Small dice onions and bacon (Cut into very small dices). Cut anchovies and caper berries very fine. Chop parsley. Mix all in a bowl, together with 1-2 tablepoons of the oil from the sardines.
With a meat mallet, pound escalopes until very thin. Salt and pepper very well. Fill with a handful of the onion-bacon-mix. Fold in the sides of the escalope and roll tightly. Fix with toothpicks, roulade skewers, baker's twine or roulade rings.
Heat up the vegetable oil in a large pot and roast the roulades until dark brown on every side. Remove roulades and liquid from pot (but don't throw away, keep for the sauce later).
Dice the onions for the sauce and roast in the same pot. Eventually use one more tablespoon of oil.
Add beef broth and bring to a boil. Eventually add leftover liquid from roasting the roulades.
If you have some leftovers of the filling, you can add it to the pot.
Add roulades and let simmer for about 1 hour, until the meat is soft. Test if soft enough by sticking with a fork or meat fork. The roulades are ready if you can remove the fork from the roulade very easily.
Remove pot from heat. Remove roulades from pot. Remove toothpicks, rouladen skewers or whatever you used for fixing the roulades, as soon as the roulades are not so hot anymore.
With a spoon, mix sour cream with flour. Add to pot and mix with a hand mixer to a smooth sauce. If you like the sauce less flavorful, add more sour cream.
Add roulades to sauce. Serve with noodles, pickled paprika and cranberry sauce.
Notizen
Anchovy rings: keep oil from can/glas; if anchovy rings with caperberries are not available in your country, buy them separately and use 60g sardines 40g caper berries.
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November 30, 2021
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen