Rouladen, Rot Kraut & Spaetzle

I love German food. It is so simple, yet so flavorful, and hearty!! I've got three recipes for you. The Rouladen recipe is one I got from a friend that is from Heidelberg, Germany. It is a beef roll with mustard, bacon and pickle. That is the way they "roll", haha!! They add sour kraut to the traditional Rouladen. If you don't like sour kraut you could always leave it out.

Rouladen:
4 Beef steaks (look for Milanese cut) 3"wide about 1/4" thick
4 Dill Pickle Quarters
8 slices of regular bacon ( not thick cut)
mustard
salt & pepper
sour kraut
3TB oil
1 box beef stock
1 small onion diced
2TB Cornstarch mixed into 1/4c cold water

Salt and pepper one side of the beef, spread a thin layer of mustard on. Place 2 strips of bacon on the meat. Put a little layer of sour kraut over the beef, and then put a pickle spear at one end of the beef. Roll tightly into a roll, and secure with kitchen string or a toothpick. Repeat with remaining 3. Heat the oil in a large pan over medium high heat. Sear the rolls on each side till brown. Add in the diced onion and the beef broth. Cover and simmer for 45 min. to an hour. Take out the Rouladen and let rest, covered. To make the gravy add in the cornstarch slurry to the beef broth. Bring to a boil, whisking and reduce heat to simmer to thicken. Season with salt and pepper to taste.

Spaetzle: (Dumplings)

3c flour
2 eggs (beaten)
1c water
1tsp salt
pinch of nutmeg
4TB butter

Mix flour,salt and nutmeg in a bowl, make a well add in eggs and water, and stir till combined. Bring large pot of salted water to a boil. Put the dough, in batches into a zip top back greased with cooking spray, cut off the corner of the bag. Squeeze the dough and use kitchen shears to cut into small pieces into water. Cook until they float. Pull out and drain on a plate, repeat until done. Put the butter in a small skillet and warm over medium heat until browned. Toss with Spaetzle.

Rot Kraut: (Red Cabbage)

1 small red cabbage(shredded)
2 green apples (peeled and grated)
4 cloves
1 bay leaf
1/2c red wine vinegar
1tsp salt
1tsp sugar
1c water
1TB Oil
salt and pepper

Put cabbage, apples, bay leaf, cloves, salt and vinegar in a zip top bag. Mix well. Put in fridge, let marinate at least 4 hours best if overnight. Heat oil in large pot, add the cabbage mixture the water and sugar and simmer till tender. Season with salt and pepper.
Serve Rouladen and Spaetzle topped with gravy with the Rot kraut on the side.