Roll Some Rouladen!!

For some, the dining room table offers a way to escape, a chance to explore other cultures through their cuisine without having to leave the comforts of home. Certain times of the year really call out different geographic locations, however their cuisine is not ideally suited to the cold winters we experience locally. This week we have chosen Germany as our destination, and rouladen is in the spotlight.

Rouladen is an affordable, savoury dish comprised of pickles, onions and mustard rolled into an inside round fast fry steak. As with any classical dish there are bound to be regional differences, and rouladen is no exception, in some regions of Germany bacon is added to the roll, however for our purposes it has been excluded. Some versions call for pan-frying whereas others are simply baked in the oven until tender.

You will need:

2 Fast fry steaks

2 Tbsp. Dijon mustard

1/8 tsp. salt

¼ tsp. pepper

½ cup finely diced onion

¼ cup diced sweet pickles

2 cups water

4 Toothpicks, or butchers’ twine

1. Lay the steaks out on a cutting board and tenderize with a meat mallet, or fork
2. Spread a thin layer of mustard on the inside of each steak, one tbsp. for each. Add salt and pepper over the mustard.
3. Spread onions over ¾ of the steak lengthwise
4. Place the pickles over the first ½ of the steaks
5. Roll each steak carefully and reasonably tight, secure with toothpicks or twine.
6. Place steak rolls inside a baking dish, add water, and cover. (rolls should be half submerged)
7. Bake at 325 degrees F. for 1½ hours.

Fall flavoured meals are a mainstay of cooler weather. Roasts can offer a welcome meal, but for those who are looking for something different rouladen may be just the thing. A Germanic classic, this interesting spin on a dinner roast is certainly a sensation so savour on a shivery cold evening.

Pairings for this dish can be quite versatile. Traditionally served with spaetzle and sauerkraut, roasted potatoes or barley pared with swiss chard, kale, cabbage or peas and carrots can all offer a well-rounded plate set beside rouladen. Where some of these sides have been previously explored here at Canadian Cook, come back soon to see a spotlight on others.

This week take a trip to Germany right at your kitchen table. While there are those who honour tradition, serve this meaty main alongside whatever you choose, after all sometimes a trip requires some familiar tastes from home.