For the beef roulades, pound the beef cutlets with salt, pepper and sprinkle with a little paprika.
Mix pickled gherkins, Emmental cheese, egg, minced meat, sour cream, herbs, salt and pepper and coat the meat with it. Roll up the roulades and fix them with roulade needles and lightly flour them.
Sauté until hot all around, add wine and simmer until tender. Season with soup seasoning and refine the beef roulades with the whipped cream.
The beef roulades go well with pasta or potato noodles