Ingredients with Measurements:
- 8 thin slices of beef (approximately 4 oz each)
- 1 cup sauerkraut, drained
- 8 slices of bacon
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp caraway seeds
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Meat mallet
- Toothpicks
- Large skillet with lid
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Lay beef slices flat on a cutting board and pound with a meat mallet until thin and even.
3. Season each slice of beef with salt, black pepper, paprika, and caraway seeds.
4. Spread a spoonful of sauerkraut on each slice of beef, leaving a small border around the edges.
5. Add a slice of bacon on top of the sauerkraut on each slice of beef.
6. In a skillet, heat olive oil over medium heat. Add chopped onions and mushrooms and sauté until soft.
7. Divide the onion and mushroom mixture evenly among the beef slices, placing it on top of the bacon.
8. Roll up each slice of beef tightly and secure with toothpicks.
9. In the same skillet, brown the rouladen on all sides until golden brown.
10. Add beef broth and red wine to the skillet and bring to a simmer.
11. Cover the skillet with a lid and transfer to the oven.
12. Bake for 1 hour, or until the beef is tender.
13. Remove the rouladen from the skillet and transfer to an oven-safe dish.
14. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the skillet and cook over medium heat until the sauce thickens.
15. Pour the sauce over the rouladen and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 9g
Protein: 42g
Sodium: 1100mg
Substitutions for ingredients:
- Pork or turkey slices can be used instead of beef.
- Turkey bacon can be used instead of regular bacon.
- Chicken broth can be used instead of beef broth.
- White wine can be used instead of red wine.
Variations:
- Add diced potatoes to the skillet before baking for a complete meal.
- Replace sauerkraut with cooked spinach or kale for a different flavor.
- Use different spices, such as thyme or rosemary, for a different taste.
Tips and tricks:
- Use toothpicks to secure the rouladen tightly.
- Brown the rouladen well before baking to add flavor.
- Use a meat thermometer to ensure the beef is cooked to your desired temperature.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the rouladen on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the rouladen is too dry, add more beef broth or wine to the skillet before baking.
- If the sauce is too thin, add more cornstarch and water mixture and cook until thickened.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rouladen is a traditional German dish that is typically made with beef or pork and stuffed with onions, bacon, and pickles.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sauerkraut and a smoky flavor from the bacon.
Serving suggestions:
Serve with a side of mashed potatoes and green beans for a classic German meal.
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Region: German