Beef rolls with prunes and bacon

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Ingredients:

Beef rolls:

800 g beef
5 slices smoked bacon
50 g mustard
50 g prunes
100 ml beef stock
20 g wheat flour
pepper
salt
paprika
100 ml beef stock
100 g prunes
100 ml of cream (30%)
allspice
bay lea
pepper, salt, sugar

Cabbage (stuffing for dumplings):

300 g red cabbage
100 g apples
50 g raisins
100 ml black currant juice
100 ml dry red wine
10 g potato flour
salt, pepper
sugar
lemon
caraway seed

Silesian-style dumplings:

1 kg potatoes
250 g potato flour
2 eggs
dill
salt

Directions:

Beef rolls:

Cut the meat into slices, tenderize, season and spread mustard on eachb slice. Roll bacon around the prunes, place them on the meat and roll up each slice, wrapping with cotton thread. Fry the rolls in a frying pan, then place them on a pan and into the oven, pour the stock over them and stew. Use the stock from stewing to make the sauce with the prunes, puree the mixture and thicken with cream.

Cabbage (stuffing for dumplings):

Chop the cabbage and stew it in the black currant juice and red wine, together with the grated apples and raisins. Season and thicken with the potato flour mixed with water.

Silesian-style dumplings:

Prepare the dough for dumplings, roll it out with a rolling pin, place the cabbage stuffing onto the dough and roll up into a long roll. Wrap with a piece of gauze and boil in a large saucepan. When boiled, coat with the chopped dill and then cut into 3 cm thick slices.

This meal was prepared by Oskar Lange School of Economics in Wodzisław during the II Silesian Tastes Festiwal in Cieszyn. The Team won 2nd place place in professional category.

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