Swedish beef roulades with potato cake and cucumber vegetables

Ingredients for 4 servings:

• 8 slice(s) beef, topside, thin
• 2 small carrots
• 1 thin leek(s)
• ¼ celeriac
• 150 g sausage, spicy, e.g. Sucuk
• Mustard, Dijon
• Salt
• Black pepper, freshly ground
• Olive oil and butter for frying
• 1 m.-sized onion(s)
• Butter or oil for frying
• 2 tbsp tomato paste
• 400 ml dark beer, e.g. Altbier or Porter
• 400 ml beef broth
• 2 bay leaves
• 2 tbsp double cream cheese
• 1 tbsp cornstarch
• Salt
• Black pepper, freshly ground
• Juice, (cranberry juice) OR:
• Blackcurrant jelly
• 1 ½ kg potatoes
• 2 tbsp butter, melted
• Salt
• Black pepper, freshly ground
• Butter or oil for frying
• 1 cucumber(s)
• 1 tbsp parsley
• butter
• Salt
• Black pepper, freshly ground
• 1 tbsp diced shallot(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beef roulades: Preheat oven to 175°C. Peel the carrots and celery. Trim the leeks. Cut the vegetables and sausage into sticks. Spread each slice of meat thinly with mustard. Arrange the vegetables and sausage on the slices of meat, roll them up, and secure them with wooden skewers. Season with salt and pepper. Brown the roulades in butter and oil in a pan. Place in an ovenproof dish. Sauce: Peel the onion and slice into rings. Heat butter or oil in the pan and cook the onion rings until translucent. Add tomato paste, beer, broth, and bay leaves. Cook for 10 minutes. Pour the sauce over the roulades, cover, and braise in the oven for 1 hour. Remove the roulades from the oven and remove the wooden skewers. Pour the braising liquid through a sieve into a second pot and reduce to 500 ml. Stir in the cheese with a whisk and bring the sauce to a boil. Mix the cornstarch with a little water and use this to thicken the sauce. Season with salt and pepper, along with cranberry juice or jelly. Place the roulades in the sauce and keep warm until ready to serve. Potato cake: Peel and coarsely grate the potatoes. Stir in melted butter and season with salt and pepper. Heat a little butter and oil in a pan. Add the potato mixture and flatten slightly with a spatula. Fry over medium heat for about 10 minutes, until the cake is a nice golden brown. Turn over using a lid or a plate. Fry the other side over low heat until the potato cake is tender. Pierce with a knife to check if it’s done. Cucumber mixture: Peel the cucumber and halve it lengthwise, then scoop out the core with a spoon. Cut the cucumber diagonally into pieces. Chop the parsley. Heat a little butter in a saucepan, add the cucumber, and add a little water. Season with salt and pepper. Heat the cucumber over low heat. Just before serving, sprinkle with diced shallots and parsley. Pickled pumpkin also tastes great as a side dish (in my recipes).