The night hubby and I met, we wound up talking for about 7 hours about our travels. One of the things I really liked about him right away was that he has travelled all over the world and can totally relate with me. He’s been to more exotic locations then I have, but that’s OK. I love that I have been to Europe on three separate occasions and one day yearn to travel to the exotic locale’s he’s been to. On my bucket list is an African Safari, a trip to Australia and also to an exotic island with white sandy beaches.
One of my favorite travel destinations is Germany. I fell in love with the people, the architecture and of course the food. Ahh.. the food. Delicious meats, potatoes and brats. I basically ate my way through Munich and the Bavarian countryside. Since then, I’ve tried cooking German style foods the traditional way and have even posted a recipe here. This time, I made Beef Roulade with fried potatoes and red cabbage, all done the German way.
Let’s take the time machine back to 1977. I remember when I was in 7th grade, I took German as my foreign language of choice. The majority of my peers took Spanish or French but I wanted to be different. I remember our second semester, our teacher took us to a German restaurant in San Francisco (I lived in Oakland then). For over a week, we practiced ordering our meal in German so when we got to the restaurant, we could nail it. The poor servers! I can only imagine what went through their minds having 30 7th graders reciting basically the same beef roulade food order in their broken German. Little did I know then, that the practice in 7th grade would pay off.
The Beef Roulade recipe, or Rinderroulade as it’s called, is adapted from my Taste of Old Germany Cookbook and so did the potato recipe. I’ve used this cookbook many times and it’s pages are dog-eared and have stains on them from the food I’ve made. Go purchase it on Amazon. You won’t be sorry. The red cabbage recipe is one I’ve made time and again and you can find it on an old pork schnitzel post. When I posted it back in 2012, I was a newbie blogger and my pictures were HORRIBLE so please look past them. I’ll replace those some day……. I promise.
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German Beef Roulade
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Main Dish |
| From book | Taste of Old Germany |
Ingredients
- 1 8 oz thick cut petite sirloin steak (Split then cut in half)
- salt and pepper to taste
- 3-4 tablespoons brown mustard
- 1 Small yellow onion (chopped, divided)
- 3 Strips bacon (cooked and chopped)
- 1/4 teaspoon parsley
- 1/8 cup white wine
- 4 Small pickles
- 2 Medium carrots (chopped)
- 1 stalk celery (chopped)
- 1 cup water
Directions
| Step 1 | |
| Preheat oven to 350 degrees | |
| Step 2 | |
|
In a large skillet, sauté half the onion, bacon and parsley until onions are translucent.  | |
| Step 3 | |
|
On a cutting board, lay out the meat slices and pound thin. Season with salt and pepper. Spread mustard across the tops of the slices. Add the onion/bacon mix to each. Add the pickle. Roll up and tie with cooking twine or toothpicks.  | |
| Step 4 | |
|
Place roulades in a lightly oiled skillet. Brown on each side then transfer to the baking dish. Deglaze the pan with water. Add wine and stir. Add the liquid to the roasting pan along with the chopped carrot, celery, bullion cubes and remaining onion. Bake, uncovered for 20 minutes or until meat thermometer reaches 165 degrees.  | |
| Step 5 | |
| Serve with red cabbage and potatoes. | |
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The Fried Potato recipe was super simple. Take two potatoes and boil them. Once boiled, allow them to cool then slice them into 1/8 inch slices. Heat oil in a skillet and lay out the potatoes. Sprinkle with minced onion, salt and pepper. I also added parsley since I love it. All them to sit in the skillet until browned, then flip them over. No need to stir them, just let them sit there like a giant pancake.
Hubby had some issues with this. First, putting a pickle in the roll? Had I lost my mind? He asked me to make one with a pickle and one without, just in case which was a smart move since he didn’t like the pickle in it so he took it out and ate it on the side. I thought the pickle flavor was a nice compliment and really gave the dish some unique flavor. I’ve had people tell me German food is a bit bland, but I think it’s just what you season it with that counts.
If you want to try German cooking, click this link to purchase the same cookbook I used. I just love it! What is your favorite foreign recipe? Let me know.
For more beef recipes, follow my Pinterest board.
Follow Lori’s Culinary’s board Beef Recipes on Pinterest.
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