Sunday, April 19, 2009
Rindsrouladen are a german treat that you absolutely should try to make. I think they're fairly foolproof, the trickiest part is to find beef that is sliced thin enough. I bought some sort of thinly cut steaks, that I pounded with a meat pounder until less than 5 mm thick (ideally even thinner).
8 slices of thin steak
8-16 slices of bacon
onion, carrots, celery
pepper, salt, broth concentrate
Pound the meat if needed. Spread mustard thinly on each slice of meat, layer one or two slices of bacon on top, add a pickle, and roll up. Tie with kitchen thread.
Turn the rolls in flour and brown on high heat in your dutch oven or similar heavy pot. When all sides are brown, remove meat and add chopped onion, celery and carrots to the pot, an stir until the bottom of the pot is clean. Put the meat back in, cover with liquid so that the rolls are half covered. Simmer for 1 hour or more, until meat is very tender and delishious.
Then, remove the meat and keep warm. Use immersion blender to blend the vegetables and broth into a gravy. You shouldn't need to add starch since the flour from the meat rolls will bind the gravy.
Serve with dumplings of some sort, and a vegetable side. I served with 'Schupfnudeln' (Bubaspitzla) but I didn't like the way they came out so that recipe will have to wait for another post. Enjoy!
Posted by Kath at 4:04 PM