Beef roulades with Thuringian dumplings

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Heat 1 tablespoon of oil in a small pan, fry half of the onions in it until transparent and remove. Cut cucumbers into sticks. Place meat side by side on the work surface and dab dry. Season with salt and pepper. Brush with mustard. Cover each with 2 slices of bacon. Add steamed onions and gherkins to the roulades. Whip the long side of the roulades slightly. Roll up the roulades and stick them together with wooden sticks

2. 2

   Peel, wash and chop the carrots. Peel, wash and chop the celery. Finely chop 2 slices of breakfast bacon. Put them into a roasting pan, leave them out and take them out. Put 2-3 tablespoons of oil into the roasting pan, add roulades, fry vigorously while turning and take out. Fry the remaining onions, carrots, celery and bay leaves in the frying oil while turning, season with salt and pepper. Add tomato paste and flour, sauté. Deglaze with red wine and stock, bring to the boil, add roulades. Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours

3. 3

   Dice the rolls very finely. Melt 10 g butter in a pan. Add the diced rolls, turn them over and roast them until golden yellow and take them out. Peel 500 g potatoes, wash and cook in boiling salted water for about 25 minutes. Drain and mash finely

4. 4

   Meanwhile peel, wash and finely grate 1.5 kg of potatoes. Put them into a gauze cloth and squeeze out the liquid vigorously. The grated potatoes must be completely dry. Knead mashed potatoes, potato flour, 2 teaspoons salt and grated potatoes with your hands to a mass

5. 5

   Form approx. 12 dumplings from the potato mixture, while placing the bread cubes in the middle. Place the dumplings in a large pot of boiling salted water. Bring to the boil briefly and simmer at low to medium heat for about 20 minutes

6. 6

   Take the roasts out of the oven, remove the roulades and keep them warm. Pour the sauce through a sieve, squeeze the vegetables a little. Bring sauce to the boil, season with salt and pepper, add roulades. Wash the parsley, shake dry, put something aside for garnishing, chop the rest of the parsley finely

7. 7

   Melt 40 g butter. Sprinkle the roulades with sauce and bacon and arrange the dumplings sprinkled with butter and parsley on plates. Garnish with parsley. Serve the rest of the dumplings separately

Nutrition Facts

KCAL
950 kcal

CARBS
86 g

FATS
32 g

PROTEINS
52 g