Tag Archives: mustard

German Beef Rouladen

This rich and hearty dish may be foreign and unheard of if you are not of German heritage or frequent European inspired restaurants.  Now being German myself and growing up attending Oktoberfest while eating sausages, kraut and warm, soft Bavarian pretzels in loads of beer cheese…I simply adore Rouladen.  Not because we had it often, rarely ever, but because it was mainly served as a Christmas dinner dish or perhaps a Sunday supper if you were lucky.  It’s a special treat, where it takes a bit of thought and tedious work in assembling, twining, searing and braising the beef…but oh-so worth it!

Another reason that many ‘non-Germans’ may have not tried this specialty dish is because the ingredients could sound a bit odd together.  I get it.  Rouladen usually consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then braised until the beef is about fork tender.   Yes, we like a bit of ‘saur’ to our meals, but this works wonderfully….and oh that bacon!!  It cooks inside the beef, which in turn actually bastes itself and creates SUCH a rich flavor and tender meat!…drooling now.

*If you cannot find pre-sliced beef (top round/chuck), your grocer’s butcher would be happy to help!  You’ll just have to pound it thin once you get home. 🙂

The Starting Lineup

  • Beef, thinly sliced and pounded 1/4″ thin to about 4″x6″ (chuck roast or top round slices).  I typically use about 8-10 slices.
  • Whole grain mustard/German mustard
  • 1 pckg Bacon (reserve 2 slices and chop up)
  • 1 large yellow onion, cut into thin strips or chopped
  • Dill (or German) pickle spears, 8-10 
  • Sweet pickle relish, a couple Tbsp’s
  • Kosher salt & ground pepper
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup onion, chopped (I use the leftover from the Rouladen stuffing)
  • 2 cloves garlic
  • 1/4 cup Red wine
  • Beef broth
  • 1/4 cup Flour or cornstarch + milk slurry (to thicken)
  • 1/4 cup sour cream (optional)
  • *Butcher twine or toothpicks’ to hold beef rolls together

Serve Alongside (optional)

  • Boiled potatoes, seasoned lightly with salt, pepper and dill (russet/peeled)
  • Warmed German red cabbage (jarred is fine)

The “hardest” part of this recipe is the assembling…once you get everything prepped (chopped, diced, rolled and secured) you’re in the clear and can enjoy a German bier while smelling the braised goodness!

When everything is in it’s place, begin by spreading about a tablespoon of the mustard on one side of the thinly pounded beef, sprinkle with a bit of salt and pepper (easy on the salt).  Next lay 1-2 slices of bacon down lengthwise, followed by the onions, the sweet relish and finally the dill pickle slice horizontal to the length.  Roll up each prepared beef slice around that dill pickle and secure (as best you can) with the butcher twine or a bevy of toothpicks.

In a large heavy bottomed pot or Dutch-oven (I used my enameled Lodge cast-iron), add in the reserved 2 slices of chopped bacon and render the fat over medium heat.  When bacon is slightly crisped add in the rolled and secured Rouladen (about 1/3 – 1/2 the batch at a time) and brown all sides to create almost a crust.  Remove the seared beef rolls and continue with the rest of the batch (should take about 20 minutes for all).

To that bacon/beef grease (you may need to add 1 Tbsp more of vegetable oil depending), add in the carrots, onions and celery and allow to sweat down for 2-3 minutes, scraping the bottom of the pan with a wooden spoon.  Add in the garlic and sauté for 30 seconds.  Next, pour in the red wine, again scraping the bottom of the pan for any brown bits…flavor!! and simmer, stirring for 4-5 minutes.

Add the seared Rouladen back into the pot with the veggies/wine and pour in the beef broth till it covers about 2/3rd the way up the meat.  Bring to a boil and then cover and let simmer on low for 1 1/2-2 hours.

Once finished, carefully remove the tender beef rolls to a platter.  Mix 1/4 cup of flour with 1/4 cup milk and whisk into the juices in the pot.  This will thicken and make a gravy.  Now, optional, you can whisk in the sour cream for more richness and a slight tang that the Germans love in their cooking.

To serve:  Thoroughly remove the butcher twine or toothpicks and place Rouladen on a plate, cover with a hearty amount of the gravy and serve with warmed German cabbage and boiled dill-flavored potatoes to help sop up that gravy with!  Prost!!

Rouladen3

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Pierogi Pea Salad w/ Grilled Kielbasa

Here you have it… A simple, hearty meal that you can prep, cook, enjoy and clean up within an hour!  Hey, what’s not to enjoy about that??  Perfect for a weeknight family dinner!

It’s honestly a very nice pairing and balance of flavors too.  The rich sausage and onions are offset by the bright freshness with the dill, chives and bit of sour cream.  Plus the warm potatoey-cheddar filling against the cool dressing is an added bonus!  Again, what’s not to love about that?!

The Starting Lineup

  • 16oz pckg pierogis (I used frozen potato-cheddar filled)
  • 1 cup frozen peas
  • 2 Tbsp mayonaisse
  • 2 Tbsp sour cream
  • 2 Tbsp chives, fresh and chopped
  • 1 Tbsp dill, fresh and chopped
  • 1 tsp dijon mustard
  • kielbasa sausage, quartered (I used two packages)
  • 1 yellow onion, thick sliced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter    

In a large bowl, whisk together the mayo, sour cream, chopped chives and dill and the dijon mustard.  Salt and pepper to taste.  Cover with plastic wrap and place in the fridge. 

 Next bring a large stockpot of water to a boil, while you sauté the sliced onion in the extra virgin olive oil and butter over medium heat for 4-5 minutes.  Add in the quartered kielbasa sausage and sear to warm through.  Turn down to low to keep warm while you finish up the pierogi salad. 

   Cook the pierogi’s to the package directions (boil for 4-5 minutes) and then add the cup of frozen peas to that same boiling pot for the last minute.

Drain the peas and pierogis, rinse and pat dry.  Add both to the dressing you made earlier and gently toss to coat. 

   Serve with the kielbasa, onions and a side of spicy mustard, enjoy! 

 

Redneck Ranch

Ok..I love ranch dressing.   Whether it’s on the obvious salad, a french fry dip, tacos, on pizza…a spoon.  You name the food and ranch dressing is likely a great add-on!

However, one day we apparently ate our fridge worth of bottled ranch and I had to come up with something quick to satisfy our need of fried chicken tender dip, and that I did.  

The below ingredients can be altered (of course) to your specifications, but they do make a great ranch substitute (Hidden Valley) with a bit of a fun tang.  That same tang is excellent with fried chicken, on burgers & fries…and yes, even vegetables..

*I took pictures of both the whisking/bowl “technique” or the mason jar “technique”.  I do hope that the word, technique, is more comical than anything.  You either stir or shake people.

The Starting Lineup

  • 1/2 cup mayonaisse
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard (spicy brown would work too)
  • 3 Tbsp of pimiento peppers
  • Juice of 1 lemon
  • Pinch of cayenne pepper
  • Hefty pinch of ground pepper and salt

Optional

  • Mason Jar (to shake..looks great and keeps the dressing fresh)  

Like I mentioned above, this is silly easy.  You combine all of the ingredients into either a bowl or into a mason jar (with lid) and whisk or shake till combine. 

  

  I prefer to then place the dressing into the refridgerator for at least 30-60 minutes to blend the flavors, but if your’e in a hurry, go ahead and dig in!  Enjoy!  

  

Turkey, Brie & Apple Pockets

The options of fillings on these are limitless and trust me..I’ve tried a few, even breakfast.  However,…..nothinnggg that I’ve found and tried beats this one.  These are knock your socks off good!!  Did I just sound old there?? 😉

This is barely even considered ‘cooking’, besides the fact that you have to turn on your oven for 20minutes.  The great thing is no one will be the wiser.  This tastes like a picnic at the park or fancy bistro fare.   It’s kind of impressive.

The Starting Lineup

  • 2 cans crescent roll dough
  • 1/2 lb quality, deli turkey breast, thin slices
  • 8oz of Brie cheese, 8 thin slices
  • 1-2 apples, thin slices
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp honey
  • 1 Tbsp cinnamon, plus more for dusting
  • 1 egg 

Preheat your oven to 375 degrees.  Line two baking sheets with parchment paper or lightly spray. With the first roll of crescent dough, which I have my husband open due to my irrational fear of them ‘popping’ open (hell, I’d even walk to a neighbor before I opened one of those alone), start taking the precut triangles apart. You will place 4 on each baking sheet.  However, first you must stretch them to literally double in size.  You can either gently pull and press with your fingertips or lightly flour and use a rolling pin or wine bottle.    Now with 4 dough triangles on each sheet, let’s cut them apples!  I have no rhyme or reason to how I cut them, but I just like them in thin slices.  I also prefer to leave the skins on.  Do what you wish..  After your apple(s) have been sliced, just toss in the spicy brown mustard, the honey and the cinnamon.  Mix well…these are weirdly delicious.  Like seriously..     While my apples are soaking up that sweet & tangy concoction, I slice the Brie cheese, thinly as well!   Assembly time!!!  Take 1-2 slices of your turkey (I’m sure any turkey would work here, but I honestly use our grocers REAL oven-roasted, sliced at a 1 or 2..it’s way, way better than Boars Head, etc even!) and lay lengthwise on your dough.  Follow that with 3-4 Apple slices and your Brie Cheese.       With your second can of crescent dough, do the same as above.  Carefully press or roll out till doubled. Make an egg wash with the 1 egg and a splash of water.  Beat together till lightly frothy. Lay each of the 8 extra dough triangles overtop your assembled “pockets”.  This is where you realize how great it is to thinly slice all of your ingredients.  Press each side together and crimp with a fork.  Do not worry AT ALL about it looking pretty, you know I like things rustic!  Also, if you have any tears on the top, you can always mend it with a bit of extra dough from the corners or just let that gooey Brie ooze right on out!  Brush the tops and crimped edges with the egg wash you just made.  This will make a beautiful golden crust and keep it slightly crisp.  Bake these for 12-15 minutes till beautifully browned!  They’re best served straight out of the oven or at room temperature…just be careful because that cheese is hot!  These are soooooo good!!! 

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