You will need:
2 large roulades
For the filling: 125g bacon
2 large onions
2 cloves garlic
<x>.N</x>1 carrot
1 pickled cucumber
1 tbsp carp
parsley
pepper
Salt
Cloves (ground)
You will also need:
tomato paste
1 glass red wine
1 tsp sour cream
.1 lemon zest (grated)
dark butter roux
Pound the roulades well. Finely dice the onions, garlic, carrot, bacon and cucumber, chop the parsley (about a handful), add the carpers and season everything with salt, pepper and cloves. Then fill the roulades with all these ingredients, roll them up and tie them.
The preparation of the roulades should now proceed in an iron pot, which you should heat on the stove top. Add butter, fat or oil and fry the roulades in it until light brown. Pour off 2 cups of the resulting meat stock, then simmer the roulades in the covered pot on low heat for about 45 minutes.
Meanwhile, stir the meat juices with 1 tablespoon of tomato paste, the red wine, some butter roux, the cream, and the lemon zest to make a tasty sauce.
The whole thing tastes especially good with potatoes in any form (mashed potatoes, fried potatoes or potato salad).