John Myers
Contents
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Ingredients
Roulades:
- 4 Beef Roulade
- 4 slices Streaky bacon
- 4 small Gherkins
- 2 Onions
- Mustard
- Salt and pepper
- 800 ml Beef stock
- 2 tbsp Tomato paste
- 125 ml Red wine
- 1 Fresh celery, bay leaves, allspice
Dumplings:
- 300 g Flour
- 300 g Semolina
- 3 Eggs
- 250 ml Water
- 2 tsp Baking powder
- 2 slices Toast
- Butter
- 1 tsp Salt
Instructions
- Wash the roulades with salt and pepper, season with mustard. The cucumbers in strips cut the onions into slices and the bacon also into strips.
- Now roll up the roulades with the onions, bacon and cucumber and secure with toothpicks or roulade needles.
- Fry the roulades in hot fat on all sides, chop the celery stalk and the other onion and add them to the pan, roast them briefly, then add the tomato paste and let it brown.
- Deglaze with red wine and let it boil down. Then add the stock. Add bay leaves and allspice and cook covered in the oven at 150 ° C for about 3 hours. Finally, bind with a little flour or starch.
- For the dumplings, flour, semolina. Mix the eggs, baking powder, water and salt together. Cut the toast into small cubes and toast in a little butter until light brown.
- Now form an oval loo and place the bread cubes in the middle, put on a saucepan with salted water and let the dumplings cook slowly for 45 minutes. Then cut into slices with a piece of string.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 24.3gProtein: 3.5gFat: 3.6g
