Beef Roulades

Instructions

1. Cut the white bread into approximately 1 cm cubes and toast them in a pan with a little oil over low heat. Remove from the pan and set aside.
2. Finely chop the onions and carrot and sauté over low heat in a pan with a little oil until translucent.
3. Pound the beef roulades.
4. Cut the pickles into strips.
5. Spread the roulades generously with mustard, then layer with pickle strips, bacon, and finally a hard-boiled egg. Roll them up and secure with a metal skewer.
6. Once the onions and carrots are translucent, remove them from the pan and set aside.
7. Increase the heat, add some oil, and sear the roulades on all sides, starting with the side secured by the skewer.
8. Reduce the heat, deglaze with red wine, return the onions and carrots to the pan, add the thyme sprigs, cover, and simmer for about 30 minutes.
9. Turn the roulades and simmer for another 30 minutes.
10. Bring a large pot of salted water to a boil.
11. Divide the dumpling dough into 4 equal portions, shape into dumplings, press a small indentation into each, add a few toasted bread cubes, and seal again.
12. Place the dumplings into the hot water (preferably using a ladle), reduce to low heat, and let them steep for about 25 minutes (do not boil).
13. About 10 minutes before the dumplings are done, heat the red cabbage over medium heat.
14. Remove the roulades from the pan and set aside.
15. Remove the thyme sprigs from the sauce and transfer the sauce to a tall container.
16. Add the tomato paste and blend with an immersion blender until smooth. Season with salt and pepper.
17. Serve everything on a plate.