John Myers
Ingredients for 6 servings:
- 6 beef roulades
- 12 slice(s) smoked belly, thinly sliced
- 3 cucumber(s), sweet and sour pickled
- 4 m.-sized onion(s)
- Mustard
- Salt and pepper, paprika powder
- 1 cup sour cream
- 1 cup sour cream
- Meat broth
- Mustard, medium hot
- Flour, for flouring
- 2 carrots
- 1 stalk(s) leek
- oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Spread the roulades out and flatten if desired, season with salt and pepper, and spread with mustard. Top with the smoked belly slices, onion rings, and lengthwise sliced cucumber. Fold the long sides of the roulades slightly over the filling and roll up, securing with roulade clips. Coat the roulades in flour and sear in a wide roasting pan in hot rapeseed oil. Remove from the pan. Mix mustard to taste and the cup of sour cream with the hot cooking liquid. Add the trimmed carrots, any remaining onions, and the whole leek. Pour in the meat broth and return the roulades to the liquid, making sure they are covered. Braise at 180°C fan/convection oven for approximately 90 minutes, depending on the size, with the lid on for the first 60 minutes. Season the sauce with salt, pepper, paprika, and mustard, stir in the sour cream, and strain the mixture through a sieve with the vegetables. We also serve raw dumplings or spaetzle and red cabbage.
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