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Prepare the roulades: Pat the meat dry, pound it if necessary, and coat with salt, pepper, and mustard. Filling: Cut bacon, cucumber, and an onion into strips, place on the roulades, roll them up, and secure with kitchen string.
Browning: Sear the roulades in margarine until crisp, sprinkle with paprika.
Roast the vegetables: Sauté the second onion and carrot, optionally adding tomato paste or tomatoes.
Deglaze the casserole dish: Add water, add bay leaf, marjoram, celery, and salt.
Simmer: Cook the roulades over low heat for 1.5–2 hours until tender.
Seasoning: Season with pepper and lemon juice, thicken the sauce if necessary.
Serving suggestion:
Classic side dishes: Thuringian dumplings and red cabbage.
This dish may be a bit time-consuming, but it's an absolute treat for special occasions! 😊🍽️
Good luck with your recipe, and enjoy! 🥩🔥
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