Sunday, August 11, 2013

Bold Flavors


I haven't delved too far into German cuisine, even though I am mostly German.  But I decided that I wanted to try some German dishes out.  I've made a Rouladen before, but not a traditional German Rouladen.  A Rouladen is a round steak or similar large cheap cut of steak filled with something, rolled up, and baked long and slow.  I've made them filled with cornbread stuffing and cooked in a tomato sauce.  I've also heard of people filling them with spinach and cheese, which sounds amazing.  But the traditional way is to fill them with onions, bacon, mustard and pickles.  Yes, pickles.

If you know me, you know that I have a really hard time sticking strictly to tradition.  I did use the traditional ingredients, but I also added sauerkraut.  And I cooked it in the crockpot with mushrooms and beer and covered it with Swiss cheese when it was done cooking (you can see the cheese stringing across the spaetzle).  And I served it with traditional Spaetzle.  Now, you may be a little worried since I used the words pickles, mustard, and sauerkraut.  I was a little worried too.  I told my husband this would either be an amazing meal or give us food poisoning.  Since I'm here blogging about it, you have probably concluded by now that we didn't get food poisoning.  It's amazing how mellow the pickles and the sauerkraut got.  And the sauce was divine, full of bold hearty flavor.  Trust me, it was really good.

Achtung:  It's time to eat!

ROULADEN
3 lb round steak (flank would work too)
1 1/2 C sauerkraut
Sliced pickles
One 8-ounce package of mushrooms, sliced
4 C beef stock
1 T paprika
1/4 C brown mustard
1 lb bacon, diced
1 onion, chopped
1 dark beer, any flavor
Swiss cheese slices
Peanut oil
Cornstarch

Cut the steak into four equal portions.  Spread the sauerkraut onto each piece of steak.  Lay a few pickle slices on top of the sauerkraut.  Roll the beef up and secure with toothpicks, making sure no filling is showing. Put some cornstarch into a zipper bag and add in the beef rolls.  Shake to coat.

Heat some peanut oil in a skillet over high heat.  Sear and brown the beef rolls on all sides.  Remove from the heat and set them aside.  Put remaining ingredients (except the Swiss cheese) into a crockpot.  Add in the beef rolls and cook on low, 6-8 hours.  Remove the rolls from the crockpot and put them on a plate.  Lay the Swiss cheese over the rolls and cover with foil until the cheese is melted.  Serve with the gravy from the crockpot over Spaetzle.

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