Soak the roulades in red wine for up to 2 days. Thereupon remove and dry
Lay the meat slices side by side on the surface and flatten. If still present, carefully score the edges of the fat, avoiding damaging the meat if possible. Season the meat with pepper and season with salt, brush with mustard and top each with a slice of bacon. Peel carrot, celery, cut lengthwise into matchstick-thin strips on vegetable slicer. Remove the dark green from the leek, cut the white into fine rings. Also cut the cucumber into thin strips. Divide half of the vegetables and the cucumber evenly into the roulades, each as a bundle. Fold the long sides over the roulades so that the vegetable strips are no longer visible and wrap the roulades. Close with roulade needles. Finely dice the remaining root vegetables. In a casserole (or frying pan), render the butter fat and fry the roulades in it in portions until nice and crispy all over. Add the rest of the diced root vegetables and the paradeis pulp only at the end of this frying phase. Sauté thoroughly, finally extinguish with wine and clear soup, add the bunch of herbs. Cover the pot with its lid and put it in the oven heated to 160 °C.
Stew the roulades leisurely for about 120 minutes. Take out the roulades and put them to warm, boil the stock a little bit until the sauce thickens. The herb bouquet
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