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Discussion Starter · #1 ·
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.

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Okay, I'm going to get up the courage to ask - does it usually have cheese, teriyaki sauce and soy sauce, or is that part of the Two Knots deliciousness quotient?
If you bop me thru the computer, please add a piece of the dish! 🤣
 

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Discussion Starter · #3 ·
No, that’s my version..lots of people use gravy master or kitchen bouquet to enhance their gravys…I find soy sauce, and teriyaki gets better results….and no, it usually doesn’t have cheese in it.
 
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I remember my Grandmother making Spatzle using a fork and letting the mix drip off the tines into the pot of water.
Your cooking looks so great, just like my Grandmothers... Love the Hummels btw, nice touch for presentation.
I was always partial to Hummels, and cuckoo clocks (y)
 

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Discussion Starter · #12 ·
It’s good for this purpose…also, sliced round roast is good as well. 👍
 

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You probably already know this, but soy sauce is mostly Wheat, then Soy on the label. So, not gluten-free.

I only recently found that out myself, Real Soy Sauce (Japanese) is called Tamari Sauce. 100% Soy sauce.
The one that tastes best to us is San-J low sodium.
There are some real stinkers out there in other brands. Kikkoman is awful, Kroger brand is terrible as well.
 
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Discussion Starter · #14 ·
You probably already know this, but soy sauce is mostly Wheat, then Soy on the label. So, not gluten-free.

I only recently found that out myself, Real Soy Sauce (Japanese) is called Tamari Sauce. 100% Soy sauce.
The one that tastes best to us is San-J low sodium.
There are some real stinkers out there in other brands. Kikkoman is awful, Kroger brand is terrible as well.
No, I didn’t know that. I like soy sauce mixed with Chinese hot mustard and slapped on a crispy egg roll. Also, mixed with wasabi for Japanese sushi rolls.
 
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No, I didn’t know that. I like soy sauce mixed with Chinese hot mustard and slapped on a crispy egg roll. Also, mixed with wasabi for Japanese sushi rolls.
The wife and I both like the Tamari sauce taste better than traditional Americanized soy sauce besides being Gluten free, we both need the gluten free, I always thought that was a fad till a few yrs ago.
 
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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.

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Lol i got a good dinner in the makings for tonight but noting on your level =/
 

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Discussion Starter · #20 ·
Lol i got a good dinner in the makings for tonight but noting on your level =/
I’m sure your dinner was good👍 I put all my recipes and a pictorial as well with my posts so that anyone can duplicate it. I really do simple cooking, I don’t use ingredients that are unusual or hard to find.
 
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