Stuffed Rolled Beef with Sauerkraut

Rinse the meat (cut by the butcher into as flat a slice as possible), dry and season with salt and pepper. Coat one side with mustard.

For the filling, clean, rinse and carve the leek into leaves. Blanch leeks in boiling hot salted water and drain well. Spread leek leaves on mustard-coated side of meat. Top with breakfast bacon and sprinkle with chopped nuts.

Pick apart and chop the sauerkraut. Cut toast into cubes and toast in a dry frying pan, that is without fat. Now soak in milk ( leave an eighth of the milk ).

Mix the cream cheese with the remaining milk until smooth. On top, mix bread cubes and cream cheese into the sauerkraut and season.

Spread on the meat and roll up tightly and tie the meat.

Clean, rinse and finely dice soup vegetables and onions. Heat oil in a roasting pan and sear the rolled roast in it until hearty all around. Fry the diced vegetables and onions.

Gradually deglaze with the beef broth and steam the meat with the lid closed over a mild heat for about 2 hours.

Remove the roast and thicken the roast stock with crème fraîche. Bring to the boil, add seasoning and simmer over low heat until cooked through.

Serve sprinkled with toasted bread cubes, if desired.

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