Beef Roulades According to Ammerland Style

Summary

Ingredients

For the meat:

• 150 g minced meat
• 1 onion (s)
• 50 g oat roats
• 1 teaspoon beef broth
• 75 ml water
• 50 ml milk
• 4 beef roulade (s) from the top shell
• 12 slices bacon
• 4 pickled cucumber (s)
• 2 onions)
• 4 tablespoon mustard, medium hot
• 50 g clarified butter
• some salt and pepper

For the sauce:

• 350 ml red wine
• 350 ml water
• 1 ½ teaspoon beef broth
• 20 ml brandy
• 1 tablespoon tomato paste
• 2 teaspoons honey
• 1 tablespoon cranberries
• 1 onion (s)
• 1 pickle (s)
• 50 ml cucumber liquid
• 4 bay leaves
• 3 clove (s)
• 1 squirt lemon juice
• 2 tablespoon sauce thickener, dark
• 3 tablespoon whipped cream

For the vegetables:

• 1 glass red cabbage
• 1 apple
• 1 tablespoon cranberries
• 2 teaspoons honey
• 100 ml red wine
• 2 clove (s)
• some cinnamon

Also: for the potato dumplings:

• 700 g potato (s)
• 1 egg (s)
• 170 g potato flour
• a bit salt

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Instructions

1. Boil the water with the beef broth and add the oat groats. Let the porridge swell until the broth is soaked up. Meanwhile, cut the onion into as small cubes as possible. Add the onion cubes and the milk to the oat groats, let everything boil again briefly and soak for 5 minutes, season with a little salt and pepper. Mix the oatmeal and onion mixture with the ground beef.
2. Lay out the beef roulades and beat them a little soft with a meat tenderizer. (Alternatively prick a few times with a fork). Spread 1 tablespoon of mustard on each roulade and top with 3 slices of bacon. Then add the other ingredients to the lower third of the roulade: Quarter a pickled cucumber lengthways. Place a quarter at the bottom of the roulade, cut the remaining cucumber quarters and half an onion into fine cubes and distribute over the lower third of the roulade. Shape some minced meat into a small sausage and press it against the cucumber quarter at the bottom.
3. Fold the two long sides inwards a little, roll up the roulade tightly and wrap it tightly with a cotton thread so that the ends are also closed. Set the diced onion and cucumber aside for the sauce.
4. Repeat this process for all roulades.
5. Heat the clarified butter in a large saucepan and fry the roulades all around until crispy.
6. At the same time, bring the water with the meat stock to the boil. Add red wine, brandy, tomato paste, honey, cranberries, finely diced onions and pickles, cucumber water, bay leaves, cloves and lemon juice and also bring to the boil briefly.
7. Now pour the basic sauce for the roulades (with the remaining onion and cucumber cubes from the filling) into the large saucepan until at least half of them are covered.
8. Braise over low to medium heat for approx. 1.5 hours with the lid slightly open. If necessary, add hot water and red wine so that half of the roulades are always covered with sauce.
9. Start preparing the potato dumplings and apple red cabbage a good 1 hour before the end of the braising time:
10. Peel the potatoes and cook them for approx. 20 minutes until soft, then let them cool down a bit and press them through a potato press. Mix in the potato flour and egg, season with a little salt, mix well until a uniform mixture is formed. Form medium-sized dumplings (approx. 12 pieces). Then place in plenty of boiling salted water for about 10 minutes. Then take them out of the water immediately, otherwise they will become watery.
11. Cut the apple into small cubes. Bring red cabbage with red wine, apple cubes, cranberries, honey, cloves and a little cinnamon to the boil and cook over medium heat for about 30 minutes.
12. At the end of the braising time, take the roulades out of the large saucepan and filter the basic sauce through a sieve. Bring the sauce to the boil again, add the whipped cream and sauce thickener and season to taste, seasoning if necessary.

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