Spread slices of meat on the table, spread thinly with mustard and pressed garlic, season with salt and pepper, cut two onions into tender strips and spread evenly on top. Cut dry meat and fat bacon into tender strips and spread evenly on the four roulades. (You can also omit the fatty bacon and add half a gherkin instead). It is best to roll up the roulades well with a sewing thread.
Heat a cast iron roaster, heat vegetable fat well in it, pour in the roulades and sear well on all sides. Add two coarsely diced onions, carrots and celery and fry until browned, then add the peeled diced tomatoes. Pour hot water over the entire mixture in a leisurely manner until the roulades are well covered. Season according to your choice with pepper, salt, bouillon cubes, bay leaves, cloves, mustard, add pork rind from the bacon. Put the lid on and simmer gently over low heat for about 75-90 minutes. Stir gently from time to time and perhaps add a little water.
Take out the roulades and remove the thread. Season the sauce and thicken with flour.
Serve with red cabbage and mashed potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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