BEEF ROLLUPS (Rindsrouladen)
Sirloin steaks, sliced thin, about 3/16 inch thick. The slices should be about 7 inches wide and 10 to 11 inches long each.
Salt & Pepper to taste (or make your own blend of spices)
Spread a good quality mustard (I prefer German mustard) on one side of steaks.
Lay down 1/2 strip of bacon
Add a strip of dill pickle (I prefer German dill, but Clausens is the closest to German pickles)
Add a strip or a few slices of sweet pickles
Pickled pepper and onions
A strip of pickled pimento (the stuffing can be anything you prefer)
Roll everything up and secure with a large tooth pick
Brown the Rouladen in coconut oil on all sides, remove and make sauce
Add some onions and sauté slightly, deglaze with red wine. Add Mushrooms, Beef broth, Marjoram, Pepper and Allspice to taste.
Return Rouladen to sauce, simmer until done (1 to 1 1.5hrs)
Last 1/2 hour add some sour cream. Add salt and pepper if needed, and thicken with cornstarch if needed.
Lastly I like to add a good dab of butter and remove from heat.
Remove Rouladen and plate.
Serve with Red Cabbage (Rotkohl)
Shred red cabbage fairly fine, shred some onions, (red, white or shallots).
Shred some apple , set aside.
Sauté some chopped bacon and add chopped apples. Add extra coconut oil if needed, add some Bay leaves, fresh if available.
Add Cabbage, salt, pepper, Allspice, and some brown sugar to taste.
Add enough apple cider vinegar or Red Wine to simmer.
Simmer in open pot until Cabbage is soft.
Remove Bay Leaves and serve
Serve with Salt Potatoes, (may also serve with German spaetzle, a pasta dumpling, or potato dumpling or what ever you prefer).
Peel & salt potatoes, (Russet work best) about 1 medium potato per person.
Cut to bite sizes, place in pot, cover with cold water, add salt and boil until potatoes are soft but not mushy.
Drain all water, add potatoes back to pot, return to burner and shake potatoes in pot until mealy, fluffy.
Vanilla Pudding Dessert
Prepare Vanilla pudding per box instructions.
Top with fruit compote and a dab of whip cream. For this occasion I used frozen cherries and added a little Rum, sugar, almond extract, lemon juice and simmered until soft. If too much liquid remains, I add a little cornstarch dissolved in water to thicken.
