Beef Rouladen and Red Cabbage - KOTA Territory News

Beef Rouladen and Red Cabbage


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.

Red Cabbage

1 pound shredded red cabbage

5 oz. craisins

¾ cup water (or may substitute beef or vegetable stock)

½ teaspoon ground cloves

1 teaspoon smoked paprika

¼ cup apple cider vinegar

¼ cup honey

¼ cup unsalted butter

Salt and pepper to taste

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.

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