Mom's Roulades in the Crockpot

Ingredients for 2 servings:

• 4 beef roulades
• 250 g cooked ham
• 4 pickles
• 4 onions
• ½ bunch parsley or 0.5 pack frozen parsley
• 4 tbsp mustard, hot, e.g. Löwensenf or Dijon
• 1 point spice mix (Roulade Fix)
• some oil for frying
• some butter for frying
• ¼ liter red wine
• ¼ liter of water
• 4 tbsp sour cream or crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 4 hours 35 minutes

with cooked ham, onion and cucumber filling

3 Dice the onion and the cooked ham. Heat the butter and sauté the onions first, then add the ham cubes, stirring well. Finally, add the chopped parsley and diced gherkins. Remove the stuffing from the heat and let it cool slightly. In the meantime, spread the roulades on a work surface and pat dry with kitchen paper. Spread a thin layer of mustard on each roulade, then season with salt and pepper. Spread the stuffing evenly over the roulades using a tablespoon, avoiding the edges. Now roll up the roulades tightly. Sear the roulades in a pan with a little hot oil, preferably on both sides first. Then place them in the ceramic insert of a 3.5-liter crockpot. Repeat the process with the other two roulades. The roulades should be tightly packed together in the crockpot. Add a little butter to the pan and fry another diced onion in it. Once lightly browned, deglaze with red wine and water, stir in the Rouladen Fix, and bring to a boil. Pour this sauce over the roulades in the crockpot, cover, and simmer on low for four hours. Slow simmering keeps the meat tender and juicy. Arrange the roulades on plates, pour the sauce over them, and top each with a tablespoon of sour cream. Serve with dumplings, mashed potatoes, or spaetzle, and red cabbage, and, of course, a glass of red wine.