Recipes
Swiss Steak
takes about 2 hours.
Ingredients
Thyme
Onion
Marjaram
olive oil
Garlic
celery
Round steak
Beef broth(2 cans)
a little red wine
black pepper
a roux
Preperation
After dicing the onions, sautee them in olive oil along with the celery.(you may also want to do the roux now as well) When done to your taste, add beef broth. (also the base to french onion soup) Add seasoning to taste. Throw in the cut up round stead(bite size) and let it simmer for half a hour(you may want to brown it first) on medium. When time is up add 3 splashes of red wine(I'm going to say a cup, but in reality you can really just do taste test, it's is really to taste), and you may want to add more beef broth. Let simmer some more(last time I made this, I put this in a cast iron dutch oven and placed it in the oven and let it roast for a couple of hours) It will cook down to a rich gravy type.
Serve over mashed potatoes, using real cream. Or you can serve it over rice.
Drunken Beef pot roast, or Pork roast.
Ingredients
Beef or Pork roast
vodka
lemon juice
garlic
montreal steak seasoning(or various pepper seasonings)
chinese mustard
thyme
savory
green onions
marjaram
tarragon
garlic(sliced thin)
oreganoes
optional
juniper berries(helps bring out the good taste of red meat)
lemon grass(add extra lemony zing)
Preperation
preheat oven to 350
Pretend your psycho from the horror movie. Take your knife and when you hear the eeek eeek music in your head, psycho the meat. Place your cut up garlic in those holes. Now toss on all the dry spices. You want to add the vodka and the lemon juice till it comes about i want to say halfway up the meat, though you could use less. This really is a trial and error thing depending on your oven. I have it written to a 1/4 up the roast.
This really is up to your own oven. If your oven is strange your going to need more liquid, or else by the time the roast is done, you will have no liquid on the bottom to use as gravy, on the other hand if you use to much the gravy will be too thin. Also if you use to much vodka you will get a pretty blue flame that will cause pressure and cause the oven door to open. It also depends on how you like your beef roasts. If your one that likes them rare, you want to use less liquid.
Rouladen
This is a family recipe, that I've modified. Most German recipes use some sort of dill pickle stuff in it. This is more of a bavarian version.
Ingredients
Lean beef roast. Most butchers want you to use top sirloin, but why bother when your going to be cooking it slowly. Round roast works well.
It needs to be 1/8 thick
4 inches wide, and 8 inches long.
Bacon
onions(sliced)
toothpicks that have been soaking in water
wine
balsamic vinegar
thyme
marjaram
pepper
garlic
paprika
optional
chilli
cayenne
worcestershire sauce
Preperation
preheat oven to 350, you can make it lower if you want to cook longer.
Now this is the pain in the but part. My family would lay the meat on the counter and place the bacon and the onions plus seasonings in the meat and roll it up. However the bacon won't crisp up. You may want to precook the bacon and use the fat to brown the meat. I haven't yet found a happy way of doing this. Ok so once you figure out how you want your bacon to be lay the meat on the counter and season the meat. I use paprika, cayenne pepper, thyme, marjaram, add the sliced onions and bacon, roll and use the toothpicks to hold the roll, and brown in a skillet. Place the browned meat in a roasting pan. When done with browning, deglaze the pan with red wine. Pour over meat. Add the rest of the red wine in the roasting pan, and some balsamic vinegar, I also use worcestershire sauce for added richness. Add garlic, and the spices you seasoned the meat with. Could also add chives or green onions. Place in oven and roast till it's done to your liking.
When you take out the meat to rest, make a roux. Add the sauce you baked the rouladen in with the roux and cook down. It makes a yummy gravy.
Serve with potatoe dumplings(my family calls them rubber dumplings because they slip around on your plate)
mashed potatoes, or any starch of your choice.
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