רינדערנס ראָולאַדעס פֿאַר ניטל

Lay out the meat close together, then sprinkle with freshly ground pepper and rub lightly; Spread evenly with Dijon mustard, place the bacon or bacon slices on top and sprinkle everything with the chopped onions; Press the filling a little with the palm of your hand and roll up the pieces to make roulades and pin the ends with metal needles. Preheat the oven to 180 degrees.

Preheat a casserole with a lid over a mild heat. Heat the clarified butter in a pan until bubbles form on a wooden spoon held in it (the ideal temperature for frying is now reached). Fry the roulades all around until golden brown and then transfer to the casserole.

In the pan, roast the remaining onions with bacon or bacon slices in the remaining fat, fry the tomato paste for a minute and then deglaze with the red wine and broth. Season with pepper and salt and pour all the liquid from the pan into the roulades - they should be at least 2/3 in the stock.

Put the casserole with the lid in the oven and just forget about it for 90 minutes.

Place the roulades on a serving plate and let them rest in the switched-off stove until the sauce is ready. To do this, puree all of the braised stock with a hand blender and, if necessary, transform it into a lightly thickened sauce with a little bit of cornstarch.

Serve the sauce with the roulades with buttered rosebuds and dumplings. For an opponent of Brussels sprouts, there was another Leipziger Allerlei.