Saxon Beef Roulade

History

The beef roulade exists because a poor family couldn’t afford high-quality cuts of meat. The flavorful filling and slow preparation improved the taste and tenderness. The green dumplings are a “poor man’s food” because potatoes were grown in abundance and were therefore very cheap. The dumplings are “green” because the raw potatoes turn green when exposed to oxygen. Red cabbage was also grown and was therefore cheaply available. The dish was a Sunday dinner. There was usually no meat during the week.

Ingredients

Beef roulades

  • 4 beef roulades (top shell)
  • Salt, pepper
  • 100 g Bautzner mustard
  • 100 g bacon, 2 onions, 4 pickles
  • 80 g clarified butter
  • 1 onion, 100g carrot, 100g celery
  • 40 g tomato paste
  • Water, Salt, pepper, 40g flour

Red cabbage with apples

  • 1 (1.7 kg) red cabbage
  • 40 g lard, 1 onion, 6 cloves
  • 1 stick cinnamon, 2 bay leaves
  • Water, Salt, pepper, sugar
  • 30 ml brandy vinegar
  • 2 small apples, Salt, pepper, sugar

Green dumplings

  • 1.5 kg potatoes (cooking until floury)
  • 3 liters of water, 3 tsp salt
  • 40 g rolls or white bread
  • 40g butter, 50 g potato flour

Instructions

Beef roulades

  1. Pound the roulades thinly and evenly
  2. Season with salt and pepper
  3. Spread 2 teaspoons of mustard on each roulade
  4. Finely dice the bacon and onions and distribute over the roulades
  5. Cut the pickled cucumber lengthwise into strips and spread one cucumber each onto a roulade
  6. Roll up the roulades tightly and secure them with a roulade needle, Heat clarified butter in a pot
  7. Fry the roulades on all sides at a high temperature
  8. Remove fried roulades
  9. Clean and chop the onions, carrots and celery
  10. Fry in the roulade pot
  11. Add tomato paste and fry lightly
  12. Deglaze with a little water, wait briefly until it has boiled down, repeat 3 times
  13. Put the roulades back in the pot
  14. Pour water so that they are 2/3 covered
  15. Season the sauce with salt and pepper
  16. Braise the roulades for at least 90 minutes
  17. Remove the roulades from the pot and strain the sauce through a sieve
  18. Mix flour with cold water and use it to thicken the sauce

Apple red cabbage

  1. Clean red cabbage and chop finely
  2. Heat lard in a pot, Add red cabbage and sauté
  3. Add spiked onion, Pour water
  4. season with salt, pepper, sugar and vinegar
  5. Let cook for 30 minutes
  6. Dice apples and add, Simmer for 20 minutes
  7. season with salt, pepper and sugar

Green dumplings

  1. Wash, peel and finely grate the potatoes
  2. Squeeze out the mixture with a linen cloth
  3. (Pick up the water and let it stand)
  4. Boil water with salt
  5. Dice the rolls and fry them in butter
  6. Mix the squeezed potatoes with the starch from the potato water, add hot salted water until the mixture is slightly liquid
  7. Form dumplings with wet hands, place bread cubes in the middle
  8. Put the test dumpling in the water and add starch if necessary
  9. Let it steep for 15-20 minutes, do not boil!

Renewal

Healthy options: Replace bacon with lean ham; Instead of clarified butter, use rapeseed oil for frying, or use butter or rapeseed oil instead of lard

Alternatives for vegetarians, vegans: Red cabbage roulade with a filling of nuts, buckwheat, cheese or vegan cheese alternatives.

For people with specific allergies: Replace wheat flour with corn flour or use pureed soup vegetables to thicken the sauce, do not add bread cubes to the dumplings

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