Anna`s Roulades with Silk Dumplings

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 2 hrs 15 mins
Total Time 3 hrs 15 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 6 beef roulade (s), approx. 125g each
  • 3 teaspoons mustard, medium hot
  • 100 g bacon, cut into fine strips
  • 275 g sausae meat, alternatively pork meat
  • 1 small onion (s), very finely chopped
  • 3 small cucumber (s), also very finely chopped
  • 0.5 ½ bunch parsley, fresh, chopped
  • marjoram
  • Paprika powder, noble sweet
  • Salt and pepper, freshly ground

For the sauce:

  • 150 ml meat stock
  • 150 ml red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • 1 tablespoon cranberries, or more, to taste
  • 0.5 ½ bunch parsley, fresh, chopped
  • 250 ml gravy
  • 150 ml cream

For the dumplings:

  • 1 kg potato (s), floury boiling
  • 2 egg (s)
  • 30 g butter, soft
  • 150 g potato flour
  • Nutmeg, freshly grated
  • Salt and pepper, freshly ground
  • 2 slices toast, diced
  • Clarified butter, for frying
Anna`s Roulades with Silk Dumplings
Anna`s Roulades with Silk Dumplings

Instructions

  1. Preparation of the roulades:
  2. Mix the fried sausage with the onion, diced cucumber and parsley, season to taste with paprika powder and marjoram. Pound the meat, lightly salt and pepper on both sides and spread a thin layer of mustard. Place 2 to 3 slices of bacon on each piece of meat, depending on the size, and put about 1/6 of the filling at the lower end. If the roulades are tapered on one side, then fill the wide side with filling. Fold the sides of the meat in a little, then roll up the roulade and pinch it with toothpicks.
  3. Heat some clarified butter in a large stew pan and fry the roulades vigorously for 10 to 15 minutes.
  4. For the sauce:
  5. Deglaze the roulades with the stock and red wine. Bring the liquid to the boil once, then let everything simmer on a very low heat for about 1.5 hours with the lid closed.
  6. Remove the roulades from the stock, add tomato paste, honey, cranberries, gravy, cream and parsley. Season everything with salt and pepper, put the roulades back in and simmer for another 20 minutes. (During this time I cook the dumplings.)
  7. For the dumplings:
  8. Bake the bread cubes in clarified butter until golden yellow. Peel the potatoes, boil them in salted water and press them through the press. Add eggs, potato flour and butter, season with nutmeg, salt and pepper. Shape about 6 to 8 dumplings and always put some of the bread cubes in the middle. (It works best with slightly moistened hands, I always put a bowl of water next to it.)
  9. Pour into a large saucepan with salted, bubbly boiling water and let it simmer for 15 to 20 minutes on low heat.
  10. A crunchy leaf salad tastes good with it.

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