In-Haus Meals: Rouladen with Spatzle and Red Cabbage
Our Haus may be closed for now, but we wanted to share some of our Bavarian favorites so you can enjoy Hofbrauhaus classics at home. If you give it a try, we'd love to see how it turns out! For your chance to win a Hofbrauhaus Apron, take a picture of your dish and share it with us on social media by using the hashtag #InHausMeals and tag us on social media.
Rouladen with Spatzle and Red Cabbage
2 ½ Pounds lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
8 tablespoons yellow mustard
Salt & Pepper to taste
4 Slices of Bacon, roughly chopped
1/2 Cup White Onion, chopped
1/4 Cup Dill Pickle, finely chopped
¼ Cup Oil, for frying
3 ½ Cups Beef Broth
1 Bay Leaf
1/4 Cup Flour
2 Tablespoons Water
¼ Cup Fresh Parsley, For Serving
1 Pound Flour
½ Quart of Water
¼ Oz. Salt
Pinch White Pepper
2 Pounds Red Cabbage
2 Tbsp Cranberry Sauce
¼ Cup Apple Sauce
3 Tbsp Red Wine Vinegar
½ Cup Red Wine
1 Tbsp Sugar
½ tsp Salt
¼ tsp White Pepper
¼ tsp Ground Cloves
¼ tsp Cinnamon
1 Tbsp Butter
2 Tbsp Corn Starch
- Season beef with salt and pepper.
- Thinly spread mustard on top of each slice.
- Divide bacon, pickle, and onion slices on one end of each slice.
- Roll up slices, tucking the ends in and securing with twine.
- Heat oil in skillet. Brown Rouladen well on all sides. Do not crowd Rouladen in the skillet, or they will not brown nicely.
- Once all Rouladen are browned, add 3 1/2 cups of beef broth and bay leaf, gently stirring up browned bits.
- Return all Rouladen to skillet, bring to simmer and cover.
- Simmer for about 1½ hours.
- Remove roulade and set aside to rest.
- To thicken gravy, remove bay leaf then combine flour and water to form slurry. Then stir gently into cooking liquid until slightly thickened, forming a gravy.
- Season gravy to taste with salt and freshly ground pepper.
- Remove twine to serve. Top with homemade beef broth gravy and garnish with fresh parsley.
- Combine all of the ingredients in a mixer and beat until the dough makes bubbles.
- Press dough through spätzle maker directly into salted boiling water.
- Cook until water comes back up to boil, about 4 minutes.
- Ice Spatzle as soon as it finishes cooking.
- Combine all of the ingredients except butter & corn starch and marinate in the refrigerator for 24 hours.
- Once done, cook with butter in a skillet for 30 minutes.
- Combine cornstarch with water and add to red cabbage mixture until desired thickness is reached.