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Beef Roulades with Gherkins and Red Cabbage
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Beef Roulades with Gherkins and Red Cabbage

3.0 (2 ratings)

Ingredients

Red Cabbage

  • 60 g dried prunes, pitted
  • 75 g raisins
  • 800 g red cabbage, cut in pieces (3-4 cm)
  • 50 g goose fat
    or lard
  • 1 ½ Tbsp caster sugar
  • 1 ½ tsp fine sea salt
  • 6 cloves
  • 500 g red wine

Roulade Filling

  • 250 g onions, quartered
  • 300 g smoked ham, cooked, cut in pieces (see tip)
  • 100 g smoked bacon, cut in pieces
  • 40 g Dijon mustard
  • 150 g pickled gherkins
  • 1 tsp ground black pepper

Sauce

  • 60 g onion, quartered
  • 100 g fresh button mushrooms
  • 20 g unsalted butter, diced
  • 180 g mixed vegetables (e.g. carrots, celeriac, leeks), cut in pieces (3 cm)
  • 30 g Dijon mustard
  • 30 g tomato purée
  • 50 g water
  • 250 g red wine
  • 2 - 2 ½ beef stock cubes (each for 0.5 l), crumbled, to taste
    or 2 - 2 ½ heaped tsp beef stock paste, homemade, to taste

Roulade

  • 60 g sunflower oil
  • 2 Tbsp sweet paprika
  • 1700 g beef topside (cut in 10 thin slices, each slice approx. 25 cm x 12 cm)
  • 30 g plain flour
  • 100 g sour cream
  • 1 - 2 Tbsp red wine vinegar, to taste
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste

Nutrition
per 1 portion
Calories
2401 kJ / 573 kcal
Protein
47 g
Carbohydrates
19 g
Fat
29 g
Saturated Fat
10 g
Fibre
4.3 g
Sodium
1746 mg

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