Cut roulades and cutlets into strips about 4 cm long and set aside. Fry the bacon cubes in a frying pan. Remove the skin from the onions and cut them into slices. Add to the bacon in the frying pan and sauté until almost soft. Add mushrooms and cook together until tender. Later, remove the frying pan from the heat and set aside. Brown the meat in another frying pan with a little bit of vegetable fat, sprinkle with flour and cook until done, turning the meat frequently to the other side.
Cut the pepperoni into small pieces and add, extinguish with white wine and simmer lightly. When the meat is soft, add the onions and mushrooms. Add sour cream and keep warm at low temperature. Finally, add a small dash of cognac, salt and freshly ground pepper to taste.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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