Sauerkraut Roulade with Bacon Sauce

Soak the bread roll in water or milk and squeeze it. Fry the finely chopped onions in a little oil until translucent. Mix the minced meat with the squeezed out bread, egg, onions, garlic, salt, pepper and marjoram. Cut the mixture into quarters and, on a board sprinkled with breadcrumbs, form oval loaves about a centimeter thick. Cover them with sauerkraut and roll each one into a roulade. Heat some oil in a pan and slowly fry the roulades on all sides. Serve with the prepared bacon sauce. For the bacon sauce, fry the finely chopped onions with the bacon strips in hot oil until brown. Dust with a little flour, fry the tomato pulp, deglaze with red wine and add the soup. Now simmer for 15 minutes. Stir sour cream until smooth and mix in together with mustard. Season to taste with salt, pepper and sugar. If necessary, thicken again with a little flour mixed with water. Stir in the chopped parsley.

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