Anna's roulades with silk dumplings

Ingredients for 6 servings:

• 6 beef roulade(s) each approx. 125 g
• 3 tsp mustard, medium hot
• 100 g bacon, cut into thin strips
• 275 g bratwurst meat, alternatively pork mince
• 1 small onion(s), very finely chopped
• 3 small pickled gherkins, also very finely chopped
• ½ bunch fresh parsley, chopped
• marjoram
• Paprika powder, sweet
• Salt and pepper, freshly ground
• 150 ml meat broth
• 150 ml red wine
• 1 tbsp tomato paste
• 1 tsp honey
• 1 tbsp cranberries or more, to taste
• ½ bunch fresh parsley, chopped
• 250 ml gravy
• 150 ml cream
• 1 kg potatoes, floury
• 2 eggs
• 30 g butter, soft
• 150 g potato flour
• Nutmeg, freshly grated
• Salt and pepper, freshly ground
• 2 slices of toast, diced
• Clarified butter for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 15 minutes

relatively complex, but incredibly tasty and not difficult at all

Preparing the roulades: Mix the sausage mince with the onion, diced cucumber, and parsley. Season with paprika and marjoram to taste. Pound the meat, lightly salt and pepper both sides, and spread a thin layer of mustard. Place 2 to 3 slices of bacon on each piece of meat, depending on its size, and add about 1/6 of the filling to the bottom end. If the roulades are tapered towards one side, fill the wider side with the filling. Fold in the sides of the meat slightly, then roll up the roulade and secure with toothpicks. Heat a little clarified butter in a large casserole dish and sear the roulades on all sides for 10 to 15 minutes. For the sauce: Deglaze the roulades with the stock and red wine. Bring the liquid to a boil, then simmer over very low heat with the lid closed for about 1.5 hours. Remove the roulades from the stock, add the tomato paste, honey, cranberries, gravy, cream, and parsley. Season to taste with salt and pepper, return the roulades to the pan, and simmer for another 20 minutes. (During this time, I cook the dumplings.) For the dumplings: Fry the bread cubes in clarified butter until golden brown. Peel the potatoes, boil them in salted water, and press them through a ricer. Add the eggs, potato flour, and butter, and season with nutmeg, salt, and pepper. Form about 6 to 8 dumplings and place a little of the bread cubes in the center of each dumpling (this works best with slightly moistened hands; I always keep a bowl of water next to them). Place them in a large pot of salted, boiling water and simmer over low heat for 15 to 20 minutes. Serve with a crisp leaf salad.