Sauerkraut roulades from the oven

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Drain the sauerkraut in a sieve. Peel and roughly dice the carrot. Peel 2 onions and dice them coarsely. Dab meat dry and 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 tablespoons of lard in a roaster.

2. 2

   Fry the roulades thoroughly for about 10 minutes. Remove the roulades. Fry 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 roaster. Cover and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 1/2 hours. Peel, wash and chop the potatoes and cook in salted water for about 25 minutes until soft. Clean, peel and chop the celery. Add the celery to the potatoes after about 10 minutes 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 stock and keep warm.

3. 3

   Add the celery to the potatoes after about 10 minutes 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 stock and keep warm. Peel 2 onions and cut into small cubes. Heat 1 tsp. clarified butter in a small pot. Fry the onions for 1-2 minutes. Pass the braising stock through a sieve to the onions, bring to the boil. 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. Fry the onions for 1-2 minutes. Pass the braising stock through a sieve to the onions, bring to the boil. 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