Dinner: German Dinner – By HazelRae Wildrose

Meat rolls with spaetzle and red cabbage
They taste great together but you can mix these recipes with other recipes too


Meat rolls
Instructions
1/4 cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
1/2 cup minced onion
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons oil
1 (12 ounce) can beef broth
1 1/4 cups water
3 tablespoons cornstarch
1 cup warm water
1/4 cup sour cream
1/2 cup red wine

Instructions:
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Heat the oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Add wine. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
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Spaetzle
Ingredients:
500g all-purpose flour
200 ml milk
6 eggs
water
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter

Instructions:
Mix flour, salt, milk and butter. Add some water and mix until smooth.
Press dough through a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
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Red cabbage
Ingredients:
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves

Instructions:
Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
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About mogway

Everyone sees what you appear to be, few experience what you really are! I usually give people more chances than they deserve but once I'm done, I'm done. I'm a bitch with wifi
This entry was posted in Cooking with Amber, Dinner, HazelRae Wildrose and tagged , , , , , , , . Bookmark the permalink.

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