Beef roulades with mashed potatoes and red cabbage

Ingredients for 4 people:

For the roulades:	For the mashed potatoes:
4 thin beef escalope, 200 grams each 8 thin slices of uncooked bacon 4 table spoons of mustard 2-3 gerkins, either in thin slices or chopped 1-2 onions, peeled and diced 30 grams of tomato paste 2 carrots, peeled and cut in slices 1 leek, cleaned and cut in thick slices ½ of a small celery root, peeled and chopped into rough dices 1/8 liter of dry red wine which can be left out ½ liter of vegetable stock or brown basic sauce Salt Grounded pepper	800 grams of mealy potatoes, peeled and cut in half 150-200 milliliters of milk 150 milliliters of cream 50 milliliters of whipped cream 60 grams of butter A pinch of ground nutmeg Salt Grounded pepper
Furthermore:	Furthermore:
Ca. 16 toothpicks or string to fix the roulades Rapeseed oil to roast Cornstarch to bind the gravy	1 onion, peeled and cut in thin slices Rapeseed oil to fry

For the red cabbage:

900 grams of red cabbage, washed and fineplaned
2 onions, peeled and finely sliced
3 apples, peeled, cores removed and cut into strips
2 sticks of cinnamon
4 juniper berries
2 bay leaves
3 cloves
Vinegar or red wine vinegar
½ liter of vegetable stock
1/8 liter of red wine, it can be left out
200 grams of red currant jam
15 grams of cornstarch
Salt
Grounded pepper

TIP: The red cabbage tastes better if you let it marinate in the fridge overnight

roulades

1 Mix all ingredients for the red cabbage except the cornstarch, cover it and let it marinate in the fridge overnight.

2 Flatten the beef escalope carefully then coat them with mustard and season them with salt and grounded pepper.

3 Now space out the bacon, gerkins and onions evenly on the meat. Now fold the edges of the escalope and roll a roulade. Fix the roulades with toothpicks or string.

4 Sear the roulades with rapeseed oil in a casserole and take them out. Now sear the carrots, leek and celery, then add the tomato paste and let it roast. Deglaze with the red wine and add the vegetable stock or basic sauce. Finally put the roulades back in.

5 Cover the casserole with a lid and stew the roulades at 130°C and turn them occasionally.

6 It is best to steam the potatoes with a bit of salt, they can also be boiled. Heat the milk and cream gently. Mash the potatoes with a potato ricer.
TIP: You can also use a "spaetzlepresse".

7 Add the heated milk-cream-mix with a whisk and season with salt, pepper and nutmeg. Now stir in some butter. Finally add the whipped cream carefully and keep the mashed potatoes warm until serving.
TIP: Mix the whipped cream in just before serving, so the mashed potatoes remain beautifully fluffy.

8 In the meantime, cook the overnight marinated red cabbage on low heat for 20-30 minutes covered with a lid. Mix the cornstarch with a bit of cold water and bind the red cabbage. Season with salt and grounded pepper and keep warm until serving.

9 Take the cooked roulades out of the casserole, wrap them in tin foil and keep them warm in the oven at 80°C. Strain the gravy and add some vegetable stock if necessary, now bind it with cornstarch and season with salt and grounded pepper.

10 Take the roulades out of the oven and remove the tin foil, toothpicks or string and serve with the mashed potatoes and the red cabbage.

mashed potatoes: