Silesian roulade with dumplings, sauce and red cabbage
Silesian roulade
Ingredients:
- extra beef - 2 kg,
- smoked bacon - 0.5 kg,
- Silesian sausage - 0.5 kg,
- sour cucumber - 0.5 kg,
- onion - 3 pcs,
- mustard - 150 g,
- butter - 100 g,
- wheat flour - 100 g,
- oil - 100 ml,
- salt, pepper, red pepper, bay leaf, allspice.
Cut the meat into slices and smash thinly. Stuffing: dice bacon, sausage, onion, mix together with mustard. Season the meat and stuff it. Roll into a roll (possibly roll with thread). Season and sprinkle with wheat flour. Fry in fat and water, add bay leaf and herb. Simmer covered (you can use a combi steamer).
Silesian potatoes balls
Ingredients:
- potatoes - 2 kg,
- wheat flour - 300 g,
- potato flour - 300 g,
- egg - 2 pcs,
- salt.
Boil the potatoes, cool and squeeze through the press. Add flour, eggs, salt. Knead the dough and form small balls. Flatten slightly and make a depression. Boil in boiling salted water before dispensing.
Dark roast sauce:
Ingredients:
- meat residue,
- roulades,
- dark meat broth - 300 ml,
- 30% cream - 0.5 L,
- wheat flour - 50 g,
- salt, pepper, paprika.
Strain the broth from stewing Silesian roulades, cook with broth. Thicken with flour and water suspension, boil. Whiten with cream. Season.
Blue cabbage (red cabbage)
Ingredients:
- red cabbage - 2 k,
- onion - 1 pc,
- smoked bacon - 400 g,
- spirit vinegar - 10-20 ml,
- salt, pepper, bay leaf, allspice, sugar.
Chop cabbage, cook with bay leaf and allspice. Cut the onion and bacon into cubes, fry. Strain the cabbage, add the onion and bacon, acidify with vinegar to obtain a purple color, season.
