Rouladen with Spaetzle and Mushroom Gravy

by Sewerranger September. 12, 2011 12763 views

It's been a while since I've posted a recipe here. This is a semi-traditional (the mushroom gravy isn't exactly traditional) German meal that I grew up eating. The idea of the combination of pickles, mustard, meat, and onions sounds horrible, but it all kind of works out. If you like this recipe, you can check out all of my recipes here [photoblog.com].

Rouladen
1 lb flank steak cut into quarter strips and pounded flat
4 tablespoons course mustard
8 dill pickle strips
1 yellow onion
1 bottle of stout
4 - 5 cups beef broth
1/2 lb bacon

Lay the steak out in strips and put 1 tablespoon of mustard on each piece. Dice the onions and put on top of the mustard. Add a layer of bacon and pickles. Roll each piece up and tie with cooking string. Put some olive oil in a pan and heat. When the pan gets hot, add the rouladen and sear the outside. Pour in your beer and beef broth and bring to a boil. Turn your heat to low and simmer for at least an hour. The longer you simmer them, the more tender it will become

Mushroom Gravy
1 package portabella mushrooms
2 tablespoons butter
3 - 4 cloves of garlic
2 bay leaves
1 tablespoon of thyme
1/4 wine (or stout)
2 cups beef broth
2 teaspoons cornstarch

Dice the mushrooms and saute in the butter. Once the mushrooms start to let water add your garlic, bay leaves, thyme and garlic. Saute until the mushrooms are cooked. Add your wine and reduce under medium heat. Once the wine starts to thicken a bit, add all but 1/4 cup of the broth. Mix the cornstarch and the remaining broth. Add that mixture back into the broth and bring it to a boil. Simmer on low heat until it thickens.

Spaetzle
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon pepper
2 eggs
1/2 cup milk

Mix the dry ingredients in a bowl. In a separate bowl whisk the eggs with the milk. Mix the wet and the dry together. The mixture will be very thick but still runny. Spoon, in tiny drops into boiling water. The spaetzle will float when done.

Here are the ingredients for rouladen - steak, mustard, beer, bacon, onion, and pickles.

Next dice your onion up.

Put some mustard on the steak.

Then add some bacon.

Sliced dill pickles is your next step.

Finally top with diced onion and roll up. I use cooking string to tie everything together.

Saute your rouladen in some olive oil.

After they're brown, add some beer and beef broth. Bring it to a boil and simmer for at least an hour.

Next up is mushroom gravy. Everything you need - mushroom, butter, garlic, beer, and beef broth.

Saute your mushrooms in butter, thyme, and bay leaves. Add the garlic and simmer in beer. Once the beer starts to thicken, add beef broth and cornstarch. Cook over medium heat until thick.

The last ingredient for the meal is the spaetzle. Start by mixing flour, salt, pepper, and nutmeg in a bowl.

In a separate bowl, whisk 2 eggs and milk. Add to your flour and using your hands, combine. The end result will be like really thick glue.

I use a spoon to drop dollops of dough into boiling water. This usually results in very large, almost egg noodle sized, spaetzle. Some people prefer smaller pieces, but this is fine for me.

And the finished product.

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Marilyn Grimble 9 years, 7 months ago

Quelle regime!
Looks to be a banquet!

9 years, 7 months ago Edited
Robertpetergee 9 years, 7 months ago

yum yum, great photo-doco of the feast! Im so hungry now!

9 years, 7 months ago Edited
Robertpetergee 9 years, 7 months ago

yum yum, great photo-doco of the feast! Im so hungry now!

9 years, 7 months ago Edited
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