I Finally Made Beef Rouladen

I've been watching television for a couple hours - something I haven't done in a couple months because we had the digital antenna disconnected so we could use the DVD. I needed the diversion. I even cooked dinner tonight and proceeded

to burn the shit out of the beef broth I had used. I mean, who knew beef broth could even burn!!! So, yeah, thankfully the rouladen were still edible because they weren't the cheapest cuts of meat (although they were a manager markdown at the end of the store's day). It is actually an easy recipe, but the only other time I made it I used Mom's electric stove. I HATE gas stoves. No matter how low I have it, it's still a direct flame. I can't just let it simmer and braise.

Seriously, though, rouladen is so easy to make and tastes great. I used thinly sliced bottom round steak, spread stone ground mustard on each one, sprinkled some diced onions on (recipes usually call for sliced onions), laid a bread-n-butter pickle slice down and topped it with a strip of bacon. Then I began rolling from the pickle end and used toothpicks to hold them together. Browned them on all sides and poured in a 15 oz can of beef broth. There's no way that broth should have evaporated (I even had a lid on it) and scorched, but it did. It didn't when I made them at Mom's. But, you thicken the gravy and they're just so tender because they've cooked like this and they're thin. With Mom's, I used cube steaks that I pounded thinner. But, I found these really nice bottom round steak slices and went for it. I have four in the freezer, already filled and rolled, to do again later. I think next time I'll use the slow cooker with the electric base and the oblong pan. I think it'll turn out better.

But, I don't like pickles and I like this. It's seriously good! Here is the recipe I used:

GERMAN BEEF ROULADEN
Time 65 minutes
Serves 4
Ingredients
• 1 1/2 pounds flank steak 
• German stone ground mustard, to taste 
• 1/2 pound thick sliced bacon
• 2 large onions, sliced
• 1 (16 ounce) jar dill pickle slices
• 2 tablespoons butter
• 2 1/2 cups water
• 1 cube beef bouillon
How to make it
• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour. Thicken the gravy as you desire.

This was DELICIOUS!! I first made this while I was living with my mother as her caregiver. I don't like pickles, but I love what they did to the meat! The gravy was rich and flavorful. I wish I could have replicated it this time. But, I have more for next time waiting!



Photo from Wikimedia Commons.

Recipes and Rain (and a bit of a Rant)

It is Wednesday and has been raining since before sunup (can't see the sun, but I know it's there somewhere). I thought today might be a good day to share some recipes I've tried and enjoyed. Of course, I can't do that until I've chatted a bit, so I hope you don't mind.


Yesterday, I spent all day (literally) helping Tom get his homework together and, supposedly, study for his exam at school. Getting him to do his homework was pretty much like trying to put a collar on a jelly fish. Now, you need to understand - this is NOT a child I'm talking about. This is a 36-yr old man who already has a Master's Degree from Villanova...someone who can rattle off political facts and analyses like an encyclopedia....a man who is one of the least stupid people I know. But, this is also a very spoiled man who has always managed to find someone else to do whatever it is he doesn't want to do. That's where I come in.


Honestly, I don't mind doing some of the work. I enjoy working on the computer and I enjoy learning the software he's studying (Microsoft Office and WordPerfect). (Quite frankly, tuition-free learning is the way to go.) In the long run, it helps me as well as him. My problem is (hopefully was) that he thought he could just look at the chapter a few times before class and know how to do the work. He thought that as long as he turned in homework and showed up, he'd pass. He didn't think he needed to actually apply what he was supposedly learning by practicing. That's where we parted ways yesterday.


He learned that he was failing the course. He planned to appeal that, which is fine if everyone in the class is failing. It shows a distinct lacking on the part of the instructor. But, even though this instructor has nothing but negative reviews from her students, I also felt that HE was mostly responsible for his lack of learning. The man refuses to take notes. He loves playing dumb in class and having all the girls help him. He thought the game would work with his teacher as well as his tutor. He was wrong.


He's attending school under the Trade Act for job losses due to jobs being sent overseas. The company for whom he'd worked 12.5 years let almost everyone go after sending all of their accounting, publisher contact and most of the customer service jobs to Singapore and Sri Lanka. He spent most of his last year with them in Singapore training their replacements. Now he's being retrained for future employment (he had no computer skills at all and wasn't particularly marketable with a Political Science degree). He's in the Paralegal program which I think is a good fit for him considering his ability to understand the abstract. But, he MUST learn the software. I don't care HOW much he hates computers (I feel the same way about typewriters, which is why I avoided secretarial courses passionately in high school), they are what is being used and they are what is being used EXTENSIVELY in law offices. He can learn everything he wants about law and legal writing, but he'd damned well better know how to put it into a computer since that's what a Paralegal will be doing!!


At any rate, I set out an assignment for him to do. A short one. An easy one. All he had to do was manipulate WordPerfect to change whatever it asked to change. It was pre-written!! It took him almost two hours to finish what should have taken 20 minutes at most. He got up and down, went outside to smoke, decided he needed to shave because his face itched, complained about computers, turned on the news, went to various websites that weren't work related (some of them political, but others were less than savory), complained that he was hungry, and so on. He just wouldn't get started. When he finally realized I wasn't going to step up and rescue him, he sat down and got it done. AAGGHHH!!!


So, now he's changed his two computer classes to "audit", plans to take one this summer and has gotten his counselor's approval to not take the other one (Word Perfect) if he takes and passes MS Word. I guess I can now relax as well, but someone who hates computers should have NEVER taken TWO computer courses during the same semester. Period!!


OK, so that's out of my system. Let's move on to rain. The forecast I received by email says we can expect snow today and tomorrow following the rain earlier in the day. SNOW!! On March 23!! I knew they were having snow farther north, but didn't think it would drop down to visit us here. And, it might not since it's mid-afternoon and still no sign of the white stuff. I love rain and I like snow, but I don't like that slushy stuff that's best had in glasses with a variety of flavored syrups and a straw. It's messy, it gets dirty, there's nothing at all soothing about it. Rain puts me to sleep and snow quiets the noisy world around us. Slush is mush - there is nothing at all poetic about it. So, if it's gonna snow, LET IT SNOW!! Or stay gone!!


Ready for those recipes I promised? Assuming you haven't simply scrolled down to find them? LOL


I made this one when I found an opened can of beer in the fridge (I don't drink beer, but my kids do). I found a recipe that sounded just right and this was the result. This and other recipes are posted on my GroupRecipes page under the name chatombreux.

German Beer Braised Pot Roast

• Ingredients
  
  
  ·         1 1/2 -2 lb. beef rump roast (I used a bottom round about the same size)
  ·         1 T. oil
  ·         2 pieces of bacon
  ·         1/4 tsp. salt
  ·         1 medium onion, chopped
  ·         2 carrots, cubed
  ·         1 bay leaf
  ·         3 whole cloves
  ·         1 tsp. black peppercorns, crushed
  ·         12 oz. beer or brown ale
  ·         1 c. beef broth or bouillon to make 1 cup
  ·         2 tsp. molasses or dark beet syrup (Ruebensirup in Germany)
  ·         1 T. vinegar
  ·         1 T. flour
  ·         1 T. butter (I left this out - enough fat in the liquid from the meat & bacon)
  
  
  How to make it
  ·         Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.
  ·         Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids. Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.
  ·         Remove roast and cover with foil to keep warm. Strain and reserve the broth. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.
  ·         Serve sauce (gravy) over roast. This roast is good with braised cabbage or mixed vegetables and potatoes to soak up the gravy.
  
  

It was sweeter than I'd expected, but still quite good. I plan to leave out the molasses next time.

One Pot Kielbasa And Cabbage Meal

• Time 210 minutes
  Serves 8
  
  
  Ingredients
  ·         1 lb kielbasa, cut into coins
  ·         4 med. potatoes, peeled and cut up into chunks
  ·         1 small cabbage, rough cut into large chunks
  ·         2 or more carrots, peeled and cut up
  ·         1/2 large onion, large diced
  ·         1 cup of frozen kernel corn
  ·         1 1/2 cups frozen string beans
  ·         1 15 oz can of diced tomatoes (I used Italian seasoned)
  ·         2 cups beef broth
  ·         2 cups chicken broth
  ·         Salt and pepper to taste
  
  
  How to make it
  ·         Core and peel off the unusable leaves from the cabbage and cut up into large chunks. Do the same to the onion (it was about 3" in diameter). Put both in the pot. Peel and chunk the carrot, too. Add that to the pot with the two cups of beef broth.
  ·         Let this cook until the cabbage is reduced and the broth is as well. Then add the cut up kielbasa, string beans, corn kernels, the tomatoes and the 2 cups of chicken broth. Add pepper (I used fresh ground). I didn't measure it, but figure I added about 1/2 tsp or so. I didn't add salt because there would be salt in the broths as well as the can of tomatoes.
  ·         I lowered the burner flame as low as I could and let the pot just simmer after stirring to mix thoroughly. Periodically, I went back and stirred again to make sure everything in the pot got hot throughout and the flavors melded.
  ·         After just over 3 hours, I checked the carrots and the cabbage (two things I find that take longer to cook through than other things) and found them to be tender.

This was so much better than I expected it to be considering I'm a fan of neither kielbasa nor cabbage. Next time, though, I'll use ham.

photo by Tamorlan

German Beef Rouladen

Time 65 minutes

Serves 4

Ingredients

• 1 1/2 pounds flank steak (or flattened cube steaks)
• German stone ground mustard, to taste (I used Guldens Brown)
• 1/2 pound thick sliced bacon
• 2 large onions, sliced
• 1 (16 ounce) jar dill pickle slices
• 2 tablespoons butter
• 2 1/2 cups water
• 1 cube beef bouillon

 How to make it

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour. Thicken the gravy as you desire.

This was DELICIOUS!! I made this while I was living with my mother as her caretaker. I don't like pickles, but I love what they did to the meat! The gravy was rich and flavorful.

image from WisconsinMade.com

Chicken And Stuffing For Two

·         Time 50 minutes

    Serves 2

Ingredients

•         2 chicken breasts (bone-in or out, with skin or without)
•          1 regular sized box of stovetop-style chicken stuffing (or cornbread stuffing)
•          1/2 can cranberry sauce (jellied or whole)
•          1/4 cup orange juice
•          1 pkg onion soup mix
•          1 pkg chicken gravy (or a jar of chicken gravy)

How to make it

• Prepare the stuffing mix to have ready.
• Prepare the breasts (rinsing, skinning them if you want, de-boning them if not already de-boned) and season them with salt and pepper. If they are large breasts, cut a pocket into the large side and stuff some dressing in them, placing them in a casserole dish (square or oblong).
• Place the rest of the stuffing around the breasts in the casserole/baking dish.
• Take 1/2 can of cranberry sauce and mix well with the orange juice and the onion soup mix.
• Pour this gently over the breasts. Don't worry about run-off - it will help flavor the stuffing.
• Mix the gravy mix with cold water and pour it over the stuffing evenly (likewise with the jarred gravy if you use that).
• You might want to put some aluminum foil over the stuffing at each end to prevent too much overbaking against the sides of the pan.
• Place casserole/baking dish in a 350 oven (400 if you want to cook a few minutes faster - but watch that it doesn't overcook) for 40-50 minutes.

I hope you enjoy these recipes. Please post a comment if you try them and what tweaks you'd made to suit your tastes. I hope to post more soon.