Everyday recipes, life and craziness from Jen's house.

Monday, March 28, 2011


Rouladen, red cabbage, fried potatoes, salad and Hefe-Weizen

We love German food.  It's wholesome, hearty and reminds us of good times in Germany.  Jeff and I lived in Germany for 5 years.  We lived in Wiesbaden for 2 years and Ansbach for 3 years.  I also lived in Nurnberg for 3 years with my parents when I was a little girl.

Wiesbaden, Germany
Ansbach, Germany
Nurnberg, Germany
So a few days ago, I made Rouladen, which is a braised beef roll with gravy.  Rouladen is one of our favorite dishes.  It take a little time to make it...it's a little labor intensive... but it is well worth it!


9 slices of bacon
1 onion, finely chopped
1 lb sirloin, thinly sliced length-wise.  (My grocery store sells it already sliced, but you can ask your butcher to slice it for you.)
1 T. olive oil
1/4 c. mustard (you may use more/less depending on the size of the sirloin)
1 dill pickle, sliced length-wise into quarters
1 t. parsley
1/2 c. white wine
3 c. beef broth
1/4 c. flour
3/4 c. water or milk

Finely chop the onion and 1 piece of bacon.  Place the chopped bacon, 3/4's of the onion and the olive oil in a Dutch oven, or a large, deep frying pan.  Cook the onion mixture over medium heat for about 5 minutes.

To prepare the beef, I use a large cutting board and lay the pieces of sirloin on it.  Spread the mustard on each piece of beef.  Place 2 pieces of bacon on top of the mustard.  Sprinkle the bacon with salt, pepper, the remaining chopped onion, and parsley (about 1/4 t. for each piece of beef.)  Place the pickle slice along one of the short ends of the beef.  Starting with the pickle side, roll the beef up.  Secure each roll with 2 toothpicks (or you can use string if you'd like!) 

Push the cooked onion and bacon to one side of the pan.  Turn the heat up to med/high.  You may need to add another Tablespoon of olive oil.  Place the beef rolls into the hot pan and brown on all sides.  Once the sides are browned, move the rouladen to one side of the pan.  Pour the wine into the pan and stir up the brown bits that are on the bottom.  Add the beef broth.  Place the rouladen in the middle of the pan and stir in the onion/bacon mixture that was pushed to the side.  Turn the heat down to low.    Cover and simmer for 1-1/2 hours.  Occasionally turn the rouladen over and stir the broth.

Mix the flour and water (or milk) together.  Remove the rouladen and increase the heat to high.  Once the liquid is boiling, slowly pour the flour mixture into the pan and whisk.  The gravy should thicken quickly.  Turn the heat to low and add the rouladen.  Coat the rouladen with the gravy.  Serve with potatoes (pan fried or mashed are great!)  Enjoy~

No comments:

Post a Comment