Today's blog entry is a request. Rachel wanted to hear more about Germany and suggested a German recipe. So today we're going to talk about Rouladen (pronounced rue-lah-den). It is my second favorite German dish (I couldn't find the recipe for my favorite but I'll ask my neighbor and post it soon).
This dish is a treat, usually reserved for birthdays and holidays but it is so good. I'm sure the side dishes vary from area to area here. My neighbors, for example, serve it with potato dumplings the size of baseballs. When I had it at a Christmas party a couple of months ago, it was served with spaetzle (German noodles). I'm not a huge fan of the dumplings so I prefer the spaetzle. Here's the recipe for both rouladen and spaetzle.
- 6 slices of top round – have the butcher cut it into thin slices about 3/8 inch thick and at least 6 inches by 4 inches. Pound it until it is about 1/8 – 1/4 inch thick, careful not to put holes in it.
- 3 slices of bacon
- 1 onion, sliced
- 3 garlic dill pickles, sliced
- 2 tbsp. butter
- Mustard, salt, pepper, cornstarch
- 1-2 cups water
- Season beef slices with salt and pepper. Thinly spread mustard on top of each slice.
- Divide bacon, pickle and onion slices on one end of each slice.
- Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
- Heat butter in a skillet. Brown rouladen well on all sides. Do not crowd them in the skillet or they won't brown nicely. Add extra butter as needed. Remove rouladen.
- Once all rouladen are browned, add 1-2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to the skillet. Bring to a simmer and cover, allowing to simmer for about 1 1/2 hours.
- Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
- Season gravy to taste with salt and pepper. You can add sour cream if you wish.
- Remove skewers (or picks or thread) and serve rouladen with its gravy.
- 2 1/4 cups all-purpose flour
- 1 tsp. salt
- 2 eggs
- About 1/2 cup water
- Mix flour and salt in a bowl.
- Add eggs and mix well.
- Gradually add just enough water to make a smooth, light, and firm dough.
- Let dough stand for 10 minutes. Meanwhile, bring a large pot of salted water to boil.
- Push dough through the largest holes of a grater or metal colander directly into the boiling water.
- Noodles will float when they are done. Remove with a slotted spoon.
You can eat them with gravy or buttered.
Have you either of these dishes? How did you like it? What's your favorite German dish?