Giant Rouladen

From Stir Crazy on SCTV19
www.sctv19.com

Sauerbratten Marinated Flank Steak
2 lbs flank steak butterflied
Red Wine Vinegar
12 Cloves
6 Slices Bacon
4 Dill pickles Slivered
2 Carrots Quartered
1 onion sliced
2-3 tbsps spicy mustard
Salt and Pepper

Butterfly flank steak and marinate in red wine vinegar spiked with cloves for 2 days.
After marinated, pat flank steak dry and stuff with all other ingredients.
Start with bacon then pickle, carronts, onions, and then squeeze mustard onto the filling.
Roll Flank Steak jelly roll style and tie tightly
Sear on all sides, bring 4 cups of broth and marinade to a boil
Add Roll to liquid and braise for at least 2 hours
After Braising, thicken pan juice with crushed up ginger snaps and cornstarch
Slice Rouladen into 1 inch coins and serve over spatzel ladled with the pan gravy.

Red Cabbage
1 large head red cabbage, washed and coarsley sliced
2 medium onions coarsely chopped
6 tart apples, cored and quartered
2 tsp salt
2 cups fruit juice
3 tbsp sugar
2/3 cup cider vinegar
6 tbsp bacon grease or butter

Shred cabbage or buy cabbage already shredded. Sweat the onion and apples in butter until onions are translucent
Add fruit juice, sugar, and vinegar and bring to simmer
Add cabbage and cook over very low heat until cabbage is tender
Season to taste with salt and pepper

Spatzle
4 cups flour
4 eggs
Water if necessary

Combine flour and eggs in a mixer and mix until you have a very thick pancake butter
Boil 1 gallon water
Put mixture into strainer and with a rubber spatula press through into boiling water (do in 3-4 batches)
Boil for a couple of minutes until all are floating