Beef roulades with dumplings

Ingredients for 2 servings:

• 2 roulade(s) (beef), lean, trim any fat
• 2 small onions
• 2 carrots
• 3 tbsp ham (Katenschinken), lean
• 2 slice(s) ham, lean
• 1 gherkin(s)
• 1 tbsp mustard, hot
• 1 tsp tomato paste
• 1 tbsp sour cream (or light sour cream, crème fraîche, or similar)
• salt and pepper
• Parsley, chopped
• Meat broth, instant powder or cubes
• Water

Instructions

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

A super delicious recipe with the low-fat guarantee

Peel 1 onion, dice it into small cubes, and fry it with the ham in a non-stick pan. When the onions are translucent, add the chopped parsley. Season the roulades with salt and pepper, brush with the mustard, and line with the ham slices. Thinly slice the gherkin. Place half of the pan mixture and the cucumber slices on the roulades and roll them up. Secure them with roulade clips or wooden skewers. Briefly but vigorously fry the roulades on all sides. Then pour in enough water to cover them about halfway. Add the carrots, onion (roughly chopped), and the remaining pan mixture, and season with meat broth. Then simmer for at least 1 hour (preferably in a pressure cooker, otherwise always with the lid closed). After simmering, remove the roulades briefly, purée the sauce with a hand blender, and season with sour cream and tomato paste. Serve as a side dish with fresh lamb’s lettuce with fried mushrooms and ham (just leave some left over from the list of ingredients). Tip: 20 minutes before the end of the stew, you can prepare dumplings using ready-made dumpling dough (available in the refrigerated section of supermarkets) according to the instructions and cook them (it has only 0.2 g of fat per 100 g). Per serving: 500 kcal, 8 g fat absolute, F+kcal: 18.03 P, LF30: 13.96%. The fat content depends, of course, on the amount of oil used for frying. I simply brushed the pan with oil.