By Amy Story

Old-Fashioned Polish/German Rouladen

INGREDIENTS

6 slices beef topside

18 slices bacon

¼ cup sweet mustard

6 pickle spears

1 white onion, chopped

1 carrot, chopped

2 sprigs rosemary

2 garlic cloves, minced

1 c. red wine

2 c. chicken broth

2 Tbsp. tomato paste

Several bay leaves

SAUCE INGREDIENTS

3 Tbsp.  butter

1 Tbsp.  yellow mustard

½ c. (or more) sour cream

PREPARATION

> Tenderize beef until thickness is even

> Divide ¼ cup sweet mustard between the slices, brushing to coat one side

> Sprinkle with salt and pepper, then top with 3 pieces of bacon per slice of beef.

> Place pickle spears and pieces of onion horizontally onto each slice of beef, roll into a roulade, and tie up with cooking twine.

> In large skillet, heat vegetable oil to high heat then cook beef roulade for 2-3 minutes until sides are nicely browned.

> Remove  rolls from the pan and set aside.

> Add additional 1-2 tablespoons of oil to pan with onion and carrots. Sauté for 2-3 minutes.

> Mix in tomato paste, garlic, bay leaves, and rosemary sprigs.  Sprinkle with additional salt and pepper if desired.

> Add beef back into the skillet along with the sauce, add red cooking wine and chicken broth, reduce the heat to low, and simmer for one to two hours.

> After 1-2 hours, remove beef rolls from pan and strain sauce into a new pan, removing bits of vegetables and herbs to use later as garnish or topping on rolls.

> Add cold butter, additional mustard, and sour cream into the sauce and whisk together.

> Remove twine from beef, place beef back into pan with the sauce, and cook for an additional 15 minutes.

> Serve with a sprinkle of fresh parsley, rosemary, with a side of homemade garlic mashed potatoes.

Note: My German mother would make what she called “roulades” for us when we were children. She cooked it simply, and it was my favorite dish of hers. As my sisters and I grew older, we began to become curious about the German/Polish cooking of our youth. Not long ago, I discovered this recipe for the “world’s best rouladen” and added my own little twists. It became an instant hit in our family, a recipe I’ll use again and again. Enjoy.

Cottage Ranch Dip

INGREDIENTS

1 container cottage cheese

1 packet dry ranch dressing mix

PREPARATION

> Blend cottage cheese to a creamy consistency, add dressing mix, and blend again until fully mixed.

Note: I stumbled upon this recipe recently, and appreciate the rich texture while still getting my ranch dressing fix.

If you enjoyed this story, please consider supporting us with a SUBSCRIPTION to our print edition, delivered monthly to your doorstep.