Hearty sauerkraut and beef roulades from the pressure cooker
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
This hearty dish is in the pressure cooker in just 15-20 minutes cooking time ready: Rinderroulade filled with hearty sauerkraut!
Ingredients for 2 persons
- 2 large beef roulades
- 1 package of sauerkraut (I recommend ready-made BBQ sauerkraut for this recipe)
- 4-6 slices of bacon / ham depending on size
- 2 onions
- mustard
- marjoram
- salt
- pepper
- 1 red pepper
- 1 L of meat broth
- 1 pack of lean bacon cubes
- clarified butter
- Cornstarch to tie the sauce
preparation
- Peel and dice the onions.
- Heat clarified butter in the pot.
- Sweat the ham cubes and onions.
- Add the sauerkraut and briefly garnish (if you like it a little bit browner).
- In the meantime, spread the washed, dried roulades on a chopping board, sprinkle with plenty of mustard (optional Löwensenf, coarse mustard, etc.) and season.
- Place bacon or ham with fat on the roulades.
- Once the sauerkraut (wine sauerkraut) has taken color, remove from the pot and allow to cool slightly
- Every spoonful comes with a few spoonfuls of bacon sauerkraut.
- Roll up the slices of meat firmly. After turning them for the first time, hammer in the sides and continue to roll until the end with their sides turned in, fix them with toothpicks, roulade needles, rolls clamps or kitchen tape.
- Fry in hot clarified butter from both sides. (Tip: If roulades are sautéed first on the "open" side, ie the seam side, the meat closes and the roulade needle is spared).
- Once the roulades have taken on color, add the diced pieces of pepper.
- Fill with meat stock.
- Close the lid of the SKT, set level 2 on the cooking crown on the lid and turn green for 12-15 minutes after reaching the cooking level? ferment.
- Drain off the lid and open, remove the roulades, and thicken the sauce with cornflour.
It goes well with potato mashed with spring onion rolls and chicory and carrot vegetables.
Note about the pressure cooker:
Beef roulades and any beef become tender in the pressure cooker in a very short time. The cooking time after searing is reduced by more than half and spontaneous dishes, eg. B. when the big hunger comes, do not need much time.
Concerns about the safety of the new generation of pressure cookers, I do not share, because I do not see how it could open when handled correctly, the lid.
That the lid is properly closed, on the one hand by the color lights red / green to close the lid handle, which indicates the correct closing and on the other hand during steaming: For example, the seal is not sitting as intended on the edge of the lid, occurs all around steam and also Water off. It is easy to see that something does not correspond to the safety instructions and you should immediately pay attention to the pot.
Before using the SKT, I always check the smooth running of the "traffic light pommel" and also the movable valve on the edge and thus feel on the safe side.
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