Rouladen¶
231 words on Food
I’m generally not a big fan of German ‘cuisine’. Mainly due to my dislike for potatoes. But a good dish are Rinderrouladen which I made myself for the first time this weekend. Luckily doing that wasn’t all that hard.
To begin with you need huge thin-ish slices of beef which you salt, pepper and thinly spread mustard on:
Then you prepare the filling which consists of a finely chopped onion, a finely chopped gherkin or two, some garlic, finely chopped fatty bacon and mustard:
And then you simply mix all those and spread the paste you get on the beef which you then roll up. Once the rolling up is done you use some pins or thread to ensure things won’t unroll during cooking:
Next you fry them at high heat for a short time, turning them around, so they brown nicely on the outside. And then you add about a quarter litre of beef stock and let it simmer at a low heat level with the lid on for 60 to 90 minutes, turning the Rouladen from time to time:
You may need to add some extra stock or water during this time. And you can use the cooking time to prepare some Rotkohl, dumplings, a salad as a starter perhaps and a cake for dessert. That’s what I did anyway. Opening a bottle of red wine doesn’t hurt either.
