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!