Summary

Ingredients

• 3 large beef roulade (s)
• 6 slices pork belly, smoked
• 1 onion (s), sliced
• 0.5 liter ½ beef broth
• 1 piece (s) sauce cake
• 1 cup cream
• Horseradish (cream)
• salt and pepper
• Flour
• Meatsoup
• Fat, for frying

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Instructions

1. Season the roulades with salt and pepper.
2. Brush each roulade with horseradish cream.
3. Layer the smoked pork belly and sliced onion over each roulade.
4. Roll each roulade tightly and tie with kitchen twine.
5. Coat the roulades in flour.
6. Heat fat or oil in a large pan over medium-high heat.
7. Fry the roulades for 3-4 minutes per side until browned all over.
8. Pour the beef broth into the pan and scrape up any browned bits.
9. In a bowl, dissolve the sauce cake in roughly 1/4 cup cold water.
10. Add the cream and roughly 2 tablespoons horseradish cream, then strain through a sieve.
11. Pour the strained sauce over the roulades in the pan.
12. Extend the sauce with roughly 1/2 cup meat stock.
13. Cover the pan and braise in a preheated oven at 160°C (320°F) for approximately 1 hour 30 minutes.
14. Serve the roulades with dumplings and red cabbage.