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Cookbook Title: GERMAN LIFE MAGAZINE'S RECIPES AND REMEMBRANCES COOKBOOK
 | Item ID: | 051455 | | Abstract: | Over 150 German recipes (in English) from subscribers to German Life magazine | | Contact Information: | German Life
Attn: Cookbook Orders
1068 National Highway
LaVale, MD 21502
Phone: 301-729-6190
order online at www.germanlife.com | | Price: | $10.00 | | Recipe Sample: | Roulade of Beef
This recipe is a family favorite from my deceased grandmother, Anna Schreiber (nee Ulrich), who was born in 1907 in Aitrach, Upper Swabia, Germany. She was orphaned as a young child and faced hard work for years, before joining her childhood sweetheart in New York City when she was about 20. This recipe reminds me how she still learned so much and was able to look after herself at a young age, despite many challenges.
Excellent recipe served with spaetzle, with mashed potatoes, rice, or over noodles. This recipe traditionally uses dill pickle spears although my grandma never included them. Yields 8 servings.
Ingredients:
8 pieces round steak, about ¼ inches thick
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup minced yellow onion
1 minced garlic clove
6 slices bacon, each cut into 3 pieces
2 tablespoons all-purpose flour
1 bay leaf
8 dill pickle spears
1 tablespoons prepared mustard
1 cup beef stock or water
1 cup burgundy wine (stock or water can be substituted for wine)
Method:
Pound the steak between pieces of waxed paper to produce 8 rectangles, approximately 6” x 8” inches, each ¼ inch thick. Season steak with salt and pepper.
Place minced onion, garlic, and bacon pieces into pan to brown on low heat. Reserve bacon drippings. Take a piece of beef, short side toward you, place some browned onion, bacon, garlic, and pickle spear on meat, about 1 inch from the end of the meat rectangle.
Roll steak around filling, and fold edges toward the center in order to be able to secure with toothpicks. Sprinkle bundles lightly with flour. Heat reserved bacon drippings, and stir about 1 tbsp. of flour into them to make a brown roux (watch carefully so as not to burn). This comes out to a sort of brown flour paste. Add mustard, bay leaf, salt, pepper, 1 c. of stock, and 1 c. of wine. Stir well so that the roux is thoroughly integrated – it should be a bit on the thin side.
Heat pan of gravy and place bundles in it. Simmer, covered, about 1-1½ hours. Check gravy (stir occasionally) and fork pierce meat to see how tender it is becoming; if needed keep on low heat for up to an extra hour.
Serve and enjoy!
Maria Molinari Gourhan
Oakland, NJ
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