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Beef Roulades with Gherkins and Red Cabbage
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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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