Roulades, hunter's steak etc. braised in hunter's sauce

Ingredients for 4 servings:

• 2 large garlic cloves, finely chopped
• 12 onions (silver onions), quartered
• 3 large cucumber(s), pickled, cut into fine strips
• 10 small corn cobs, from the jar, cut into fine strips
• 100 g bacon, (belly bacon) finely sliced
• 300 g mushrooms, washed and sliced
• some butter
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 tsp sweet paprika powder
• 1 dl red wine
• 5 dl water, cold
• 1 tbsp gravy concentrate
• 1 vegetable stock cube
• some salt and pepper
• some Worcestershire sauce
• 1 dl cream
• 2 tbsp chives, finely chopped
• 1 tbsp parsley, finely chopped
• 4 roulade(s) , or meat birds, hunter’s schnitzel, hunter’s steak

Instructions

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

Heat a deep frying pan with the cooking fat, gently fry the garlic and bacon, add the cucumbers, shallots, and corn on the cob, and continue frying for a while. Add the mushrooms and continue frying until the juices have evaporated. Reduce the heat slightly, add the tomato puree and paprika, and mix well. Add the flour and lightly fry for a while. Immediately deglaze with the red wine, let it thicken briefly, and then add cold water. Increase the heat to high and, while it is heating up, add the gravy concentrate and the vegetable stock cube, stir well, and let it simmer for a while. Season the roulades, meat birds, hunter’s schnitzel, or hunter’s steak, brown them, and add them. Cover and simmer for about an hour at low heat. Finally, season the sauce to taste with salt, pepper, and Worcestershire sauce, and refine it with cream and the herbs.