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Sunday, April 13, 2014

Rouladen for #SundaySupper {Rinderroulade}

Happy #SundaySupper, all!!!  Are you ready to hear about this week's event?  This week's recipes are all about Stuffed, Wrapped, and Rolled recipes. The amazing Amy from over at kimchi MOM is our wonderful hostess today.  Now doesn't today's theme sound intriguing?  Truth be said at first I was stomped as in what could I make - well, that lasted all but maybe a couple of minutes.  Yes, Rouladen one of my favorite special dishes is rolled..it was one of those "duh" {don't tell my kids I said that} moments.  Rouladen is one of those quintessential German dishes, perfect for the special #SundaySupper table, for any special occasions or for guests.  There are many variations of Rouladen - these are my traditional version.   Purists may argue, that THE traditional Roulade uses pickles and sweet pickled red peppers; but as I said this is my traditional version :).

Rouladen take a little time I am not going to tell you different but the result? Oh, oh so good and absolutely worth the work for that special dinner…tender beef, a slice of thick bacon, onions, and sweet pickled red peppers.
Rouladen
  • 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that  not puncture the meat}
  • 4 Tbs of Dijon mustard
  • 8 slices of thickly cut bacon
  • 2 onion diced
  • 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
  • Kitchen twine
  • Salt - Pepper - Paprika
  • 3-4 Tb Canola Oil
  • 2 C carrot, diced
  • 1-1/2 C celeriac, diced {about 1/2}
  • 3 C leak sliced {thoroughly washed, and sliced}
  • 2 TB tomato paste
  •    flour
  • 1-1/2 C dry red wine
  • 2 Bay leaves
  • 1 Tb corn starch
  • Salt, Pepper, and Paprika
Note: You will need a fairly large work space to assemble the Rouladen
  1. Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}.  Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard.  Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat.  Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside.  The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle.  You have a nice little package.  Repeat this step until all the meat is wrapped up.
  2. Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside.  Repeat until all the Rouladen are browned; you may have to add more oil.
  3. Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces.  Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting.  Cover and place in the preheated oven for about 90 minutes.  Turn the Rouladen over after about 45 minutes.
  4. After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
  5. Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through.  Place the gravy back into the dutch oven and bring to a boil.   Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it.  Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken.  Adjust salt and pepper.
  6. Place the finished Rouladen together with all of their juices back in the gravy.  Gently heat for about another ten minutes or so.
That's it - friends; it sounds more complicated than it is but it does take time.  Well worth it so :)  Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad.  If you give it try please be sure to let me know how you like them.

Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….

Sunday Supper Movement
Starters and Snacks
Entrees and Mains
All things Sweet

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