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Reply With QuoteExcellent! Thank you.
Crappie Wall Hanger
From the German in me
Froeliches Weinachten!
With mom in the hospital for the last month, I decided it was high time my family started to observe some of the traditions I enjoyed as a kid.
Like most American families we always did the ham / turkey thing on Christmas Day. But my mom would always make this dish on Christmas Eve.
It's a great dish to use any lean and usually tough meat on.
Roulades with Kasse spaetzle
6 thinly sliced 1/4 in eye round steaks
6 pickle spears
6 slices of a good smokey bacon
Dijon mustard
Seasonings to taste
Take your steaks and pound them out till they are real thin, spread some Dijon place slice of bacon and then pickle roll the whole thing up tightly
Get large oven safe pot heated, add butter and sear / brown the roulades for 5 minutes. Then add just enough water to nearly cover the roulades. Add a beef concentrate cube and put in a 375 degree oven for most of an hour
When done take roulades out of sauce and thicken sauce up with gravy mix. Serve over spaetzle that you browned in some butter with onion and some cheddar cheese shredded in it. Easy enough to make the spaetzle just a mix of 2 cups flour 1 cup milk and 4 eggs then drops bits of the wet dough into boiling water for about 4 minutes.
Pics are of the unfinished roulades and the spaetzle, as well as some german keepsakes handed down to me from my mom.
Crappie.com Legend
Excellent! Thank you.
Randy Andres
Crappie Wall Hanger
update of the finished product..
mmmmmmmmmMMMMMMM dang i am stuffed!
"The system may fail you, but don't fail yourself...... get better."
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excellent post....thanks for sharing that part of your life......
The "King" is coming
This could be the Day....
RETIRED LOUISIANA CRAPPIE HUNTER
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Love the roulade, had it many times. Not crazy about the spaetzle though. Also like kraut. I rinse it twice then smother it down with onions and garlic with butter. In the meantime boil some country ribs, then sear them. Use Tonys seasoning. Then add a pack of gravy mix and the ribs to the kraut. Simmer30 minutes. Served over creamed (pet milk/butter) mashed potatoes. My old mother-in-law was from Germany and she loved the way I cook this. Now I love going to Fredericksburg Tx and eating at the German resturants.
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I am gonna have to try those restaurants in the Fredericksburg area.Originally Posted by dpisani
I am not a fan of Spaetzle unless they are made as KaseSpaetzle style (browned in butter and carmelized onions with cheddar cheese added after) then..... YUMMMMMMM !!!!
Crappie Wall Hanger
Love me some Kraut over Mashed Taters as well..... !!!!! I am starting to think we are brother's by another mother there danny!
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Danny is just pulling your leg. He is South Louisiana boy, wanna be Texan that's all. We love the guy regardless.
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Thanks Brothers.
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