Old-style viennese Salon Beuschel with bread dumplings
Peel the carrots and turnip and cut thinly lengthways. Blanch in salt water, douse in cold water, and drain. Boil the quail eggs for 3 minutes, douse in cold water and carefully peel. (When using normal eggs, boil, then peel and quarter). Cover the beef with plastic wrap and lightly tenderize. Season with salt and pepper, and spread mustard on one side. Cover first with prosciutto, then some vegetables (keep some for the sauce) and parsley. Place the eggs in the middle of the meat and roll the fillet into a roulade. Pin together with toothpicks. Season with salt and pepper, dust with flour and fry all over quickly in vegetable oil. Remove, and fry the onions and the rest of the vegetables in the fat.Add the halved tomato, and fry, then pour on the red wine. Simmer until the vegetables are soft. Add the bay leaf and berries, pour in the stock and place the roulade in the sauce. Roast in a preheated oven at 180 °C for 50–90 minutes (depending on the meat). Baste regularly. When the roulade is done, remove from the oven, and wrap in foil. Keep warm. Add the finely-chopped gherkin and lemon rind to the sauce and simmer vigorously. Strain the sauce, and season to taste. If it is too thin, add a little water and flour. Place the roulade in the sauce and let draw for a about 10 minutes. Garnish the roulade with thyme and capers.
SUGGESTED SIDE DISHES: Mashed potatoes with fried onions. (For the fried onions, slice the onions thinly with a breadcuttingmachine. Lightly salt, sprinklewith paprika and toss in flour. Place in a large sieve and shake off extra flour. Heat oil in a pan and fry the onions until golden brown. Remove, and drain on some paper towel).