Viennese Minced Meat Roulades Wrapped in Bacon | Braised Juicy in Root Vegetable Gravy

Preheat the oven to 180 °C top/bottom heat. Peel one carrot and cut it into thin matchsticks. Quarter the pickled gherkins lengthwise. Peel and finely chop the onion and garlic. Peel the second carrot and the celeriac and cut into small cubes. Wash and finely chop the parsley.

Place the minced meat into a bowl. Add the egg, breadcrumbs, mustard, chopped marjoram, half of the chopped parsley, as well as 1 tsp of salt and freshly ground pepper. Knead everything by hand into a homogeneous meat mixture.

Divide the meat mixture into 4 equal portions and flatten each one. Place 2–3 carrot sticks and gherkin quarters in the centre of each portion. Close the minced meat tightly around the vegetables and shape into oblong roulades ("Vögerl"). Wrap each roulade tightly with 2 slices of bacon.