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Comment by Joan Denoo on April 13, 2014 at 3:27pm

Randall, do I make you feel dumb? Oh Jeez, that is not what I want to happen. OK definitions!

German Rouladen 
Prep Time: 30 minutes; Ready to eat 2 hours. 
Cook Time 1 hour 30 minutes 
Serves 6 
Oven: 325 degrees F 
Have butcher cut beef very thin, about 1/4" thick by 3" wide, cut cross-grain. Most butchers don't know which meat to select or how to cut it. 
Spread a tablespoon of your favorite mustard, lay a bacon slice at one end with a pickle, roll up the strip and fasten with a toothpick. Brown in oil, then simmer in homemade beef stock and a cup of dry vermouth. Serve with Kartoffelknoedel or spaetzle to soak up the gravy. 
INGREDIENTS:
1 1/2 pounds top round sliced into 1/4" thick slices, cut cross grain
6 T German stone ground mustard, or your favorite kind
6 dill pickle halves, cut lengthwise; I prefer the highly spiced pickle
6 slices bacon, cut to 3" long
homemade beef stock to come halfway up on beef rolls. 
1 c Dry Vermouth 
6 toothpicks 
6 T flour
salt
pepper
DIRECTIONS:
Cut the top round into thin filets; about 1/4 inch thick and 3 inches wide.

Generously spread one side of each filet with mustard to taste.

Place bacon and pickle slices on each filet and form into a roll.

Use string or toothpicks to hold the roll together.

Dredge in flour patting off excess. 

Heat a skillet (cast Iron with a cover is my preference) over medium heat, bring to a shimmer.

Place the rolls in the hot oil and saute until browned on all sides. 

Pour in beef broth and add Vermouth.

Place in 325 degree oven for 1 1/2 hours.

Remove beef rolls to hot casserole and place in warm oven.

Make gravy in the skillet by making a simple roux with oil and flour,

at this point you can add sliced or diced onions, green, red, orange and yellow peppers, celery, or anything that you want in your gravy. 

Add pan liquids to roux, stirring to get the right consistency. 

If you need more gravy, add more beef stock to the skillet. 

If you need more thickening, mix flour and cold water thoroughly, take skillet off heat and quickly stir in the thickening. 

Return skillet to burner and simmer until flour is cooked and gravy is finished. 

Serve with potato dumplings, spaetzle, or steamed potatoes. 

For each serving, pour that delicious gravy over the beef rolls and whatever carbohydrate you choose. 

I have no idea how to make this vegetarian, but I suspect making eggplant rolls would be very similar, leaving out the beef and bacon.

Comment by Patricia on April 13, 2014 at 2:11pm

My cheesecake is done with Splenda  (& less than what is called for,) Light sour cream, light cream cheese, the berries are very lightly sweetened, & I never sweeten the graham cracker crust, so you'll only have to  gain a pound,......hahahaha.

Comment by Pat on April 13, 2014 at 9:03am

Patricia, I think I just gained 2 lbs looking at the photo. It looks absolutely delicious. 

Rouleaden is a Gernan version of a French Roulade - A very thin slice of meat with a stuffing spread over it, rolled up, tied and roasted. Kartoffelknoedel is a German potato dumpling. I was stationed in Germany during my time in the Army. The stuff is fantastic. Ahhh, for the days of Doppel Jaeger Schnitzel mit Käse.

Comment by Idaho Spud on April 13, 2014 at 8:18am

Randall, I have no idea what those two things are either.

Comment by Randall Smith on April 13, 2014 at 7:23am

Mmmmm, that looks good! 

Joan, why do you make me feel so dumb? Rouladen? Kartoffelknoedel?? !!

Comment by Patricia on April 13, 2014 at 12:03am

My Raspberry Cheescake

Comment by Joan Denoo on April 12, 2014 at 10:06pm

Pat, your news is very good to read! At least the jinx was only temporary. 

I sent my taxes in Friday ... whew! thought I would never get them in. 

I made a small batch of rouladen tonight, with kartoffelknoedel, broccoli, fresh veggie salad. So very good. 

Comment by Pat on April 12, 2014 at 6:47pm

Joan, thank you. Yes, the day is going a lot better (if you exclude filing my taxes - ugh!). I've actually seemed to have exorcised the evil juju magic from the kitchen, and made stir fry tonight. And, it worked! No broken anything.

Comment by Joan Denoo on April 11, 2014 at 8:57pm

Daniel, my rhubarb hasn't unfurled its leaves yet. Warm days and cold nights; it will take some time. 

Comment by Joan Denoo on April 11, 2014 at 8:50pm

Pat, Oh dear! I remember well when the kids were little, I helped a Mom get Cheerios out of her son's nose. No laughing matter! ... until it was over!

Is your day going any better?  

 

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