Beef roulades with red cabbage and boiled potatoes

Ingredients

• 360 gbeef roulades from the topside (2 piece)
• 30 gMustard, medium hot (2 tbsp)
• 40 gStreaky bacon (2 slices)
• 60 gPickled gherkins (2 piece)
• 100 gOnion
• 300 mlBeef stock
• 100 mlRed wine
• 15 gCanola oil
• 15 gPlain flour
• 300 gRed cabbage
• 60 gApple (½ piece)
• 15 gVinegar (1 tbsp)
• 10 gSugar (2 tsp)
• 300 gPotatoes
• Bay leaf, cloves, salt, pepper

How to make it

1. Beat the roulades flat, salt and pepper them, spread with mustard. A slice of bacon, gherkin strips and onion strips on each, roll them up tightly and close with kitchen string or skewers.
2. Sear them all over in the hot oil and take them out. Brown the rest of the onion in the pot.
3. Dust with flour, deglaze with the red wine and stock, put the roulades and bay in.
4. Cover and braise over low heat for 90 minutes, turning once.
5. Finely shred the red cabbage and cook it covered with the apple, vinegar, sugar, cloves and a splash of water for 40 minutes until soft, then salt.
6. Peel the potatoes and boil them in salted water for 20 minutes.
7. Take the roulades out, season the sauce and reduce it if needed. Serve everything together.

One tip

The browner the onions before you deglaze, the darker and better the sauce.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.