Ernst's pork roulades with minced meat filling

Ingredients for 4 servings:

• 4 pieces of pork schnitzel
• salt and pepper
• 4 tsp mustard
• 2 cloves garlic
• 1 egg(s)
• 500 g minced meat (pork)
• Lard, for frying
• some flour, for dusting
• 3 onions
• ¼ liter red wine (dry)
• 1 tsp pepper, whole
• 2 bay leaves
• 2 tbsp flour
• ⅛ liter sour cream
• 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pound the schnitzels, season with salt and fresh pepper. Press 4 tablespoons of mustard and 1 garlic clove through a garlic press into the mustard. Mix the mustard and garlic well. Brush one side of the schnitzels with the mixture. Spread the minced meat, mixed with egg, 2 chopped onions, salt, and pepper, over the schnitzels. Roll the schnitzels tightly and secure with roulade pins or tie with kitchen string. Briefly fry the flour-coated roulades in hot lard. Remove the roulades from the pan and place them in a casserole dish. Slice an onion and fry in the same pan until golden brown. Deglaze with the red wine and pour over the roulades. Add a crushed garlic clove and 2 bay leaves, and simmer over moderate heat for 1 hour. Finally, add the sour cream and flour. Tip: Serve with spaetzle, noodles, or rice.