Fake beef roulades

Ingredients for 4 servings:

• 1 kg minced beef
• 3 eggs
• 3 tbsp mustard
• 3 rolls
• some milk
• 150 g raw ham
• 1 jar of gherkins, approx. 300 g
• Breadcrumbs
• salt and pepper
• Paprika powder
• 5 tbsp fried onions
• 1 tbsp tomato paste
• 1 tbsp mustard
• 0.7 liters of red wine
• 1 tbsp flour
• 300 ml water
• 1 cup of Cremefine, approx. 200 g
• 1 tbsp vegetable stock powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

To make the ‘fake’ roulades, first place the minced meat, eggs, mustard, bread rolls soaked in milk and squeezed out the excess water, as well as salt, pepper, and paprika in a large bowl and mix everything together until smooth. Then spread the minced meat mixture flat on a piece of cling film and top with ham slices and cucumber. Using the cling film, roll the mixture up to form a roulade and cut into portions. Coat the roulades in breadcrumbs. Heat a pan and fry the roulades for about 4 minutes on each side until golden brown. Then set them aside. For the sauce, briefly fry the fried onions in the same pan. Add the tomato paste and mustard and fry briefly. Dust the mixture with flour and stir well. Deglaze everything with red wine and add water and Cremefine. Stir in the vegetable stock powder and let everything simmer for another 2 minutes. Place the seared roulades in the sauce and cover. Place the pan in a preheated oven at 160°C (top/bottom heat) and let the contents simmer for 30 minutes. Remove the beef roulades from the oven and serve with the sauce. Pasta and red cabbage are a great accompaniment.