Saturday, September 22, 2012

Rouladen filled with Sauerkraut

(8 rouladen)

Occasionally I come across packages of sliced top beef round steak at WF. These slices are super thin and perfect for making rouladen, a German meat roll. There are countless ways these can be filled and seasoned. This time I tried something a bit different using horseradish and sauerkraut, instead of my usual mustard and pickles.

8 large (about 1/8th inch thick) slices of beef top round, 
 about 1 3/4 lb
4 tbsp prepared horseradish
salt, pepper and paprika
4 thick or 8 thin slices bacon
a few thin slices yellow onion
2-3 cups sauerkraut, drained (and rinsed if it's really sour)
kitchen string or toothpicks
1 tbsp coconut oil
1/2 large yellow onion, sliced
1/2 lb mushrooms, sliced
2 cups beef broth
1 cup dry red wine
8 juniper berries, lightly crushed
1 tbsp sweet Hungarian paprika
1 tsp dried parsley
1/2 tsp dried thyme
2 bay leaves
salt and pepper, if needed

1 1/2 tbsp potato starch
3 tbsp heavy cream

Spread about 1/2 tablespoon of horseradish over each slice of meat. Sprinkle with salt, pepper and paprika.

Divide the bacon and onion between the slices of meat and top with the sauerkraut.

Turn the sides of the meat over by 3/4 inch lengthwise (see photo) and roll the meat up. I like to do this so the filling doesn't escape while the meat is cooking. Secure each roll with either kitchen string or wooden toothpicks.

Heat the oil in a large skillet. Fry the rouladen until they are nicely browned, then place them into a heavy pot with a tight fitting lid. The pot should be large enough to hold all of the rouladen in a single layer. Hold onto the skillet; don't clean.

Lower the heat and add a small amount of oil to the skillet if needed. Add the onions. Stir and scrape the browned bits into the onions as they cook. Add them to the pot, when the onions have softened.

Add the mushrooms, beef broth, wine, juniper berries, paprika, parsley, thyme, and bay leaves. Bring the liquid to a simmer then cover the pot with a tight fitting lid. Lower the heat and cook for one hour.

Remove the lid, turn all of the rouladen over, cover the pot once again and continue to cook for another hour or until the meat is tender.

Remove the rouladen from the pot. Cut off the kitchen string or remove the toothpicks. Using a slotted spoon remove the mushroom and onions and add those to the rouladen. Pick out the bay leaves and juniper berries. If you miss a berry or two, don't worry about it.. they taste fine if you bite into one.

Bring the spiced broth and wine mixture to a simmer and cook until the liquid has been reduced by about a third.

Stir together the potato starch and cream until smooth and stir in a few tablespoons of the hot broth. Whisk the slurry back into the pot and simmer briskly for about a minute until the gravy thickens. Check and adjust the seasoning with salt and pepper, if needed.

Return the rouladen, mushrooms and onions to the gravy, and heat through.

Serve. These rouladen are great with whipped potatoes. The gravy is amazing!


Sue/the view from great island said...

Oh Gerlinde I love this, and I've been meaning to make it for ages. My grandfather used to make this, I'm sure I said the same thing on your last version. I'm bookmarking for sometime soon!

Jeff the Chef said...

This sounds absolutely incredible, and looks fantastic. I love that it has sauerkraut.

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