Summary

Ingredients

• 8 slices beef, from the topside, thin
• 2 small carrots
• 1 thin leek stick (s)
• 0.25 ¼ celeriac
• 150 g sausae, spicy, e.., Sucuk
• Mustard, Dijon
• salt
• Pepper, black, freshly ground
• Olive oil, and butter for frying

For the sauce:

• 1 medium onion (s)
• Butter, or oil for frying
• 2 tablespoon tomato paste
• 400 ml beer, dark, e.g., Altbier or Porter
• 400 ml beef broth
• 2 bay leaves
• 2 tablespoon double cream cheese
• 1 tablespoon cornstarch
• salt
• Pepper, black, freshly ground
• Juice, (cranberry juice) OR:
• Jelly, made from black currants

For the dough: (potato cake)

• 1 ½ kg potato (s)
• 2 tablespoon butter, melted
• salt
• Pepper, black, freshly ground
• Butter, or oil for frying

For the vegetables:

• 1 cucumber (s)
• 1 tablespoon parsley
• butter
• salt
• Pepper, black, freshly ground
• 1 tablespoon shallot (s) - cubes

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Instructions

1. Beef roulades:
2. Preheat the oven to 175 ° C. Peel the carrots and celery. Clean the leek. Separate the vegetables and sausage into pens.
3. Spread a thin layer of mustard on each slice of meat. Spread the vegetables and sausage on the meat slices, roll them up and stick them with wooden skewers. Salt and pepper. Fry the roulades vigorously in butter and oil in a pan. Place in an ovenproof dish.
4. Sauce:
5. Peel the onion and cut into rings. Heat the butter or oil in the pan and allow the onion rings to become translucent. Add tomato paste, beer, broth and bay leaves. Let cook for 10 minutes.
6. Pour the sauce over the roulades and cook covered in the oven for 1 hour.
7. Take the roulades out of the oven and remove the wooden sticks. Pour the braised stock through a sieve into a second saucepan and reduce to 500 ml.
8. Stir in the cheese with a whisk and bring the sauce to the boil. Mix the cornstarch in a little water and use it to thicken the sauce. Season to taste with salt and pepper and cranberry juice or jelly. Place the roulades in the sauce and keep warm until serving.
9. Potatocake:
10. Peel and roughly grate the potatoes. Stir in the melted butter, salt and pepper the mixture. Heat some butter and oil in the pan. Pour in the potato mixture and flatten it a little with a spatula. Fry for about 10 minutes over medium heat until the cake has turned a nice golden yellow color. Turn with the help of a lid or a plate. Fry the other side over low heat until the potato cake is tender. Pierce it with a knife to see if it`s done.
11. Cucumbers:
12. Peel the cucumber and cut in half lengthways, scrape out the core with a spoon. Cut the cucumber diagonally into pieces. Chop the parsley. Heat some butter in a saucepan, add the cucumber and add a little water. Season with salt and pepper. Warm the cucumber over low heat. Sprinkle with diced shallots and parsley just before serving.
13. As a further side dish, pickled pumpkin tastes very good (in my recipes).