#beef rouladen

Celebrate All Things Garlic with a Giveaway and a Recipe; Part 2: Hungarian Beef Rouladen and Garlic Mashed Potatoes - #4theLoveofGarlic #sponsor #recipe #hungarianrecipe

Hey welcome to part 2 of my garlic week post!  And Happy Birthday to me!  Yes, today is my birthday, so I thought what better way to celebrate garlic week than with one of my favorite family recipes!

I always loved the smell of my Oma’s beef rouladen.

Little rolls of beef pounded thin and filled with bacon and roasted bell peppers, with savory garlic baked into all the crannies.  They look so…

JULY 13 - WORLD CUP DAY 25 - GERMANY VS ARGENTINA - THE FINAL

GERMANY: Beef Rouladen with Rotkohl and Dampfkartoffeln (Rolled beef with red cabbage and boiled potatoes) 

What a finale. 

And so it is only fitting that we conclude this journey with a whopper of a meal - German Beef Rouladen It's a pretty epic dish - thin beef steaks wrapped around bacon, pickles, onions and mustard. It's as if a few decades ago some German grandmother took the ingredients of a sandwich and thought - who needs bread when you've got steak?

This old German granny (as I imagine) was pretty on it. Because this dish is so delicious and flavorful. Perfect for a standard Sunday evening, especially one with the most important match of the tournament.

And as I write, Germany is one point ahead, looking like they're about to seal the deal. But who knows, there's a few minutes left to go... and I've got a second dish for the night - Argentinian Alfajores (cookies with dulce de leche). Maybe a last minute goal to bring us into the penalties?

RECIPE

Prep time: 10 minutes. Cook time: 1.5 hours 

Serves 8

INGREDIENTS

For the beef rouladen:

1/4 cup Dijon mustard

8 slices beef top round steak, (1/4 inch thick and about 2 pounds)

Salt and pepper to taste

8 bacon strips

1 large onion, cut into thin wedges

3 tablespoons canola oil

3 cups beef broth

1/3 cup all-purpose flour

1/2 cup water

For the red cabbage:

1 red cabbage, cored and shredded

1 small yellow onion, finely sliced

2 slices bacon, chopped

2 medium tart apples (Golden Delicious, Fuji, Braeburn, etc), cored and sliced

1 cup unfiltered apple juice (to just cover the cabbage)

2 Tbsp apple cider vinegar (or more to taste)

1 Tbsp brown sugar

1/2 tsp salt

Pinch of caraway seeds

2 cloves

For the potatoes:

6 to 8 medium red-skinned potatoes or yukon gold

1 tsp  salt

water to cover potatoes

butter

parsley

METHOD

Beef

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. (Begin cooking cabbage, and then potatoes during this time)

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through.

Red cabbage:

Fry the bacon over medium heat and remove, leaving the fat.

Saute the onion until soft and slightly browned.

Add the apple juice, salt, brown sugar, cabbage and simmer for 20 minutes. (Begin cooking potatoes during this time)

Add the apples, crumbled bacon and cook for 30 minutes longer or until desired doneness.

During cooking, add apple juice if needed to cover the cabbage.

Just before completion, taste for acid/sweet balance and add juice or vinegar if needed.

Potatoes:

Wash the potatoes well and dry. If large cut them in half or quarters. Fill a pot with enough water to almost cover potatoes; add salt. Cover the pot and bring to a boil over medium-high heat.

Reduce heat and simmer, covered, for 20 minutes or until a fork easily pierces the potatoes.

Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.

Peel the potatoes with a sharp knife and place them in a serving dish.

Pour a little melted butter over potatoes in serving dish.