Take a Culinary Journey Around The World From Your Kitchen!
I am always up to something new and exciting when it comes to recipes and cooking. With the ongoing testing of new recipes, we decided to continue with our international thread.
German Beef Rouladen is a unique and delicious preparation of beef. This very classic and traditional German dish consists of bacon, onions, mustard and pickles wrapped in thinly sliced sirloin beef steak. The Roulades are seared quickly and then slowly braised until the meat is fork tender. They are traditionally served with mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish!
German Beef Rouladen was considered a dish for common people; however, it is nowadays enjoyed by many as a festive dish. This delicious and incredibly easy recipe was adapted from an old German recipe. We offer this flavourful hearty meal for you to re-create for your family.
INGREDIENTS
3 lbs inside-round beef steak or 12 thin slices scalloppini (veal)
1 tsp salt
1 tsp black pepper
1/2 tsp caraway seeds
2 tbsp mustard (Dijon)
6 slices slab bacon/halved
2 onions, minced
6-8 garlic pickles, quartered
1 bouillon cube, beef
1 tbsp Worchester sauce
1/2 to 1 cup Potato cooking liquid
3/4 cups water
1/2 cup grease/oil
Slurry
1 tbsp cornstarch
¾ cups water
DIRECTIONS: Combine salt, pepper and caraway seeds in a small ramekin. Lay out thinly sliced round steak on a wooden cutting board. Sprinkle spices from ramekin on steaks evenly. Spread one side of each piece of meat with ½ tbsp of mustard. Place a half-slice of bacon on each piece of steak lengthwise. Lay pickles width-wise, then spoon on chopped onions assembly-line style. Then, roll up steaks jelly-roll style and secure them with toothpicks.
In a large 10" skillet with lid, heat oil and place steak rolls into pan. Brown all sides, turning carefully. Then add 3/4 cup water, bouillon cube and Worchester sauce. Lively simmer for 40-45 minutes or longer - until meat is tender (not pink). Remove beef roulades with tongs onto a plate and gently remove toothpicks or *thread.
GRAVY - Prepare a slurry with water and cornstarch. Pour into pan and deglaze to remove brown bits and whisk until gravy is glossy and smooth. Strain the gravy through a fine sieve. Finally, return beef Roulades and gravy to saucepan. Gently swirl rolls to coat each and reheat Roulades in the gravy. Adjust seasonings to taste.
CHEF'S HINT: * Rouaden is secured with either thread (traditional) or a party toothpick (modern) to hold the roll together.
CHEF'S HINT: The braising can take up to one hour or more, depending on the meat and preferences.
SERVING SUGGESTION: Fluffy mashed potatoes with sides of buttered carrots, green beans and or asparagus.
The recipes in our cookbook will take you on an unforgettable International Culinary Journey through some of the world's most classic and well-known recipes world-wide. Enjoy this most delightful and rich classic German Recipe.
Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.
Clara Margaret Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free recipes and more on Hungarian Recipes, visit http://www.helenshungarianheritagerecipes.com/
Article Source: http://EzineArticles.com/?expert=Clara_Margaret_Czegeny
Article Source: http://EzineArticles.com/6994186
I am always up to something new and exciting when it comes to recipes and cooking. With the ongoing testing of new recipes, we decided to continue with our international thread.
German Beef Rouladen is a unique and delicious preparation of beef. This very classic and traditional German dish consists of bacon, onions, mustard and pickles wrapped in thinly sliced sirloin beef steak. The Roulades are seared quickly and then slowly braised until the meat is fork tender. They are traditionally served with mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish!
German Beef Rouladen was considered a dish for common people; however, it is nowadays enjoyed by many as a festive dish. This delicious and incredibly easy recipe was adapted from an old German recipe. We offer this flavourful hearty meal for you to re-create for your family.
INGREDIENTS
3 lbs inside-round beef steak or 12 thin slices scalloppini (veal)
1 tsp salt
1 tsp black pepper
1/2 tsp caraway seeds
2 tbsp mustard (Dijon)
6 slices slab bacon/halved
2 onions, minced
6-8 garlic pickles, quartered
1 bouillon cube, beef
1 tbsp Worchester sauce
1/2 to 1 cup Potato cooking liquid
3/4 cups water
1/2 cup grease/oil
Slurry
1 tbsp cornstarch
¾ cups water
DIRECTIONS: Combine salt, pepper and caraway seeds in a small ramekin. Lay out thinly sliced round steak on a wooden cutting board. Sprinkle spices from ramekin on steaks evenly. Spread one side of each piece of meat with ½ tbsp of mustard. Place a half-slice of bacon on each piece of steak lengthwise. Lay pickles width-wise, then spoon on chopped onions assembly-line style. Then, roll up steaks jelly-roll style and secure them with toothpicks.
In a large 10" skillet with lid, heat oil and place steak rolls into pan. Brown all sides, turning carefully. Then add 3/4 cup water, bouillon cube and Worchester sauce. Lively simmer for 40-45 minutes or longer - until meat is tender (not pink). Remove beef roulades with tongs onto a plate and gently remove toothpicks or *thread.
GRAVY - Prepare a slurry with water and cornstarch. Pour into pan and deglaze to remove brown bits and whisk until gravy is glossy and smooth. Strain the gravy through a fine sieve. Finally, return beef Roulades and gravy to saucepan. Gently swirl rolls to coat each and reheat Roulades in the gravy. Adjust seasonings to taste.
CHEF'S HINT: * Rouaden is secured with either thread (traditional) or a party toothpick (modern) to hold the roll together.
CHEF'S HINT: The braising can take up to one hour or more, depending on the meat and preferences.
SERVING SUGGESTION: Fluffy mashed potatoes with sides of buttered carrots, green beans and or asparagus.
The recipes in our cookbook will take you on an unforgettable International Culinary Journey through some of the world's most classic and well-known recipes world-wide. Enjoy this most delightful and rich classic German Recipe.
Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.
Clara Margaret Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free recipes and more on Hungarian Recipes, visit http://www.helenshungarianheritagerecipes.com/
Article Source: http://EzineArticles.com/?expert=Clara_Margaret_Czegeny
Article Source: http://EzineArticles.com/6994186
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