Bacon Beef Rouladen with Potatoes and Cauliflower

At my shopping trip today I saw some thinly cut beef round bottom slices. The pack usually has 6 slices. Per person one should count with 2 Rouladen = 2 slices.

In total we need:
Rouladen:
1 small finely chopped onion
6 slices of of your favorite pickles
1/4 slice of bacon, chopped per Roulade
Mustard
Salt and pepper
Veggie Oil

Spices:
2 Bay leaves
10 juniper berries
10 whole Allspice
2 cloves of garlic (cut into slices)
1/4 tsp of thyme

Sauce:
thickening agent to bind the sauce
1/2 cup buttermilk
1/2 cup of  Half and Half
Salt and Pepper

Cauliflower
1 head of cauliflower
Salt and Pepper
bread crumbs
2 tbsp browned butter

Start to assemble the Rouladen.  On a cutting board lay out the slices of meet. Slightly salt and pepper them. With a knife spread mustard over the full surface. 
On the widest part add some finely chopped onions, some bacon and 1 slice of pickles. The roll them up and bind them together. I have special needles for it, but you can take tooth picks as well. As one can see, I forgot the mustard in the first batch. Oh well, then there will be surprise which one is which.


In a Dutch Oven, heat up some veggie oil. Add the Rouladen and sear them from all sides. Make sure nothing is burning. Then add 1 cup of water and the spices and the left over bacon and onions.
Bring all to a boil and then turn the heat down and simmer. I always check every 15 minutes and add water if needed. One wants about 1/2" of water in the pot.  After 1h 15min the Rouladen are good. Remove them from the liquid and set aside. Turn on the heat on the sauce, add some more water, the buttermilk and the Half and Half. Thicken the sauce, season to taste with salt and pepper if needed. Turn off the heat, put the Rouladen back in and cover.

During the last 25 min of the Rouladen cooking process, start cooking the potatoes, noodles go well as well. Also start cooking the cauliflower.  In a large wide pot add 1/2" of water. Add the florets from the cauliflower, add a little salt, cover and let the cauliflower steam to your desired crunchiness. In a bowl, add the cauliflower, cover lightly with bread crumbs and pour slightly browed butter over it.
Serve with a nice glass of Chardonnay and some soup.
-Mahlzeit-







 

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