On 27 Jul 2007 at 10:29, Kori wrote:
> I have been searching for a recipe for a very specific german dish.
> I am unsure how to spell the name, but it is pronounced Brah'zhol.
> It is similar to Italian Braciole in that it is pounded beef, however
> the recipe that I'm looking for was marinated, the beef was pounded
> very thin, and wrapped around a wedge of dill pickle. The pickle was
> the only thing inside of it.
> I'm not sure if it was braised or broiled, but it was very moist and
> tender. A distant relative used to make these for special
> occasions...unfortunately I only know her as "oma" (not a lot of
> help).Thanks in advance for any help in finding the recipe for this.
This sounds like rouladen. See below for three recipes, particularly the
Rinderrouladen (Beef Rolls)
Recipe Cuisine: German
Recipe Category: German
Recipe Serves: 4
4 ea Sandwich Or Roll Steaks; *
1 ea Onion; Large, Chopped
2 ts Mustard; Dijon-style
1/4 c Vegetable Oil
1/2 ts Salt
1 1/2 c Beef Broth; Hot
1/4 ts Pepper
4 ea Peppercorns
2 ea Pickles; **
1/2 ea Bay Leaf
2 oz Salt Pork; ** OR
1 tb Cornstarch
2 ea Bacon; Strips **
* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles,
Salt Pork or Bacon should be cut into long thin strips.
Lay steaks on a flat surface. Spread each with mustard; sprinkle with
salt and pepper. Divide pickles, salt Pork (or bacon), and onion among
the steaks equally. Roll up steaks jelly-roll fashion; secure with
beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan,
add the Steak roll, and brown well on all sides, about 15 minutes.
Pour in Hot Beef broth, peppercorns, and bay leaf. Cover and simmer for
1 hour and 20 minutes.
Remove Beef rolls, discard clamps, and arrange on a preheated platter.
Blend cornstarch with a small amount of cold water, stir into gravy and
bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings
and serve separately.
4 sirloin tip steaks - thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Pound the steaks with a meat tenderizer/mallot until about 1/8" thick.
Season the steaks with salt and pepper. Spread mustard thickly on one
side on each steak. Place two slices of bacon and two pickle slices
on each steak. Divide the onion evenly onto each steak. Starting from
the narrowest end of each steak, roll tightly (jelly roll style) and
secure with string.
Heat oil in a heavy saucepan. Brown the meat rolls well on all sides.
Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2
hours.Add more water if needed. Remove the meat from the pan. Add the
beef broth to the liquid the meat was cooked in. Keep boiling until
liquid is reduced by one third of its original size. Whisk in tomato
paste, half and half, and evaporated skim milk, careful to not let it
boil (to avoid curdling). Season with salt and pepper. Return the meat
to the pan and warm through
round steak 4" x 8" (thinly sliced - 1/8-1/4 inch thickness) (1-2 strips
chopped onion (quantity according to individual taste)
chopped bacon (1-2 slices per beef strip)
chopped dill pickles (1-2 thin slices per beef strip)
beef broth ( 1 can per 3-4 people )
brown gravy mix ( package per 3-4 people)
Put chopped (uncooked) bacon, onion & pickles on top of round steak strips,
roll tightly and skewer with a couple of tooth picks to keep together.
Spray skillet with cooking spray & brown both sides. Heat beef broth &
brown gravy mix in pot. Place browned meat into a cooking pan and pour
broth/gravy over meat making sure it is immersed at least 75% or more.
(I add mushrooms to the gravy). Cook in the oven for about 45 minutes to
an hour at approx 350 degrees. After cooking save the gravy to pour over
the meat and spetzel, noodles, dumplings or potatoes you may want to serve
Notes: The second time you make this, make adjustments on portions based
upon your first attempt. Increase cooking time for lower temperatures.
(some suggest simmering in broth/gravy for 2 hours which may result in a
more tender meat)
I have an aluminum mold I got at a yard sale. I was told that during the
depression and/or war times ladies used these molds to make "mock" chops - I
couldn't find any recipes, so I have no idea what they used. I am sure they
were fried (possible baked), Can you offer any help at all?? Thanks for your
time. Respectfully Yours; Liza
I Don't know if anyone answered this, but think it might be a "cutlet" mold,
I recently downloaded the Fanny Farmer Cook Book that was referenced on the site
in 2006 archives, and in it, it gives recipes for making cutlets in a mold. This
was the 1918 edition I do believe or possibly before that, so the cutlets were
being molded before the depression.
Hi. Hope you can help. We have a local restaurant called Maddox
(family owned), and their rolls are incredible. they bake them in
a cupcake / muffin tin, I think. My guess is they are dropped in
from a very sticky dough, so not kneaded or rolled. They are light
as air and very flavorful. So I'm looking for a no knead, no roll,
drop dinner roll. Make sense? Can you help. I swear I'd marry one
of the Maddox owners to get the recipe! Thanks. Sherry
See here: Real Mom Kitchen
Timm in Oregon sent this recipe:
Restaurant Style Dinner Rolls
2-1/4 cups all purpose flour or unbleached flour
2 tablespoons sugar
1 teaspoon salt
1 package yeast or quick active dry yeast
1 cup very warm milk at 110F to 115F degrees
2 tablespoons butter flavor shortening
1 large egg
Mix 1-1/4 cups of the flour, the sugar, salt and yeast in a large bowl.
Add the milk, shortening and egg; beat with spoon until smooth. Stir in
the remaining flour until smooth. Scrape batter from side of bowl. Cover
and let rise in warm place about 30 minutes or until double.
Grease 12 regular size muffin cups. Stir the down batter by beating about
25 strokes and then spoon into the muffin cups. Let rise 20 to 30 minutes
or until batter rounds over tops of cups.
Preheat the oven to 400F degrees. Bake the rolls for 15 to 20 minutes or
until golden brown.
Many years ago my brother used to take me to a drive-in restaurant in New
Lebanon, Ohio for a wonderful, tender beef (I think possibly slow cooked
round steak) sandwich they called a peppersteak. If I remember correctly,
it had been cooked in a brown/tomato sauce.
The restaurant was the called "The Toot Restaurant". Customers would pull
in, toot the horn and a car hop would come out and take their order.
If there is any way you can come up with a recipe for this great sandwich,
my taste buds will be forever grateful.
Pan Bagnat - Snack
Cooking Recipes Ingredients:
4 round rolls
2 anchovies, rinsed & chopped
1 tsp olive oil
1 medium onion, minced optional
2 small black olives, rinsed, pitted
1 green pepper, thinly sliced
1 tomato, sliced
1 egg, hard boiled egg & chopped
1 tbsp vinegar
Cooking Recipes Directions
Slice the roll in half horizontally. Remove part of the bread to allow space
for the filling. Divide the filling evenly among the 4 rolls.
Begin by drizzling the bottom of the rolls with a little oil. Fill the breads
with some onion, bell pepper, tomato, egg, anchovy and olives on each roll
bottom (the filling amounts are personal choices). Season to your taste with
vinegar. Cover the roll with the top half. Serve cold.
1/2 lb small white onions blanched in boiling water for 30 seconds, plunged
into a bowl of ice and cold water, and peeled
1/4 cup olive oil
1 x tomato peeled, seeded, and chopped fine
1/2 cup white-wine vinegar
1/3 cup dried currants
2 x thyme sprigs
1 tbl finely chopped fresh parsley leaves
2 cup water about
1 x garlic clove minced and mashed to a paste with a pinch of salt
2 tbl sugar
toast points as an accompaniment
In a large saucepan saute the onions in the oil over moderately high heat,
stirring, until they are browned, add the tomato, the vinegar, the currants,
the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar,
and salt and pepper to taste, and bring the mixture to a boil.
Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid
evaporates, for 50 minutes, or until the onions are tender. Cook the mixture
over high heat, stirring, until the liquid is reduced to a glaze and let it
cool. The onion mixture may be made 1 day in advance and kept covered and
chilled. Transfer the mixture to a serving dish and serve it with the toast.
Makes about 1 1/2 cups.
Monegasque Lemon Tart
1 1/2 c flour
2 lg eggs
1/4 lb unsalted butter plus 1 tsp softened
4 oz almonds skin removed
1 c sugar
2 c lemon juice
zest of 1 lemon and 1 orange
1/2 c fresh breadcrumbs
Heat oven to 400. Sift flour into a bowl. Beat eggs lightly in another
bowl. Stir flour with a fork. Stir in 1/4 lb butter, continuing to mix
with a fork until a crumbly mixture is formed. Turn dough out onto a
floured work surgace and knead several times.
Lightly grease a 9 inch pie pan with remaining butter, then press dough
into pan evenly, shaping it up around the edges.
Trim edges, then roll out leftover dough and cuti nto several long thin
strips to garnish.
Crush almonds to a powder with a mortar and pestle or processor. Stir
sugar into lemon juice until dissolved, them mix in the almonds and zest.
Stir in the breadcrumbs and mix.
Line tart shell with wax paper and fill with pie weight. Bake for 15 minutes.
Remove wax paper and weights from shell, allow to cool. Pour lemon juice
mixture and crosscross remaining dough pieces on top. Reduce oven temp
to 325 and bake for 45 minutes.
Champignons a La Monegasque
750 g button mushrooms
8 anchovy fillets
5 tablespoons olive oil
1/2 teaspoon mint sprigs
1/3 cup lemon juice
3 tablespoons parsley sprigs
Trim stalks of mushrooms and if small leave whole, otherwise cut in
half or quarters according to size.
Heat oil in heavy pan and gently cook the mushrooms.
after 5 mins season with pepper and add the anchovy fillets, mint and
lemon juice. Cook until liquid is reduced.
Sprinkle with parsley and serve at once.
Courgettes A La Monegasque
1 kg de courgettes, 50 g de beurre ou 3 cuillerées à soupe d'huile, sel, poivre.
Choisissez des courgettes très fermes. Coupez-les en tronçons de 2 cm.
Remplissez d'eau jusqu'au tiers une Cocotte-minute. Salez. Faites bouillir.
Jetez-y les courgettes. Laissez cuire 5 minutes à partir de en rotation de
la soupape. Egouttez les courgettes. Passez-les sous l'eau froide pour les
raffermir. Mettez à chauffer 50 g de beurre ou 3 cuillerées à soupe d'huile,
dans une poêle. Faites-y dorer les courgettes pendant quelques minutes en
les faisant souvent sauter sans utiliser la fourchette.
Tomate a la Monegasque
50 x 5 cm Tomatoes
6 large tins Tuna
500 mls French Dressing
10 hard boiled Eggs
1/2 bunch Spring Onions
500 mls Mayonnaise
5 Lettuce shredded
1 Carefully slice top off tomatoes and retain.
2 Scoop insides out using a parisienne cutter.
3 Marinate inside of tomato shell with French Dressing.
4 Combine tuna, mayonnaise, chopped egg white and chopped spring onions and herbs.
5 Sieve yolks.
6 Pour marinade mixture out of tomato shells.
7 Place tuna mixture in each to overflowing.
8 Serve on choice lettuce cups.
10 Decorate with egg yolks.