I wanted to make a Rouladen today, a traditional German dish that my German grandma used to make when I was a kid which is slices of beef spread with mustard and rolled around bacon, gherkins and onions and cooked in an onion gravy. I only had stewing steak in though which is way too thick so I have done a stew using the same flavours and it is very tasty!
My Grandma served this with buttery mashed potatoes mashed by me – probably the first thing I ever helped to cook 😉
4 large pieces of Stewing Steak (Not chopped)
Streaky Bacon – 4 slices, chopped
8 large mushrooms peeled and quartered.
6 shallots halved
3 carrots in chunks – optional ( I just wanted to get more of my 5 a day in but it doesn’t really need them)
2 onions sliced
4 cloves of garlic chopped roughly in large chunks
3 tbsp mild German Mustard
1 tsp Mustard powder
1tsp dried rosemary
1tsp dried thyme
2 Pints Beef Stock, I used a stock pot
1 Oxo cube
A little cornflour paste to thicken (cornflour mixed with 1 tbsp water)
1 large fresh bay leaf
2tbsp plain flour
Preheat oven to 160c, 140c fan gas mark 3
Season the stewing steak on both sides with salt and heat some oil in a frying pan. Seal the meat by cooking the meat for around 1 minute per side then spread one side of the beef with German mustard and then turn over in the pan mustard side down and cook for 30 seconds. Remove from the pan and set aside. You may need to do this 2 at a time to make sure the meat doesn’t stew in the pan if it gets over crowded.
Toss with the plain flour in a bowl and leave aside.
Heat some oil in a cast iron casserole dish and gently fry the sliced onions for a few minutes, then add the chopped streaky bacon, garlic chunks and fry for another few minutes. Then add chopped carrots, mushrooms and shallots and fry for 3-4 minutes.
Add the rosemary, thyme, crumbled oxo, a teaspoon of salt, a good twist of black pepper, 1 tbsp mild mustard, mustard powder, gherkins and a bay leaf and give it a good stir for a few minutes, then add the beef stock and put the steak back in and cover with the mixture. You could add some red wine for a richer dish but I really don’t think it needs it as the bacon, garlic and mustard give the dish intensity.
Cook in the oven for around 2 hours, checking to see when the meat is tender. If the meat is tender but your sauce is too runny add some cornflour paste and cook for 15 minutes more.
I served with a root vegetable mash of potato, swede and parsnip, roasted parsnips and a slice of bread with real butter. Leaves a really rich taste in your mouth! A real hearty meal.
Next time I will make the traditional version that Grandma Gor used to make!