Rouladen are stuffed and ready to baked. Place them in a baking dish with 1 can of cream of mushroom soup, cover and bake at 325 for 1 hour to 1 ½ hours. Serve with wide egg noodles or dumplings and red cabbage (optional).
6 Slices Inside Top Round
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup
Pre-heat oven to 325 degrees.
Lay out flat the thin sliced Top Round onto cutting board.
(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)
"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.
Place 2 strips of raw bacon on meat slices.
Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.
Sprinkle with lots of diced raw onion.
Fresh parsley and mushrooms are optional to taste.
Roll up meat and place in a covered baking pan.
4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.
Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!
SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.
You have now prepared a perfect German meal! - Enjoy!
OPAZTER (LIMBURGER) & BRIE CHEESE Party Mix" LIMBURGER SPREAD FOR CRACKERS OR RYE BREAD
1/2 lb. of Ripe brie Cheese
2/3 of small Limberger Cheese 1/2 lb. size
1and1/2 Stick of Butter (room Temp.)
1/8 teaspoon Paprika
1 medium onion minced very fine
Scrape outer Rind from cheese. Cut cheese & butter in small pieces place in medium size bowl. With fork blend butter and cheese together smooth like a paste. Stir in minced onion. Place in wood bowl, cover and refrigerate. Set out half hour before serving. Sprinkle with Paprika and garnish with freash parsley. Best served on "German Rye Bread or Pumpernickel. And don't forget your favorite Beer or Wine.
1 Large can of German Winekraut
1 Onion Diced
1 Apple - peeled & diced
2 Bay Leaves
4 or 5 Juniper Berries
2 or 3 Whole Peppercorns
11/2 tbsps Honey
4 slices bacon cut in small pieces lightly fries w/ drippings
11/2 cups water
1 Raw Potato grated
1/2tsp. Caraway Seed -Optional
Place first nine ingredients in large pot. Bring to boil. Simmer for 1 hour add finely grated potato & caraway, if being used, simmer for another thirty minutes.
Easy Red Cabbage
1 Jar of your favorite brand of German Red Cabbage
(Kruegermann, Gundelsheim, Hainich, Kuhne, Hengstenberg, Spreewaldhof, etc.)
1 Large Onion - diced
1 or 2 Medium Apples - finely grated
1 Bay Leaf
3 Tbsp. Butter
3/4 to 1 cup Beef Stock or one bouillon cube dissolved in water
1 or 2 Tbsp. Honey
1 or 2 Cloves - optional
1/4 Cup White or Red Wine - not too dry
Salt and Pepper to taste
Melt the butter - add diced onion and saute until pale yellow. Add your favorite jar of Red Cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste. Thicken with cornstarch blended in with a small amount of water. Bring to a boil until thick. Now add wine to bring out red color and enhance the taste. Now it is ready to serve!
Red Cabbage can be placed in the oven along with Sauerbraten and simmered. Cooking time would still be approximately the same.
SERVING SUGGESTIONS: Red Cabbage is always good served with Sauerbraten, Potato Dumplings, Rouladen, Spatzle, Smoked Pork Chops, Roast Pork, Roast Beef and more!
GERMAN POTATO SALAD (kartoffelsalat)
GERMAN POTATO SALAD (Kartoffelsalat)
1 lb potatoes, scrubbed
1 ¼ cups hot chicken or beef stock
5-6 Tablespoons rapeseed oil
2 Tablespoons German vinegar
1 teaspoon German mustard
½ teaspoon sugar
½ teaspoon sea salt
1 large German pickle
5 oz cooked bacon, chopped (optional)
2 spring onions, chopped
2 small onions chopped finely
2 tablespoons chopped fresh chives
6-8 cherry tomatoes, halved
Black pepper to taste
Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.
More about German Potato Salad
German potato salads are not just for serving as an accompaniment to a cold meal. There are many hot dishes that are complemented by a good potato salad. The most simple and sublime are meaty Bratwursts, complete with a nice big spoonful of German mustard. Finally — a simple serving tip — don't serve potato salad straight from the fridge. It is best only lightly chilled so remove at least half an hour before serving.
— Roz Denny, Modern German Cooking. Courtesy of CMA
4 veal steaks (boneless)
salt and pepper
1 egg beaten with one tablespoon of water
1 1/2 cups of bread crumbs
3 to 4 tablespoons shortening or oil
lemon wedges if you like
Beat steaks until thin.( IF YOU BUY OURS THEY ARE READY TO GO) and sprinkle with salt and pepper. Dip into flour, then egg mixture, and finally, bread crumbs. Fry in shortening until brown on both sides. Put lemon wedges on top of the Schnitzel's (veal steaks) when finish.
BRATKARTOFFEL ( Home Fries)
5 medium potatoes
2 tablespoons shortening
1 small onion (cut in small pieces)
salt and pepper
Wash potatoes. Place the potatoes in a pot and cover with water. Boil until soft. Peel the potatoes and let them cool, once cool slice them. Heat shortening in a frying pan. Add onions and sliced potatoes and fry until brown. Sprinkle salt and pepper on it.
2 eggs, beaten
1-1/2 cups (210g) flour
3/4 cup (178ml) water
1/4 tsp. (1.25) salt
1 bouillon cube
Combine eggs, water, flour and salt, beating until smooth.--- Add bouillon cube to 6 cups boiling water.--- Put batter in the square basket of a spaetzle maker and place over the boiling water pot or over boiling soup. Slide basket back and forth, letting tiny dumplings fall into boiling water/soup.--- When done, the spaetzle will rise to the surface. Use a large slotted spoon to dip them out of the pot and into a large covered bowl. Repeat the process until all of the dough is used up. In a skillet, lightly toss the spaetzle with butter, parsley and salt to taste, and serve in place of noodles, rice or potatoes.---Note: Consistency of the batter/dough is the most important thing. If batter seems too thick, add 1 tablespoon of water at a time to desire consistency.---