Trudy’s Rouladen
*******
Serves 4
Trudy Schenk (“Mom Trudy’ to
me) came to Ellis Island from Germany 50 years ago. She taught a few of us Park City sisters in the ward how to make this German
dish (January 31, 2007). She had me come to her house
early to help get ready for the cooking class. . Another
time Sheryl Roberts and I helped roll rouladen all morning with Trudy to
prepare for Joachim’s 70th birthday party.
Round steak
(London broil), cut into 4 thin steaks, 9-inches long (have butcher cut it on
#4 thickness)
Salt
Pepper
Mustard,
German* or Dijon
2 pickles,
halved/quartered lengthwise
4 slices
bacon, chopped and fried, or turkey bacon
1 large
onion, chopped medium-fine
1 turnip
(optional) cut into size of pickle
3 TBL canola
oil, cold-pressed
1-2 tsp
cornstarch
Sour cream
1.
Lay down long pieces of meat, pat dry. Sprinkle with salt and pepper. Spread on thin layer of mustard.
2.
If using turkey bacon, no need to precook, lay 2 pieces
down lengthwise.
3.
Place pickle slice, fried bacon (if using regular kind),
turnip and 1-2 TBL chopped onion.
4.
Roll up and secure with metal turkey lacer, or wooden
skewer.
5.
Brown in oil on both sides. Add 1 C water.
Simmer, covered, for 2 hours or longer if necessary, turning
occasionally. Add more water as
needed.
6.
Remove skewer.
Add water if needed to make gravy.
Bring to a boil. Thicken
with cornstarch dissolved in 1 TBL cold water. Season with salt, paprika, and sour cream to taste.
*Available
at World Market
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