Beef roulades with silk dumplings

Name: Beef roulades with silk dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 7 Onions; 4 Gherkins (glass); 175 g streaky smoked bacon; 12 Beef roulades (approx. 175 g each); 12 TSP Mustard; 7-10 Tbsp salt, pepper; 1 large carrot; 6 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 1⁄2 l dry red wine; 3 Bay leaves; 750 g waxy potatoes; 100 g Potato flour; 1 Egg (Gr. M); 4 TABLESPOONS Cornstarch; 12 Roulade needles

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

7 Onions
4 Gherkins (glass)
175 g streaky smoked bacon
12 Beef roulades (approx. 175 g each)
12 TSP Mustard
7-10 Tbsp salt, pepper
1 large carrot
6 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
1⁄2 l dry red wine
3 Bay leaves
750 g waxy potatoes
100 g Potato flour
1 Egg (Gr. M)
4 TABLESPOONS Cornstarch
12 Roulade needles

Directions

1
For the roulades, peel 4 onions and cut into fine slices. Cut cucumbers into coarse sticks and bacon into strips. Place the roulades next to each other and tap flatter. Spread with 1 tsp. mustard on each.
2
Season with salt and pepper. Onion slices, cucumbers and bacon on it distribute, roll up. Pin up. Peel 3 onions. Peel and wash the carrot. Dice both roughly.
3
Heat the clarified butter in portions in the roaster. Sauté the roulades in it in portions and take them out. Sauté the diced onions and carrots in the hot frying fat. Sweat tomato paste briefly. Deglaze with wine and 1 1⁄4 l water and bring to the boil.
4
Season with salt, pepper and laurel. Put the roulades back into the roasting pan, cover and stew for about 1 1⁄2 hours.
5
For the dumplings, wash the potatoes and cook for about 20 minutes. Drain potatoes, rinse and peel. Press them still hot through a potato press. 1 1⁄2 Add tsp. salt, potato flour and egg and knead the hot mixture well (it sticks a little bit).
6
Form 12 dumplings from the potato mixture. Bring plenty of salted water to the boil in a large saucepan. Let the dumplings simmer for 18-20 minutes at low heat.
7
Lift roulades out of the roaster. Remove roulade needles. Pour the stock through a sieve into a pot. Mix starch with 5 tablespoons of water. Boil up the stock and thicken with the starch. Season sauce with salt and pepper.
8
Heat the roulades in the sauce. Lift the dumplings out of the water and let them drain briefly. Arrange roulades and dumplings. Green beans taste good with them.