German Meat Rolls (Rouladen)

I was taught how to make Rouladen by two different elderly German ladies. The recipes were quite different. This recipe combines the best of both methods, and is how I prepare it for special occasions. Serves 4

Ingredients:

• 8 slices thin-sliced top or bottom beef round, pounded to 1/8–1/4 inch thick, 5 - 6 inches per side (trim off fat/gristle.) Note: all dimensions cited in this recipe are approximate.

• Hot or mild Jimmy Dean sausage, rolled into 3/8-inch-thick, 5-inch-long pieces, then frozen until firm

• 1 package Lipton's Onion Soup Mix

• Dijon mustard (I've never tried the yellow stuff in this recipe, but I think it would be awful)

• Fresh ground black pepper

• 1–2 packages gelatin, bloomed in 1-2 T. warm water

• 1–2 large shallots, finely chopped

• 1–2 carrots, sliced lengthwise into 3/8-inch wide, 5-inch-long square strips

• Whole dill pickles, sliced lengthwise into 3/8-inch wide, 5-inch-long square strips

• 1 cup sour cream

• 2 cups red wine (Cabernet or Merlot)

Directions:

Meat and sausage preparation:

1. Roll the sausage into 3/8-inch-thick, 5-inch-long pieces and freeze ahead of time to prevent "oozing" when forming the rolls in step 5.

2. Use thin-sliced top or bottom round with minimal fat and gristle. Gently pound each slice with the rough side of a meat hammer to tenderize, then use the flat side to spread the pieces to 1/8–1/4-inch thickness. Trim to about 5-6 inches per side. Don't overdo the pounding.

3. Prepare rolls: Lay each slice of meat flat and spread about 2 tsp. of Dijon mustard over the surface. Sprinkle with freshly ground black pepper.

4. About 1 inch from one edge of each meat slice, lay a line of about 2 tsp minced shallot and lay carrot and pickle strips on top of shallots. Then, place a frozen sausage roll on top of the carrot and pickle.

Bill Rodgers

5. Starting from the end of the meat with the fillings, roll the meat up tightly. Bind each end with fine cotton twine to prevent them from unrolling during cooking.

Cook rolls:

1. Place the rolls on a wire rack on a rimmed, non-stick baking sheet. Bake at 350°F for 20 minutes to set the rolls and lightly brown the exterior.

2. While the meat rolls are baking, combine 2 cups water, 2 cups red wine, and the Lipton's onion soup mix in a Dutch oven or similar heavy, oven-ready pot with a lid.

3. Remove the rolls from the oven and place them in the Dutch oven, adding drippings from the baking sheet. Reduce oven to 325°F, cover the Dutch oven, and bake for 45–60 minutes. Move the rolls around halfway through the baking cycle to ensure each one is in contact with the liquid at some point during braising. After 45 minutes, check tenderness by slicing the end of one roll; if chewy, cook for another 15 minutes.

4. Remove the meat rolls, snip off the twine, and set aside. Set aside half of the braising liquid. Pour the remaining liquid into a frying pan, simmer, and reduce by half. Then add softened gelatin and stir until fully dissolved.

5. Whisk in 1/2 cup sour cream at a time into the thickened liquid, thinning with the reserved braising liquid if necessary until it reaches a creamy, gravy-like consistency-not too thick or thin.

6. Return the meat rolls to the Dutch oven, pour the sauce over the meat, cover, and place back in the oven at 300 for 10–15 minutes to return it to serving temperature. Serve with spaetzle, curly pasta, or latkes, and a side of red cabbage. Enjoy!