I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). Here they are just before leaving the house to beg for loot. Notice how Alex’s costume is on backward. That’s what happens when I let my husband dress the kids.
This was Drew’s first time trick or treating and he did fabulous. It’s amazing how quickly they pick up on what they’re supposed to do. He went right up with the big kids and grabbed out of the buckets. Not a stitch of scared in the kid. Mommy was real proud.
And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I’m still in denial about it all, so I’m holding off on my Thanksgiving recipes for another post or two. Instead, I’ve decided to put up a dish that reflects a bit of my German heritage (I’m half German and half Swedish, give or take a half).
I do enjoy, on occasion, cooking family dishes that remind me of my roots. Being half German means I was fed a lot of schnitzels and potato pancakes growing up. One particular dish that I remember my mom cooking for us on a regular basis was rouladen.
I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. You could easily substitute beef back in for this recipe, but I will say that it was just as delicious with “the other white meat” as it’s stand in.
Ingredients Needed:
1 Pd. of Pork Cutlets
1 Onion, Chopped
4 Pieces of Bacon, Cut in Half
4 tsp of Dijon Mustard
4 Dill Pickles
Salt
Pepper
Paprika
1 Tbsp of Oil
1 Cup of Water
1 Tbsp of Corn Starch
First up, you’ll grab your cutlets and pound them out nice and thin.
Tip: Just think about that old ex boyfriend or girl friend who dumped you for the popular kid in high school and then grab the mallet. You’ll be surprised how thin you can get them.
Now it’s time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then a pickle, and finally the onions.
Roll it up and close it tight with toothpicks.
Now grab the salt, pepper, and paprika and sprinkle it over all sides of the meat.
Pull out a large saute pan and heat up the oil on medium high heat. When it’s good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up.
Add in the cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour.
When the hour’s up, grab the cornstarch, mix it with 1 tbsp of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you’re done.
Serve it up over egg noodles or spaetzle.
And remember, no one will notice if you sneak a snickers out of the bucket while your kids are school. I won’t tell if you don’t.
I am linking up to Hearth and Soul and Tasty Tuesdays.
Pork Rouladen
Ingredients:
1 Pd. of Pork Cutlets
1 Onion, Chopped
4 Pieces of Bacon, Cut in Half
4 tsp of Dijon Mustard
4 Dill Pickles
Salt
Pepper
Paprika
1 Tbsp of Oil
1 Cup of Water
1 Tbsp of Corn Starch
Directions:
First up, you'll grab your cutlets and pound them out nice and thin.
Now it's time to load them up with the good stuff. Grab a knife and spread some mustard over the meat. Follow that up with your bacon, then your pickle, and finally your onions.
Roll it up and close it tight with toothpicks. Now grab your salt, pepper, and paprika and sprinkle it over all sides of the meat.
Pull out your large saute pan and heat up your oil on medium high heat. When it's good and hot, throw your rouladen in the pan and give them a minute or two on all sides to brown up.
Add in your cup of water, turn the heat down to medium low, cover the pan and let your rouladens cook up for about an hour.
When the hour's up, grab your cornstarch, mix it with 1 tbsp of cold water and add the mixture into your pan. Heat back up to boiling, let it boil a minute to thicken and you're done.
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You have three lovely little kids. They must have enjoyed it very much. After all children are more open to such festivities than grown up (unfortunately for us). Your ruladen looks perfect. I am bookmarking it!
Julie…I’M SO JEALOUS! You’re blog design is gorgeous! Still trying to work out the details for mine–huff!
The boys look adorable and I’m loving the pickle in the middle of the pork roll. Brilliant!
Our five year old also wore that costume. We found a great gun/holster set and a neat cowboy belt at an antique shop to throw on him, too. 🙂 Such a cute costume set!
This pork meal looks fantastic! 🙂 I think that might actually be something I try to make within the next night or two!
Your boys are adorable!
I used to make rouladens with beef; I really love the idea of making them with pork cutlets; your photos are so perfect!
Rita
What cute babies 🙂 God bless.
Delicious recipe, I can’t wait to try it.
Thanks Julie for sharing it.
I’ve never seen a dish like that, with the pickle in the middle. Very interesting!
Your boys are so cute in their costumes. The free candy does catch on pretty quick.
Love the new look here! So fancy!
Julie, your boys are absolutely adorable! What a great picture. I’ve never seen a dish with a pickle in the middle either, how cool is that! I’m about a quarter Swedish so looking forward to your Swedish recipes too! :o)
What beautiful children! I’m so glad that all of them were healthy and able to enjoy the holiday…we have been reminded of how precious that gift can be this year. This pork rouladen is fascinating! I would have never thought of wrapping meat around a pickle, but it sounds delicious!
I love the new look of your blog! very nice. I am looking forward to the holidays this year. I have a lot to be thankful for and Thanksgiving and Christmas can be such a special time. I think I am going to cook!
Anyway, the recipe look yummy, easy and fun. Thanks for sharing the good eats.
Those look really yummy! I need to come over to your house for dinner!
PS. I’m loving the new look!
This looks so great! Gotta try it.
What cute costumes! (LOL about the backwards one!) I can’t wait to try this dish, it sounds different but great combination of flavors.
My family is German as well and my mom has made rouladen since we were kids! She uses beef for hers, though, and instead of a whole pickle, she uses relish. It’s a family favorite! We eat it with mashed potatoes and red cabbage. Yum.
I have a 3 year old and she picked it up just the same way- loved it! This dish looks great, I’ve never seen that before.
wow. Love the new look! Hope all is well!
Mmm…those rouladen look fabulous. The German part of me is screaming for them. I wish I could just dip my hand into your photos and grab one!
I like this version of rouladen Julie, it sounds really tasty. The kids look awesome too.
Your kids’ costumes are darling, and this recipe looks delicious. I just posted your pretzel-crusted chicken, or a variation of it! You’ll have to check it out! 🙂
Your boys are so cute in their Halloween costumes! And I love this rouladen recipe – the pickle in a middle sounds fabulous!
Keep posting stuff like this i really like it
So funny that your husband put the costume on backwards…such a man 🙂
I don’t think I’ve had a Rouladen before but it sure does look good.
Your kids are adorable – I really couldn’t tell that one was backwards! I am of German descent but have never had rouladen – I think the pickle might just make this a winner in my house! Thanks for sharing this with us at the Hearth and Soul Hop!
I like the new look of your blog, Julie. I’m in denial about the holidays too. Not sure what I’m doing for it all yet which is probably why. Thanks for not posting on T-day stuff just yet.
great to know you Julie looking forward to meeting in person this looks amazing first class recipe
your boys are too cute and this looks delicious! did you have a hard time keeping them sealed?
Don’t you have to whisk the cornstarch mixture in?
This recipe is outstanding! I was worried that the pork would be dry, but the bacon and cooking sauce/water kept it moist. Only modification is that I took the rouladen out of the pan before thickening the sauce.
My wife loved this and she is skeptical about German food.
Thanks for sharing this recipe.