Season meat with bell pepper and paprika on both sides. Brush the inside with mustard, cover with bacon.
Cut onion into fine cubes and sprinkle on top. Cut pickled cucumber into strips and place diagonally on top.
Roll up meat and pin with toothpicks or roulade needles. Flour the roulades. In a roasting pan, brown the roulades briefly and hotly on all sides in an oil/butter mixture. Deglaze with a little water. Add 2 sliced onions. Cover and simmer on low heat for 1 1/2 to 2 hours. Remove roulades and keep warm at 70 °C. In a roasting pan, brown flour and add red wine to make a sauce and season to taste: Brussels sprouts, red cabbage, boiled potatoes, broccoli.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!