Farmer's roulades

Ingredients for 6 servings:

• 700 g minced meat, half beef, half pork
• 4 m.-sized eggs
• 100 g breadcrumbs
• 80 ml mineral water
• 2 medium-sized onions, diced very finely
• Salt and pepper, white, finely ground
• Paprika powder, sweet
• 100 g bell pepper(s), skinned, pitted and cut into thin strips
• 100 g mushrooms, cleaned and thinly sliced
• 150 g carrot(s), diced
• 150 g bell pepper(s), skinned, pitted and diced
• 250 g shallot(s), finely diced
• 1 garlic clove(s), thinly sliced
• 3 tbsp, heaped mustard, medium hot
• 1 tbsp, leveled tomato paste
• 100 ml port wine
• 750 ml vegetable stock
• 50 g butter, mildly soured, from the refrigerator
• Salt and pepper, white, finely ground
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

Filled with pepper strips, with vegetables in the sauce

Place the minced meat in a bowl. Add the remaining ingredients for the mince mixture, except for the bell pepper strips, knead vigorously, season with spices, and let stand for 15 minutes. Form the mince mixture into 6 rolls, fill them with the bell pepper strips, and seal them with wet hands to form roulades. Brown the roulades on all sides in a roasting pan over medium heat. Once the rolls are evenly browned, remove them and set aside. Also brown the vegetables for the sauce in the frying fat. After about 10 minutes, add the mustard and tomato paste and cook until a browned surface has formed. Deglaze this mixture with the port wine and allow it to reduce completely, as this will extract the delicious aromas from the wine. Top up the stock, season with spices, and return the minced meat rolls to the roasting pan. Now simmer everything in a covered roasting pan over low heat for about 30 to 40 minutes. Finally, thicken the sauce with the cold butter. The sauce should be off the heat during this time. This dish can be served with potatoes, pasta, spaetzle, or even rice.