Ina's pork roulades

Ingredients for 2 servings:

• 2 thin pork roulades
• 50 g bacon, diced
• 1 large onion(s)
• 1 m.-large gherkin(s)
• 2 tbsp mustard
• 1 m.-sized carrot(s)
• n. B. Salt
• n. B. Pfeffer
• e.g. paprika powder
• 3 tbsp fat, liquid for frying
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the onion and gherkin. Brush the roulade surface with mustard, season with salt, and pepper. Mix the ham cubes, half of the onion cubes, and the cucumber cubes over the surface. If there is a narrow side, start there, rolling the roulades as tightly as possible. Seal the ends at the top and lengthwise with roulade pins. Heat the cooking fat in a pan and brown the roulades vigorously all over, adding the sliced ​​carrot and the remaining half of the onion, along with any remaining bacon cubes. Then deglaze with water, a little at a time, and top up with more water if needed. Season to taste with pepper, salt, paprika, or a little instant vegetable stock. Simmer gently for about 30 minutes. Remove the roulades and chop the onions and carrots in the sauce with a hand blender. This makes the sauce nice and creamy, eliminating the need for any other thickeners. Serve with boiled potatoes or dumplings and any vegetables you like.