Preheat oven to 160 degrees.
First, plate 2 large beef roulades, brush with Dijon mustard and rest. Later, dress the mince (as for a minced roast), season with salt and pepper and spread evenly on the roulade as thick as a finger. Place a waxy boiled egg on top of each and roll together. Season with a little salt, bell pepper and paprika. Then fry in olive oil with rosemary, remove and set aside. Later, sweat the paradeis pulp in the same saucepan, add red wine, reduce and fill with chicken soup (mass to taste), briefly simmer, season the sauce and thicken a little with cornstarch. Finally, put the roulades repeatedly, put the lid on top (on tilt) and put it in the heated stove for one hour. Later regulate the heat to 130 °C and cook for another half hour. Take out the roulades, finish seasoning and thickening the sauce.
Serve with boiled potatoes and red cabbage.
Our tip: Use your favorite red wine for cooking!