Tender rolls of thinly sliced beef wrapped around a savory filling of bacon, onions, and pickles, then slow-braised in a rich, flavorful gravy. A classic German comfort food perfect for a hearty family dinner.
Prep30 min
Cook105 min
Servings4
Serving size: 1 roulade
462cal
47gprotein
19gcarbs
21g
Ingredients
680 g beef top round steak (Cut into 4 thin slices, about 1/4-inch thick)
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
A vibrant and flavorful side dish of tender braised red cabbage, perfectly balanced with sweet apples and tangy vinegar. This German-American classic, known as Rotkohl, is the perfect accompaniment to roasted meats, sausages, and holiday feasts.
This german_american dish is perfect for dinner. With 1117.86 calories and 62.03999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs carrot (Medium, chopped)
1 stalk celery (Chopped)
1 tbsp tomato paste
0.5 cup dry red wine (Such as Cabernet Sauvignon or Merlot)
2 cup beef broth (Low sodium recommended)
1 pcs bay leaf
1 tbsp cornstarch (Optional, for thickening gravy)
2 tbsp cold water (Optional, for cornstarch slurry)
2 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Prepare the Beef Rolls
Place beef slices between two sheets of plastic wrap and pound with a meat mallet to an even 1/8-inch thickness.
Pat the beef dry and season both sides generously with salt and pepper.
Spread 1 tablespoon of Dijon mustard evenly over one side of each beef slice.
On one end of each slice, place one slice of bacon, a sprinkle of the finely chopped onion (about 1/4 of the total), and two pickle quarters.
Starting from the filled end, roll the beef up tightly, tucking in the sides as you go. Secure each roll firmly with kitchen twine or toothpicks.
2
Sear the Rouladen
Place the flour in a shallow dish. Lightly dredge each beef roll in the flour, shaking off any excess.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Carefully place the rouladen in the pot, seam-side down first. Sear on all sides until deeply browned, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding the pot.
Remove the seared rouladen and set them aside on a plate.
3
Build the Braising Liquid
Reduce the heat to medium. Add the remaining chopped onion, carrot, and celery to the same pot. Sauté for 5-7 minutes, until softened and lightly caramelized.
Stir in the tomato paste and cook for 1 minute until it darkens in color.
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow it to simmer and reduce by about half, which takes about 3 minutes.
Stir in the beef broth and add the bay leaf. Bring the liquid to a simmer.
4
Braise the Rouladen
Return the seared rouladen to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the rolls.
Bring the liquid back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the beef is fork-tender.
Check occasionally and add a splash more broth if the liquid reduces too much.
5
Finish the Gravy and Serve
Carefully transfer the cooked rouladen to a serving platter and cover to keep warm. Remove and discard the twine or toothpicks.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
Bring the gravy to a simmer over medium heat. For a thicker gravy, mix the cornstarch and cold water in a small bowl to create a slurry. Whisk the slurry into the simmering gravy and cook for 1-2 minutes until it has thickened.
Taste the gravy and adjust seasoning with salt and pepper as needed.
Pour the hot gravy over the beef rouladen, garnish with fresh parsley, and serve immediately.
140cal
2gprotein
7gcarbs
12gfat
Ingredients
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
1 tsp Salt (For the batter)
0.25 tsp Ground Nutmeg (Freshly grated is best)
3 tbsp Unsalted Butter (For finishing)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Prepare the Batter
In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2
Set Up for Cooking
While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3
Cook the Spätzle
Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4
Finish and Serve
In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.
1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
2 tbsp Vegetable Oil (Or butter for a richer flavor)
1 medium Onion (Finely chopped)
1 large Granny Smith Apple (Peeled, cored, and grated)
0.5 cup Apple Cider Vinegar
0.25 cup Brown Sugar (Packed)
0.5 cup Water
1 leaf Bay Leaf
0.25 tsp Ground Cloves
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.
2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3
Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.
4
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.
5
After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.
6
Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.
