Beef Roulades with Sauerkraut

Summary

Ingredients

• 4 beef roulade (s)
• 250 g sauerkraut
• 1 bell pepper (s), cut into strips
• 100 g bacon, mixed, diced
• 1 piece (s) vegetable onion (s), diced
• some paprika pulp
• 400 ml stock, from veal or beef
• 1 ½ teaspoon caraway seeds, ground
• 200 g sour cream
• butter
• oil
• a bit salt
• some pepper
• some sugar

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Instructions

1. Fry the bacon in a little oil and add the butter to the pan. Sauté the sauerkraut in it for about 5 minutes. Season with a little sugar, salt and ground caraway seeds.
2. Season the roulades with salt and pepper, coat one side with paprika pulp and spread the cabbage and bacon lengthways in strips.
3. Place the pepper strips crosswise on top.
4. Roll up the roulades tightly and tie or pin and fry in oil all around, remove.
5. Sweat the onion cubes and about 3 tablespoons of paprika pulp in a saucepan and pour 200 ml of stock.
6. Put in the roulades and stew over a medium heat for about 1.5 hours. Halfway through the time, pour in the rest of the stock and turn the roulades.
7. Take out the roulades, strain the sauce through a sieve, mix with the sour cream and cook for a few minutes. Season to taste with salt, pepper and paprika pulp.
8. Dumplings go very well with this and are served with parsley butter and breadcrumbs.