Rouladen German Rolled Beef

 

Rouladen is a traditional German meal that I make once a year for Alfonz’s birthday. The subtle sour of the pickle, mixed with the thick gravy and soft spaetzle, if the perfect winter comfort food. And for me, red cabbage goes with any meat!  YUM!

If you think the pickle is gross, roll it without or add in mushrooms o whatever you like. Before I tried it, I would never have though to cook a pickle, but those Germans are pretty smart…

Ingredients serves 8:

  • Dijon mustard
  • 8 slices beef top round steak 1/4 inch thick
  • Salt and pepper to taste
  • 8 strips of bacon
  • 8 large pickles
  • 1 large diced onion
  • 3 tablespoons olive oil
  • 3 cups beef broth
  • 1/3 cup flour
  • 1/2 cup water
  • fresh chopped parsley
how to make rouladen
assembling the rouladen
roll up your rouladen
roll the ingredients into the sliced beef
brown your beef in a pan
Fry your rouladen in the pan

Method:

  1. Spread mustard on each slice of steak, sprinkle with salt and pepper. Place 1 bacon strip and a spoonful of onion wedges on each slice. Place pickle on one end and roll up and secure with toothpicks.
  2. In a large skillet, brown beef in oil until no longer pink.
  3. Add broth and bring to a boil. Reduce heat, cover and simmer for 1-1 1/2 hours or until meat is tender.
  4. Remove meat from skillet
  5. To make the gravy, combine flour and water until smooth. Bring broth to a strong boil, and stir flour mixture into the skillet while whisking or constantly stirring until thick. Turn down stove to low.
  6. Remove toothpicks and return the meat to the gravy and heat through. Sprinkle with parsley if desired.

Serve with cabbage and spaetzle (or pasta)

nokedli

Spaetzel

You need a Spaetzel maker

  • 1-cup flour
  • 1 egg
  • Pinch of salt
  • 1 cup water

Method

  1. Mix all ingredients together in a mixing bowl with a fork until the consistency is a little thicker than pancake mix. Adjust water and flour until you get a smooth, lump free batter.
  2. Place device over a pot of boiling salted water, and ladle in your mixture, and start moving the top back and forth so the mixture cuts the dough as it falls into the boiling water below. Keep doing in until the mixture is done, with a wooden spoon; stir the nokedli so it doesn’t stick. Once they are floating they are done. Drain in a strainer like you would pasta.
cabbage german style
traditional Cabbage

Cabbage

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 red cabbage, cored and thinly sliced
  • 3 apples, peeled, cored & grated
  • 3-5 tbsp red cidar vinegar (but any will do in a pinch)
  • Salt and pepper to taste

Method

  1. saute onions until soft
  2. add in all the ingredients and simmer until tender

 

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