Thursday, July 1, 2010

Rouladen and Mashed Potatoes


Rouladen and Mashed Potatoes

My 15 year old wanted a corned beef dinner for his May birthday, but I could not find a corned beef anywhere, so I convinced him to settle for this beautiful meal. Have the butcher slice the tip roast about 1/4 inch thick and then pound it out a bit at home. Plan on 1 roll per person, or 2 if you have big eaters. Of course, you're going to want leftovers!


Thin slices of sirloin tip roast, pound thin and slather with Dijon mustard
1/2 slice of bacon (1 slice is good for two rolls)
Roll bacon inside beef, secure with toothpicks or string
Dredge in flour (it's messy)

Brown lots and lots of sweet onions in a bit of oil (do this slowly so the onions get great color - this really intensifies the sweet flavor of the onions)

Brown beef in same pan (be sure to get all sides of the roll nice and brown)
Cover with beef broth and a bit of red wine (maybe up to 1/2 C of dry wine)
simmer (covered and/or uncovered, depending on how thick the sauce is getting and also on how fast it is cooking) for 1 1/2 or 2 hours

Serve with mashed potatoes (the gravy is very rich - the onions dissolve and become most delicious)

I like to remove the meat, chill the gravy until firm, skim off the fat, and reheat everything gently.


In many cookbooks, I have seen that 'authentic' German Rouladen also has a sour pickle rolled up in it, but the way I cook it is just fine for us! Happy Birthday meal indeed!

5 comments:

  1. Anyone else out there make rouladen? Do you add a pickle?

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  2. Is the pickle an old family tradition? I made this recipe without the pickle and I didn't make enough! Everyone wanted seconds and thirds - even my pickly eaters! garlic mashed potatoes were the best side to soak up the gravy!

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  3. This is one of my family's fav recipes..... Could eat it every week.... :)

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  4. I was taught this from my mother who learned from her mother, who came to the U.S. from Austria. I am sure other variations are out there...but we use thin cuts of meat, spread with a hearty stone ground mustard, then lay on each a thin slice of carrot, onion, and dill pickle. Hold it all together with a toothpick, dredge in flour, and brown in a deep heavy oven skillet with a tablespoon each of oil and butter. Once you brown them, set them to the side. Add more oil/butter if needed and a tablespoon of flour, adding water to make a fairly thin gravy. Once your gravy is done, put your meat rolls back into the pan...throw any extra pickles, carrots, onions you have into the pot, and put in the oven COVERED 325f for 1 hour. We serve over wide egg noodles OR rice....Shortcut....cut meat in bite size pieces..dredge in flour and brown it....cut all carrots, onion, pickles in bite size pieces in crock pot on low. Add two packetts of brown gravy mix, three cups of water, and 3 tablespoons each of dijon mustard and stone ground mustard. Mix well and let it cook 4 hours on low...stirring occasionally. ENJOY. ENJOY ENJOY !!!

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    Replies
    1. Thank you so much for sharing your delicious recipe! This is such a fabulous dish, but one that many people don't know.

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