Beef Roulades with Red Cabbage and Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beef roulade (s)
- 1 packet bacon, diced
- 3 onion (s)
- 1 carrot (s)
- 1 glass red cabbage
- 1 point dough (dumpling)
- 2 teaspoons mustard
- salt and pepper
- 1 cup cream
Print Recipe
Pin Recipe Instructions
- Brush the roulades with mustard on one side, season with salt and pepper.
- Cut 2 onions into cubes and place a pile on each of the roulades, as well as a handful of diced bacon. Now the roulade only needs to be rolled and secured with toothpicks.
- Place the roulades in a baking dish, cut 1 onion with the skin, clean a carrot and cut into pieces. Put both in the baking dish and add water. Put the lid on the baking dish and place in the oven at 180 degrees for two hours. The lid can be removed for the last half hour. Finally, drain the sauce, bring to the boil and add the cream.
- Put the red cabbage in a saucepan, season with vinegar and sugar. Let simmer for 15 minutes.
- Roll the potato dumplings and add them to the boiling water for 20 minutes. Caution: water must no longer boil during this time.
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