German Beef Rouladen with Bavarian Red Cabbage

Description

This magnificent meal is perfect for celebrating Oktoberfest. Enjoy it with a stein of your favorite German beer for the full experience at home. Serves 4.

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Ingredients

At a glance
Cuisine
Cooking Method
Course/Dish

German Beef Rouladen

2 lb beef, London broil or top round, cut into ¼” slices*

1/4 c Dijon mustard

2 T coarse-ground mustard

8 strips bacon

1 yellow onion, thinly sliced

4 garlic or spicy pickles, cut in half lengthwise

1 T canola or vegetable oil

2 T unsalted butter

3 c beef broth

1/2 c water

1/3 c all-purpose flour

parsley and chives for garnish, chopped

salt and pepper to taste

Bavarian Red Cabbage

1 T olive or vegetable oil

½ yellow onion, thinly sliced

½ lg head of red cabbage, shredded

1 Granny Smith apple, coarsely grated or julienned

½ c unsweetened apple juice

½ c red wine vinegar

½ c brown sugar

2 pinches nutmeg

5 whole cloves or ¼ t ground cloves

½ t caraway seeds

salt and pepper to taste

Methods/Steps

German Beef Rouladen

On a work surface/cutting board, cover steak slices with plastic wrap and tenderize with a meat mallet. Combine mustards and spread evenly on each slice of meat. Sprinkle with salt and pepper. Cut bacon strips in half and lay two pieces on top of each steak. Top with onion and pickle half. Roll tightly and secure with two toothpicks inserted near each end. Sprinkle with salt and pepper. These beef rolls are known as rouladen.

In a heavy-bottomed braising pan on med-high heat, add oil and butter. Add rouladen, seam side up first, browning on all sides. Add broth and scrape bits off the bottom. Bring to a boil, then lower to a simmer; cover and cook for 1½ hours until very tender. Remove rouladen and keep warm.

Mix water and flour in a small bowl, creating a smooth, thin paste. Bring the broth back to a boil, then drizzle in the flour paste, whisking constantly to a smooth gravy. Cook 5 min. Remove picks from rouladen, add to gravy and heat through. Serve hot, garnished with parsley, with Bavarian Red Cabbage and spätzle (German noodles) tossed with butter and chives.

Bavarian Red Cabbage

In a deep, heavy-bottomed pot, heat oil to med-high. Add onions, sauté for 3-5 min until tender. Add cabbage, sauté 3 min. Add all other ingredients except salt and pepper. Bring to a simmer, cover and cook for 20-30 min, until crisp-tender. Season with salt and pepper and serve.

*Ask your Market Meat Department to cut steaks into ¼” slices.

 

Recipe Author/Pairings

Inspired by traditional recipes, Artisan Chef Greg Cabeza says, “This is great German comfort food: bacon, pickles, beef and cabbage.”

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