German - Stuffed Beef Rolls, (Rouladen)
Source of Recipe
from Chris
German - Stuffed Beef Rolls, (Rouladen)
2 1/2 pounds top round or sirloin, sliced 1/4 x 4 x 8 inches
...and trimmed of all fat OR Rouladen/breakfast steaks
4 - 6 tsp. Grey Poupon mustard or German style hot mustard
1/4 c. finely sliced, then coarsley chopped onions
5 - 7 slices thick bacon, fried
6 - 7 (approx. 1/4 pound deli cut slices Black Forest smoked ham
6 - 7 slices Swiss, Provolone, Gouda, or Edam cheese
3 - 4 dill pickles, sliced in 1/2 lengthwise
Broth
2 c. water OR 1 c. water & 1 c. red wine
1 can beef broth
1 c. chopped celery, optional
1/4 c. finely chopped green onions
1/2 to 3/4 c. sherry
Roux
1 Tablespoon butter
2 Tablespoons flour
Fry bacon in large fry pan. Remove and reserve.
Place steak so the longest part of steak will actually
be the width.
Spread mustard and onions on the meat, then place a
slice of ham, cheese, bacon & pickle slice on top.
Fold over the ends and roll meat away from you till
you have rolled the meat all the way, jelly roll fashion.
Tie with string or use toothpicks to hold the steak
closed while cooking.
Heat the bacon drippings and then add the rouladen rolls,
browing on all sides. Remove rouladen rolls and set aside.
Pour off some of the bacon drippings and then add to what
is left all the ingredients listed above under Broth.
Stir and cook till well mixed.
Add back the rouladen rolls and simmer for about 45 minutes.
Remove rouladen rols and set aside.
Make a roux, frying flour and butter till light brown.
Add roux to broth. Stir and cook several minutes to thicken.
Add rouladen rolls back and heat through and then serve.
Note:
Fried red cabbage and spaetzel goes very well with the rouladen.
|
|
member logon
