Thursday, September 27, 2012

Beef Rouladen with Bavarian Red Cabbage

As a child, my family spent a lot of time in New Braunfels Texas. My parents also lived in the area for several years after they retired.   It is a small German town between San Antonio and Austin.   New Braunfels was the best place to swim in the cool waters of the Comal River, the best place to shop at the Outlet Malls and the best place to get authentic German Food. The restaurant we went to is no longer there, but I have wonderful memories of their Schnitzel, Red Cabbage and German Bread.  Oktoberfest is a fun celebration that takes place in early fall, so I said "vouldn't it be vunderful to celebrate with a challenge in 37 Cooks!"  I hope you will roll out the barrel and join us for a barrel of fun!

Beef Rouladen with Bavarian Red Cabbage
by Linda Mire

Beef Rouladen 
1 ¼ lb to 1 ½ lb sirloin round tip, cut into 4 steaks that are about ¼ inches thick
(My butcher cuts my steaks. You want nice, long strips that will be about 3" x 8" when pounded thin)
Salt & pepper to taste
4 Tablespoons of spicy mustard
1 large white onion, finely chopped
4-5 dill pickles spears, finely chopped **
3 cloves of garlic, finely chopped
4 slices of bacon (uncooked)
1 Tablespoon olive oil
1 carton low sodium beef broth (32 ounces)
½ stick of butter
3 Tablespoons of flour

Place each slice of meat between plastic wrap and pound it thin, so that you have thin slices (about 3" x 8") to work with. Sprinkle each side of meat with salt and pepper. Spread 1 tablespoon of spicy mustard over each slice. Take a heaping tablespoon of the chopped onion and pickle and spread across each slice. Divide the garlic between all four slices.

Beginning at the bottom, roll each slice up. Wrap a slice of bacon around each. Keep the seam on the top and secure slices with at least 3 toothpicks. Heat olive oil in large skillet with lid. Place the Rouladen seam side up in hot oil and brown. Gently roll from side to side. You won’t be able to get your top brown because of the toothpicks. When browned, add half a carton of the beef broth to your skillet. Bring to boil, then reduce heat to low, cover and simmer for 45 minutes. Check frequently and add a little water as the liquid cooks down. The broth/water level should go up about half way up on the Rouladen. Do not cover completely with liquid!

After 45 minutes, remove the Rouladen from the pan and place on a paper towel lined plate. Turn the heat up to high and reduce your liquid to about ½ cup. Reduce heat to medium and add butter. When the butter is melted, add flour and whisk. You want the flour to be a nice dark brown color. Begin to slowly add remaining beef broth, whisking to incorporate and to avoid lumps. If additional liquid is needed, add water. When you get the thickness you prefer for your gravy, turn the heat off. Place the Rouladen on a serving plate and cover with gravy.

** For a delicious spicy version, use pickled jalapenos instead of dill pickles. The amount you want to use depends on how spicy you would like it to be: 1 teaspoon - mild, 2 teaspoons - spicy and 3 teaspoons - on fire!
Bavarian Red Cabbage 
adapted from this recipe at CD Kitchen

1 large head red cabbage, washed and coarsely chopped
1 medium onion, finely chopped
2 large apples, cored and chopped into bite size pieces
2 teaspoons salt
2 cups hot water
3 Tablespoons of brown sugar
1 cup cider vinegar
6 Tablespoons butter

Place in crock pot in the order listed above. Cook on high for 1 ½ hours. Turn crock pot down to low and continue to cook for an additional 3 ½ hours. Drain liquid and serve.

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