Enjoying a Regional Favorite

Here in West Michigan we have many butcher shops to choose from, this was not the case in Ohio (where I was born and raised) and so I was not exposed to some of the wonders that can come from these shops.  One in particular has become a favorite.  It is Rouladen, which is a German dish.  It consists of beef which is flattened and rolled around bacon, onions, carrots and a dill pickle (yes, I said pickle) with a little mustard.  We are able to buy these beef rolls already made, but if this is not the case for you, I will give you directions to make the rolls too.

Rouladen
1 beef roll per person
1 Onion - sliced
2-3 carrots - sliced
1 cup red wine (if desired)
2 cups beef broth (use 3 if you are not adding the wine)
Water
Oil or Butter
2-3 shakes of  Worcestershire Sauce (I use Lea & Perrins - there are a few things I am a "snob" over)
Salt and Pepper to taste

Melt butter (I use 1 Tblsp per beef roll) or add oil in the bottom of a Dutch oven, add beef rolls and lightly brown all sides.  Remove the beef rolls and add the onions, carrots, salt and pepper.  Lightly sauté the vegetables, add the wine and deglaze the pan.  Return the beef rolls to the pan on top of the vegetables.  Add the beef broth, Worcestershire Sauce and enough water to cover the beef rolls.

Place in 350 degree over for approximately 1 and 1/2 hours.

Place the Dutch oven on the stove top on a medium high burner, remove the rolls.  Stain out the vegetables and discard.  Bring the broth to a boil.  Mix together in a small bowl (I like to use a small glass) 2 heaping Tblsp of Corn Starch and enough water to make it a this sauce - stir into the boiling broth to thicken it.

Serve the Rouladen with the sauce.


To Make the Rouladen Rolls from Scratch
There is a few ways to go about this - here is the simples - though it may not be the most authentic

1 Cube Steak per serving
Thinly sliced onions
Thinly sliced carrots
Thick Sliced bacon
Mustard (I would use the stone ground, but you can use your favorite)
Dill Pickles

Lay the cube steak flat one the counter, lightly pound it to 1/4 inch think, spread the steak with mustard.  Lay out a few slices of the onion and carrot, 1 slice of bacon (which may need to be trimmed for length to fit) and 1 quarter of a dill pickle.  Pull the sides up of the cube steak and secure with about 3 toothpicks to make the roll.

Note:  the more traditional way is to use about 1 1/2 pound of flank steak, pounded until 1/4 inch thick, and cut into filets about 3 inches wide.

These are great served with mashed potatoes or rice.

Enjoy!