Roplex Army Recipes

ROULADEN

Steps:

• Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
• Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
• Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
• Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

ROULADEN

Steps:

• Fry the chopped bacon in a very large skillet, with the carrot.
• Cook until bacon is done.
• Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
• Mix the bacon, onion, carrot, mustard, and minced pickle.
• Add the rye seeds if you are using them.
• Lay one london broil fillet flat on a large plate.
• Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
• You may have to use a little more or a little less.
• Starting from a narrow end, roll up the steak fillet.
• Fasten at end with a toothpick.
• Continue until all the steak has been used.
• If you have any small pieces of steak left over, chop them very finely and set aside.
• Heat the bacon grease, and place the steak rolls in the skillet.
• If there are any steak bits, add them to skillet.
• Brown on each side.
• When browned, add the water to the skillet.
• Cover.
• Turn to low and simmer one hour.
• At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
• Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
• Mix until there are no lumps.
• Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
• Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
• As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
• Serve on a large platter with gravy on the side.