“Rinderroulade” is a dish all german kids and adults know very well. Usually served with red cabbage (simmered with apple, red wine and bay leaf) and depending on where you live potatoes, mashed potatoes, dumplings or in my case spaetzle. It’s just one of those dishes your grandma, mother or any other relative serves to you and you just can’t help but love it.
Actually the reason why I was cooking this today was that my girlfried, who is living with me, was feeling homesick and this is one of the dishes that remind her a lot of Swabia, the part of Germany she comes from.
Ingredients:
4 thin pieces of flank steak
2 pickles
1 medium onion
4 stripes of bacon
1 1/2 cups of beef or veal stock
1 cup of red wine
1 tbsp butter
1 tbsp cornstarch
1 shallot, chopped
bay leaf
dijon mustard
grapeseed oil
salt & pepper
Spread mustard on beef pieces. Slice Bacon, Onions and Pickles and put on the beef pieces as well. Season with salt and pepper. Form into rolls and use toothpicks or string to keep everything in place. Heat oil in a saucepan and fry beef rolls until browned from all sides. Remove Rolls, add butter and shallot. After about 5 minutes add rolls and bay leaf and deglace pan with wine and stock. Turn heat down to medium-low and simmer for about one hour. Take out the rolls and bay leaf and add cornstarch (dissolved in a little bit of cold water), to thicken the sauce. Season with salt and pepper and serve rolls with red cabbage, potatoes/spaetzle and a lot of the sauce.
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