For the Black Forest roulades, prepare a meat dough from minced meat, onion, eggs, mustard, tomato paste, curd cheese, flour as needed (if necessary for binding) and the spices.
Divide the mixture into 8 portions and roll out between 2 plastic wrap sheets (about 10 x 15 cm). Cut gherkins and carrot into fine sticks.
Top with 1 slice of ham and put some vegetable sticks on one end. Then, using the foil, wrap the whole thing into a roulade. Press down nicely so they don’t come apart.
Then fry in batches in a hot pan. Dust with a little flour and add water so that the roulades are covered by about 1/3.
Stir in 1 can of strained tomatoes and spices to taste and simmer, covered, over medium heat for about 15 hours. Lower lid and let sauce reduce a bit more.