Prep 15 mins
Cook 2 hrs
When staying with my brother and his lovely wife from Germany she made me this dish served with cooked red cabbage. It was so delectable I asked for the recipe and she also made it again on my last night with them. I hope you enjoy it as much as I did. I believe it is a genuine German recipe as she had to translate it from a German cookbook. She didn't give me amounts for some ingredients, so I have estimated the amount of flour, water and wine that is used.
- 4 slices beef schnitzel
- 4 slices prosciutto (you can use bacon or ham, too)
- 1 onion, small and finely chopped
- 1 garlic clove, finely chopped
- 2 gherkins, finely chopped
- 2 teaspoons Dijon mustard
- 1⁄2 cup flour, plain
- 1 onion, finely chopped
- 3⁄4 cup water
- salt and pepper
- 1 tablespoon flour, plain
- 1⁄2 cup red wine
- Roll out the schnitzel or pound gently with tenderiser. Spread a thin layer of mustard on each piece of schnitzel. Mix together the onion, garlic and gherkins and spread over the mustard. Then layer a piece of proscuitto on to each piece of schnitzel.
- Roll meat up and tie together with string or use tooth picks to hold together. String works best, but toothpicks will suffice.
- Toss each beef parcel in the flour until nicely covered. Fry in hot oil until browned all over. Add the second sliced onion and 1 tbsp of flour. Let it brown then add some water, stirring to prevent lumps occurring. Add salt and pepper to taste.
- Put lid on pot and cook slowly for 1½ - 2 hrs (depends on the size of the Rouladen). A Dutch Oven is ideal for this.
- Remove Rouladen, Keep warm under foil.
- Add red wine to the sauce, add more salt and pepper to taste if necessary. Give it a good whisk, pour over Rouladen.
- Served with creamy mashed potatoes, steamed broccoli and cooked red cabbage, this is delicious!
kiwi Kathy, where do you get these amazing taste sensations from ? just beautiful! keep up the great work.