Sauerkraut roulades

Ingredients for 2 servings:

• 2 beef roulades, 250 g each
• 8 slice(s) bacon, thinly sliced
• 3 tbsp Dijon mustard
• 200 g sauerkraut
• e.g. salt and pepper
• 50 g carrot(s), diced
• 50 g parsley root(s), finely diced
• 50 g celery, finely diced
• 150 g shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 20 g ginger root, finely diced
• 20 g dried tomatoes, diced
• 100 ml port wine, red
• 500 ml meat broth or vegetable broth, unsalted
• 1 sprig(s) rosemary, chopped
• 1 tbsp paprika powder, sweet
• ½ tsp white pepper
• 1 bay leaf, dried, shredded
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Wash and trim the root vegetables and cut into small cubes. Also dice the sun-dried tomatoes. Wash the roulades, pat dry, and flatten. Season with salt and pepper, brush the insides with mustard, and top each with 4 slices of bacon and sauerkraut. Wrap tightly and tie with kitchen string. Sear the rolls in a greased pot on all sides, then remove them and set aside, covered. Brown the entire root vegetables in the frying fat, tossing them several times. A browning is allowed, as this provides important roasted flavors for the later sauce. Stir in the spices, deglaze with the wine, and loosen the browning with a wooden spoon. Once the wine has completely reduced, pour in the stock and place the two rolls on the bed of vegetables. Now cover the pot and simmer the roulades over medium heat. Cooking time is approximately 1.5–2 hours. During this time, test for doneness with a meat fork. Now remove the roulades, separate them from the kitchen string, and cover to keep warm. Finally, strain the sauce through a sieve until the desired consistency is reached. The beef roulades are now ready to serve.