750 g minced meat, half and half
1 bread roll, stale (or 2 slices of toast)
4 medium-sized onion(s)
2 eggs
1 tbsp mustard, medium-hot
paprika powder (noble sweet)
8 slices of smoked Black Forest ham
8 small gherkins
3 tbsp oil
1 tbsp flour, heaped
100 g whipped cream
2 tsp broth, clear, granulated
1/2 bunch parsley
Salt and pepper, ground black

preparation

Soak the bread rolls. Peel the onions, chop 1, cut 3 into rings. Knead the minced meat, eggs, squeezed bread roll, diced onions, mustard, salt, pepper and sweet paprika.

Divide the minced meat into eighths and press or roll out between two pieces of cling film to form flat roulade slices (not too thin). Top each with a slice of ham and a cucumber. Roll up using the bottom piece of cling film and secure with wooden skewers.

Heat oil in a pan. Fry the roulades all over for about 10 minutes. Remove.
Fry the onion rings in the frying fat until golden brown. Sauté the flour in it. Stir in about 1/2 liter of water, cream and stock, bring to the boil. Place the roulades in the sauce and braise covered for about 15 minutes.

Wash and chop the parsley. Season the onion sauce with salt and pepper. Serve everything and sprinkle with parsley.

Spätzle or boiled potatoes go well with it.