Rouladen

My Grandma Hofer was a great cook. With German ancestors, she made all the classic German dishes. Due to anti-German sentiments from both World Wars (our ancestors came to the U.S. before the great Wars), the family stopped talking German and referred to classic German dishes with new American names. For example, my Grandmother made the best Rouladen (a rolled, stuffed beef dish). However, instead of calling it by its real name, she called it "Pigs in the Blanket." It wasn't until I was an adult (and she was long gone) that I realized she was making Rouladen.

Kerry loves when I make Rouladen. Little does he realize just how easy it is to make. My recipe is classically German, although some restaurants and individuals vary on what they put in the meat. Since I am a purist, I only eat the Rouladen I make. Like many German dishes, this dish is quick to prepare, uses few ingredients, and all you have to do is prep it and walk away.

Ingredients

This recipe makes three rolls - one for each of us tonight and one for Kerry's lunch tomorrow. Adjust the ingredients according to your needs.

3 slices of thinly sliced beef. If you live in an Italian area, it will be labeled Braciole.
Dijon mustard
2 − 3 slices of bacon
3 slivers of onion
1 pickle (we like dill pickles) quartered (I got to eat the other quarter)
Salt
Pepper
Kitchen String or toothpicks
2 tablespoons olive oil
1 ½ cup of beef broth or stock
1 tablespoon of cornstarch

Directions

Gather your ingredients.

Slice the onion, pickle and cut the bacon to ¾ the length of your sliced beef.

Brush a thin layer of Dijon mustard over the top of the beef.

Place the bacon in the center of the beef (have it start at one end). Place the pickle and onion on the "start" end. You will roll from here.

Tightly roll the beef from the "start" end.

Cut off an 18" length of kitchen twine and "tie" the roll together. If you don't have kitchen twine, you may use toothpicks to seal the ends.

Generously salt and pepper the rolls.

Heat a dutch oven on high heat. Add 2 tablespoons of olive oil to the pan. (If you wish, you might like to fry 2 − 3 slices of bacon and use the rendered pork fat instead.)

Place the stuffed rolls in the heated oil. Sear the meat 1 − 2 minutes per side.

Remove the seared rolls to a plate. Add ½ cup of beef stock to the pot to deglaze it. Scrape, scrape and scrape away. Deglazing does two things. First, it loosens all the good bits of seared meat at the bottom of the pan. Second, it cleans the pan to make for easy clean-up. Watch out, the minute you add the broth it will instantly boil.

Add the remainder of the stock to the dutch oven. Put the meat back in the pan (be sure to place the drippings in it, too).

Bring to a boil. Place the lid on and reduce the heat and simmer for 2 ½ - 3 hours until tender.

Remove the cooked Rouladen to a plate. Be careful, it is very tender.

Cut off the string and remove. Cover with foil to keep warm.

Meanwhile, bring the stock back to a boil.

In an old jam jar, place 1 tablespoon of cornstarch and just enough water to cover. Put the lid on and shake, shake, shake away.

Pour the cornstarch mixture into the stock and whisk to thicken. Adjust the gravy with salt and pepper to taste.

Make sure you serve the Rouladen and its gravy with Spaetzle and Rotkohl. I suppose you could serve it with mashed potatoes, but it wouldn't be the same.