Sour roulades (marinated in cream)

Ingredients for 4 servings:

• 4 slice(s) of beef roulade(s).
• Mustard
• 1 large onion(s)
• 8 cucumbers (gherkins)
• ¼ liter sour cream
• 4 tbsp vinegar (wine vinegar)
• 1 tbsp flour
• 1 tsp paprika powder, mild
• 2 tbsp butter or margarine
• 1 tsp tomato paste, heaped
• ½ liter meat broth (cubes)
• 2 tsp flour, heaped
• salt and pepper
• Aromat

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Spread the roulade slices with mustard, pepper, and (if desired) seasoning. Slice the onion into rings, slice the gherkins lengthwise, and top the roulade slices with them. Roll up the slices and tie them with string. Refrigerate the roulades in sour cream and wine vinegar for 1 to 3 days, turning frequently. Season the drained roulades with salt, coat them in flour mixed with paprika, and fry until browned. Add the tomato paste and fry briefly. Pour in the meat broth and half of the marinade. Simmer over low heat for 1 hour. Whisk the remaining marinade with the flour, stir into the sauce, and bring to a boil. Serve with mashed potatoes and red cabbage.