Receta It is Almost Time to Put on your Lederhosen and Dirndl! Oktoberfest is Right Around the Corner
I can hardly believe that October is just a week away!!! Yesterday, I realized I was way behind on getting my recipes ready for my October classes at Rolling Pin. As I was typing in my recipes, I started to crave German food, well go figure, I was typing my Oktoberfest recipes. To be honest, I abandoned the typing and went into the kitchen to cook, I did not have time to prepare the complete menu that I will be cooking on October 28, but I did have time to prepare the Rouladen and Spaetzle. If you have never tried Rouladen, you are really missing out. I know, it sounds weird to wrap beef around a pickle, but trust me, it is out of this world!
I took my thin sliced top sirloin out of the fridge (you can also use round steak) and sprinkled it generously with salt and pepper. I fried some thick slice bacon in the pan I had planned to cook the rouladen in, then drained the not too crispy bacon and paper towels and poured off most of the bacon grease.
As the bacon cooled, I lightly covered each steak with stone ground mustard, sprinkled each with chopped onion and placed a pickle spear near the end. I cut each bacon strip in half and laid them next to the pickle. My toothpicks were at the ready, so I began rolling tightly, then secured with 2 toothpicks.
I reheated the bacon grease in the pan and added the rouladens, browning all around. I added the onions and sautéd for about 2 minutes. I mixed the canned consommé with one soup can of water and poured it over the rouladens, brought it all to a low boil, turned the heat to low, covered the pan and let it simmer for about 2 hours.
While the rouladen simmered, I prepared the Herb Spaetzle. I plan to share that recipe in my next post, so check back, you will not be disappointed! Not enough time to do it today, I am in a Creole mood, so off to make Shrimp Etouffee (I'll have to wait till Feb. and Mardi Gras to blog about that)
When the rouladens were almost done, I blended together the cornstarch and water in a small covered container and gave it a good shake to combine, making a slurry. I then removed the rouladens from the pan and turned up the heat. I whisked the butter into the pan. When the butter was incorporated, I gave my slurry another good shake and poured in about half, bringing the gravy to a low boil for about one minute. The gravy was not as thick as I wanted it, so I added just a little more of the slurry. If your gravy is too thick, add a little bit of beef broth and if your gravy is too thin, add more of the cornstarch/water mixture.
- 4 rouladen or 4 slices round steak, 1/4 inch thick
- Salt and pepper
- 4 tsp. mustard
- 8 slices bacon, cooked
- 4 tbsp. chopped onion
- 4 pickles, quartered
- 1 tbsp. bacon drippings
- 1 onion, chopped
- 1 can beef consommé
- 1 can water
- 1 bay leaf
- 1 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon butter
- Parsley
Season beef slices with salt and pepper. Spread 1 teaspoon mustard over each slice. Put 2 pieces of bacon on the end of each slice along with 1 tablespoon chopped onion and pieces of pickle. Roll up tightly and secure with string or toothpicks.
Heat bacon drippings in heavy pan. Add rouladen and brown all around. Add the onion and sauté for 2 minutes. Add diluted consommé and bay leaf. Bring to boil and simmer for 2 hours.
Remove rouladen onto serving platter. Mix flour, butter and water and add to gravy. Pour some gravy over rouladen and sprinkle with fresh parsley. Serve rest of gravy on the side