Sauerkraut roulades

Ingredients for 4 servings:

• 4 pork roulade(s)
• 12 slices of bacon
• 300 g sauerkraut
• 2 m.-sized onion(s)
• 2 carrots
• 4 tbsp mustard
• salt and pepper
• 400 ml meat broth
• 1 bottle of dark beer, approx. 500 ml
• 2 tbsp, heaped cornstarch
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

simply

Salt and pepper the roulades on both sides. Then brush the inside with mustard. Place four slices of bacon on top of the mustard and scatter the sauerkraut on top. Roll up the roulades and tie them together with string. Peel and dice the onions and carrots. Heat a little oil in a pan and fry the roulades until browned all over. Then remove from the pan and fry the diced onions and carrots. Deglaze the pan several times with dark beer, reducing the beer each time. Return the roulades to the pan, top up with the meat broth, and let them simmer for a good hour. Then season again with salt or pepper. This shouldn’t be necessary. Thicken the sauce with cornstarch. I serve it with potato dumplings.