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🍽️ Beef Rolls with Bread Dumplings

850 kcal · 30 min · 4 servings

Ingredients

• 8 rolls (from the day before)
• 0.5 l milk
• 6 eggs
• 80 g butter
• 2 tsp salt
• 3 tbsp chopped parsley
• 20 g butter (for the napkin)
• 4 beef roulades (150 g each)
• salt
• pepper (from the mill)
• 3 oil
• 1 tbsp mustard
• 4 slices ham (cooked, thinly sliced)
• 4 small gherkins
• 0.125 l red wine
• 0.25 l meat broth
• 4 tbsp whipping cream
• 600 g shallots
• 100 g sugar
• 250 ml red wine
• 2 large apples (Boskoop)
• 3 tbsp honey
• 1 tbsp butter
• 4 tbsp blackcurrant jelly (or jam)
• 0.5 tsp cinnamon

Instructions

1. 1. Rinse the meat slices and pat them dry with a kitchen towel.
2. 2. Season the meat on both sides with salt and pepper.
3. 3. Spread a thin layer of mustard on one side of the meat slices.
4. 4. Cut the cucumbers into thin slices.
5. 5. Place one cucumber slice and one slice of ham on the mustard-coated side of the meat.
6. 6. Roll the meat up tightly starting from the narrow side.
7. 7. Secure the roll with a toothpick to keep it from opening.
8. 8. Heat oil in a braising pot and sear the rolls on all sides.
9. 9. Deglaze the meat with wine and broth.
10. 10. Let the rolls simmer covered on low heat for about 45 minutes.
11. 11. Remove the rolls and keep them warm.
12. 12. Let the sauce in the pot reduce slightly.
13. 13. Stir cream into the sauce at the end.
14. 14. Peel the shallots and quarter them lengthwise.
15. 15. Heat butter in a pan and caramelize the sugar in it.
16. 16. Cook the shallots while stirring until they shine.
17. 17. Deglaze the shallots with red wine and let the liquid reduce on low heat.
18. 18. Remove the crust from the rolls.
19. 19. Cut the rolls first into slices and then into small cubes.
20. 20. Place the bread cubes in a bowl and pour milk over them.
21. 21. Separate the eggs by carefully separating the yolks from the whites.
22. 22. Beat the butter with the egg yolks and salt until creamy.
23. 23. Fold the chopped parsley into the butter-yolk mixture.
24. 24. Mix the butter mixture thoroughly with the soaked bread cubes.
25. 25. Let the bread mixture rest for about 10 minutes.
26. 26. Blanch a large cloth with boiling water and wring it out well.
27. 27. Fill a large cooking pot with water, leaving about two finger widths below the rim.
28. 28. Bring the water in the pot to a boil and add two tablespoons of salt.
29. 29. Beat the egg whites until stiff.
30. 30. Gently fold the stiff egg whites into the bread mixture.
31. 31. Brush the cloth with melted butter.
32. 32. Shape the dough into a roll about 8 cm thick.
33. 33. Place the dough roll in the center of the cloth.
34. 34. Fold the ends of the cloth loosely over the dough.
35. 35. Tie the ends of the cloth tightly together with a string.
36. 36. Attach the cloth with the dough to the ends of a wooden spoon handle.
37. 37. Hang the cloth with the opening facing up into the boiling water.
38. 38. Let the dumpling simmer in the boiling water for about 50 minutes.
39. 39. Let the finished dumpling rest for 5 minutes before slicing.
40. 40. Remove the dumpling roll from the cloth.
41. 41. Slice the dumpling roll into 2 cm thick slices.
42. 42. Wash the apples and cut them in half crosswise.
43. 43. Scoop out the core with a spoon to create a hollow.
44. 44. Heat butter, honey, and cinnamon in a small pot.
45. 45. Brush the apples with the warm mixture.
46. 46. Place the apples in a greased baking dish.
47. 47. Fill the hollows of the apples with currant jam.
48. 48. Preheat the oven to 180 degrees.
49. 49. Bake the apples in the preheated oven for about 30 minutes.
50. 50. Serve the rolls with sauce, shallots, dumplings, and apples on warmed plates.

Nutrition per serving

• kcal: 850
• Protein: 40 g · Fett/Fat: 45 g · Carbs: 70 g