Roulades from the crockpot

Ingredients for 2 servings:

• 2 roulades
• 2 tbsp, heaped Dijon mustard
• 100g bacon
• 2 small gherkins
• Salt and pepper from the mill
• 8 large onions
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 250 ml beef stock
• 1 tsp cumin powder
• 1 tbsp bay leaf
• 2 tbsp smoked paprika powder
• 50 g tomato paste
• salt and pepper
• some bacon
• some clarified butter
• some red wine or port wine
• 2 tbsp soup greens, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

Spread the roulades with mustard, sprinkle with salt and pepper, then distribute the bacon evenly over the roulades. Place the gherkin at one end and roll up the roulades starting with the gherkin and secure with toothpicks. Finely dice the onions and finely chop the bacon. Brown the bacon in a little clarified butter in a pan. Add the meat and cook on all sides. If the bacon is getting too brown, fish it out and add it to the crockpot. Then add the roulades to the crockpot. Set the crockpot to “Low”. Brown the onions and garlic in the remaining fat. Add the tomato paste and cook briefly. Then add the vinegar and beef stock. Now add the spices and soup vegetables and let it reduce slightly. Then add the port wine. Bring back to a boil and add to the crockpot. Set the crockpot to “High” for 2 hours. Then for another 2 hours on “Low”.