Recipe by Dragon
Happy New Year! My wish for you is health, happiness and great food in 2009.
I've enjoyed my holiday break and I'm glad to be back. For New Year's eve, my friends decided to have a Bavarian themed party. The boys dressed in Lederhosen and the girls wore pigtails. The beer was plenty and the food was good German fair. It was a fun night. I was in charge of the main course so I made Beef Rouladen. This is a traditional German dish consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef. We served this with Spaetzle (small dumplings). It was absolutely delicious. Enjoy!
Makes: 6 servings
1/2 cup yellow German mustard (medium)
6 cube steaks, pounded thin
1 onion, sliced, very, thinly, into rings
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
6 slices bacon
6 small sweet pickles
1 tablespoons olive oil
2 tablespoons butter
1/2 cup red wine
2 bay leaves
4 cups beef broth (or enough to just about cover the meat)
1/3 cup sour cream
2 cups mushrooms, sliced
1 tablespoon thyme
1. Sprinkle the paprika, salt, and pepper evenly over the steaks. Spread mustard over one side of each piece of meat. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle. Roll steak into a tight cylinder and secure with two toothpicks.
2. Heat the olive oil and butter in a large shallow pan over medium heat. Cook meat on all sides until browned. Add the beef broth, bay leaves and wine; bring to a boil. Reduce to a low heat and simmer for one and a half hours or until tender. Turn meat rolls several times in the broth during cooking.
3. Saute the mushrooms and thyme in some butter until caramelized. Season to taste with salt and pepper. Reserve.
4. Remove the meat rolls. Strain the broth mixture and return liquid to the pan. Over high heat, bring the broth to boil and reduce it by half. Stir in the sour cream. Stir in the mushrooms. Return meat rolls to the sauce; serve immediately.