Trying to make traditional Sunday German Dinner to make my hubby feels like home – Rouladen with Kartoffeklöße

It’s Sunday again! My routine to cook Sunday dinner, but I just made a big dinner the night before for friends’ gathering, thinking what to cook again…… My husband was trying to help, and he was suggesting to make this Rouladen, which I have no clue what is he talking about. So he found me some online recipe on youtube, so I can watch and learn how to make it. He was also craving for this German potato dumplings, which usually serve with the Rouladen. I also have no idea how to make, but let’s learn it on youtube.

After checking out few videos about the Rouladen and the Kartoffeklöße, I think it’s not too difficult to make it, let’s try it out! Rouladen is a dish that the German used to do as a Sunday family dinner dish, and I guess most of the mother know how to do it. It is beef roll with something inside, the part of beef should be the thin slice of the round part and I can already see that as a problem to get that part of the beef in thin slice. There are few meat places here in the neighbourhood, let’s try to see if I can find this specific part of the beef. After running around to few stores, I could not find the beef that I was looking for, as I expected. The best that I could get was the sirloin thin slices, which is a bit small for this dish, and fat in-between is also not helping and make rolling the beef a bit difficult. Anyway, I ended up with doubling two slices to make one piece, it is not perfect but still fine.

To make the Rouladen, lay the slice of beef out flat and season them with salt and pepper. Don’t over seasoning them, as the other ingredients are also with flavour. Then put a thin layer of mustard on the beef, the best would be German mustard to make it more authentic. Now start to put all the ingredients on it, one piece of bacon, strips of onion and  a slice of pickled cucumber, then roll them up and use a toothpick to close it. After you get all the rolling done, searing them in a hot pan to seal in the juice. To be honest, the beef I got is so thin and I think this is not really necessary for my thin slice sirloin. When the beef are all brown, remove them from the pan. Now we start to work on the stock, fry some garlic, onion, carrot and celery in the pan, when they turn brown, put some tomato puree in, and then add some red wine, let it simmer for few minutes. Add a good amount of beef stock and bring it to boil, then place all Rouladen into the stock, and they should be around 2/3 covering with stock. Place the pan inside the oven under 175C to cook for 1 to 1.5 hours. You can also just boil it with a lower heat as an option.

For the Kartoffeklöße, potato dumplings, first of all, to cook the peeled potatoes in hot water for 20 to 30 minutes until they all turned soft and smash them into mashed potatoes. Add two eggs, flour, ground nutmeg, salt and pepper, and mix them well with the mashed potatoes, add more flour until it is not sticky any more. Separate them and make them into ball shape, and boil them in hot water for around 15 to 20 minutes.

Traditionally, this dish is served with red cabbage, and a lot of sauce. To make the sauce, remove the Rouladen from the pan, and bring the stock to boil until it thicken up. If you think there is not enough sauce, maybe you can add more beef stock . Press the sauce through the sieve to get even the taste from the vegetable. This is my first trial and it is tough to cook something that I’ve never had, as you just cannot imagine how exactly that should taste. My husband told me the Rouladen actually taste very good, but I guess it will be better if I can find the right part of meat to wrap. On the other hand, he said the Kartoffeklöße taste good but totally not the German kind. I need to eat an authentic one to see how to make them right next time, room to improve!

 

 

Salmon Patties with Vegetable Tempura and Mixed Salad

Sunday as usual is the day for cooking. Starting off the day with my husband cooking for brunch, he made us crabmeat and egg on toast, which tasted very good. Why not stay with seafood for dinner! I always wanted to make this fish cake, so let’s do it today.

Thinking between salmon or tuna, I finally stick with salmon for tonight’s dinner. I bought two cans of good quality salmon, 150 grams for each can, should be good enough to make around 6-8 patties, of course depends on how big are the patties. Getting also the rest of the ingredients ready, mixed salad, potatoes, carrots, eggs, flours, parsley, cucumber or zucchini, then we can start cooking.

First of all, we should work on the potatoes and carrots for the patties. Boil a pot of hot water, and put the potatoes cubes and carrot cubes inside the pot, season with a pinch of salt. Boil them until they are done, separate them from water and let them cool down. Meanwhile, we can work on the other stuff, like chop the potatoes, carrot and cucumber or zucchini into strips, then place them in a large bowl and mix them together. Buy this Japanese tempura powder (deep fry), and mix them with water until you reach certain consistency. Some of them need to add egg and some do not, please see the package for instruction. When the cooked potatoes and carrots are finally cool down, smash them with the masher, then we can work on the salmon patties. Grab a large bowl for mixing or you can use a food processor to mix, but I do prefer to do it manually, as I do prefer a bit of texture instead of too refine. Place the salmon chucks inside the bowl, break them up by using a fork. Then, add the finely chopped parsley, and now add the mashed potatoes and carrots into the bowl, then add egg, flour, some lemon zest into the bowl, and season it with some black pepper. You really need to to see how much flour and how many eggs to add, and work out your optimum amount and portion. Make sure the patties are not too soft and too watery, make sure you add enough flour to have the right consistency. Mix them well and here you go to work on the patties, use your hand to make them nicely into a round patties around 1cm thick. Sit them on a tray with some flour for the time being, and now work on the vegetables.

Pour some tempura flour into the chopped vegetable mix, and mix them with the flour, let each single piece stick with that. Now, heat up the pan with a good amount of olive oil, grab a bunch of vegetable strips and further dip them into the tempura flour, then place them into the pan for deep fry, or pan fry could work. Fry them on both side until they turn golden brown or the way you like. Repeat this until you finish with all vegetable strips. Then, you can start to fry the salmon patties, try not to rush and keep turning them, otherwise you will mess them up by keep flipping. When everything is done, serve the salmon patties and the vegetable tempura with the salad. The dressing I did with some mustard, mayonnaise, olive oil, balsamic vinegar and white vinegar, this work for the entire dish, not just for the salad. I guess next time I will try to grill the patties in the oven and see what will be the difference, I found the patties a bit too soft and I will try to perfect them next time, but the taste was good, at least….