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Beef Roulade "Waldviertel"

4 servings

Ingredients

• 4 Stk Beef schnitzel (thin)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Dijon mustard (nach Bedarf)
• 1 Stk Onion
• 100 g Mushrooms (sliced)
• butter (nach Bedarf)
• 4 Stk Tea sausages
• 50 g clarified butter (for frying)
• broth (or water) (nach Bedarf)
• Potatoes (raw, grated) (nach Bedarf)
• Potatoes (cooked, riced) (nach Bedarf)
• Eggs (nach Bedarf)
• Flour (nach Bedarf)
• Red cabbage (nach Bedarf)
• Apples (nach Bedarf)
• Lemon juice (nach Bedarf)
• Oil (nach Bedarf)
• Sugar (nach Bedarf)
• Horseradish (grated) (nach Bedarf)
• Eggs (hard boiled, chopped) (nach Bedarf)

Instructions

1. Lightly pound four thin beef cutlets of 120–140 g each and pierce with a knife, then season both sides with salt and pepper and brush with Dijon mustard.
2. Finely dice one onion and slice 100 g prepared mushrooms; sauté both in a nut-sized piece of butter until golden and distribute on the cutlets.
3. Place one small sausage (tea sausage) on each cutlet, roll firmly, and secure with kitchen twine or toothpicks.
4. Brown the roulades on all sides in 50 g hot fat, then remove.
5. Add a piece of butter to the cooking fat and roast finely diced onion cubes until light brown.
6. Pour in water or broth, season with salt and Dijon mustard, add the roulades, and braise gently.
7. Remove the securing materials, arrange the roulades on a plate, strain the pan juices, and pour over.
8. For the side dish, prepare Waldviertel potato dumplings: Mix two-thirds grated raw potatoes with one-third mashed cooked potatoes; add eggs, flour, and salt as needed, form into dumplings, and cook in salted water.
9. For the raw red cabbage salad: Slice red cabbage and apples into fine strips, mix with salt, pepper, lemon juice, oil, a little sugar, and grated horseradish, and sprinkle with chopped egg.

Based on a cookbook by Hans Hofer (1964), adapted with AI.