Axel's beef roulades

Ingredients for 2 servings:

• 2 beef roulades, approx. 180 g each
• 2 m.-sized onion(s)
• 6 tbsp cream
• 8 slice(s) bacon, lean, smoked, thinly sliced
• 2 gherkins or gherkins
• 2 carrots
• 1 stalk(s) leek
• 1 tsp mustard, medium hot
• 2 tsp lard
• 1 tsp paprika powder, rose
• Salt and pepper, black, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions, halve lengthwise, and cut into wide strips. Depending on their size, halve the cucumbers lengthwise or leave them whole. Peel the carrot and cut into strips slightly shorter than the width of the roulade. Wash and trim the leek and cut into strips slightly shorter than the width of the roulade. Wash the roulades, pat dry, and season one side with salt and pepper. Spread the seasoned side with mustard. Distribute the bacon slices among the roulades, along with 1 onion, 1/2 carrot, 1/2 leek, and the cucumbers. Place everything crosswise on the roulades, about 2-3 cm from the wider top edge. Roll up once, fold the outer edges inward, and roll up completely. Season the outside with salt and pepper, and secure everything with roulade pins or toothpicks. Heat the lard in a roasting pan, sear the roulades on all sides, add the remaining vegetables and cook for about 5 minutes, then reduce the heat. Deglaze with water and simmer, covered, for about 1.5 hours. After the cooking time, remove the roulades and set aside. Add the cream to the sauce, bring to a boil briefly, and season with salt, pepper, and paprika. Return the roulades to the sauce and heat through. Serve with dumplings or pasta and red cabbage.