Saturday, June 25, 2011

Rouladen mit Spatzle und Blaukraut

Beef rolls with homemade noodles and red cabbage

Ingredients for Rouladen:

4 large thin slices of beef
4 slices of bacon [ I did two slices of bacon per slice of beef]
4 cubed onions [ thin slices after the onion is halved is fine ]
4 tbsp mustard [ German senf is stronger than your good ol' French's ]
2 sprigs rosemary
2 tbsp oil
1 cubed parsley root
1 chopped leek
1 large sliced carrot
1/2 cubed celery root
2 tbsp tomato paste
1 bay leaf
5 juniper berries [ you can use the dehydrated ones in the spice section ]
2 cups of red wine
salt, pepper

Ingredients for Blaukraut:
2 lb red cabbage
5 tbsp butter
1 diced onion
2 diced apples
1 tbsp sugar
1 tbsp vinegar
1 cup water
1 bay leaf
2 cloves
2 tsp flour
4 tbsp red wine

Ingredients for Spatzle:
1 lb flour
6 eggs
200 ml milk
1 tbsp melted butter

Rinse off and pat dry the slices of beef.  Cover one side with mustard, add salt and pepper.  Put one slice of bacon [ I put two ] and sliced onions on top.  Roll the meat slice and fix end with a toothpic [ using metal scewers like you would use to lace up your turkey work way easier ].  Do the same for each slice of meat.

Heat oil in a large frying pan and fry the meat rolls until all sides are dark brown. Take the meat out and add the [ you must have all of it pre- chopped ] parsley root, leek, carrot, celery root, and rosemary and fry for approximately 10 minutes.  Slowly add small portions of wine and bring to a boil each time until all wine is added.  Ad the tomato paste, bay leave and juniper berries.  
You can use a roaster on the stove but we did a roaster in the oven .  Putting the beef rolls at the bottom of the roaster, take the veggie mix and pour over the top of the rolls.  Place at 300 degrees in the oven for 2 hours.

Wash red cabbage and cut into quarters.  Cut out the stem and cut the cabbage in very thin strips.  Dice onions and apples [ peeling the skin, rmove the core].  Heat butter in a larrge pot and saute diced onions, apples, and sugar.  Add cabbage and vinegar and let simmer covered for 10 minutes.  Add water, wine, salt, bay leaf, and cloves.  Simmer for another 30-45 minutes stirring occassionaly.  Add water if necessary, or thicken with flour if desired.

Put flour in a large bowl.  Add eggs, milk, salt, and melted butter.  Use a wisk and beat to a smooth dough and let the dough sit for about 10 minutes.  Bring salted water to a boil  in a large pot.  Place dough on a cooking board and scrape off little pieces into the boiling water, only 1-15 pieces at a time.  When the Spatzle float to the surface, take them out with a slotted spoon.  Repeat until all dough is used up.

Take the beef rolls out of the roasting pan.  For the "gravy" using a strainer, and a bowl your going to pour the vegetables and juices out of the roasting pan into the strainer.  Press the vegetables with a spoon to "squish" the juices out of the veggies.  
In Germany they discard those veggies - my Chef instructor who taught us this dish was embarassed as we thought of recipes to use the mixture of carrots and parsley snips to make a veggie soup. 

Serve w/ Spatzle and Blaukraut, a glass of wine, Enjoy!

1 comment:

  1. I love Rouladen, haven't had it in years, I really should try making it, the time I had it, was prepared by a family friend, it's been years. Yours looks absolutely fantastic, especially with the spatzle and the cabbage!


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