2 pounds of beef, London broil or top round, cut into ¼” slices*
1/4 cup Dijon mustard
2 Tablespoons coarse-ground mustard
8 strips bacon
1 yellow onion, thinly sliced
4 garlic or spicy pickles, cut in half lengthwise
1 Tablespoon canola or vegetable oil
2 Tablespoon unsalted butter
3 cups beef stock or beef broth
1/2 c water
1/3 c all-purpose flour
parsley and chives for garnish, chopped
salt and pepper to taste

Bavarian Red Cabbage Ingredients:

1 Tablespoon olive or vegetable oil
½ yellow onion, thinly sliced
½ large head of red cabbage, shredded
1 Granny Smith apple, coarsely grated or julienned
½ cup unsweetened apple juice
½ cup red wine vinegar
½ cup brown sugar
2 pinches nutmeg
5 whole cloves or ¼ teaspoon ground cloves
½ teaspoon caraway seeds
salt and pepper to taste


For the German Beef Rouladen

Cover slices of steak in plastic wrap and put on cutting board. Tenderize with a meat mallet.

Combine mustards in a small mixing bowl, and spread evenly on each slice of meat. Sprinkle with salt and pepper. Cut bacon strips in half and lay two pieces on top of each steak. Top with onion and pickle half. Roll tightly and secure with two toothpicks inserted near each end. Sprinkle with salt and pepper. The rolled beef is what is known as rouladen. Rouladen can also be stuffed with any number of food combinations in other recipes.

In a large braising pan, over medium high, add oil and butter. Add rouladen, seam side up first, browning on all sides. Add the broth and scrape bits off the bottom. Bring to a boil, then lower to a simmer; cover and cook for 1½ hours until very tender. Remove rouladen and keep warm.

Mix water and flour in a small bowl, creating a smooth, thin paste. Bring the broth back to a boil, then drizzle in the flour paste, whisking constantly to a smooth gravy. Cook 5 min. Remove picks from rouladen, add to gravy and heat through. Serve hot, garnished with parsley.

For the Bavarian Red Cabbage:

In a large skillet or fry pan, heat oil to medium hight and add the onions. Cook the onions for 3 to 5 minutes or until tender. Add in the red cabbage and cook for about 3 minutes. Add the other ingredients except the salt and pepper. Bring the pan to a simmer, cover and cook for 20-30 minutes until the cabbage is crisp tender. Use the salt and pepper to season.

Buttered spaetzel or butterd noodles with chives are my favorite sides with this dish. Pictured is another favorite, buttered boiled potatoes and a saute’ of mushrooms.

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