Printable View
Rouladen - Wikipedia, the free encyclopedia
Have your butcher slice bottom round about 3/8 inch thick.
http://i279.photobucket.com/albums/k...A/IMG_2097.jpg
http://i279.photobucket.com/albums/k...A/IMG_2099.jpg
http://i279.photobucket.com/albums/k...A/IMG_2102.jpg
Place each slice between plastic wrap and pound out to 1/4 inch. This will also help tenderize.
http://i279.photobucket.com/albums/k...A/IMG_2103.jpg
Bacon
Coarse ground mustard
Dill pickles
Onions
Beef Broth
http://i279.photobucket.com/albums/k...A/IMG_2104.jpg
Spread 1 Tbsp mustard on each slice
http://i279.photobucket.com/albums/k...A/IMG_2105.jpg
Place 3 slices bacon, pickle and onion.
http://i279.photobucket.com/albums/k...A/IMG_2106.jpg
Roll from the pickle/onion end and tie
http://i279.photobucket.com/albums/k...A/IMG_2107.jpg
http://i279.photobucket.com/albums/k...A/IMG_2108.jpg
Sear and then simmer in beef broth, turning every 10 minutes, for 1 hour.
http://i279.photobucket.com/albums/k...A/IMG_2109.jpg
http://i279.photobucket.com/albums/k...A/IMG_2110.jpg
http://i279.photobucket.com/albums/k...A/IMG_2111.jpg
http://i279.photobucket.com/albums/k...A/IMG_2112.jpg
Make gravy with pan juices
http://i279.photobucket.com/albums/k...A/IMG_2113.jpg
Rouladen with pan gravy, oven roasted potato wedges, steamed broccoli
http://i279.photobucket.com/albums/k...A/IMG_2114.jpg
Your threads always make me hungry. One of these days I'm gonna drive over there dammit!
I just stabbed my computer screen with a fork.
How in the hell am I hungry again and I just ate?
My wife makes the best Rouladen (my opinion truly). She makes it with Potato Dumplings (Kartoffel Kloesse) or Spaetzle, with red Cabbage. I perfer the Bavarian way with the Kartoffel Kloesse. BTW, if your are kinda underweight, eating this stuff will sure put it on.
Check out this page for Spaetzle.
Thanks for the post.
Spaetzle (Spätzle)
You are welcome, bayern!Quote:
Originally Posted by bayern
I forgot to tell the story of how I came upon rouladen. An elderly German couple that are customers at my store used to chat with me about German food. They brought me their rouladen. Yes, my customers feed me. I threw this together for the first time with only her words for guidance. We did not talk of sides and I threw together what we had.
Here is a recipe for knedels, it is my grandmothers, word for word.
Take 2 or 3 slices of bread
Pour around 1 cup of milk
over them. Let soak
awhile, then 1 tsp salt
+ 1 egg, then enough
flour, I think 1 or 2 cups
or more, just to make
stiff enough to make
the balls, Then shape
in wet hand + put in
boiling water, Let boil
at least 1/2 hour
Yum! I think it's best with Spaetzle.Quote:
Originally Posted by bayern
Not until you have it with REAL potato ball. They take a lot of time to make. Start with raw peeled potatoes, grate them until real fine, season and shape into balls with a cube of toasted bread in each one, then drop into boiling water. Believe me, it takes a lot of time to make them. Its a Bavarian thing ala my screen name.Quote:
Originally Posted by Buttercup
When it comes to German foods and beer, I'm in my groove. Ever have fresh blut wurst (blood sausages), Schmalzbrot ( dark bread with bacon grease and onions), steak tartare (raw ground lean beef with a raw egg). Oh, my arteries are groaning. :biggrin1::biggrin1:
That looks amazing.
I have had spaetzle made that way and I've had schmalzbrot thanks to dinner invitations from some German friends. :DQuote:
Originally Posted by bayern
I've made spaeztle but with the colander method, it's been a while and I made it as a side dish (along with red cabbage) for sauerbraten.
I don't care for blutwurst or any other blood sausage, I don't like the texture. I do, however, LOVE steak tartare. :thumb:
Ah, you got to get some of the blood sausages fresh. When you cut into it, you think you cut your finger. It does takes some getting used to but does go good with a nice White Franken Wine (an Eschendorfer Lump) or a nice beer.Quote:
Originally Posted by Buttercup