Bierkutscher Rouladen (beer Coachman Roulade - Lamb Roulade)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 large apple (granny smith seems to be best)
• 300 g wine-cured sauerkraut, drained (you can use normal sauerkraut but is better with wine sauerkraut)
• 150 g creme fraiche
• 12 slices bacon (thin slices)
• 900 g thin lamb fillets, 6 fillets (about 1/2 cm thick)
• toothpick
• 2 tablespoons vegetable oil
• 500 ml malt beer (malzbier)
• 1 liter vegetable broth
• 1 tablespoon cornstarch (we usually just use something called sauce thicker)

Recipe

• 1 peel the apples, remove core and chop into small cubes.
• 2 in a large bowl, mix wine sauerkraut, crème fraîche and apples together.
• 3 lay flat the lamb fillets, lay two pieces of bacon on the fillets and top with sauerkraut mixture.
• 4 roll up lengthwise, and put together toothpicks, usually 3 work, one on each end and one in the middle, but you might need more for bigger pieces.
• 5 heat oil in a pan and light fry on all sides.
• 6 meanwhile, heat up the malzbier and vegetable broth in a large pot.
• 7 after fried, put in pot with malzbier and vegetable broth, add water or more malzbier to cover rouladen.
• 8 cook for about an hour at a simmer.
• 9 remove rouladen and put some of the liquid in a small sauce pan.
• 10 heat and whisk in sauce thicker until thick, add more sauce thicker, if necessary. if you are using cornstarch, dissolve first in cold water and then add to sauce.
• 11 serve rouladen with sauce on top and with knödel (dumplings) or spätzle.