German Rouladen

[dR MaBUse]

Recipe webpage

Rouladen

700 grams of beef. I am using topside.
1/4 cup stone ground mustard
6 slices bacon
2 onions, chopped
4 dill pickle spears, chopped
1/4 cup flour
3 tablespoons butter
1 cup beef stock
1/2 cup sour cream
1 tablespoon corn flour
Salt and pepper
1 head broccoli
3 large carrots
2 large potatoes

[dR MaBUse]

I can't stress enough how much a good butcher saves me time, money and effort. This is about 1.2kg of topside that have been pressed and tenderised.



The bits and pieces.



Crushed peppercorns and mustard seeds in the mortar and pestle; dusted the meat, and left to rest.



Seared the bacon over very high heat. Trying to get a crust as soon as possible.



Deglased the pan with brine from the pickles, and sweated the onion and mixed with the pickles. Spread over the meat and rolled. Using cotton string to keep the rolls together



Drenched in flour and dusted off, over high heat melted the butter seared the Rouladen. Placed in the oven, 120 degrees for two hours.



Rouladen.

[scon]

Oooh, that does look good, what's in the brown paper bag? Is that the beef?

[chainbolt]

Looks fantastic, and big surprise that this recipe has made it to downunder. Pressing and tenderising the meat is really essential.

[scon]

Actually, is 120 degrees hot enough? That's a really low oven, when i'm slow cooking things, i usually cook them at 160.

[pugsley]

Everything inside is cooked and the meat is seared so im guessing the oven is just to get enough heat to the middle to cook the beef while still keeping it tender and juicy.

[RoboBust]

Maybe it's a fan forced oven?

Either way, they look damn tasty.

[PostModern]

Originally Posted by chainbolt

Looks fantastic, and big surprise that this recipe has made it to downunder.

My family's version came over on the boat with my grandmother in 1949. I imagine a lot of German and Baltic families have been cooking it here since the 40's at least. The butcher we used when I was growing up used to keep special thinly sliced veal cut along the grain especially for rouladen makers, so I doubt my mum was the only one in the district that made it.

[Corky]

Wow, just wow. My family has this every christmas. My grandmother makes it with fatsback? Thats what it sounds like to me Plus she makes this crazy gravy that goes over it.


Love your work dR MaBUse.

[alexgsz]

Originally Posted by Corky

Wow, just wow. My family has this every christmas. My grandmother makes it with fatsback? Thats what it sounds like to me Plus she makes this crazy gravy that goes over it.


Love your work dR MaBUse.

And here I was thinking I'd be the only person who knew what these were. We eat them similarly for special occasions. My Grandmother and mother use speck instead of bacon, although im sure it would taste very similar.
This difference in our version is they apply a thin layer of mustard before applying the onion/gerkin mix.
Also we slow cook them in one of those square electric fry pans. Usually they cook them on a low heat for like 8 hours odd. And yes the gravy made at the end with the left over is a must.
At the end of it the meat is soooo soft and tender.
We always have the same sides... red cabbage and boiled potatoes.

Yummy

As a side note I was in Frankfurt recently and saw these on the menu... was a daily special though, and I was there on the wrong day *doh*

[THE_PROFESSOR]

This looks like ambrosia....

Talked to a German lady at work today, and she said it is her favourite dish.
She also said that the way it is cooked in this thread is the best way.. and yes the gravy is essential
I will be trying this Sat..

Thanks heaps for the inspiration..

Cheers

[kuruptz]

I thought i posted in here but obviously not.

I made this a few weeks ago and it was sooooo good.

Everyone in my family loved it and want it made weekly now.

The flavor is so nice and i didn't even use beef i used lamb, such an awesome recipe mate, its also a very unique dish which is awesome.

[Deftone2k]

Hmm yes ive had my eye on this now for a while to try. Just want to know the recipe for the sauce as well!

[kuruptz]

Its in the website link mate.

http://busycooks.about.com/od/beefst...efrouladen.htm

[Deftone2k]

Originally Posted by kuruptz

Its in the website link mate.

http://busycooks.about.com/od/beefst...efrouladen.htm

LOL im plain blind seriously i was like wtf!

There is a link there.