Rouladen has turned into our traditional Christmas dinner.  We use rump
roast, thinly sliced with the grain.  We also use burgundy along with beef
stock in the gravy.

My wife also makes a mean spaetzel to go along with the rouladen.

Ernie

-----Original Message-----
From: Bruce Conrad [mailto:[log in to unmask]]
Sent: Tuesday, November 07, 2000 11:53 AM
To: [log in to unmask]
Subject: [HP3000-L] Das recipe


Achtung! Ich bin ein berliner. :0
When cooking German recipes, I always add more beer than the recipe calls
for.
Although this is not technically a 'spice', it does make the dish taste very
authentic.
bhc, danke shoen ;)
(although something is telling me to say "just add more memory to your
system")

Date:    Mon, 6 Nov 2000 08:13:56 -0700
From:    Dave Darnell <[log in to unmask]>
Subject: OT: Rinds Rouladen

Can some of our German members help with this recipe?

I have perfected my recipe for rinds rouladen, except for the spices to be
added to the gravy.  I need suggestions on the most "traditional" spices for
this purpose.  Also interested in regional variations.

The recipe so far:

thin strips of round steak, salted & peppered,
spread with hot mustard (senff?)
bacon strips
very thin sliced onion
very thin sliced dill pickles

roll up, tie, and brown in butter.  Add beef stock and simmer.  Remove
rouladen.  Add flour to butter & beef stock to make gravy.

Some recopies say "add spices to gravy" but do not say which spices.
Suggestions?

Thanks.

Dave "the experimental chef" Darnell