Rouladen with Red Cabbage and Bread Dumpling in pudding form
Ingredients:
- 6 slices Top Round or Sirloin Tip thinly sliced
- 4-
6 tbs Prepared Yellow Mustard - 6 slices Geier’s Breakfast Bacon
- 1 lrg Onion diced
- 1 Garlic Dill Pickle diced
- 6 Wooden Tooth Picks
- 2 tbs Vegetable Oil
- 3 cups Water or more to cover meat
- 3 tsp Granulated Beef Bouillon
- Yellow Mustard for Gravy
Roux:
- 2 tbs Butter
- 2 tbs Flour
Lay out meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle.
Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.
Finished rolls will be about 3 inches wide.
In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.
Pre-
Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.
Cover roaster, place in oven and roast for 1½-
Roux: Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside
Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.
Pour gravy over meat and serve.
Serve with Dumplings or Spaetzle and Red Cabbage
The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.
If made the day ahead do not overcook the meat!
To see it done picture by picture and step by step
Click here for the story board!
on ingeskitchen.com