Instructions

Slice the beef into thin slices. Tenderize the meat slices. Season with salt and pepper.

Boil the eggs until hard-boiled, let them cool and cut two of them into quarters. Cut pickled cucumbers in half. Also cut gherkins into quarters.

Spread mustard on the meat slices and place a slice of English bacon on each slice. Place a quarter of the egg, gherkins, and bacon in the center of each slice, roll up the slice tightly. Secure the rolled-up slice with kitchen twine to prevent it from falling apart during baking.

Peel and finely chop the onion. Heat the lard in a pan and fry the onion until golden. Once the onion is golden, add the roulades and fry them on each side.

Meanwhile, boil water in an electric kettle and pour it into a pot with a beef bouillon cube, mix well. Pour the resulting broth over the fried roulades, stir, and cover. Let it simmer for about 90-120 minutes, stirring occasionally.

Dice the remaining eggs and cucumbers. Remove the roulades from the pot and add the diced cucumbers and eggs. In a separate bowl, mix flour, salt, pepper, and pour into the sauce. Add the pickle juice and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.

The side dish can be rice or boiled potatoes.