Roulades with Thuringian dumplings

Ingredients for 4 servings:

• 4 roulade(s), beef
• 4 tbsp mustard, medium hot
• 4 slice(s) Bacon , more if needed
• 4 small gherkins
• 2 onions, cut into rings
• 2 carrots
• some butter, or clarified butter
• 350 ml beef broth
• 2 bay leaves
• 1 sprig(s) thyme, or thyme spice
• 4 tbsp crème fraîche
• 1 tbsp cornstarch
• 1 pack of dough, dumpling
• 1 slice(s) of toast
• Butter or margarine

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Note: This recipe uses a pressure cooker. It can also be prepared in a roasting pan, which will alter the cooking times. Prepare the roulades: Place the roulades on the work surface and spread with mustard. Season with salt and pepper. Place 1-2 slices of bacon on each roulade. Cut the cucumber lengthwise into 4 strips and arrange them over the bacon slices. Then arrange 2-3 onion rings on top. Fold the roulades in slightly along the long sides and roll them up tightly, starting from the shorter side. Secure with roulade pins. Peel and dice the onions and carrots. Heat the butter (larded butter) in the pressure cooker. Place the roulades in the pan and fry on all sides until browned. In the meantime, heat the broth. Finally, add the diced vegetables to the roulades and sauté. Add the hot broth. Add the bay leaves and thyme. Close the pressure cooker (level II) and let the whole thing simmer over medium heat for about 25 minutes. Cook the dumplings: Follow this step if you want to eat them immediately. If you want the roulades to rest a little longer, prepare the dumplings just before eating. Heat water to a boil. Divide the dumpling dough and form into balls. Cut the toast into cubes and fry on all sides (with enough butter/margarine). Remove the resulting croutons from the pan and press 2-3 pieces into the center of each dumpling. The dough should then be tightly closed and shaped again. Add the dumplings to the salted water and simmer until they float to the surface. Remove the roulades from the sauce and keep warm. Remove the bay leaves and purée the sauce finely (this isn’t necessary, but I love the delicate sauce). Bring the sauce to a boil. Mix the crème fraîche with the cornstarch and stir into the boiling sauce. Bring the sauce to a boil once to thicken the starch. Add the roulades briefly again. Then serve.