Weinhaus Neuerburg Merlot "S"

Ingredients

• 4 piecesBeef roulades (from the topside)
• 60 gMedium-hot mustard
• 100 gSmoked bacon, thinly sliced
• 4 piecesPickled gherkins
• 3 piecesOnions
• 250 gSoup vegetables (carrot, celery, leek)
• 800 mlBeef stock
• 40 gClarified butter
• 1000 gRed cabbage (fresh)
• 2 piecesApples (Boskoop variety)
• 30 mlRed wine vinegar
• 1000 gPotatoes (floury/starchy)
• 120 gPotato starch
• 1 pieceEgg yolk
• 1 pinchNutmeg, salt, pepper

Preparation

1. 1Flatten the beef roulades, season with salt and pepper, spread generously with mustard, and top with bacon, onion strips, and a gherkin.
2. 2Roll up the meat slices tightly and secure them with kitchen twine or roulade pins.
3. 3Heat clarified butter in a heavy roasting pan and sear the roulades well on all sides, then remove them.
4. 4Sauté the diced soup vegetables in the rendered fat, deglaze with a little stock, return the roulades to the pan, and braise over low heat for approximately 90-120 minutes.
5. 5Meanwhile, finely shred the red cabbage. Sauté diced onions and apples in a little fat until translucent, add the cabbage, and cook with vinegar, salt, and a little water for about 50 minutes.
6. 6For the dumplings, boil the potatoes, peel them, press through a ricer while still hot, and knead with starch, egg yolk, and nutmeg into a smooth dough.
7. 7Shape the dough into dumplings and poach them in simmering, not boiling, salted water for about 20 minutes until they float to the surface.
8. 8Keep the finished roulades warm. Strain the sauce through a sieve, reduce if necessary or thicken with cold butter, and serve with the cabbage and dumplings.