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Suzie’s Q SuziesQ@SuziesQ.com |
Rouladen |
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Preheat oven to 325 degrees.
Spread mustard in a thin layer over steak. Salt and pepper to taste. Layer with onions and bacon then roll up and tuck ends in. Secure with toothpicks or twine. Heat oil in a deep, heavy dish over moderate high heat. Dredge rouladen in flour and brown on all sides.
Remove rouladen and add 2 tablespoons of flour, the veal stock, and the tomato paste. Whisk until a nice brown (dark roux). Add about 2 cups of water and whisk until smooth. Add water or flour as needed for desired consistency. Lightly salt and pepper the gravy.
Return the rouladen to the gravy and bake at 325 degrees, uncovered, for 1 hour. Add hot water as needed to maintain the gravy level. Remove from oven and remove rouladen. Dilute sour cream with the red wine and whisk into gravy. May add more to taste. Heat on stove top until simmering. Replace rouladen and place back into the oven for 30 more minutes. Continue to check gravy level and add hot water as needed. Sour cream may curdle but it doesn't affect the flavor. Use crème fraiche instead of sour cream to prevent curdling.
Goes well with potatoes peeled, cubed, and boiled in salt water (drain completely prior to serving) and Blaukraut (red cabbage).
*Recipe calls for 1 beef bullion cube, we prefer the stock for flavor and lack of salt (our homemade stock has no salt). Homemade stock is excellent but canned stock may be used (beef or veal).
Yield: 4 servings
Variations: rindsrouladen (slices of beef rolled around a mixture of pickle, onion and bacon) and kohlrouladen (cabbage leaves rolled around a ground beef mixture).
This recipe originally came from Ingeborg Bochmann Taylor who grew up in Hofheim in Unterfranken, Deutschland. |
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