EXPATS AGAIN

EXPATS AGAIN! Experiencing other cultures while enriching our global view.

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Munich, Germany
I am married to the love of my life and am finally able to shower him with all of the attention he deserves. I am now retired and living the life here in Europe. I am an American, he is an Australian, and this is our second overseas address. The first was Shanghai, China and now Munich, Germany. Come along and live the life with us as we continue our adventure of discovering all Europe has to offer.

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Tuesday, November 3, 2009

GERMAN BEEF ROULADEN

RinderrouladeImage via Wikipedia

Bit by bit, I am discovering the secrets to German cooking.  I've entered the German Cooking Challenge with other bloggers here in Germany and it has opened my eyes to some very different food preparations, foods, and tastes.  The Aussie hasn't complained as yet, so as long as he is satisfied, I will continue.


OnionsImage via Wikipedia
This past weekend we had a dinner guest and I decided to try an authentic German recipe.  It was daunting, given the fact I had never made this dish before and chose to introduce it to a house guest.  Fortunately, for us, it was delicious!  There are minimal ingredients and minimal prep.  Just my kind of recipe!

The Aussie came home as I was putting the beef rolls together and looked at the ingredients and turned up his nose.  "I know," I quickly quipped, "It's weird, isn't it?  I hope it all comes out ok."

It must be the baking process, because all of the flavors of the onion, garlic, pickle, and mustard mixed into a lovely piquant sauce that was just the right combination for bringing out the flavor of the beef.  I can't tell you how delicious this was.  Try it, I'm sure you will agree! 

If you have a Rouladen recipe that is different, please leave a comment and share.  This is one dish I will make over and over.




 GERMAN BEEF ROULADEN


  • 6 beef sirloin tips, or top round steak, thinly sliced (your butcher will do this for you)


  • 6 teaspoons of yellow mustard


  • 1 cup fresh parsley, chopped


  • 4 cloves of garlic


  • 1 large onion, chopped


  • 6 dill pickles, chopped


  • 8 slices of bacon, uncooked, chopped (or buy uncooked bacon bits)


  • 1 cup of water


  • 1 beef bouillon cube or 1 tbsp powdered beef bouillon


  • 1 cup of flour


  • 2 tbsps olive oil

Pound the thinly sliced beef steak to about 1/4 - 1/2 inch thickness.

Season meat on both sides with salt, pepper.

Mix mustard, onion, pickles, parsley, bacon bits and garlic into a paste. Spread about 1 tsp onto each beef slice and roll up.  Secure with a toothpick.

Put flour into a shallow bowl.  Put beef roll into flour and dredge on all sides.

Put oil in skillet and heat to med-high.  Brown beef rolls slightly on all sides.

Put 1 cup water and beef bouillon cube in casserole dish.

Place beef rolls side by side in casserole dish, cover or use foil, bake at 325 degrees F for 80 mins.

Use sauce in casserole dish and enough corn starch to make a gravy.  Spoon gravy over Rouladen and either mashed potatoes or noodles.

BON APPETIT!

Serves 6


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4 comments:

KT said...

Looks yummy! Can't wait to finally get our kitchen so I can cook again! A kitchen came with our place, but the apartment is new so the kitchen has not been installed yet. When we signed our lease, we were promised we would have it by the beginning of Sept and that has been pushed back a few times :0(

We are supposed to get it next Thursday so fingers crossed!!!!

Katie

Anonymous said...

Boy did this bring back some memories.

Back in the late 80's when I worked in Toledo for AT&T we had a sweet old polish cleaning lady named Sophie who had grown up in Poland and Germany and who was everybody's psuedo grandma. She made the place sparkle but anyway one day she brought in for lunch a entire rouladen dinner for myself and 3 other guys I worked with. It was fantastic. It was similar to your recipe but I remember that besides the pickle (which seemed weird at the time) she also put inside the beef rollup bacon and a small slice of bread (about the size of the pickle). I think she gave me the recipe at the time but not sure if I still have it.

Thanks again for the memories. Funny how certain pictures, songs or smells can evoke such strong flashbacks.

Expats Again said...

Anonymous, the pickle is what was weird to us, but it was indistinguishable when baked with the other ingredients. The bread would probably soak up some of the juices and act as a stuffing of sorts. I'll have to try it the next time. It's a tasty meal--especially for cold winter evenings. The house smelled great while baking it. Glad you enjoyed the memories. Don't know if you're aware, but we're from Toledo too!

Expats Again said...

KT, it will be worth the wait!
These things take time, it appears. You will be in full operation soon and then you'll have to share your recipes with us!