Beef Roulade with Cabbage and Dumplings

0
Average: 0 (0 votes)
(0 votes)
Beef Roulade with Cabbage and Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
4
For the beef
4
Beef roulades (about 180 grams or 6.3 ounces)
freshly ground Pepper
1 tablespoon
1 tablespoon
3
50 grams
white Bacon
2
2 tablespoons
1 tablespoon
2
3
1 sprig
2 sprigs
200 milliliters
500 milliliters
For the potatoes
400 grams
starchy Potatoes
For the cabbage
750 grams
1
2
tart Apples
50 grams
2 tablespoons
3 tablespoons
2
1
50 milliliters
2 tablespoons
For the dumplings
1
150 grams
50 grams
20 grams
20 grams
softened Butter

Preparation steps

1.

For the beef: Rinse beef, pat dry, spread and season with salt and pepper. Sprinkle with mustard seeds. Drain and julienne pickles. Cut bacon into strips. Peel and julienne onions. Top beef with pickles, bacon and onions. Roll up from long side and secure with kitchen twine. Heat oil in a roasting pan and sear roulades on all. Add tomato paste and spices and deglaze with red wine. Reduce almost completely and add stock. Season with salt and pepper and simmer covered over medium heat for 1-1 1/2 hours.

For the potatoes: Peel, rinse and boil potatoes in salted water for 25-30 minutes. Drain, evaporate and press through a ricer. Let cool completely.

For the cabbage: Rinse cabbage, remove stalk and slice. 

2.

Peel and mince onions and apples. Melt butter and sugar in a pan. Add onions and apples, then add cabbage and vinegar. Season with salt and spices. Pour in 250 ml (approximately 1 cup) of water and wine and simmer over medium heat for about 45 minutes, until soft. Add more liquid if necessary. Add jelly, as desired.

For the dumplings: Combine potatoes, egg and flour (dough should not stick to your hands) and season with salt, pepper and nutmeg. Shape dough into a long, 2 cm (approximately 3/4 inch) thick roll. Cut into 3 cm (approximately 1 1/5 inch) long segments. Add to a pot of boiling salted water and cook until dumplings float to the surface. Remove with a slotted spoon and drain. Melt butter in a pan and saute dumplings. Remove and keep warm.

Pour broth through a fine sieve and into a new pot. Bring to a boil and add flour butter (1:1 flour and softened butter) as desired. Remove and discard kitchen twine from roulades. Cut roulades in half and plate with cabbage and dumplings. Drizzle with pan sauce and serve.