I should name this the Post that almost wasn’t! WordPress and I have not been getting along the past few days and this is the third time I am writing this post! Arrrg! Ok enough of my whining… On to the good stuff
My Great Grandparents immigrated to America when Ellis Island was still open and they made their way from NYC to Chicago. Once settled there they opened a Bakery. I love my Grandpa’s stories of living above the bakery and growing up in downtown Chicago during The Great Depression! I never met my Great Grandpa Schmidt but I spent much time with my Great Grandma. She spoke with a heavy accent and with broken English.
Read Also:- Vegetable Soup Recipe
My Grandmother’s kitchen was always alive with the sights and smells and sounds of great cooking! German cooking is heavy and filling and quite frankly not that healthy. We are a robust people. This is not my grandmother’s recipe the sauce has no bacon fat or heavy cream in it like the traditional recipe calls for. Trust me when I say you won’t miss it! This is a lighter, healthier, and tastier version. Traditional Rouladen is braised for a long time and uses a cheaper cut of meat. I get around this by using a leaner better cut of sirloin. I pan sear it and finish it off in the oven.
Have your butcher cut and trim your sirloin steaks to about 1/4″ thick. Like this:
When you get home, you will need to pound them to about 1/8″ thickness. Like this:
This recipe will be great for beginners learning cooking and knife skills, and also help hone some skills for those more advanced. If you are a beginner do not be intimidated, this is a dish that is very forgiving. If you cut one carrot thin and the other thick no worries…. We all have to learn and we all need to keep up our skills. Here is how my veggies came out. Not that perfect, yet I don’t think too bad.
Layering and rolling and securing your steaks can also be a skill set to practice. You can use kitchen twine or secure with toothpicks. I used toothpicks. You just have to be a bit more gentle when you turn the meat while you are searing it.
I make the Potato Salad first. You can always pop it in the microwave to heat it back through if it cools off too much.
I hope that you will enjoy this healthy and tasty meal. I love the tangy flavors of German food, I also love how when I make this dish it smells like my Grandma’s Kitchen. It feels like home and I think that we all really relish that feeling!
Beef Rouladen and German Potato Salad Recipe
- 1 lb small red potatoes quartered
- 4 Strips Turkey bacon
- 1/2 cup chopped white onion
- 1/2 cup apple cider vinegar
- 2 tbsp brown sugar (I use slpenda)
- For the Rouladen:
- 3-4 1/4 inch thick sirloin steaks trimmed of fat
- Stone Ground Mustard (for an authentic taste use a German brand)
- 3-4 slices black forest ham
- 1/4 white onion sliced thin
- 1/4 long carrot peeled and julienned
- 2 dill pickles julienned
- handful of shredded red cabbage
- 1 tbsp tomato paste (I use the concentrated in a tube kind)
- 1 can beef broth
- 1 tbsp corn starch to make a slurry
- 3 tbsp cold water to make a slurry
- boil potatoes until fork tender, meanwhile
- slice turkey bacon into small strips and cook in a pan
- Sautee onion with the bacon until soft and translucent
- stir in the flour and cook til onions are thick. approx 1 min
- add vinegar and brown sugar
- simmer for 2-3 min and toss over the potatoes
- place in a serving dish and keep warm
- For the Rouladen:
- pound the steaks to 1/8″ thick pre heat oven to 300
- spread the mustard on the steaks and layer the black forest ham and the veggies on top of each steak
- roll the steaks up and salt and pepper to taste
- secure with toothpicks or kitchen string
- sear meat in a hot pan for approx 8 min on each side
- transfer to a baking sheet and place in oven to continue to cook. Leave in the oven for at least 10-15 min
- In the pan that you browned the meat in add the tomato paste and beef broth. Scrape up the good brown bits off the bottom of the pan. Bring to a boil and reduce liquid to half
- add the slurry and cook about 3-5 min more till sauce becomes thick
- warm the potato salad up in the microwave if needed. You want this to be warm to almost hot
- plate the steaks and pour the broth over and serve with the potato salad
- Enjoy the sumptuous lumptuous meal