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Rouladen
by
Russ Crandall
Calificación: 4.0
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%20and%20mirepoix%20vegetables%20to%20add%20flavor.%20It%E2%80%99s%20commonly%20thought%20that%20Rouladen%20was%20originally%20made%20with%20strips%20of%20pork,%20although%20beef%20has%20become%20the%20most%20popular%20meat%20for%20this%20dish%20over%20the%20past%20century.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3EWhen%20buying%20the%20meat%20for%20this%20dish,%20your%20local%20butcher%20may%20be%20able%20to%20slice%20it%20for%20you%20upon%20request.%20If%20you%20are%20slicing%20it%20yourself%20you%20may%20want%20to%20partially%20freeze%20it%20to%20make%20it%20easier%20to%20slice.%3C/p%3E%3Cp%3ELightly%20season%20it%20with%20salt%20and%20pepper%20on%20both%20sides.%20Many%20recipes%20call%20for%20sliced%20pickles%20and%20onions,%20but%20I%20found%20that%20chopping%20them%20makes%20the%20steaks%20a%20lot%20easier%20to%20roll.%20Chop%20up%20half%20the%20onion,%20pickles%20and%20bacon,%20then%20combine%20them%20to%20make%20the%20filling.%3C/p%3E%3Cp%3ESpoon%20some%20mustard%20onto%20one%20side%20of%20the%20steaks,%20then%20add%20some%20chopped%20onion,%20pickle,%20and%20bacon.%20Roll%20the%20steak%20and%20secure%20with%20either%20cooking%20twine%20or%20toothpicks.%20Don%E2%80%99t%20worry%20if%20you%20have%20leftover%20filling%20%E2%80%93%20we%20can%20use%20it%20in%20a%20second.%3C/p%3E%3Cp%3EIn%20a%20dutch%20oven,%20heat%20the%20butter%20or%20ghee%20on%20med/high%20heat%20for%20a%20minute,%20then%20add%20the%20rolled%20steaks.%20Sear%20until%20browned,%20turning%20every%20couple%20of%20minutes.%20Remove%20the%20steaks%20and%20set%20aside.%3C/p%3E%3Cp%3EAs%20the%20steaks%20are%20browning%20(or%20before)%20chop%20up%20a%20carrot,%20celery%20stalk,%20and%20the%20other%20half%20of%20the%20onion,%20then%20combine%20them%20with%20whatever%20filling%20you%20have%20left%20over.%3C/p%3E%3Cp%3EAdd%20the%20chopped%20veggies%20and%20thyme%20to%20the%20dutch%20oven%20and%20saut%C3%A9%20on%20medium%20heat%20for%20about%20five%20minutes,%20until%20the%20vegetables%20start%20to%20soften.%3C/p%3E%3Cp%3EReturn%20the%20steaks%20to%20the%20dutch%20oven%20and%20add%20the%20wine%20and%20broths.%20Bring%20to%20a%20simmer%20then%20cover%20and%20reduce%20heat%20to%20low.%20Simmer%20for%20two%20hours,%20turning%20the%20steaks%20over%20halfway%20through.%3C/p%3E%3Cp%3EAfter%20two%20hours,%20remove%20the%20steaks%20and%20place%20them%20on%20a%20cutting%20board.%20Strain%20the%20sauce%20and%20discard%20the%20vegetables%20(they%E2%80%99ll%20be%20mushy%20at%20this%20point),%20returning%20the%20strained%20sauce%20to%20the%20dutch%20oven.%20Stir%20in%20the%20tomato%20paste%20and%20reduce%20the%20sauce%20on%20med/high%20heat,%20until%20you%20have%20about%201/2%20cup%20of%20liquid%20left,%20about%20five%20minutes.%3C/p%3E%3Cp%3ESlice%20the%20steaks,%20then%20pour%20the%20sauce%20over%20the%20meat%20and%20serve.%20This%20dish%20is%20commonly%20accompanied%20with%20potatoes,%20roasted%20winter%20vegetables,%20cabbage,%20and%20red%20wine.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20paleo,%20bacon,%20health,%20gluten%20free,%20primal,%20cooking,%20recipe,%20beef,%20dinner,%20german,%20german%20food,%20roulade,%20rouladen%3C/p%3E){kind=link}