Summary

Ingredients

• 500 g onion (s)
• 150 g bacon
• salt and pepper
• 4 beef roulade (s) (about 175 g each)
• 1 tablespoon mustard, medium hot
• 2 tablespoons oil
• 500 ml meat stock (instant)
• 800 g potato (s), waxy
• 1 glass red cabbage
• 2 tablespoon jam (cranberry jam)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon parsley, chopped

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Instructions

1. Peel the onions, cut into rings. Finely dice the bacon and leave in a hot pan. Add onion rings and fry until translucent. Season to taste with salt and pepper, leave to cool. Rinse the meat, pat dry and spread out flat. Season with salt and pepper. Brush one side with mustard, put onion mixture on top, roll up meat tightly, fix with wooden sticks.
2. Heat the oil in a casserole and fry the roulades all over. Gradually pour in the broth. Cover the roulades and stew for 80-90 minutes.
3. About 30 minutes before the roulades are ready, wash and peel the potatoes, quarter them if necessary and cook in salted water for 20 minutes.
4. Heat the red cabbage (takes a little more than 30 minutes), then stir in the cranberry jam. Season the cabbage with lemon juice, salt and pepper.
5. Take out the roulades and keep them warm. Pass the sauce through a sieve, season with salt and pepper. Mix the starch with a little water until smooth, pour in and bring to the boil.
6. Drain the potatoes and sprinkle with parsley. Serve the roulades with potatoes, sauce and red cabbage.