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Rouladen

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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:

Two Slices of beef with mustard on them

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:

bowl with the ingredients for the filling

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:

Readily rolled and fixed Rouladen

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:

Rouladen shortly before they are finished.

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.

January 21, 2007, 12:47

Tagged as food.

Comments

Comment by Der Thüringer: User icon

…nicht schlecht für das erste mal. Die Rouladen sehen auch ganz ansehnlich aus. Mein Vorschlag wäre zusätzlich zum fetten Speck noch Schinkenspeck für die Füllung zu verwenden. Das schmeckt herzhafter.

Grüße aus Thüringen

(Kommentar leider in Deutsch - mein Englisch ist leider so naja…)

December 19, 2009, 15:17

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