Sauerkraut roulades

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml ) Sauerkraut
  • 1 Carrot
  • 4 Onions
  • 6 Beef roulades (approx. 180 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 Tl coarse mustard
  • 12 discs Bacon
  • 2 TABLESPOONS + 1 tsp clarified butter
  • 1 TABLESPOON Tomato paste
  • 330 ml pale ale
  • 1 l Vegetable broth
  • 750 g Potatoes
  • 300 g Celeriac
  • 200 ml Milk
  • 1 TABLESPOON Butter
  • 7-10 Tbsp grated nutmeg
  • 12 Stem(s) Marjoram
  • 1-2 TABLESPOONS Cornstarch
  • 7-10 Tbsp toothpicks/ roulade needles

Directions

  1. 1

    Drain the sauerkraut in a sieve. Peel and roughly dice the carrot. Peel 2 onions and dice them coarsely, cut 2 into small cubes. Dab meat dry, season with salt and pepper. Spread 1 tsp. mustard on each slice of meat. Spread 2 slices each of bacon and sauerkraut on the meat slices. Roll up the slices as tightly as possible and pin them with a toothpick or a roulade needle. Heat 2 tbsp. lard in a large pot.

  2. 2

    Fry the roulades thoroughly for about 10 minutes. Remove the roulades. Sauté the carrot and large onion cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Deglaze with beer. Pour in broth, bring to the boil. Put the roulades back into the pot and braise covered for 1 1/2-2 hours. Peel, wash and chop the potatoes. Cook potatoes in salted water for about 25 minutes until soft. Clean, peel and chop the celery. Add the celery to the potatoes about 10 minutes later and cook until done. Heat milk and butter. Drain potatoes and celery. Add butter-milk and mash with the potato masher to puree. Season to taste with salt, pepper and nutmeg. Keep warm. Wash marjoram, shake dry and chop the leaves of 8 stalks finely. Remove the roulades from the stew stock and keep warm. Peel 2 onions and chop finely.

  3. 3

    Clean, peel and chop the celery. Add the celery to the potatoes about 10 minutes later and cook until done. Heat milk and butter. Drain potatoes and celery. Add butter-milk and mash with the potato masher to puree. Season to taste with salt, pepper and nutmeg. Keep warm. Wash marjoram, shake dry and chop the leaves of 8 stalks finely. Remove the roulades from the stew stock and keep warm. Peel 2 onions and chop finely. Heat 1 tsp. clarified butter in a small pot. Sauté diced onions for 1-2 minutes. Strain frying stock through a sieve to the onions. Stir starch and 4 tbsp. water until smooth. Thicken the sauce with it, simmer for about 1 minute, season again. Add chopped marjoram. Arrange roulades, sauce and puree and garnish with leaves of 4 marjoram stems

  4. 4

    Heat 1 tsp. clarified butter in a small pot. Sauté diced onions for 1-2 minutes. Strain frying stock through a sieve to the onions. Stir starch and 4 tbsp. water until smooth. Thicken the sauce with it, simmer for about 1 minute, season again. Add chopped marjoram. Arrange roulades, sauce and puree and garnish with leaves of 4 marjoram stems

  5. 5

    With 6 people:

Nutrition Facts

KCAL
500 kcal
CARBS
29 g
FATS
20 g
PROTEINS
48 g

Categories & Tags

Main DishesWinterMeatBeef