Post by mandie68 on Oct 15, 2013 1:02:34 GMT -5
German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of guests. The sauce can be very simple (beef broth) or more complex with vegetables and cream.
Ingredients:
1/4 cup Dijon mustard
8 (4 ounce) pieces round steak or flatiron steak, or any kind of real thin steak pounded 1/4 inch thick, if not already real thin
1/2 cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 1/4 cups water
2 tablespoons cornstarch
1 cup warm water
1/4 cup sour cream
8 dill pickle spears
2 cloves garlic, minced
1 small can tomato paste
1/4 cup flour
Directions:
1. Spread mustard and tomato paste over one side of each piece of meat. Sprinkle the onion, paprika, salt, garlic and pepper evenly over the steaks. Lay one slice of bacon and one pickle spear on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Dredge each roll in 1/4 cup flour; shake off excess.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides just until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30-45 minutes. Turn the meat once halfway through cooking.
3. Remove the meat rolls. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Couple of hints - vary the mustard type, bacon and pickles for different taste sensations. And for those who are leery of the pickles, dice them up - still get the great flavor but you don't realize it's in there! And always make gravy with the liquid - it's the best. I dice up all the "stuffers" - onions, bacon and pickles - and if I have any leftovers after filling the rolls, I throw them in the liquid - makes the gravy even better!
Ingredients:
1/4 cup Dijon mustard
8 (4 ounce) pieces round steak or flatiron steak, or any kind of real thin steak pounded 1/4 inch thick, if not already real thin
1/2 cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 1/4 cups water
2 tablespoons cornstarch
1 cup warm water
1/4 cup sour cream
8 dill pickle spears
2 cloves garlic, minced
1 small can tomato paste
1/4 cup flour
Directions:
1. Spread mustard and tomato paste over one side of each piece of meat. Sprinkle the onion, paprika, salt, garlic and pepper evenly over the steaks. Lay one slice of bacon and one pickle spear on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Dredge each roll in 1/4 cup flour; shake off excess.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides just until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30-45 minutes. Turn the meat once halfway through cooking.
3. Remove the meat rolls. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Couple of hints - vary the mustard type, bacon and pickles for different taste sensations. And for those who are leery of the pickles, dice them up - still get the great flavor but you don't realize it's in there! And always make gravy with the liquid - it's the best. I dice up all the "stuffers" - onions, bacon and pickles - and if I have any leftovers after filling the rolls, I throw them in the liquid - makes the gravy even better!