Beef roulade with mashed potatoes and savoy cabbage
German Recipe: Delicious beef roulade pan with homemade mashed potatoes and simple creamed savoy cabbage
4
15
min.90
min.approx. 1032
caloriesIngredients:
- For the beef roulade pan
- 5
Beef roulades – cut into thin strips
- 200 g
Bacon – into small strips
- 2
Onions – half rings
- 2
Carrots – diced
- 2 tbsp
medium hot mustard
- 2 tbsp
cooking oil
- 1 liter
beef broth
- 2 tbsp
Flour
- 100 ml
cold water
- 1 tsp
marjoram (dried)
- 2
bay leaves (dried)
Salt, pepper to taste
- For the mashed potatoes
- 800 g
Potatoes (predominantly waxy)
- 50 ml
milk
- 2 tbsp
butter
salt to taste
- For the savoy cabbage
- 400 g
coarsely chopped savoy cabbage (from the freezer)
- 200 g
Cream (at least 30% fat)
- 1 tsp
Fondor seasoning – salt as an alternative
Preparation:
How to cook the roulade pan:
Fry the bacon in a large pan for about 3 minutes. Add the onions and carrots and fry until golden brown, about 10 minutes.
Then place the vegetables in a plate and set aside. Then heat the oil in the same pan and add the beef strips. Fry the strips of beef for about 5 minutes.
Then pour the beef broth in the pan and bring everything to the boil. Meanwhile, put the flour in a small bowl and mix with the cold water.
Once the pan begins to boil, add the vegetables back in and pour in the water/flour mixture. Mix everything well and let it boil for another 3 minutes.
Finally, put the pan on a low level, add the marjoram and the bay leaves and let the pan simmer for about 1 hour.
And thow to cook the homemade mashed potatoes:
While the pan is simmering, it's time for the potatoes. I always peel the potatoes and then boil them in a medium saucepan of salted water for about 30 minutes.
The potatoes should fall apart easily, but not completely. Then I pour off the water and add the milk and butter.
Everything should be mixed together well and as soon as the butter has melted, the potatoes can be mashed.
Finally, I season the mashed potatoes with a little salt and it tastes incredibly delicious.
And this is how the creamed savoy goes:
I put the savoy cabbage with the cream in a saucepan and let it cook on a low level for about 10 minutes.
Meanwhile, I season it with Fondor and keep stirring.
The cream boils away relatively quickly, but I like it so much. If you want a little more sauce, I recommend a second pack of cream or 200g more.
Time management and process:
First I start with the roulades and then I tackle the potatoes.
I cook the potatoes about 30 minutes before the end of the cooking time for the roulade and I knead the creamed savoy about 15 minutes later.
Tip:
- To spice up the mashed potatoes I often use some dried chives - they taste very good and refresh the dishes.
Discover my recipe on Instagram!
