My mother was German. She grew up in New York and learned tons of great recipes from lot’s of different cultures. This is a German dish that she would make once every 2 or 3 months. It is one of those basic dishes that is easy to do and tastes great.
A rolled beef dish, super easy. You need thin beef, bacon, diced onions and salt and pepper. You also need toothpicks for assembly. Figure enough for 3 or 4 rolls per person. This will probably give you a few leftovers.
First, take the beef and smash it thin with a mallet. The beef should be less than 1/8″ thick. You can buy thin sliced beef and pound that out. I put cling film over it to keep the juices from flying about the room.
The beef should be about 2.5 to 3″ wide by about 6″ long.
Take bacon and cut it in half. Enough to put bacon in each roll. Take two medium size onions and dice them, each piece about 3/16″ square.
Lay out a strip of beef, add a splash of salt and pepper, put on some onions and then the strip of bacon. Roll tightly from one end to the other, put a toothpick in to hold together. After you have prepared all your rolls take a deep, large pot and heat it up slowly. Throw in some chopped bacon to render the fat out. Brown the Rouladin, getting the color to a nice dark brown. After the pieces are browned remove them from the pot and set aside. Throw in the balance of the onions and sweat those down. There should be a nice crust at the bottom of the pot from browning. Once the onions are clear add a cup of white wine to deglaze the pot. Make sure to work with a spoon to scrape the bottom and get all the good bits off. Reduce the wine to about 1/3 in volume. Add back 4 to 6 cups of water. Put Rouladin back in pot, bring to a boil and then reduce to simmer. Let simmer for about 3 hours.
In the meantime:
Peel potatoes…usually two per person if they are medium sized. I always make more for left overs. You can add sour cream when you mash them if you like. I also put in some white pepper and garlic powder at mashing time just for a little kick of flavor (optional).
Make pickled red cabbage. Either from scratch or get a jar. Some Rouladin recipes call for a pickle in the middle of the roll. I think the pickle flavor can take over and mask all the other flavors. The pickled red cabbage on the side works perfectly well with this dish.
I also serve Corn with this and Brussel Sprouts. The sprouts I cut in half and pan roast, tossing in a little butter at the last minute as a light glaze.
So that’s it. This is a great meal for a cold or rainy day. I don’t think my mother ever served this in the summer. But I know in the winter I would have this and have plenty of energy to go out and play with my friends until she hollered for me to come in and go to bed.