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Thread: Rouladen

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    Rouladen

    Rouladen - Wikipedia, the free encyclopedia

    Have your butcher slice bottom round about 3/8 inch thick.







    Place each slice between plastic wrap and pound out to 1/4 inch. This will also help tenderize.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

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    Rouladen cont'd

    Bacon
    Coarse ground mustard
    Dill pickles
    Onions
    Beef Broth



    Spread 1 Tbsp mustard on each slice



    Place 3 slices bacon, pickle and onion.



    Roll from the pickle/onion end and tie





    Sear and then simmer in beef broth, turning every 10 minutes, for 1 hour.









    Make gravy with pan juices

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Presentation: Rouladen

    Rouladen with pan gravy, oven roasted potato wedges, steamed broccoli

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Your threads always make me hungry. One of these days I'm gonna drive over there dammit!
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    How in the hell am I hungry again and I just ate?
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    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)

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    Quote Originally Posted by bayern View Post
    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!

    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
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Quote Originally Posted by bayern View Post
    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)
    Yum! I think it's best with Spaetzle.




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    Quote Originally Posted by Buttercup View Post
    Yum! I think it's best with Spaetzle.
    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.

    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.

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    That looks amazing.
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    Quote Originally Posted by bayern View Post
    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.

    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.
    I have had spaetzle made that way and I've had schmalzbrot thanks to dinner invitations from some German friends.

    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.




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    Quote Originally Posted by Buttercup View Post
    I have had spaetzle made that way and I've had schmalzbrot thanks to dinner invitations from some German friends.

    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.
    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.

 

 

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