Limburg Edelsäcker

Ingredients for 6 servings:

• 1 ½ kg cutlet meat, boned
• 200 g sauerkraut
• 100 g smoked bacon, diced
• 1 onion(s), diced
• 3 gherkins, diced
• 1 tbsp mustard
• salt and pepper
• 20 g flour
• 50 ml vegetable oil
• 1 onion(s), chopped
• 1 carrot(s), chopped
• 1 stalk(s) leek, sliced
• 200 ml white wine
• 500 ml meat broth
• 200 ml sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Hessian roast dish

Cut a deep pocket into the meat, season the opening with salt and pepper, and spread with mustard. Mix the sauerkraut, diced cucumber, onion, and bacon well and fill the pocket with the mixture. Close the opening with roulade pins. Alternatively, you can secure everything with kitchen string. Salt and pepper the outside again, coat in flour, and sear on all sides in hot oil. The original recipe doesn’t actually call for a sauce, but I made one anyway. Remove the seared meat and then sear the diced onion, carrot, and leek. I had some stuffing left over, so I added that as well. Pour in the white wine and reduce by about half. Now add the meat broth and simmer with the meat in the oven at 150 degrees Celsius for about two hours. Finally, puree the sauce with a hand blender until finely chopped and add the sour cream. The leftover filling, which was also mixed in and pureed, gave the sauce a very tasty, slightly sour note.