Ingredients for roulades:
4 beef roulades
4 slices of bacon
4 pickles
1 onion
mustard
salt and pepper
Clarified butter
500 ml beef broth
200 ml red wine
2 bay leaves 2 juniper berries
2 allspice
berries
1 tbsp flour
2 tbsp sour cream
Ingredients for Thuringian dumplings:
500 g raw potatoes
500 g boiled potatoes (from the previous day)
150 g potato starch
1 tsp salt
1 pinch nutmeg
1 tbsp butter
Preparation of the roulades:
Rinse the beef roulades, pat dry and spread with mustard. Season with salt and pepper.
Place a slice of bacon, a gherkin and a few onion rings on each roulade.
Roll up the roulades tightly and secure with toothpicks or kitchen string.
Heat the clarified butter in a large casserole dish and fry the roulades on all sides until they are well browned.
Remove the roulades from the pan and set aside.
In the same pan, sauté the remaining onions, then add the flour and sauté briefly until it turns lightly brown.
Deglaze with red wine and beef stock and stir well.
Put the roulades back in the pot, add the bay leaves, juniper berries and allspice berries.
Braise the roulades over medium heat for about 1.5 to 2 hours until tender. Stir occasionally.
After braising, remove the roulades from the sauce, pass the sauce through a sieve and stir in the sour cream.
Put the roulades back in the sauce and heat briefly.
Preparation of Thuringian dumplings:
Peel the raw potatoes and grate them finely. Place the grated potatoes in a clean kitchen towel and squeeze out the liquid.
Press the cooked potatoes through a potato ricer.
Mix the grated potatoes, the cooked potatoes, potato starch, salt and nutmeg in a bowl.
Form dumplings from the potato mixture and cook in boiling salted water for about 20 minutes.
The dumplings are ready when they rise to the surface of the water.
Drain the dumplings and serve with melted butter.
Serve the roulades with the delicious sauce together with the Thuringian dumplings. This traditional German dish is a delight and will surely delight your guests.
Bon appetit!