Roll roast with cream sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Onions peel and in rough pieces cut. Clean, wash and chop the soup greens. Peel and chop the ginger. Season meat with salt and pepper. Wash marjoram, dab dry and pluck the leaves from the stalks. Cut plums in half.

2. 2

   Spread plums and ginger on the meat and sprinkle with marjoram. Roll up the meat and tie up with kitchen string. Put the meat, onions and vegetables in a fat pan of the oven, add some broth. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 1/2 hours, occasionally adding some stock. Form 12 dumplings from the dough, place them in boiling salted water and let them simmer at low heat for about 20 minutes in an open pot. Remove the roast, cover with aluminium foil and let it rest. Measure 350 ml roast stock, pour into a pot and deglaze with red wine. Put 4 tablespoons of vegetables aside. Pass the remaining vegetables and onions through a sieve and add to the sauce. Bring to the boil, stir in currant jelly and cream. Season to taste with salt and pepper. Cut the roast into slices.

3. 3

   Measure 350 ml roast stock, pour into a pot and deglaze with red wine. Put 4 tablespoons of vegetables aside. Pass the remaining vegetables and onions through a sieve and add to the sauce. Bring to the boil, stir in currant jelly and cream. Season to taste with salt and pepper. Cut the roast into slices. Arrange on plates with sauce, rest of vegetable cubes and dumplings. Garnish with marjoram leaves

4. 4

   With 6 people:

Nutrition Facts

KCAL
720 kcal

CARBS
53 g

FATS
34 g

PROTEINS
43 g