Beef roulade with paper roll dumplings

Ingredients

• 8 rolls (from yesterday)
• 0.5 l milk
• 6 Eggs
• 80 g Butter
• 2 tsp salt
• 3 tbsp chopped parsley
• 20 g butter (for the paper roll)
• 4 beef roulades (150 g each)
• Salt
• pepper (ground)
• 3 oil
• 1 tbsp mustard
• 4 slices cooked ham (thinly sliced)
• 4 small pickles
• 0.125 l red wine
• 0.25 l meat broth
• 4 tbsp heavy cream
• 600 g shallots
• 100 g sugar
• 250 ml red wine
• 2 large Boskop apples
• 3 tbsp honey
• 1 tbsp butter
• 4 tbsp black currant jam (or marmalade)
• 0.5 tsp cinnamon

Instructions

1. 1.

   Roulades: Wash and pat dry the meat slices, season with salt and pepper. Spread mustard on one side. Slice pickles thinly and place a pickle and a slice of ham on each meat slice. Roll from the fatty side, secure the end with a toothpick. Heat oil in a braising pot and sear the roulades on all sides until browned. Add wine and broth, cover and simmer gently for about 45 minutes. Remove roulades and keep warm, reduce the sauce slightly, then stir in cream.

2. 2.

   Red wine shallots: Meanwhile peel and quarter the shallots lengthwise. Heat butter and caramelize sugar until pale, add shallots and cook while stirring until they shine; deglaze with red wine and simmer gently to reduce.

3. 3.

   Paper roll dumplings: Grate the crust of the rolls and cut the rolls first into slices then into cubes. Place in a bowl and pour over milk. Separate the eggs.

4. 4.

   Whisk butter, yolks and salt until creamy. Add parsley and mix with the soaked bread cubes. Thoroughly combine and let rest for 10 minutes.

5. 5.

   Boil a large paper towel in hot water and wring out. Fill a large pot to two finger widths from the rim with water, bring to boil and add 2 tbsp salt.

6. 6.

   Whisk egg whites until stiff and fold into the bread mixture. Spread liquid butter on the paper towel. Shape the bread dough into an about 8 cm thick roll, place it in the middle of the towel and gently press the towel over the roll from both sides (the dumpling dough expands when cooking). Tie the ends together with a string.

7. 7.

   Attach the paper towel with the dumpling dough to the handle of a ladle using a string (towel opening up) and hang it into the boiling water.

8. 8.

   Simmer the paper roll dumplings for about 50 minutes. Let the finished dumpling rest for 5 minutes before cutting.

9. 9.

   Serve: unwrap the dumpling roll from the towel, slice into 2 cm thick pieces.

10. 10.

    Baked apples: Wash apples, cut crosswise in half and scoop out the core with a spoon to create a cavity.

11. 11.

    Heat butter, honey and cinnamon in a small pot. Brush apples with this mixture and place them in a greased baking dish; fill the apple cavities with black currant jam.

12. 12.

    Bake in a preheated oven at 180°C for about 30 minutes.

13. 13.

    Plate: Arrange roulades with sauce, red wine shallots, paper roll dumplings and baked apples on warmed plates and serve.