Rouladen
Two recipes for stuffed beef
Ingredients:
4 sirloin tip steaks - thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Directions:
Pound the steaks with a meat tenderizer/mallet until about
1/8" thick. Season the steaks with salt and pepper. Spread
mustard thickly on one side on each steak. Place two slices of bacon and
two pickle slices on each steak. Divide the onion evenly onto each
steak. Starting from the narrowest end of each steak, roll tightly
(jelly roll style) and secure with string.
Heat oil in a heavy saucepan. Brown the meat rolls
well on all sides. Add about 1 cup of water to the saucepan, cover and
simmer for 1 1/2 hours. Add more water if needed. Remove the meat
from the pan. Add the beef broth to the liquid the meat was cooked in.
Keep boiling until liquid is reduced by one third of its original amount. Whisk
in tomato paste, half and half, and evaporated skim milk, careful to not let it
boil (to avoid curdling). Season with salt and pepper. Return the meat to
the pan and warm through.
Ingredients:
round steak 4" x 8" (thinly sliced - 1/8-1/4 inch thickness)
(1-2 strips per person)
chopped onion (quantity according to individual taste)
chopped bacon (1-2 slices per beef strip)
chopped dill pickles (1-2 thin slices per beef strip)
beef broth ( 1 can per 3-4 people )
brown gravy mix ( package per 3-4 people)
Directions:
Put chopped (uncooked) bacon, onion & pickles on top of round steak
strips, roll tightly and skewer with a couple of tooth picks to keep
together. Spray skillet with cooking spray & brown both sides.
Heat beef broth & brown gravy mix in pot. Place browned meat into a
cooking pan and pour broth/gravy over meat making sure it is immersed at least
75% or more. (I add mushrooms to the gravy). Cook in the oven for
about 45 minutes to an hour at approx 350 degrees. After cooking, save
the gravy to pour over the meat and spetzel, noodles, dumplings or potatoes you
may want to serve with it.
Notes:
The second time you make this, make adjustments on portions based upon your
first attempt. Increase cooking time for lower temperatures. (Some
suggest simmering in broth/gravy for 2 hours which may result in more tender
meat.)
Spaetzle (Noodles)
Ingredients:
12 cup flour -- unbleached
4 tsp salt
1 tsp nutmeg
16 eggs -- beaten
1 cup butter
Directions:
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water
into middle of flour mixture, beat with a wooden spoon. Add enough water to
make the dough slightly sticky, yet keeping it elastic and stiff. Using a
spaetzle machine or a colander with medium holes, press the noodles into a
large pot full of boiling salted water. Cook noodles in the water about 5
minutes or until they rise to the surface. Lift noodles out and drain on paper
towels. Brown noodles in melted butter over low heat.
Weinkraut
Baked Sauerkraut w/ Apples
Ingredients:
1 qt sauerkraut
1/4 c sliced onion
2 Tbsp. butter or bacon drippings
2 or 3 medium-sized apples
1 1/2 c white wine
1/2 c beef stock or bouillon
1 tsp. brown sugar
1 tsp. celery seeds
Directions:
Drain kraut slightly. Cook onion in butter or
drippings until transparent. Add sauerkraut and stir; cook slowly.
Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine
and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes.
Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30
minutes longer.
German Potato Dumplings
Ingredients:
1 cup mashed potatoes (usually leftovers)
1 cup flour
small bunch fresh parsley
Directions:
Mix the mashed potatoes together with the flour. DON'T knead, because the
dumplings will "sink". Shape the dough into small balls. Place in a
kettle of boiling salted water. Once they rise to the surface, let them cook
for 10 minutes. Drain and sprinkle with fresh parsley. Serve with a roast beef or
pork and sauerkraut dinner.
Variations:
1. add buttered bread crumbs to the initial dough;
2. add an egg and some chopped parsley to the initial dough.
The potato dumplings are delicious when sliced and fried in bacon grease or cut
into cubes and heated in sauerkraut.
The dessert variation: shape the dough around a dried prune (with the orange
or lemon essence). After cooking, sprinkle them with butter and a
sugar-cinnamon mixture.
Enjoy your potato dumplings!
Apfelstrudel
Apple
Strudel
Ingredients:
For the dough:
10-1/2 oz. bread flour
l/6 oz. salt
1-l/2 oz. vegetable oil
5-1/3 oz. water, lukewarm
For the filling:
4-1/2 lb. apples (Golden Delicious), sliced
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
For the buttered breadcrumbs:
10-1/2 oz. butter (unsalted)
10-1/2 oz. bread crumbs
Directions:
Knead flour, salt, oil and water into a medium-firm
dough. Divide into 3 small round loaves, brush each loaf with melted butter and
let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar,
raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.
Roll the dough loaves with a rolling pin, then stretch
rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough
sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of
dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place
strudel on a buttered baking sheet and brush with melted butter. Bake strudel
for 60 to 90 minutes in a 400- to-425 degree F oven.
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