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Ingredients

Portions

For the Beef Roulades

4 beef roulades (approx. 150 g each)
100 g bacon, diced
1 onion, finely chopped
1 Teaspoon(s) mustard
4 pickles, sliced
Salt and pepper to taste
2 Tablespoon(s) rapeseed oil (for searing)
500 ml beef broth
1 Tablespoon(s) tomato paste
1 bay leaf
2 Sprig(s) thyme

For the Dumplings

400 g potatoes (starchy)
100 g breadcrumbs
1 egg
1 Pinch(es) of nutmeg
Salt and pepper to taste
1 Tablespoon(s) butter (for shaping)
1.5 l water (for boiling)

For the Red Cabbage

500 g red cabbage, finely sliced
1 apple, grated
1 onion, finely chopped
2 Tablespoon(s) apple cider vinegar
1 Tablespoon(s) sugar
2 bay leaves
1 cinnamon stick
Salt and pepper to taste

Preparation

  • Preparation time: 30 min
  • Cooking time: 1 h 30 min
  • Total time: 2 h

Prepare the Beef Roulades

1. Lay the beef roulades on a work surface and spread mustard over them. Season with salt and pepper.
2. Place bacon, onion, and pickle strips on each roulade. Roll up and secure with kitchen twine.
3. Heat rapeseed oil in a STONELINE® pan and sear the roulades on all sides until golden brown.
4. Add tomato paste and briefly roast. Deglaze with beef broth and add bay leaf and thyme.
5. Cover and braise over medium heat for about 1.5 hours until tender.

Prepare the Dumplings

1. Peel and boil the potatoes, then mash until smooth.
2. Mix with breadcrumbs, egg, nutmeg, salt, and pepper to form a dough.
3. Using wet hands, shape small dumplings and cook them in a STONELINE® pot with boiling salted water for 15–20 minutes, until they float to the surface.

Prepare the Red Cabbage

1. Sauté red cabbage with onion and apple in a large pan.
2. Season with apple cider vinegar, sugar, salt, pepper, bay leaves, and cinnamon stick. Add a little water and simmer over low heat for about 30 minutes until tender.

Serve

1. Arrange the beef roulades with dumplings and red cabbage on plates. Pour some of the cooking sauce over the roulades and serve.😋

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