Welcome Braising Season with Roulade and Dumplings

Time is flying by this year, and we are already planning our holiday offerings, both virtually and in-person at Lincoln Square. We are also continuing to offer outdoor grilling classes, and we've purchased new heaters to keep things comfortable for you on our patio as long as Mother Nature allows.

The holiday season is something we always look forward to at The Chopping Block because we turn our stores into festive atmospheres full of delicious food and drink. Unfortunately due to the pandemic, we are not able to do that this year, so our annual Customer Appreciation Day celebration will be held virtually. It's a day of virtual demonstrations for just $5/screen that goes to help keep The Chopping Block in business in these turbulent times.

I know it is hard to believe we are talking about the holidays already, but if you have been out shopping some stores are getting ready. My local Michaels has Christmas trees on the shelf. I personally am not ready quite yet to think about what I'll be cooking for Christmas dinner, but I do have a great German dish that works for the entire holiday season. I have taught this particular recipe in a hands-on class at Lincoln Square location for a few years now, so I thought it was fun to revisit so you can make it too!

One of my students recreated the dish at home (which is always our goal for you), and shared pictures with me through social media which was very exciting. So, I challenge you to do this same! This dish is pretty simple, but it has a lot of good culinary techniques. It's perfect to be enjoyed on a fall day with friends and family.

This dish brings me back to my childhood in Germany where I grew up enjoying it on multiple special occasions. I used to make this dish for the annual employee appreciation event at one of the hotels I worked at prior to joining The Chopping Block family, and it was always a big hit!

Beef Roulade (Rolled Flank Steak)

Scroll down for a printable version of this recipe

Yield: 4-6 servings

Active time: 20 minutes

Start to finish: 1 hour, 10 minutes

2 tablespoons grapeseed oil

1 medium-size onion, thinly sliced

1 tablespoon whole-grain mustard 

1 1/2 pounds flank steak

4 slices bacon

2 pickle wedges

2 tablespoons grapeseed oil

4 tablespoons butter

1/4 cup all-purpose flour

1 cup red wine

1/2 cup of  water

2 cup beef stock

Salt and pepper to taste 

1. Heat a large sauté pan over medium heat, and add the grapeseed oil. Sauté the onions until they are softened and lightly caramelized, 10 to 12 minutes. Remove from the heat, and stir in the mustard. Allow this mixture to cool.

2. Lay the flank steak on a cutting board, and season both sides with salt and pepper to taste. 

3. Spread the onion/mustard mixture on one side of the flank steak.

4. Wrap each pickle wedge with two slices of bacon, and lay them end-to-end in the center of the flank steak. 

5. Roll the flank steak into a roulade, starting from the smaller end. Use a bamboo skewer or kitchen twine to close the roulade. 

6. Heat a French oven over medium-high heat, and add the grapeseed oil. Sear the roulade on all sides until golden brown. Remove from the pan, and set aside.

7. Reduce the heat to medium low, and add the butter. Once the butter has melted sprinkle in the flour to make a roux. Cook the roux until lightly toasted. 

8. Deglaze with the red wine, scraping free any browned bits of fond from the bottom of the pan.
Pour in the water and stock, and return the roulade to the pan. Bring to a boil, and reduce to a simmer. Cook, covered, until the meat is tender, about 45 minutes. 

9. Remove the roulade from the pan, and continue to reduce the sauce, uncovered, until a coating consistency.

10. Season the sauce with salt and pepper to taste.

11. Remove the skewer or twine, slice the roulade and serve with the sauce.  

Schupfnudeln (Potato Noodles)

Scroll down for a printable version of this recipe

Yield: 4-6 servings

Active time: 35 minutes

Start to finish: 1 hour, 5 minutes

1 1/2 pounds russet potatoes

1/2 cup all-purpose flour

1 egg

2 tablespoons fresh parsley, rough chopped

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/4 cup lard or grapeseed oil

Salt and pepper to taste

1. Place the whole potatoes in their skins, in a large pot. Cover with water, and bring to a boil. Cook the potatoes until they are knife tender, about 30 minutes.

2. Drain the potatoes, and allow to cool.

3. When the potatoes are cool enough to handle, remove their skins and place them on a lightly floured surface.
Mash the potatoes with a rolling pin. Transfer the mashed potatoes to a large bowl, and stir in the flour, egg, 1 tablespoon parsley, salt and nutmeg.

4. Knead well to form a smooth dough.

5. Roll the dough out on a floured surface to a thickness of about 1/2 inch.

6. Cut the flattened dough into thin strips, about 1 1/2 inches long.

7. Gently roll out the strips to taper the ends. Allow to rest for about 15 minutes.

8. Heat a large nonstick sauté pan over medium heat, and add the lard or grapeseed oil.

9. Sauté the potato noodles until golden brown and crisp. Finish with the remaining 1 tablespoon parsley, and season with salt and pepper to taste.

To better understand the technique of braising, join us for a virtual Date Night Cook Along on Friday, November 6 at 6pm CST featuring a delicious French Bistro menu including: 

• Mixed Green, Hazelnut and Goat Cheese Salad with Dijon Vinaigrette
• Forty-Clove Garlic Braised Chicken
• Roasted Brussels Sprouts and New Potatoes with Fresh Herbs

Yield: 4-6

Author: Hans Mooser

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Beef Roulade (Rolled Flank Steak) and Schupfnudeln (Potato Noodles)

Prep time: 1 HourCook time: 1 H & 5 MTotal time: 2 H & 5 M

Ingredients

For the Beef Roulade (Rolled Flank Steak)

• 2 tablespoons grapeseed oil
• 1 medium-size onion, thinly sliced
• 1 tablespoon whole-grain mustard
• 1 1/2 pounds flank steak
• 4 slices bacon
• 2 pickle wedges
• 2 tablespoons grapeseed oil
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup red wine
• 1/2 cup of water
• 2 cup beef stock
• Salt and pepper to taste

For the Schupfnudeln (Potato Noodles)

• 1 1/2 pounds russet potatoes
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons fresh parsley, rough chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup lard or grapeseed oil
• Salt and pepper to taste

Instructions

For the Beef Roulade (Rolled Flank Steak)

1. Heat a large sauté pan over medium heat, and add the grapeseed oil. Sauté the onions until they are softened and lightly caramelized, 10 to 12 minutes. Remove from the heat, and stir in the mustard. Allow this mixture to cool.
2. Lay the flank steak on a cutting board, and season both sides with salt and pepper to taste.
3. Spread the onion/mustard mixture on one side of the flank steak.
4. Wrap each pickle wedge with two slices of bacon, and lay them end-to-end in the center of the flank steak.
5. Roll the flank steak into a roulade, starting from the smaller end. Use a bamboo skewer or kitchen twine to close the roulade.
6. Heat a French oven over medium-high heat, and add the grapeseed oil. Sear the roulade on all sides until golden brown. Remove from the pan, and set aside.
7. Reduce the heat to medium low, and add the butter. Once the butter has melted sprinkle in the flour to make a roux. Cook the roux until lightly toasted.
8. Deglaze with the red wine, scraping free any browned bits of fond from the bottom of the pan.
9. Pour in the water and stock, and return the roulade to the pan. Bring to a boil, and reduce to a simmer. Cook, covered, until the meat is tender, about 45 minutes.
10. Remove the roulade from the pan, and continue to reduce the sauce, uncovered, until a coating consistency. Season the sauce with salt and pepper to taste.
11. Remove the skewer or twine, slice the roulade and serve with the sauce.

For the Schupfnudeln (Potato Noodles)

1. Place the whole potatoes in their skins, in a large pot. Cover with water, and bring to a boil. Cook the potatoes until they are knife tender, about 30 minutes.
2. Drain the potatoes, and allow to cool.
3. When the potatoes are cool enough to handle, remove their skins and place them on a lightly floured surface.
4. Mash the potatoes with a rolling pin. Transfer the mashed potatoes to a large bowl, and stir in the flour, egg, 1 tablespoon parsley, salt and nutmeg.
5. Knead well to form a smooth dough.
6. Roll the dough out on a floured surface to a thickness of about 1/2 inch.
7. Cut the flattened dough into thin strips, about 1 1/2 inches long.
8. Gently roll out the strips to taper the ends. Allow to rest for about 15 minutes.
9. Heat a large nonstick sauté pan over medium heat, and add the lard or grapeseed oil.
10. Sauté the potato noodles until golden brown and crisp. Finish with the remaining 1 tablespoon parsley, and season with salt and pepper to taste.

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