Rolls with cider-mushrooms-\"goulash\" and roasted dumpling slices
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 4 TABLESPOONS Sunflower oil
- 200 g Mushrooms
- 200 g Chanterelles
- 200 g Lemon seitlings
- 200 g Herbal Siddlings
- 1/2 pot of marjoram
- 4 (180 g each) Rump steak
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS Mustard
- 8 discs Bacon
- 200 ml Vegetable broth (instant)
- 200 ml Cider
- 2 TABLESPOONS Fresh cream
- 1 package (750 g) fresh dumpling dough for dumplings Thuringian style (refrigerator)
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and slice the onion. Heat 1 tablespoon of oil, add onions and sauté for about 4 minutes while turning. Clean and trim the mushrooms and, depending on size, halve or quarter them.
- 2
Wash the marjoram, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Wash the meat, dab dry, season with salt and pepper. Spread with mustard and cover with bacon and onions.
- 3
Roll up the meat and pin it with wooden skewers. Heat 2 tablespoons of oil. Brown the meat on all sides. Pour in broth, bring to the boil and braise for about 8 minutes. Remove meat and keep warm.
- 4
Drain the gravy and set aside. Heat 1 tablespoon of oil in a frying pan, add the mushrooms and fry for approx. 5 minutes. After 2 minutes pour on cider, bring to the boil, season with marjoram, salt and pepper.
- 5
Stir in crème fraiche and gravy. In the meantime, form dumpling dough into a roll and cut into 16 slices. In a second pan heat up clarified butter in portions and fry the dumplings in portions on each side for about 3 minutes.
- 6
Cut the roulades into slices. Arrange meat, dumpling slices and mushrooms on plates and garnish with marjoram.
Nutrition Facts
740 kcal
47 g
36 g
50 g
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