Joined
·
9,858 Posts
Oh Boy, Octoberfest in May!
Rouladen with Sauerbraten gravy with Spatzle and Red Cabbage.
I use skirt steak…first pound it and fill it with spinach
Sautéed shallots, onion and mushrooms and grated Swiss
cheese…roll and secure with toothpicks and string. I usually
add chopped fried bacon as well, but I forgot.🙄
Brown the beef rolls in a little bit of olive oil…after they’re browned add
some chopped shallots, chopped onions and chopped mushrooms to
the pan along side of the beef and fry them up until browned.
Then deglaze the pan with 1/2 cup white wine,
Then add to the pan,
2 cups water
3 tablespoons apple cider vinegar
3 Tablespoons brown sugar
3 tablespoons soy sauce
2 tab Teriyaki sauce
Salt (watch salt as soy and teriyaki sauce is salty)
Fresh cracked pepper
1 piece of carrot & 1 piece celery
1/4 tea thyme
1/4 tea sage.
Bring up to a boil, lower temperature to a simmer and simmer for about
35 -40 minutes, turning beef a couple of times during cooking. Discard carrot and celery and then remove beef and take out the toothpicks and string and place beef in serving bowl. Leave in the onions and mushrooms along with the little bits of spinach that escaped from the rolls…this adds additional flavor to the gravy.
Then thicken gravy with 1 tablespoon corn starch and about 1/2 cup half and half ( can use milk) simmer the sauce for a few minutes turning frequently and pour over beef. it’s amazingly delicious.
Note: if you don’t like sauerbraten gravy, just leave out the cider
vinegar and brown sugar.
For the Red Cabbage…
I sliced up 5 cups of red cabbage in 1/4” slices
Then Brown a small onion in 2 Tablespoons butter until
golden brown then added the cabbage and tossed around
the cabbage in the butter and onion…then added 3/4 cup
apple cider vinegar, 4 Tablespoons light brown sugar, 1 teaspoon
of salt and fresh cracked pepper…bring it up to a boil,
and lower it to a simmer, and simmered it for 30 minutes
stirring it occasionally.
For the Spetzle…
2 1/2 cups of flour
1 1/2 cups milk
2 eggs
1 1/4 teaspoon salt
1/4 teaspoon nutmeg.
1/4 teaspoon paprika
With a Spatzle maker, drop into boiling salted water
after it rises to the top continue cooking for a few minutes
then remove with a slotted spoon and dot with butter and
Chopped parsley, repeat until you use all the dough…
You can make this earlier…cover until ready to eat and
heat in microwave. I use about 1/3 cup of butter and 2 Tablespoons
of parsley on top of the cooked Spetzle.
Store the extra Spetzle in fridge as this recipe makes a lot.
![Food Ingredient Tableware Cuisine Dish]()
![Food Tableware Plate Ingredient Recipe]()
![Food Ingredient Tableware Recipe Cuisine]()
![Food Ingredient Recipe Leaf vegetable Fines herbes]()
![Food Stew Ingredient Recipe Fluid]()
![Food Ingredient Recipe Tableware Cuisine]()
![Kitchen appliance Staple food Home appliance Al dente Recipe]()
![Food Ingredient Pasta Recipe Staple food]()
Rouladen with Sauerbraten gravy with Spatzle and Red Cabbage.
I use skirt steak…first pound it and fill it with spinach
Sautéed shallots, onion and mushrooms and grated Swiss
cheese…roll and secure with toothpicks and string. I usually
add chopped fried bacon as well, but I forgot.🙄
Brown the beef rolls in a little bit of olive oil…after they’re browned add
some chopped shallots, chopped onions and chopped mushrooms to
the pan along side of the beef and fry them up until browned.
Then deglaze the pan with 1/2 cup white wine,
Then add to the pan,
2 cups water
3 tablespoons apple cider vinegar
3 Tablespoons brown sugar
3 tablespoons soy sauce
2 tab Teriyaki sauce
Salt (watch salt as soy and teriyaki sauce is salty)
Fresh cracked pepper
1 piece of carrot & 1 piece celery
1/4 tea thyme
1/4 tea sage.
Bring up to a boil, lower temperature to a simmer and simmer for about
35 -40 minutes, turning beef a couple of times during cooking. Discard carrot and celery and then remove beef and take out the toothpicks and string and place beef in serving bowl. Leave in the onions and mushrooms along with the little bits of spinach that escaped from the rolls…this adds additional flavor to the gravy.
Then thicken gravy with 1 tablespoon corn starch and about 1/2 cup half and half ( can use milk) simmer the sauce for a few minutes turning frequently and pour over beef. it’s amazingly delicious.
Note: if you don’t like sauerbraten gravy, just leave out the cider
vinegar and brown sugar.
For the Red Cabbage…
I sliced up 5 cups of red cabbage in 1/4” slices
Then Brown a small onion in 2 Tablespoons butter until
golden brown then added the cabbage and tossed around
the cabbage in the butter and onion…then added 3/4 cup
apple cider vinegar, 4 Tablespoons light brown sugar, 1 teaspoon
of salt and fresh cracked pepper…bring it up to a boil,
and lower it to a simmer, and simmered it for 30 minutes
stirring it occasionally.
For the Spetzle…
2 1/2 cups of flour
1 1/2 cups milk
2 eggs
1 1/4 teaspoon salt
1/4 teaspoon nutmeg.
1/4 teaspoon paprika
With a Spatzle maker, drop into boiling salted water
after it rises to the top continue cooking for a few minutes
then remove with a slotted spoon and dot with butter and
Chopped parsley, repeat until you use all the dough…
You can make this earlier…cover until ready to eat and
heat in microwave. I use about 1/3 cup of butter and 2 Tablespoons
of parsley on top of the cooked Spetzle.
Store the extra Spetzle in fridge as this recipe makes a lot.
