ROULADEN

Rouladen image

Provided by Food Network

Time 4h50m

Yield 8 to 10 servings

Number Of Ingredients 22

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Ingredients

1 head red cabbage, chopped in 1/4-inch pieces
2 to 3 apples chopped into small pieces with skin
Small onion, chopped
2 lemons juiced
2/3 cup of brown sugar
Round or Sirloin, cut into 1/8 x 3 x 6 pieces, 1 per person)
1 pound bacon, chopped
1 whole onion, chopped
Salt and pepper to taste
2 tablespoons oil
3 to 4 beef bouillon cubes
1/2 cup water
2 bay leaves
2 to 3 tablespoons Maggie's seasoning (available in condiment aisle at grocery store)
5 pounds of potatoes peeled and placed in cold water
Salt and pepper
Herbs of choice
Potato water
Beef rouladen drippings
4 tablespoons flour
Cold water
1 to 3 tablespoons Maggies seasoning

Steps:

Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

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