Thu 18 Feb 2010
German Beef Roulade mit Knödel Recipe
Last Sunday, we got a chance to celebrate three cultural traditions: Chinese Lunar New Year’s, Valentines (Ok, not sure if this really is a cultural tradition or just a commercial ploy), and Karneval (Cologne’s version of Mardi Gras). Thanks to a broken down Amtrak train that stranded my girlfriend for 4 hours in Philly on Sat, we didn’t really make it to Karneval this year. What to do? Make some German food! German Beef Roulade mit Knödel is pretty easy and AWESOME! It’s basically rolled beef with slices of bacon, onions and mustard in a creamy wine meat sauce with a side of potato dumplings. As a warning, pretty much everything in this recipe breaks the rules of the Standard Process Cleanse diet we finished a few weeks ago but hey you got to live a little sometimes.
Beef Roulade Recipe
1 lb Sliced beef (6 x 3 inches in size or longer)- go to the butcher and ask for long slices of beef or I guess you can use flank steak.
1/4 lb of thinly sliced bacon
Gherkins (cut lengthwise)
One small onion
1 tablespoon of tomato puree or paste
2 cups of beef broth
1 tablespoon of sour cream
1/2 cup of red wine
1 scallion – finely diced
Salt & pepper
Long metal or wooden toothpicks
Spread mustard over a slice of beef. Top with onions, salt pepper. Lay down a few slices of bacon, a sliced gherkin and roll the beef. Use a long toothpick to hold the roll together.
Take completed rolls (roulades) and fry over high heat until browned on all sides. Add the tomato puree and 1 cup of beef broth and turn up heat to high and allow to thicken. Turn down to a simmer, add remaining broth and wine. Cover for 30-40 mins. Remove roulades and turn up the heat, add sour cream. If the sauce needs thickening, you can add a tablespoon of corn starch mixed in 1/4 cup of cold water to the sauce. Serve on a warm plate with the sauce, and top with diced scallions.
The Knödel? We cheated and used a prepared box, but here’s a good recipe.
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