It
will soon be time for Oktoberfest! The air will be filled with
swirling leaves and possibly a frost. Beer will flow and many will
celebrate their German heritage. Here is a nice German dish that is
not over done in all of the cook books. Instead of pickles we use
mushrooms and a sauce reminiscent of beef stroganoff.
Ask
you meat cutter to slice top round thin or run it through the “cuber”
machine. The rest will give you a chance to freshen your rope work by
tieing string!
Ingredients
- 1 Tbs oil
- 2 shallots chopped
- 1 pound sliced mushrooms, divided
- 3 slices bacon cut into tiny bits
- 1 pinch dried thyme
- salt and pepper to taste
- 8 (3 ounce) pieces cubed steak
- small bottle Riesling wine 187 ml
- 1 cup half & half
- ¼ cup flour
- 1 tablespoon mustard
- Two 5oz cups of non fat Greek style yogurt – Lemon flavored)
Directions:
Preheat
the oven to 250
degrees F
Do
your cutting: Chop the shallots, and bacon. Chop half of the
mushrooms and set the rest aside.
Heat
1 Tbs of oil in a large saute pan over medium-high heat. Stir onion
and bacon pieces. Cook until the mushrooms have softened and bacon
has released grease, about 5
– 6 minutes,
and ready to release their flavor.
Add
dried thyme and stir. Then remove with a slotted spoon and allow to
cool. Save the grease.
Once
cool,
season to taste with salt and pepper.
Put
out a sheet of wax paper on the counter to assemble the rouladen.
With
a rolling pin, roll out the cubed steaks until they are oblong.
Spray
a baking dish.
Lay
out the steak pieces.
Spread
with mustard and evenly
divide the mushroom mixture among the meat. Roll each Rouladen around
the filling into a tight cylinder and secure with two pieces of
cotton string.
Reheat
the remaining oil in a skillet over medium-high heat. Brown the
Rouladen on each side. Transfer to your sprayed baking dish.
In
a large bowl, mix the yogurt with the flour until well incorporated.
Add the wine and the half & half. Mix well.
Sprinkle
the remaining mushrooms around the baking dish and pour the sauce mix
over to cover.
Add
a cover to the dish and braise in 250
degree
oven for three
hours.
Remove
the rolls to a platter,
cover with foil.
and let rest 5
minutes.
If
the gravy needs to thicken, combine about 1 - 2 Tbsp corn starch in a
little cold water and stir gently into cooking liquid in a sauce pan
on the stove top. Stir until slightly thickened.
Season
gravy to taste with salt and freshly ground pepper.
Serve
with egg noodles, rice or mashed potatoes and mixed seasonal
vegetables."
Be sure to cut the strings when you serve!
Have
the butcher cut beef top round into thin slices, about ½ inch
thick. Each roulade should measure at least 6 inches by 4 inches.
Gently pound meat until it is about ⅛ to ¼ inch thick.
Be careful not to put holes in the meat. The larger the roulade, the
easier it is to roll up.
You
could use Black Forest ham instead of bacon.
I
usually make two rouladen for each person.
Sometimes
they are quite large and one roulade is all that's needed for one
serving.
I
find it just as easy to make twice as many of these beef rolls as I
need. The extras freeze well, as long as they are covered in
their gravy.
Thaw
them in the fridge and then reheat. Now that's quick German food!
For
our music:
Serve
with sauce on the side.
So
happy to be my Master Indy's slave.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by
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