Beef roulades with sauerkraut

Ingredients for 4 servings:

• 4 beef roulades
• 250 g sauerkraut
• 1 pepper(s), cut into strips
• 100 g bacon, streaky, diced
• 1 piece(s) vegetable onion(s), diced
• some paprika paste
• 400 ml stock, from veal or beef
• 1 ½ tsp caraway seeds, ground
• 200 g sour cream
• butter
• oil
• some salt
• some pepper
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes so good you won’t want to stop

Fry the bacon in a little oil until crispy and add the butter to the pan. Sauté the sauerkraut in it for about 5 minutes. Season with a little sugar, salt, and ground caraway seeds. Season the roulades with salt and pepper, brush one side with paprika, and arrange the cabbage and bacon lengthwise in strips. Place the pepper strips crosswise on top. Roll the roulades up tightly, tie or pin them, and sear them all over in oil until hot, then remove from the pan. Sauté the diced onions and about 3 tablespoons of paprika in a pot, add 200 ml of stock. Add the roulades and braise over medium heat for about 1.5 hours. Halfway through, add the remaining stock and turn the roulades over. Remove the roulades, strain the sauce through a sieve, stir in the sour cream, and simmer uncovered for a few minutes. Season with salt, pepper, and paprika. Dumplings go very well with this, served with parsley butter and breadcrumbs.