Stuffing meat is a common thing to do in Germany. It adds a nice surprise of another layer of flavor and texture. One of my favorite stuffed meats is Chicken Cordon Blue – a specialty of Swiss origin featuring a chicken breast stuffed with ham and cheeses, then breaded and fried or baked. Cut into the crispy outer layer, you are greeted by new smells of melted cheeses and ham. Be sure to check back for this recipe soon!
Another favorite is what we’re drooling over today: Rinderrouladen: thinly cut flank steak (you can also use top round), rolled up with mustard, onions, cornichon pickles and bacon, then simmered to perfection in a red wine broth. I prepared some sautéed, fig balsamic glazed brussel sprouts as well as quick, homemade spätzle to go along with this meal (find the spätzle recipe here).
This would be a great meal to feast over with friends, finishing that bottle of Bordeaux you used to cook with (and then some). And if you love German cooking and baking as much as I do, PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️
Ingredients for 4 to 6 servings:
- 8 flank steaks (about 1/4 in thickness; I bought 4 steaks and carefully butterflied them) – make sure to ask the butcher to give you kitchen twine
- 4 yellow onions
- about 20 cornichons (I prefer the Whole Foods brand)
- 12 slices thin cut bacon
- 4 Tbsp Dijon mustard
- 1 stalk celery
- 1 carrot
- 1 leek
- 1/2 bottle (375 ml) red wine (I used Bordeaux)
- 2 c (500 ml) beef stock
- 1 Tbsp cornstarch
- 1 oz (30 ml) cornichon pickle juice
- 2 Tbsp (30g) butter
- In case you have an oven safe pot, preheat oven to 320 degrees F. If not, see below for alternative method.
- Rinse and pat dry the halved steaks. Cut 3 onions in half, then slice. Slice cornichon pickles long ways. Prepare your twine and keep scissors handy.
- Spread a thin layer of mustard on the meat, season with salt and pepper. Cover with a little less than 1/2 an onion, 2 to 3 pickles, and 1 1/2 slices of bacon. Roll up and tie up with twine.
- Add butter to a large skillet and heat to medium high. Add the roulades until browned from each side. Transfer to a large pot (oven safe if possible).
- Medium dice the celery, the onion, carrot. Slice the leek. Add to the skillet you transferred the meat from. As soon as they start yellowing in color, add a thin layer of red wine. Let the wine evaporate and refill with a thin layer of wine. Repeat until you used half a bottle. This will help develop a deeper flavor.
- Add salt, pepper, broth and pickle juice. Add mixture to the roulades. If the pot is oven safe, cover it with a lid and put in the oven for about 90 minutes. If it’s not oven safe, cook it on your cooktop on low heat instead. If needed, add more broth about every 30 minutes or so.
- After 90 minutes, test to see if the roulades are tender (use a cooking spoon to gently press down on one). If not tender, cook for another 30 minutes. If they’re tender, carefully remove them and keep them warm.
- Strain the sauce and bring to a boil. Whisk together 1 Tbsp of mustard, a little bit of water and the corn starch. Whisk into the boiling sauce until desired consistency is reached. Season sauce to taste with salt, pepper, red wine and pickle juice.
- Serve with spätzle (link to recipe here) and sautéed brussel sprouts.
- Guten Appetit! ❤️
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