Beef roulades filled with sauerkraut

Ingredients for 4 servings:

• 4 large beef schnitzels
• 2 large carrots
• 1 large onion(s)
• 8 slices of bacon
• Mustard
• e.g. sauerkraut
• ⅛ liter red wine
• 400 ml beef broth
• salt and pepper
• Fat for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

prepared in a pressure cooker

Pound the schnitzels and season with salt and pepper on both sides. Brush one side with mustard and top with bacon. Spread some sauerkraut on one half of the schnitzels. Quarter a carrot and place each quarter on top of the sauerkraut. Roll up the roulades and secure with clips or a toothpick. Heat a little oil in a pressure cooker. Meanwhile, quarter the second carrot and eighth the onion. Brown the roulades all over in hot fat and remove from the pot. Then fry the carrot and onion pieces in the fat until browned and deglaze with the red wine. Pour in the beef broth and return the roulades to the pot. Close the pressure cooker and bring to a boil up to the second mark. Then reduce the heat to low and let the roulades simmer for 15 minutes. Once cooked, remove the roulades from the pot and puree the sauce with the onion and carrot pieces. Finally, season the sauce to taste and thicken slightly if necessary, then return the roulades to the sauce. Of course, you can also make the roulades without a pressure cooker; just increase the cooking time accordingly.