Rouladen and Rot Kraut

It’s Oktoberfest again, which means it’s time for another German meal!

Rouladen and Rot Kraut

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main
Cuisine: german
Servings: 3 servings

Ingredients

Rouladen

  • 1.5-2 lb long, thing flank steaks
  • 4-6 tbsp dijon mustard
  • 1 small onion chopped fine
  • 6-8 slices bacon
  • 4 tbsp butter
  • 2-3 tbsp worcestershire sauce
  • 10-12 button mushrooms sliced
  • 1 cup parsley fresh, chopped
  • 2 tbsp flour
  • 1/4 cup white wine

Rot Kraut

  • 1 head red cabbage shredded
  • 4 tbsp butter
  • 2 tbsp sugar
  • 4 gala apples cut into eighths and then sliced into 1/2" slices
  • 1/2 cup balsamic vinegar

Instructions

Rouladen

  • Preheat the oven to 325F
  • brush the flank steaks with dijon mustard, place the bacon on top and then top with the onions and half the parsley. Season with salt and pepper.
  • Cut the steaks into 6 equal parts then roll them up. Use tooth picks to hold them together if necessary
  • melt 2 tbsp butter in a large pan and sear the rouladen on all sides til deep brown. Remove the rouladen from the pan and place in a large roasting pan.
  • Add the wine to the pan and deglaze, scraping up all the bits. Pour the pan sauce into the roasting dish over the rouladen. Add enough water to the roasting pan til the water level reaches about half the height of the rouladen. Cover the rouladen with the mushrooms, then cover the pan and roast at 325F for about 90 minutes.
  • When the rouladen is done, remove it from the pan and pour the juices through a colander into a bowl to separate the mushrooms from the juice, collecting the juices in the bowl.
  • Melt the butter in the frying pan, then whisk in the flour to build a roux. Whisk in the juices and worchestershire sauce. Bring the heat up to high til the gravy is on a rolling boil, then reduce to medium and simmer til thickened. Adjust flavour as needed with salt, pepper and Worcestershire sauce,

Rot Kraut

  • Melt the butter in a large pot
  • Add the cabbage and stir to fully coat the cabbage in the butter
  • Coat the cabbage with half the sugar, then stir to fully coat. Repeat with the second half. Add the apples and vinegar, stir to combine. Simmer 30-40 minutes covered til cabbage is fully soft