Dishes
Beef rolls with prunes and bacon
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.
