Saturday, February 12, 2011

Rouladen with potato dumplings.

This one might be a little complicated so I'll just do each part step by step, like I'll start off with the potato dumplings:

Potato Dumplings:

3 whole potatoes, washed, and skin on
a loaf of sourdough bread
butter.
flour
corn starch
I don't have any measurements for the flour and corn starch because it's subjective,  you'll see why later
1 egg.
1tsp of nutmeg
1tsp of salt

Ok,  now, wash/scrub the potatoes, and then boil them whole until they're done, about an hour.
Cool em off in the fridge and peel.  The peel will come right off.
cut them into cubes and put them in the fridge until they are cold.
While you do this you can cook the rouladen which I'll post later in the post.
Cut the sour dough into cubes the size of regular croutons.  Fry them in butter until they are golden brown.  (Or use garlic butter for extra flavor)  put them in a container to cool.
once the potatoes are cold, mash them up with a potato masher.  Then, mix in:  Egg, Flour, corn starch and do this until they aren't sticking to your hands.  grab a bit, then put a crouton in the middle and make a ball out of it.  Do this until no potato mixture is left.
Boil in salted boiling water in small batches until they float to the top. keep the cooked ones on a plate under a damp towel so they don't dry out.

Rouladen:

Inside Round cut for rouladen
bacon
thinly sliced onion
dill pickles
mustard
toothpicks
beer
beef stock
thyme
veggie oil

Step 1: go to your butcher and ask for Inside Round cut for Rouladen.  It's supposed to be pretty thin.
Step 2:  Place rouladen on a cutting board or something.  It's easier to do one piece at a time anyway.  so unfold it if it's folded...sprinkle some steak spice on it, spread some mustard on it, lay a piece of bacon on it, lay some onion slices on it, then lay some sliced dill pickles on it.  Then roll it up.  You start from the wide end, folding in the sides as you go.  Secure with a toothpick.  Repeat with the rest of em.

Step 3:  sear the rouladen in a hot pan on all sides.  Put in a roasting pan (of course if you have a metal roasting pan you can do this in one step)  put seared rouladen on a plate (or in a roasting pan if you are using a glass one) while you make the sauce

Step 4: The sauce:  dump half a bottle of beer, about 1 cup of beef stock, a tsp of thyme and a tbsp of steak spice in the pan where you seared the beef.  (If it's the roasting pan it's all good trust me)  scraping up the bits that stuck to the pan.  Now,  either put the sauce in the roaster with the rouladen, or the rouladen in the sauce if you're using a metal one.  Cover well and put in the oven at 300deg farenheight for about ...3 hours.

Once everything is done, take the rouladen out of the roaster,  (If you're using a glass pan put the sauce in a pot) put the sauce over medium heat and thicken it with a mixture of corn starch and water.

Serve hot, with the hot potato dumplings and some red cabbage.

Pic:

18 comments:

  1. I love potatoes. They're excellent. I can't wait to try this. Thanks for the recpie!

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  2. Looks really good, but does the sauce with the beer really fits to the rest?
    Seems like I have to cook it,too to get to know

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  3. You would be very surprised how it really complements the dish. It's a German dish. The alcohol evaporates during the course of cooking, so you don't get any of the alcohol taste, but all of the delicious hops/barley flavors. The better quality beer you use the better flavor of the sauce. I use Alexander Keith's India Pale Ale...since I live on the East Coast of Canada. But if you have access to better micro brew stuff...go for it.

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  4. Made this one time and added a little too much beer. Didn't get me drunk of course, just tasted very weird.

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  5. Oh golly that looks delicious.

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  6. omfg i love those potatoes!

    now i want some :l

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  7. wow, thanks for posting! I've been hoping to find an easy to follow recipe for the potato dumplings, my boyfriend loves this kind of stuff. A+ :)

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