Beef Roulades with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Season the roulades with salt and pepper, coat one side with paprika pulp and spread the cabbage and bacon lengthways in strips.
- Place the pepper strips crosswise on top.
- Roll up the roulades tightly and tie or pin and fry in oil all around, remove.
- Sweat the onion cubes and about 3 tablespoons of paprika pulp in a saucepan and pour 200 ml of stock.
- 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.
- 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.
- Dumplings go very well with this and are served with parsley butter and breadcrumbs.
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