Beef roast with sauerkraut

Ingredients

• 400 g of pork for the roulades
• 3 tablespoons of mustard
• 3 tablespoons of tomato paste
• 2 onions
• 4 thin slices of bacon
• 4 cornichons
• 200 g of mixed ground meat (optional)
• flour
• clarified butter
• 1 carrot
• 1 bunch of celery
• 1 teaspoon of pepper
• One bay leaf
• 2 cloves of cardamom
• 3 chili peppers
• 500 ml of meat broth or water and meat extract
• 150 ml of red wine
• whipping cream or double cream
• flour (optional)

Arrange the hot dogs, pickles, and peppers. Mix together the mustard and half of the tomato paste, then spread this mixture over the hot dogs.

Have thinly sliced, peeled onions arranged on top. Cover with smoked bacon.

Place a slice of cucumber on the end of each piece of meat, and wrap the meat around the cucumber. Fold the edges. Alternatively, finely chop the cucumber into small pieces, spread them over the meat, and form quarter-sized rolls of minced meat, then wrap them in the meat slices (no need to season).

Secure the rolls with toothpicks, rolling pins, or kitchen twine. Dip them in flour, then remove any excess flour.

Finely chop the cauliflower, carrots, and onion into small dice.

In a baking dish, brown the sausages on all sides in the hot fat, then remove them and keep them warm.

brown the vegetables in a pan with the remaining tomato paste, until they take on a dark color, but without burning. Add about half of the red wine and deglaze the pan. Add the spices (pepper, bay leaf, cloves, and chili pepper). Continue cooking until the liquid is almost evaporated.

Place the rolls in the roasting pan, cover them with vegetables, and fill the pan with broth. They should be almost completely submerged in liquid.

Bring to a boil and simmer over medium heat, with the lid on, for one hour. This can be done on the stovetop or in the oven. Turn the rolls over once during cooking.

Gently open the lid and allow the rolls to simmer for an additional hour. Stir occasionally and add a little wine if needed. However, it is important to reduce the sauce so that it does not completely cover the meat.

Remove the rolls and keep them warm.

Strain the sauce through a sieve to remove any vegetable pieces and thicken it. Taste and adjust the seasoning, adding a little cream if desired. If necessary, add a small amount of roux (flour cooked in butter until it turns golden) and blend. Add to the sauce and blend.