Wonnie's classic pork roulades

Ingredients for 4 servings:

• 4 large pork roulades from the leg (schnitzel meat – topside)
• 2 small onions, cut into wedges
• 4 small gherkins
• 4 slices of bacon
• 500 g bell pepper(s), diced, colored
• 1 large onion(s), finely diced
• 100 ml cucumber juice
• 1,000 ml gravy, instant
• oil
• salt and pepper
• 4 tsp mustard (roulades)
• 3 tbsp mustard (sauce)
• 100 ml cream, sour or sweet
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with paprika – a juicy sauce – delight

Flatten the roulades. Season with salt and pepper, brush with mustard, and top with bacon, cucumber quarters, and onion wedges. Roll up and tie. Brown all over in the oil, then remove. Brown the diced onion and pepper strips in the oil, then add the mustard for the sauce until a dark crust forms on the bottom of the pan. Deglaze with the cucumber juices. Mix the meat juices with water and add them. Return the roulades to the pan. Bring to a boil, reduce the heat to low, and simmer gently for about 1 hour. Remove the meat from the sauce and keep warm. Remove the pepper strips with a slotted spoon, puree some of them, and return them to the sauce. Finish with cream, season carefully, and thicken with a sauce thickener, if desired. Serve the roulades with the remaining pepper strips. Serve with dumplings and red cabbage.