Beef rouladen with braised red cabbage

Name: Beef rouladen with braised red cabbage
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 servings
Ingredients: 600 g Minute steaks, 4 thin slices, bashed thinner if needed; 30 g Dijon mustard; 4 Bacon rashers; 2 Onions, one thinly sliced, one chopped; 80 g Gherkins, cut into strips; 20 ml Vegetable oil; 100 g Carrots, chopped; 20 g Tomato purée; 150 ml Red wine; 1 Beef stock cubes, made up with 400ml hot water; 0.5 g Bay leaves; 15 g Cornflour; 0.5 Red cabbage, finely shredded; 1 Apples, grated; 40 ml Red wine vinegar; 30 g Soft brown sugar; 20 g Butter; 1 g Ground cinnamon; 800 g Potatoes, peeled

Thin beef steaks spread with mustard, rolled around bacon, onion and gherkin and braised in a rich gravy, a Sunday classic in Germany. Served with sweet-sour red cabbage and boiled potatoes.

Ingredients

600 g Minute steaks, 4 thin slices, bashed thinner if needed
30 g Dijon mustard
4 Bacon rashers
2 Onions, one thinly sliced, one chopped
80 g Gherkins, cut into strips
20 ml Vegetable oil
100 g Carrots, chopped
20 g Tomato purée
150 ml Red wine
1 Beef stock cubes, made up with 400ml hot water
0.5 g Bay leaves
15 g Cornflour
0.5 Red cabbage, finely shredded
1 Apples, grated
40 ml Red wine vinegar
30 g Soft brown sugar
20 g Butter
1 g Ground cinnamon
800 g Potatoes, peeled

Method

Lay out the steaks, season and spread each with mustard. Top with a bacon rasher, some sliced onion and gherkin strips, roll up tightly and secure with cocktail sticks or string.
Brown the rolls all over in the oil in a casserole. Lift out.
Fry the chopped onion and carrot until soft, stir in the tomato purée, then pour in the wine and let it bubble. Add the stock and bay.
Return the rolls, cover and simmer very gently, turning once, until tender.
Meanwhile, put the cabbage, apple, vinegar, sugar, butter, cinnamon, a pinch of salt and 100ml water in a pan. Cover and cook gently, stirring now and then, until soft and glossy.
Boil the potatoes until tender.
Lift out the rolls and remove the sticks. Thicken the gravy with the cornflour mixed with a little cold water, then blitz or strain if you like. Serve the rolls with gravy, cabbage and potatoes.