Summary

Ingredients

• 200 g sauerkraut, fresh
• 2 large onions
• 50 g bacon, fatter
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot (rose paprika)
• Ground caraway
• 2 beef roulade (s), a 150 g
• salt
• pepper
• 1 green pepper (s)
• 1 red pepper (s), alternatively
• 3 tablespoon tomato peppers, from the jar, cut into strips
• 2 tablespoon tomato ketchup
• 1 tablespoon lard
• 0.25 liter ¼ meat broth
• liter ⅛ red wine
• 2 cloves garlic)
• 4 tablespoon crème fraîche
• Tomato paste

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Instructions

1. Finely dice 1 onion and the bacon. Pick the sauerkraut, mix in the onion and bacon cubes. Season with a little sweet paprika, 1/2 teaspoon rose paprika and a pinch of caraway seeds. Halve the peppers, remove the white skins and seeds and cut one half each into strips.
2. Since we don`t tolerate fresh peppers so well, I have been using tomato peppers from the jar for some time, which also tastes very good.
3. Salt and pepper the roulade slices, cover with the cabbage and the paprika strips, leaving a few strips for the sauce. Put 1 tablespoon of ketchup on each of the roulades, then roll up the meat and pin. Brown all around in the hot lard in a lidded pan or roaster, remove. Put the hot meat stock and warmed red wine into the roasting vessel, press the garlic cloves through the press and put the roulades back in. Let simmer over a mild heat for approx. 1 1/4 - 1 1/2 hours.
4. For the last 20 minutes, simmer the leftover paprika strips.
5. Keep the roulades warm. Mix the creme fraiche with the remaining paprika powder (noble sweet and hot) and a splash of tomato paste. The sauce is then thickened by rubbing the second onion into the meat stock and stirring in the seasoned creme fraiche well.
6. Season to taste with a little salt, pepper, if necessary also paprika powder and possibly tomato paste and season to taste.
7. Serve the roulades with plenty of sauce. Mashed potatoes, sprinkled with chives, and a green salad go well with this.