Peel and dice the onion, peel the carrot.
Cook the spiral noodles al dente according to package instructions, then strain.
Beat the beef, salt, pepper and place a slice of bacon on top. Place slices of pickled cucumber, silver onion and a leaf of mint on top.
Place the long sides of the roulade slightly inside and roll everything together from the narrow side. Fix it with a wooden stick.
Fry the roulades in hot fat on all sides.
Add small sliced onion, a piece of black bread crust and the carrot, deglaze and stew like a pot roast.
When the carrot is really soft, remove the roulades. Mix the stock with a little beef broth until it separates from the roasting pan, pour off the sauce and stir in another 1 tablespoon of sour cream.
Arrange the beef roulades with the noodles, drape some juice over them and serve.
Preparation Tip:
Instead of spiral noodles, mashed potatoes are also a great side dish.
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