Beef roulade with red cabbage and parsley potatoes

Name: Beef roulade with red cabbage and parsley potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Carrot; 5 Onions; 4 TABLESPOONS clarified butter; 4 discs Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP medium hot mustard; 8 discs (approx. 80 g) Bacon; 2 Gherkins; 1 TABLESPOON Tomato paste; 250 ml dry red wine; 500 ml Vegetable broth (instant); 1 Apples; 1 glass (720 ml) Red cabbage; 800 g waxy potatoes; 6 Stem(s) Parsley; 1 TABLESPOON Cornstarch; 7-10 Tbsp toothpicks or roulade needles

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Carrot
5 Onions
4 TABLESPOONS clarified butter
4 discs Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP medium hot mustard
8 discs (approx. 80 g) Bacon
2 Gherkins
1 TABLESPOON Tomato paste
250 ml dry red wine
500 ml Vegetable broth (instant)
1 Apples
1 glass (720 ml) Red cabbage
800 g waxy potatoes
6 Stem(s) Parsley
1 TABLESPOON Cornstarch
7-10 Tbsp toothpicks or roulade needles

Directions

1
Peel and roughly dice the carrot. Peel onions and dice 2 roughly. Cut 2 onions into strips. Melt 1 tablespoon lard. Fry the onion strips for about 4 minutes while stirring until transparent.
2
Dab the meat dry and season with salt and pepper. Spread 1 teaspoon of mustard on each slice of meat. Cover each with two slices of bacon. Halve the cucumbers lengthwise. Divide gherkins and onion strips between the meat slices.
3
Roll up discs as tightly as possible and pin them with a toothpick or a roulade needle. Heat 2 tablespoons of lard in a pot. Fry the roulades vigorously for about 10 minutes. Remove the roulades.
4
Fry the carrot and onion cubes in the frying fat for approx. 5 minutes. After 3 minutes add tomato paste and fry. Deglaze with red wine. Add stock and bring to the boil. Put the roulades back into the pot and braise in the closed pot for 1 1/2-2 hours.
5
Meanwhile wash the apple, quarter it and remove the core. Peel the quarter. Cut apple and remaining onion into cubes. Heat 1 tablespoon of lard in a pot, fry the onion until transparent. Add apple and red cabbage.
6
Bring to the boil and simmer for about 20 minutes. In the meantime peel, wash and halve the potatoes and cook them in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
7
Remove the roulades from the cooking stock, remove the needles. Keep the roulades warm. Pour the stock through a sieve into a measuring cup. Measure 400 ml and pour into another pot. Season with salt, pepper and 1 pinch of sugar.
8
Stir the starch and 4 tablespoons of water until smooth. Thicken the sauce with it. Drain finished potatoes and sprinkle with parsley. Arrange roulades, sauce, red cabbage and potatoes on plates.