Black Forest minced meat rolls

Ingredients for 4 servings:

• 750 g minced meat, mixed, half and half
• 1 stale roll or 2 slices of toast
• 4 m.-sized onion(s)
• 2 eggs
• 1 tbsp mustard, medium hot
• Paprika powder, sweet
• 8 slices of Black Forest ham
• 8 small gherkins
• 3 tbsp oil
• 1 tbsp, heaped flour
• 100 g whipped cream
• ½ liter of water
• 2 tsp broth powder, clear
• ½ bunch parsley
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Soak the rolls. Peel the onions, chop 1, and slice 3 into rings. Knead the minced meat, eggs, squeezed-out roll, diced onions, mustard, salt, pepper, and sweet paprika together. Divide the minced meat into eighths and press or roll out between two sheets of cling film to form flat roulade slices (not too thin). Top each with a slice of ham and a cucumber. Roll up using the bottom sheet of cling film and secure with wooden skewers. Heat oil in a pan. Fry the roulades on all sides for about 10 minutes. Remove from the pan. Fry the onion rings in the fat until golden brown. Sauté the flour in it. Stir in about 1/2 liter of water, cream, and stock, and bring to a boil. Place the roulades in the sauce, cover, and simmer for about 15 minutes. Wash and chop the parsley. Season the onion sauce with salt and pepper. Serve everything on the plate and sprinkle with parsley. Serve with spaetzle (noodles) or boiled potatoes.