Beef roulades on paprika sauerkraut with bacon
easy
120 mins
120 mins
Ingredients
- 100 g streaky smoked bacon
- 2 green peppers
- 1 can(s) (850 ml) Sauerkraut
- 4 (150 g each) Rolls of beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Tbsp-OIL
- 750 g Potatoes
- 2 Bay leaves
- 1 pinch Sugar
- 2 TABLESPOONS dark sauce thickener
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp wooden skewers
Directions
- 1
Dice the bacon and leave it out in a pan. Quarter the peppers, clean, wash and cut into fine strips. Mix 3/4 of the bacon, pepper strips and sauerkraut. Season roulades with salt and pepper and cover them thinly with the sauerkraut mixture.
- 2
Roll up and fix with wooden sticks. Heat the oil in a pan and fry the roulades for about 5 minutes. Pour on 1/2 litre of water, bring to the boil, cover and stew for about 1 1/2 hours.
- 3
1/2 hour before the end of the cooking time, peel the potatoes, wash them and boil them in salted water for about 20 minutes. Heat the rest of the filling in a saucepan. Season with bay leaves, salt, pepper and sugar. Remove the roulades from the pan and keep warm.
- 4
Stir the sauce thickener and cream into the boiling roast stock, bring to the boil and season with salt and pepper. Drain the potatoes, pour into a bowl and sprinkle with the remaining bacon.
- 5
Arrange roulades on the sauerkraut. Sauce extra will do.
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