roulades, remove the twine and wrap the roulades in aluminum foil. For the sauce, add 1 liter of hot water and thicken with flour. Add a dash of red wine and, if necessary, season again with beef and vegetable broth and mustard. Then put the roulades back into the sauce. We also eat Bohemian dumplings and red cabbage.
Tip: Prepare roulades and red cabbage the day before. Both taste even better the following day.
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