Rouladen is one of my favorite family recipes. This recipe has been passed down at least since my Great grandmother. My Mom makes it for special occasions and it is delicious. It is also much simpler than it looks; i.e. people will be impressed, but it's not that hard to make. It also has only a handful of ingredients which makes grocery shopping a breeze. It is best served with mashed potatoes (I prefer garlic mashed potatoes; garlic makes everything better...as does bacon). Oh, on a side note, this dish smells amazing and is great leftover too! Enjoy!
Ingredients:
About 2 lbs thinly cut sirloin or other comparable meet cut into 1 1/2 inch wide by 6-8 inch long pieces
1 lb bacon (cut in half)
about 25 baby carrot cut in half lengthwise
1 sweet onion cut into 1 inch long slices
4 cups beef broth (I use 4 Knorr beef bouillon cubes and 4 cups water)
1 cup flour
2 Tbsp. butter
2 Tbsp. olive oil
toothpicks
Makes about 25 pieces
Directions:
Preheat oven to 350 degrees. Take each 2 by 6-8 inch piece of steak and lay flat. Lay a piece of bacon on top, place 2 carrot halves and some onion at one end and roll the steak and bacon up around it. Secure each rouladen with a toothpick(s). If you think you are going to have extra bacon slices, then put two slices of bacon in some of the bigger rouladen (I always use the whole pound of bacon and I suggest you do the same, it adds a lot of flavor; and, on a similar note, I always use all the onion. If some pieces have more onion than others, who cares, this isn't a science experiment). Next roll each rouladen in flour (coat all sides). Heat your oil and butter in a large skillet at medium high heat. Cook the rouladen until browned on all sides. You may need to do this is batches if they don't all fit at once. Place the browned rouladen in a 13X19 inch dish or other large oven-safe dish with a lid (if you don't have a dish with a lid, use aluminum foil). Using the pan with the leftover butter, oil and rouladen bits boil 4 cups of water and add 4 beef bouillon cubes (I prefer Knorr); cook until bouillon cubes are absorbed. Pour over the rouladen. place rouladen in the oven with the lid on and bake at 350 for 1 to 3 hours. The longer it cooks to more tender it will become. You may need to add more beef broth if you cook for longer than 1 1/2 hours. Check to make sure rouladen is covered with broth at all time or it may get dry. Serve with mashed potatoes. The beef broth becomes a great gravy.
Hint: I prefer to use a cast iron dish to bake this in, I think it makes it taste better.
Classic Garlic Mashed Potatoes:
Ingredients:
7-10 medium potatoes (I like to leave the skin on, its good for you)
2cups sour cream
1/2 to 1 cup milk
2 Tbsp salt
1 tsp. black pepper
3 Tbsp minced garlic
1/2 stick butter
Directions:
Fill a large pot 1/2 to 3/4 full with cold water. Add salt to water and bring to a boil. In the meantime, clean your potatoes and cut out any bad spots. Cut your potatoes into 1 inch thick chunks. When the water is boiling add the potatoes and cook until soft (use a fork to test; don't let the potatoes start falling apart). While potatoes are cooking heat your butter in a small saute pan on medium to medium high heat. Then add the garlic and saute until garlic is soft. Add 1/2 cup of milk, turn off heat, and let sit until potatoes are done. One potatoes are cooked drain the water and add the garlic milk mixture, sour cream and pepper to the potatoes. Mash the potatoes. If potatoes are too think, add more milk until desired consistency is reached. Serve with dish of your choice (or rouladen above).
No comments:
Post a Comment