Silesian Dumplings with Beef Roulade

Ingredients

• •Beef slices
• •Bacon
• •Pickle
• •Mustard
• •Onion
• •Potato
• •Potato starch
• •Flour
• •Beef stock
• •Red cabbage

Steps

1. 1Lay the beef slices flat and spread each with a thin layer of mustard.
2. 2Top each slice with a strip of bacon, a few slices of pickle, and some chopped onion, then roll tightly and secure with kitchen string or a toothpick.
3. 3Brown the beef rolls in a hot pan with oil for about six minutes, turning occasionally, until seared on all sides.
4. 4Transfer the rolls to a pot, add sliced onion and beef stock to cover, and simmer gently, covered, for about one hour and thirty minutes, until the meat is fork tender.
5. 5While the rolls braise, boil peeled potatoes until soft, then drain and let them cool slightly before pressing them through a ricer.
6. 6Mix the riced potato with potato starch and a pinch of salt, forming a smooth dough, then shape it into small flattened rounds with a shallow thumbprint in the center of each.
7. 7Cook the dumplings in a pot of gently boiling salted water for about four minutes, until they float to the surface and turn slightly translucent.
8. 8Remove the beef rolls from the pot and thicken the braising liquid with a spoonful of flour whisked into cold water, simmering for a few minutes until glossy.
9. 9Serve the sliced beef rolls and dumplings together with the gravy spooned over, alongside warm braised red cabbage.