Grind the bacon, peeled onion, parsley and peeled eggs in a chick machine or put through a meat grinder.
Pound beef cutlets, coat with mustard and spread stuffing mixture on top. Roll up beef roulades, wrap with twine if necessary and season with salt and pepper. Roll the finished rolled roulades in flour.
Heat oil in a frying pan and brown the beef roulades all around. Then pour in clear soup and simmer for about 30 minutes.
Finally stir in the cream and serve.
Preparation Tip:
Use bacon with a subtle smoky note!
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