Beef roulades à la Anke

Ingredients for 6 servings:

• 8 beef roulade(s)
• 8 slices of cooked ham
• 1 large jar of pickled gherkins, hot
• 150 g lean ham cubes
• 1 cup mustard, medium hot
• 5 onions
• salt and pepper
• 2 carrots, sliced
• 1 pack of dumplings
• 2 packs of red cabbage (apple red cabbage), frozen
• 1 rye roll, stale, diced
• Mulled wine
• 3 tbsp clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Unroll the beef roulades, wash them, and pat them dry with kitchen paper. Season both sides with salt and pepper, then top each with a slice of cooked ham. Finely dice 2 onions and a few cucumbers, place everything in a bowl, add the diced ham and 3 tablespoons of mustard, and mix everything together. Have scissors and kitchen string ready. Spread the ham and cucumber mixture over the spread-out roulades. Fold in a little on both long sides, then roll them up and tie them with kitchen string like a parcel. Heat the clarified butter in a deep pan and fry the roulades until browned on all sides. Add 3 chopped onions and the carrots. Deglaze with water and cover. Simmer over low heat for about 2 hours, turning several times and adding a little more water if necessary. Remove the roulades and place them in a saucepan. Reduce the pan juices considerably over high heat, adding more water frequently. Reduce the liquid to 2-3 times, then add the bread cubes and 2 teaspoons of mustard. After the last addition, puree the stock and season with pepper, salt and mulled wine. Pour the sauce over the roulades in the pot. Place the red cabbage in a pot to thaw and pour over 200 ml of mulled wine. You can also prepare all of this the day before. 45 minutes before eating, bring the roulades and sauce to a simmer over medium heat. Allow the roulades to heat through, while the red cabbage simmers over low heat. Boil water for the dumplings and prepare the dumplings according to the package instructions. Alternatively, you could also use 4 beef roulades and 4 turkey escalopes (as roulades).