XXL Beef Roller

Name: XXL Beef Roller
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 5 Onions; 4 Gherkins (glass); 2 TABLESPOONS Mustard; 2 TABLESPOONS Breadcrumbs; 1 kg Beef from the leg (let the butcher cut it into a flat slice); 7-10 Tbsp salt, pepper; 10 discs Breakfast bacon (Bacon); 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1⁄2 l Red wine; 400 ml Beef stock (glass); 1 Bay leaf; 2 Juniper berries; 1 go. tablespoon of starch; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn; 1 (approx. 1 kg) Savoy cabbage; 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg; 200 g Whipped cream; 1 package (750 g) Dumpling dough half & half (refrigerated shelf); 2 Eggs (Gr. M); 7-8 TABLESPOONS Breadcrumbs; 3 TABLESPOONS clarified butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

5 Onions
4 Gherkins (glass)
2 TABLESPOONS Mustard
2 TABLESPOONS Breadcrumbs
1 kg Beef from the leg (let the butcher cut it into a flat slice)
7-10 Tbsp salt, pepper
10 discs Breakfast bacon (Bacon)
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1⁄2 l Red wine
400 ml Beef stock (glass)
1 Bay leaf
2 Juniper berries
1 go. tablespoon of starch
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn
1 (approx. 1 kg) Savoy cabbage
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg
200 g Whipped cream
1 package (750 g) Dumpling dough half & half (refrigerated shelf)
2 Eggs (Gr. M)
7-8 TABLESPOONS Breadcrumbs
3 TABLESPOONS clarified butter

Directions

1
For the roulade peel the onions. Chop 2 onions finely, remaining onions roughly. Finely dice the cucumbers. Mix mustard, gherkins, fine diced onions and 2 tbsp. breadcrumbs. Season meat with salt and pepper.
2
Spread the filling over the meat (see picture on the right). Place 8 slices of bacon on the filling. Roll up the meat from the longer side for roll roasting, tie into shape with kitchen twine.
3
Heat 2 tablespoons of oil in a frying pan. Fry the roulade in it for about 8 minutes. Fry diced onion with the roulade. Sauté tomato paste in it. Add wine, stock and 300 ml water. Add bay leaf and juniper, bring to the boil.
4
Cover and stew for about 2 1⁄2 hours.
5
For the creamed savoy cabbage, clean the savoy cabbage, quarter it and remove the stalk. Wash the cabbage and cut into strips. Heat 1 tablespoon of oil in a wide saucepan. Sauté the cabbage for about 5 minutes.
6
Season with salt, pepper and nutmeg. Add cream and 200 ml water, bring to the boil. Cover and stew for about 20 minutes.
7
For the potato dumplings knead dumpling dough and eggs. Use two tablespoons to cut off about 30 dumplings. Turn in 7-8 tablespoons of breadcrumbs and fry in portions in hot clarified butter until golden brown.
8
Fry the rest of the bacon in a pan without fat until crispy. Remove the roulade and keep warm. Pour the roast stock through a sieve into a pot, bring to the boil. Stir starch and 3 tbsp. cold water until smooth. Bind the stock with it.
9
Season the sauce with salt, pepper and 1 pinch of sugar. Cut the roulade into slices. Arrange everything. Crumble the bacon and sprinkle over it.