Erzgebirge wrapped roast

Ingredients for 4 servings:

• 4 slices of meat (roulade meat)
• 80 g bacon, streaky
• 2 stalk(s) leeks, white part only
• 2 onions
• 3 tbsp lard
• 4 tbsp mustard
• 1 tbsp flour
• 1 tbsp tomato paste
• ½ liter beef stock or chicken stock
• 1 bay leaf
• 125 ml sour cream
• 2 tbsp soy sauce
• salt and pepper
• Paprika powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Variant of the roulade

Cut the bacon and onion into small cubes and the leek into thin half rings. First, fry the bacon in a little lard, then add the onion and leek and sauté until softened. Dry the roulade slices. Season with salt and pepper, and sprinkle with paprika. Spread a tablespoon of mustard on each roulade. Then spread the leek mixture on top. Roll up and secure with roulade pins, toothpicks, or string. Brown vigorously on all sides in the remaining lard until the roulades take on some color. Remove from the pan. Carefully sweat the flour and tomato paste in the pan. Pour in the stock and bring to a simmer with the bay leaf. Return the roulades, cover, and simmer over low heat for 45 minutes. When the roulades are done, season the sauce with soy sauce, salt, and pepper. If it is too runny, stir in a little more starch in a glass of water, add it, and bring to a boil again. It is best served with dumplings.