The first recipe I insisted my Grandma teach me how to make was beef rouladen. This German dish hits my plate only once a year if I'm lucky but transports me back to being eight years old in my Grandma's kitchen watching her firmly tucked pickles and bacon in rolls of sliced beef turn into a delightfully rich braise.
Ingredients:
6 slices chip beef
1 onion, sliced
salt and pepper
paprika
2 dill pickle sliced lengthwise
6 slices bacon
1 tablespoon flour
1/4 cup sour cream
strong whole grain mustard
Method:
Pound out chip steak with a mallet to tenderize the meat. Season with salt, pepper, and a dusting of Hungarian sweet paprika.
Brush the meat with a strong, preferably whole grain mustard then lay 1 slice of dill pickle and one slice of bacon. Roll tightly and secure with tooth picks.
In a cast iron skillet, brown the roulades on all sides in butter and oil. Once brown, remove from pan and take out toothpicks. Add sliced onion and another tablespoon of butter to the pan. Saute until golden and soft. Return roulads to the pan and braise in oven with 1/4 cup of water for 90 minutes at 350 degrees.
Form the gravy by adding in a tablespoon of flour mixed into water. Add 1/4 cup of sour cream and lots of fresh cracked pepper.
Serve with mashed potatoes or potato dumplings.
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