Tag Archives: celery

Dinner Last Night

16 Dec

Well, since you asked, here is what we had for dinner…

Cassoulet made from Cayuga Pure Organic beans, a little duck from a confit I made, a little lamb and a bit of sausage, with homemade bread crumbs

Cream of celeriac, chicken and fennel soup, (your veggies, Rooster Rescue from EcoVillage, and raw milk from Keith Marquis)

Salad of flowering kale, white carrot, and a little celery


Rouladen (German braised stuffed meat rolls)

8 Dec
  • 3 pounds top round steak, sliced 1/2 inch thick, pounded to 1/4 inch thick
  • 6 tsp Dusseldorf-style prepared mustard, or other hot mustard
  • 1/4 cup finely chopped onions
  • 6 slices bacon, each about 8 inches long
  • 3 dill pickles, rinsed in cold water and cut lengthwise into halves
  • 3 tablespoons butter or shortening
  • 2 cups water
  • 1 cup coarsely chopped celery
  • 1/4 cup sliced leeks, white part only
  • 1 tablespoon finely chopped parsnip
  • 3 parsley sprigs
  • 1 tsp salt
  • 1 tablespoon butter
  • 2 tablespoons flour

Cut the steak into 6 rectangular pieces about 4 inches wide and 8 inches long.  Spread each with a tsp of mustard, 2 tsp of onion, and place a slice of bacon down the center.  Lay of strip of pickle across the narrow end of each piece and roll the meat around it, jelly roll fashion into a cylinder.  Tie the rolls at each end with kitchen string.

Melt butter over moderate heat and add the rolls, browning on all sides so they color quickly without burning.  Transfer to a platter, pour the water into the skillet and bring to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.  Add the celery, leeks, parsnip, parsley and salt and return the beef rolls to the skillet.  Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork.  Turn once or twice during cooking.  Transfer to a platter and keep warm while you make the sauce.

To make the sauce, strain the cooking liquid.  Measure the liquid and return to the skillet.  Boil until reduced to 2 cups.  Remove from heat.  Melt butter in a small pan over moderate heat and sprinkle in the flour.  Lower the heat and cook until the flour turns golden brown, stirring constantly.  Gradually add the reduced liquid, beating vigorously until the sauce is thick and smooth.  Add the Rouladen to the skillet and simmer over low heat long enough to heat the rolls through.  Eat with red cabbage and dumplings or boiled potatoes.

submitted by Diana Bradham