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4 5-6 oz. eyes of round steaks
2 oz. stone ground mustard
6 oz. sliced dill pickles
1 small yellow onion sliced thin
1 tablespoon olive oil
1 1/2 c beef stock (hold back ¼ cup)
2 tablespoons tomato paste
3 tablespoons corn starch
Pound steaks thin.
Spread mustard on one side of all steaks. Top evenly with pickles and onions.
Roll steaks, either tie with butcher twine or use toothpicks to hold rouladen
together. Place olive oil in heavy bottomed oven proof pan, brown steaks on all
sides. Add 1 ¼ c beef stock and tomato paste. Cover and place in 320 degree
oven for 1 ½ -2 hours until meat is tender. While meat is cooking, prepare your
red cabbage. Remove rouladen from pan. Dissolve corn starch to reserve beef
stock, whip into hot beef stock. Cook until thickened for gravy. Place rouladen
on plate. Cover with gravy and serve red cabbage on side.
1 pound shredded red
5 oz. craisins
¾ cup water (or may
substitute beef or vegetable stock)
½ teaspoon ground
1 teaspoon smoked
¼ cup apple cider
¼ cup honey
¼ cup unsalted butter
Salt and pepper to
In heavy bottomed pan, over medium
high heat, add water, cloves, paprika, vinegar, and honey. Bring to boil. Add
cabbage and craisins. Stir and cook till cabbage tender and bright purple.
Finish with the butter by folding it in. May add salt and pepper to taste.