GERMANY ~ Small Beef Roulades ~ Mini-Rouladen in Sahnesosse
Rouladen are an extremely popular German dish. They a rolls made of thin beef with filling. The most basic, and popular, version calls for a filling made of hot mustard, pickles, bacon and onions -- the recipe below is one of countless variations prepared in the country. It uses ham, basil and garlic instead and gives the sauce a French twist by adding raisins. If you don't like raisins, or aren't fond of sweet & sour meat dishes, you may leave them out and still have the perfect sauce. Make sure you follow the recipe closely. Best served with egg noodles, spaetzle, or white rice, and your vegetable of choice. Asparagus is good with this version {red cabbage and potatoes are traditional but don't fit quite as well here}.
SMALL BEEF ROULADES
Mini-Rouladen in Sahnesosse
Makes about 20 ~ 5 servings
FOR THE ROULADEN:
2 pounds sirloin {beef}, sliced into 1/2-inch-thick slices about 9 x 4 inches
{or simply buy Rouladen cut from your butcher if you're in Europe...}
Freshly ground black pepper to taste
3 medium cloves garlic, minced
1/2 pound Westphalian or Black Forest ham, thinly sliced to fit over the sirloin slices
25-30 fresh basil leaves, washed and dried
1 tablespoon vegetable oil
1 tablespoon unsalted butter
FOR THE SAUCE:
2 tablespoons sugar
4 tablespoons unsalted butter
2 cups Riesling or other white wine
1/2 cup raisins
1/2 cup heavy cream
1 teaspoon arrowroot dissolved in 1 tablespoon water
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
TO PREPARE THE ROULADES: On a clean surface, lay a slice of the beef with a long edge facing you. Season each slice with salt, pepper, and garlic. Cover the beef with pieces of ham (cut the ham to cover the meat evenly). Lay 3 or 4 basil leaves on top. Roll the beef up to make a long, tight package. Slice the roulade into pieces about 3 inches long. Secure each roulade closed with a toothpick. Repeat this with the rest of the beef. Set the roulades aside while you make the sauce. The roulades can be made a day ahead and refrigerated until ready to cook.
TO MAKE THE SAUCE: In a saucepan over medium-high heat, whisk sugar and butter together, then cook, undisturbed, until the sugar begins to caramelize to a light toffee color. Remove pan from heat and carefully add the wine; when you add the liquid the sugar will splatter at first and then solidify. Return pan to heat and stir the sauce until the sugar liquefies. This will take 5 to 7 minutes. Add raisins and simmer until wine reduces by about a third. Add the cream and bring to a boil. Boil for about 1 minute. Season with salt, pepper, and nutmeg. Set aside while you cook the roulades.
TO COOK THE ROULADES: Heat a large skillet, add the oil and butter and, when the foam begins to subside, add the roulades. Don't overcrowd the pan or they won't brown. If necessary, cook the beef in batches. Brown roulades over high heat on all sides, about 5 minutes. Transfer to a warmed platter and remove toothpicks. Add the sauce to the skillet. Increase the heat to high and scrape the bottom of the pan with a wooden spoon to collect any browned bits. Serve roulades with the sauce on top.
Source: S's recipe collection.