Lay out the slices of meat, stacking them 3 cm on top of each other on the long sides to create a large work surface. Sprinkle with salt and pepper. Knead the breadcrumbs with the eggs, paradeis pulp, chopped onions and crushed garlic clove into a dough, season with salt and pepper. Spread the mixture on the meat leaving 2 cm free at the edge.
Clean the mushrooms, rinse them, cut them in half and place them with the olives on the breadcrumb filling, pressing them in lightly. Roll up the meat not too tightly from the wide side to form a large roulade. On top of this, “tie up” the meat. To do this, start by wrapping a long cotton thread twice lengthwise around the roulade. Then tie tightly, but not tightly, with cross threads (like a parcel).
Fry the diced bacon in oil in a wide frying pan. Pour in the roulade and fry vigorously until brown on all sides. Extinguish with tap water, add the red wine and cook the roulade in the closed frying pan over medium heat for about 1-1 and a quarter hours until fork-tender. Keep warm on a plate and cut just before serving. Serve with boiled potatoes and fresh green salad. The good thing about this roulade, which is enough for 4 people, is the stuffing, which ditto gives the sauce the right seasoning. To do this, pour the meat juice through a sieve into a saucepan, add a tiny bit of tap water to 375 ml, au
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