Roulades with baked fruit filling in bacon sauce with bohemian dumplings

Name: Roulades with baked fruit filling in bacon sauce with bohemian dumplings
Cook time: 3 h
Total time: 5 h
Yield: 4
Ingredients: 250 g Backfruit; 100 ml Birch nectar; 1/2 cube (21 g) Yeast; 1 TABLESPOON Sugar; 1/4 litre Milk; 500 g Flour (Type 550); 7-10 Tbsp Salt; 1 Egg (Gr. M); 7-10 Tbsp Grease; 2 Onions; 4 Beef roulades (approx. 150 g each); 4 TSP medium hot mustard; 7-10 Tbsp Pepper; 100 g streaky smoked bacon; 1/2 bunch Thyme; 1/2 bunch Marjoram; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1/2 litre dry red wine; 2 TABLESPOONS clarified butter; 7-10 Tbsp Aluminium foil; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

The stuffed beef rolls braise Myriam in the oven, the yeast dumplings cook them comfortably in aluminium foil wrapping. Then fry them in clarified butter: delicious!

COOK TIME
180 mins

TOTAL TIME
300 mins

Ingredients

Servings: 4

250 g Backfruit
100 ml Birch nectar
1/2 cube (21 g) Yeast
1 TABLESPOON Sugar
1/4 litre Milk
500 g Flour (Type 550)
7-10 Tbsp Salt
1 Egg (Gr. M)
7-10 Tbsp Grease
2 Onions
4 Beef roulades (approx. 150 g each)
4 TSP medium hot mustard
7-10 Tbsp Pepper
100 g streaky smoked bacon
1/2 bunch Thyme
1/2 bunch Marjoram
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1/2 litre dry red wine
2 TABLESPOONS clarified butter
7-10 Tbsp Aluminium foil
7-10 Tbsp wooden skewers

Directions

1
For the filling, dice the baked fruit, sprinkle with pear nectar and soak for about 2 hours.
2
For the dumplings stir yeast with sugar until liquid. Warm the milk lukewarm. Put the flour in a bowl. Add 1 level tsp. salt, egg, milk and yeast. Knead first with the dough hooks of the mixer, then with your hands until smooth. Cover and leave to rise in a warm place for about 1 hour.
3
Bring plenty of salted water to the boil in a roaster or wide pot with a lid. Knead the yeast dough once more, cut in half and form into 2 rolls. Wrap in greased aluminium foil. Cover the dumplings and let them simmer in boiling salt water for about 20 minutes. Take out and let cool down.
4
For the roulades, drain the baked fruit and collect the nectar. Peel onions and cut into fine rings. Dab the roulades dry and spread 1 tablespoon of mustard on each. Spread onions and baked fruit on top. Roll up and fix with wooden skewers. Season with salt and pepper. Dice bacon finely. Wash herbs, shake dry and chop finely.
5
Heat the oil in a frying pan. Fry the roulades in it until brown all around. Add bacon and fry briefly. Add tomato paste and herbs. Deglaze with wine, collected nectar and about 400 ml water. Season with salt and pepper. Bring to the boil and braise covered for about 2 hours.
6
Cut 1 dumpling roll into slices (use the 2nd roll for other purposes). Heat clarified butter in a large pan. Fry the dumplings on each side until golden brown. Serve everything. Serve with green salad and elderberry vinaigrette.