Ingrid'S Rouladen

Directions

1. 1
   Prepare a work area. Lay out pieces of meat flat. Spread on mustard and pepper full length. Add some ham, onion and cornichon on one end.
2. 2
   Roll each and tie with twine.
3. 3
   Brown onions and remaining bacon in a cast iron pot.
4. 4
   Add rouladen and brown on high heat, turning often. If you are making a large batch, brown them in a separate fry pan first. Once meat is browned, douse with brandy.
5. 5
   Then fill with water and a broth cube up to the top level of rouladen. Add bay leaf, salt and pepper, paprika, sugar. Bring to a boil over medium heat.
6. 6
   Cover with lid and simmer on low/medium for 45 minutes.
7. 7
   Add mushrooms and simmer 5-10 more minutes.
8. 8
   To thicken the sauce: put wondra flour in cold water in a cup and mix. Add flour mixture back into gravy and bring briefly to a boil. Also add sour cream in the same fashion.
9. 9
   Remove rouladen, take twine off each one and place them in a serving dish. Now pour sauce over them.
10. 10
    Serving suggestions: Red cabbage, Potato dumplings or spaetzle, Green beans or brussels sprouts.