Silesian pork roulade

Slice the meat across the grain about 1 cm thick. Tenderise meet and spread each slice with mustard. Peel and dice onion, cut bacon and cucumber into bars and lay on the mustard layer, season with pepper and marjoram. Tightly roll up and wrap the thread around the roulade. In a deep pan heat 2 tablespoons of oil, fry the rolls on all sides, baste with water, add bay leaf and simmer until it gets tender. When the meat is tender, remove thread. Prepare a gravy from the liquid remaining in pan. Serve with potato dumplings and red cabbage.
ham 720g
150g smoked beckon
pickled cucumber 100g
onion 100g
mustard 100g
a pinch of marjoram
a bay leaf
a few pieces of allspice
salt and pepper to taste
oil for frying
Moszna Zamek sp. z o.o.

The recipe is from:
Moszna Zamek sp. z o.o.
Moszna, ul.Zamkowa 1
47-370 Zielina Moszna

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