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. Heat roughly 1 tablespoon oil in a large pan over medium-high heat. Fry the bacon for about 4-5 minutes until it starts to crisp. Add roughly 1 tablespoon butter. Sauté sauerkraut for about 5 minutes. Season with roughly 1 teaspoon sugar, salt, and ground caraway seeds.
2. Season the beef roulades with salt and pepper on both sides. Coat one side with paprika pulp. Spread the sauerkraut-bacon mixture in a strip lengthwise along each roulade.
3. Place bell pepper strips perpendicular to the sauerkraut filling, across each roulade.
4. Roll up each roulade tightly and secure with kitchen string or food pins. Heat roughly 1 tablespoon oil in a large skillet over medium-high heat. Brown the roulades on all sides, about 8-10 minutes total. Remove and set aside.
5. In the same pan, cook the diced onion over medium heat until softened, about 3-4 minutes. Add about 3 tablespoons paprika pulp and 200 ml stock. Stir well.
6. Return roulades to the pan. Reduce heat to medium. Simmer for 1 hour 30 minutes. After 45 minutes, add the remaining 200 ml stock and turn the roulades over.
7. Transfer roulades to a serving plate. Strain sauce through a fine sieve into a clean pan. Heat over medium. Whisk in sour cream. Simmer for 3 minutes. Season to taste with salt, pepper, and paprika pulp.