Beef roulades with apple-horseradish stuffing and potato dumplings

Name: Beef roulades with apple-horseradish stuffing and potato dumplings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Apples (about 150 g each); 2 Onions; 50 g fresh horseradish; 1 potty Marjoram; 6 Beef roulades (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 1/8 l dry red wine; 1 l Meat broth; 1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf); 150 g Lamb's lettuce; 1/2 520 (175 g) ml jar beetroot in balls; 3 TABLESPOONS Herb Vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 2 TABLESPOONS Flour; 100 g Whipped cream; 2 TABLESPOONS Butter; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Apples (about 150 g each)
2 Onions
50 g fresh horseradish
1 potty Marjoram
6 Beef roulades (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
1/8 l dry red wine
1 l Meat broth
1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf)
150 g Lamb's lettuce
1/2 520 (175 g) ml jar beetroot in balls
3 TABLESPOONS Herb Vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Oil
2 TABLESPOONS Flour
100 g Whipped cream
2 TABLESPOONS Butter
2 TABLESPOONS Breadcrumbs
7-10 Tbsp wooden skewers

Directions

1
Wash apples, quarter them, cut out the core. Cut apples into small cubes. Peel and finely dice 1 onion. Peel and grate horseradish. Wash marjoram, dab dry, put something aside for garnishing, chop the rest roughly.
2
Mix apples, horseradish and marjoram. Dab the roulades dry. Season with salt and pepper. Spread the apple mixture on top and roll up. Pin with wooden skewers. Heat clarified butter in a roaster.
3
Sear the roulades in it. Add tomato paste. Deglaze with red wine and stock, bring to the boil, cover and cook over medium heat for 1 3/4 hours. Put the potato dough into a bowl, knead and form about 12 dumplings.
4
Put the dumplings in boiling salted water and let them simmer at low heat for 20-25 minutes. Clean, wash and drain the salad. Cut beetroot into slices. Peel and finely chop 1 onion.
5
Season vinegar with salt, pepper and sugar, fold in oil. Arrange the salad in small bowls, add the marinade. Add onion. Remove the roulades from the roaster. Bring the sauce in the roaster to the boil again.
6
Mix flour and cream until smooth and thicken the sauce while stirring. Simmer for 1-2 minutes, season with salt and pepper. Melt butter in a pot, stir in breadcrumbs. Lift the dumplings out of the water and let them drip off.
7
Arrange roulades, dumplings and sauce on plates. Spread the breadcrumbs and butter mixture over the dumplings. Garnish with marjoram.