Oktoberfest Beef Rouladen

  • 4 - 6 ounce very thin beef, steaks, flank steak, or, top butt
  • 1 tablespoon German or Dijon mustard
  • 2 large dill pickle, cut in half lengthwise
  • 1 onion, sliced, very, thinly, into rings
  • 4 strips bacon
  • 1/2 cup red wine
  • 1 1/2 cup beef broth
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 2 tablespoon water

Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.

Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.

Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.

Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.

 

Beef Bourguignon

  • 1/4 pound thick-sliced bacon (3 slices), cut into 1-inch-wide pieces
  • 3 pounds boneless beef chuck, cut into 2-inch chunks
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 1/2 tablespoons unsalted butter
  • 1/2 cup brandy
  • 1 (4-inch) piece celery rib
  • 4 fresh parsley stems (without leaves)
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 2 whole cloves
  • 2 onions, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 carrots, peeled if desired and cut into 1/4-inch-thick slices
  • 1 tablespoon tomato paste
  • 1 bottle dry red wine
  • 1 pound small (1 1/2-inch-wide) boiling onions or pearl onions
  • 1 pound mushrooms, trimmed, quartered if large

Cook bacon in a 3-quart saucepan of boiling water for 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Divide flour between two large sealable plastic bags. Divide beef between bags, seal bags, and shake to coat meat.

Heat 1 1/2 tablespoons oil and 1 1/2 tablespoons butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking. Brown beef well in 2 or 3 batches, without crowding, adding remaining 1/2 tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy and deglaze pot by boiling over high heat, stirring and scraping up brown bits, for 1 minute. Pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (stick cloves into celery so they don’t fall out). Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then cook bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots and cook, stirring occasionally, until pale golden, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add wine, meat with its juices, and bouquet garni, bring to a simmer, and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

Meanwhile, blanch boiling onions in a 4-quart saucepan of boiling well-salted water for 1 minute; drain (blanching onions makes peeling easier). Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides. Add boiling onions and cook, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), bring to a simmer, and simmer, partially covered, until onions are tender, 15 to 20 minutes. Increase heat and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. Remove from heat.

Heat remaining 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. Add mushrooms and cook, stirring until golden brown and any liquid mushrooms give off has evaporated, about 8 minutes. Season with salt and pepper. Remove from heat.

When meat is tender, stir onions and mushrooms into stew and simmer for 10 minutes. Remove and discard bouquet garni and skim any fat from surface of stew. Season with salt and pepper.