|photo courtesy of CSN stores|
Thirty six years ago, I did not have a great Le Creuset dutch oven. If I had had one then, cooking would have been easier for sure. Regardless, I made rouladen for my husband. Recipe below. But first, let's get on to the super giveaway! CSN contacted me to host this giveaway. Wow, I was excited. Me. I love CSN! A $40 gift certificate!!! You can find your new dutch oven, you can find some new dishes (I've got my eye on a few), scrapbooking and sewing supplies or the perfect accessory for your home, office or self.
So how do you enter to win that great $40 gift certificate?? It's pretty easy. And you can earn up to three entries!
1. Go to the CSN stores and come back and leave me a comment as to what item you would love to have. Notice that many items have free shipping! - one entry.
2. Become a follower (subscribe to posts) and let me know by leaving another comment - entry #2.
3. Link back to this blog post on your blog - leaving me another comment - entry #3.
If you don't have a blog, be sure to leave me your email address on your entries so that CSN can contact the winner with their gift certificate!
That's 3 entries! I'll be drawing for a winner next Wednesday the 26th of August. Good Luck.
Beef Scallopini - at least one per person (your butcher will be able to help you)
Bacon slices (about 2 per Roulade)
1 medium chopped onion
1 Bay leaf
String/twine that can be used in cooking (cotton, no dyes)
Lay beef scallopini flat on waxed paper. Spread each slice with a medium coat of horseradish mustard. On the wider end, add a drop or two of Tabasco sauce. Cover each slice with bacon. Beginning at the wide end, roll each scallopini into a log. Secure with string, wrapping from end to end and then several times around the log itself. No need to tie a knot, when the rouladen is browned, the string will secure itself.
Heat olive oil in a dutch oven. Brown all rouladen quickly on all sides, turning frequently. Add onions and bay leaf. Saute until golden. Add water to almost cover the rouladen. Braise for approximately 90 minutes. Remove rouladen from liquid and place on a heated plate to keep warm.
Make roux from equal parts buter and flour. Brown (be careful not to burn the flour). Add to liquid in pot, thickening to desired consistency. Remove the string/twine from the rouladen starting in the reverse order in which you wrapped the string.
Serve with spaetzle, boiled parslied potatoes or buttered noodles.
Good luck on your entries, enjoy a very typical German dish!! Three entries and until the 26th of August!