Rating
For 4 people:
500 g onions
150 g smoked streaky bacon
salt
pepper
4 beef olives (à 175 g)
1-2 dessertsp mustard (medium sharp)
2 dessertsp oil
1-2 litre meat stock (instant)
600 g potatoes (well cooked)
1 jar red cabbage (720 g)
3-4 dessertsp original Aachener Pflümli Plum Puree
1 dessertsp lemon juice
1 dessertsp thickening/cornflour
1 dessertsp chopped parsley
Method:
- Peel the onions, cut into rings, dice the bacon, melt in a hot pan. Add the onions and fry transparent. Season with salt and pepper.
- Rinse the meat, dab dry, season with salt and pepper. Spread one side with mustard, spread out the onion mixture on top and roll up the meat tightly. Pin them up with wooden skewers.
- Heat the oil in a large pan. Brown the beef olives all over, pouring on the stock from time to time. Then braise the beef olives in an enclosed pan at a low heat for 45-55 minutes.
- Meanwhile wash and peel the potatoes and cook in salted water. Warm the red cabbage in a pan. Stir in 2 dessertsp and season the cabbage with lemon juice, salt and pepper.
- Remove the beef olives from the pan, keep warm. Sieve the sauce, season with salt, pepper, mustard and the remaining plum puree. Mix the thickening to a smooth paste with some water, add and bring to the boil. Sprinkle parsley over the potatoes. Serve the beef olives with potatoes and red cabbage.
Preparation time:
70 minutes
