Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
this looks intriguingTonight I'm going to try making Roulanden for the first time, any Germans able to help?
Q @Qat
Thin flank steaks, grainy mustard, thick bacon inside with onions, pickles and garlic all rolled up then pan seared to brown then spend an hour simmering in beef bouillon. What should I pair it with?
Yep in for after pics. Try to make sure that you get some. Ive been known to take pics of my prep work then got overly emotional and ate the finished product before taking any pictures. Happened on more than one occasion.
- 1 1/2 pounds flank steak
- German stone ground mustard, to taste
- 1/2 pound thick sliced bacon
- 2 large onions, sliced
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon
- Add all ingredients to list
Directions
Prep
20 m- Cook
1 h 10 m - Ready In
1 h 30 m
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
It's doesn't look drool worthy yet but my kitchen smells amazing.
That looking fucking horrible lol
- 1 1/2 pounds flank steak
- German stone ground mustard, to taste
- 1/2 pound thick sliced bacon
- 2 large onions, sliced
Directions
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon
- Add all ingredients to list
Prep
20 m- Cook
1 h 10 m- Ready In
1 h 30 mI just tossed them into the beef broth.
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
It's doesn't look drool worthy yet but my kitchen smells amazing.
That looks better. Nice job.It's time to eat.
It's time to eat.
You got some big tittied German bitches serving you pots of beer with that my man?
Canadian wife of Norwegian heritage. I'd give it an honest 6.5, didn't love it but I want to try it again to improve. Beef a little tuff for my liking, maybe there's another method that doesn't call for an hour in broth.
Boiling meat just doesn't seem right, it's like shitting in the sink. It will get the job done but it can be done a whole lot better.
You know the rules, see you over at fapout..
Thats what $15AUD gets you in an upper working class shitty suburban cafe in Sydney
Fuck this place....
Good job for trying.It's time to eat.
But it seems to me that your meat is waaaaaaaaay too thick. It has to be very thin, maybe 1/3 of yours or even 1/4. The way you did it it surely got a little chewy (and dry), that’s why it should be very thin so you almost only have the crust of it, and it will be soaked up in the sauce and be juicy and complement better to the insides.
So make it thinner and make even more Rouladen out of it!
As for the insides, onions, bacon and pickles are the usual, garlic I have never tasted or tried in it, I'm not sure if it fits that well.. hmm. It depends I guess. But there are countless of combinations.
In general it will be more like.. eating game meat instead of beef, so you want to have a little more sauce than you had, and what goes well with it: red cabbage, made a little sweet and with apples.
Potatoes are fine of course, but Spätzle (apparently there is no English word for it) fit too.
Don't be afraid of dark crust. (Also looked a bit as if you were a tad to early taking them out of the pan)
Last edited:
Good job for trying.
But it seems to me that your meat is waaaaaaaaay too thick. It has to be very thin, maybe 1/3 of yours or even 1/4. The way you did it it surely got a little chewy (and dry), that’s why it should be very thin so you almost only have the crust of it, and it will be soaked up in the sauce and be juicy and complement better to the insides.
So make it thinner and make even more Rouladen out of it!
As for the insides, onions, bacon and pickles are the usual, garlic I have never tasted or tried in it, I'm not sure if it fits that well.. hmm. It depends I guess. But there are countless of combinations.
In general it will be more like.. eating game meat instead of beef, so you want to have a little more sauce than you had, and what goes well with it: red cabbage, made a little sweet and with apples.
Potatoes are fine of course, but Spätzle (apparently there is no English word for it) fit too.
Don't be afraid of dark crust. (Also looked a bit as if you were a tad to early taking them out of the pan)
Damn not bad bro. Not bad... give us some traditional home cooked meals.
Ahhhhhh I see! I'm gonna try again and will go super thin, the steaks I used were the thinnest there but I'll try a better butcher. Thanks for the input and I'll post my next effort. Those sides look good too.Good job for trying.
But it seems to me that your meat is waaaaaaaaay too thick. It has to be very thin, maybe 1/3 of yours or even 1/4. The way you did it it surely got a little chewy (and dry), that’s why it should be very thin so you almost only have the crust of it, and it will be soaked up in the sauce and be juicy and complement better to the insides.
So make it thinner and make even more Rouladen out of it!
As for the insides, onions, bacon and pickles are the usual, garlic I have never tasted or tried in it, I'm not sure if it fits that well.. hmm. It depends I guess. But there are countless of combinations.
In general it will be more like.. eating game meat instead of beef, so you want to have a little more sauce than you had, and what goes well with it: red cabbage, made a little sweet and with apples.
Potatoes are fine of course, but Spätzle (apparently there is no English word for it) fit too.
Don't be afraid of dark crust. (Also looked a bit as if you were a tad to early taking them out of the pan)
Will do some time.
I'm working from home today, so...
Last night's dinner:
Chicken & pasta w/ some store bought sauce I like, feta cheese, and parsley. Served with bread.
This morning's breakfast:
Scrambled eggs cooked in butter on toasted garlic & olive oil bread, topped with green onion.
Lunch:
Chicken & veggies. Chicken seasoned with salt, pepper, & cumin. Veggie mix = broccoli, carrots, red onion, & red bell pepper. Cooked in some oil with sliced garlic, plated, sprinkled with lemon juice and topped with green onion.
No pics for dinner yet (just got done with lunch), but it is going to be salmon with black beans and some veggies.
Last night's dinner:
Chicken & pasta w/ some store bought sauce I like, feta cheese, and parsley. Served with bread.
This morning's breakfast:
Scrambled eggs cooked in butter on toasted garlic & olive oil bread, topped with green onion.
Lunch:
Chicken & veggies. Chicken seasoned with salt, pepper, & cumin. Veggie mix = broccoli, carrots, red onion, & red bell pepper. Cooked in some oil with sliced garlic, plated, sprinkled with lemon juice and topped with green onion.
No pics for dinner yet (just got done with lunch), but it is going to be salmon with black beans and some veggies.
Glad to see this thread back.
I'm excited this thread is still going!
Fried up some gator today. My dad got it from a friend. Benefits of Florida living.
Fried up some gator today. My dad got it from a friend. Benefits of Florida living.
I'd be into eating gator but fuck going anywhere near a live one.I'm excited this thread is still going!
Fried up some gator today. My dad got it from a friend. Benefits of Florida living.