BEEF ROLLUPS (Rindsrouladen)

• Sirloin steaks, sliced thin, about 3/16 inch thick. The slices should be about 7 inches wide and 10 to 11 inches long each.

• Salt & Pepper to taste (or make your own blend of spices)

• Spread a good quality mustard (I prefer German mustard) on one side of steaks.

• Lay down 1/2 strip of bacon

• Add a strip of dill pickle (I prefer German dill, but Clausens is the closest to German pickles)

• Add a strip or a few slices of sweet pickles

• Pickled pepper and onions

• A strip of pickled pimento (the stuffing can be anything you prefer)

• Roll everything up and secure with a large tooth pick

• Brown the Rouladen in coconut oil on all sides, remove and make sauce

• Add some onions and sauté slightly, deglaze with red wine. Add Mushrooms, Beef broth, Marjoram, Pepper and Allspice to taste.

• Return Rouladen to sauce, simmer until done (1 to 1 1.5hrs)

• Last 1/2 hour add some sour cream. Add salt and pepper if needed, and thicken with cornstarch if needed.

• Lastly I like to add a good dab of butter and remove from heat.

• Remove Rouladen and plate.

Serve with Red Cabbage (Rotkohl)

• Shred red cabbage fairly fine, shred some onions, (red, white or shallots).

• Shred some apple , set aside.

• Sauté some chopped bacon and add chopped apples. Add extra coconut oil if needed, add some Bay leaves, fresh if available.

• Add Cabbage, salt, pepper, Allspice, and some brown sugar to taste.

• Add enough apple cider vinegar or Red Wine to simmer.

• Simmer in open pot until Cabbage is soft.

• Remove Bay Leaves and serve

Serve with Salt Potatoes, (may also serve with German spaetzle, a pasta dumpling, or potato dumpling or what ever you prefer).

• Peel & salt potatoes, (Russet work best) about 1 medium potato per person.

• Cut to bite sizes, place in pot, cover with cold water, add salt and boil until potatoes are soft but not mushy.

• Drain all water, add potatoes back to pot, return to burner and shake potatoes in pot until mealy, fluffy.

Vanilla Pudding Dessert

• Prepare Vanilla pudding per box instructions.

• Top with fruit compote and a dab of whip cream. For this occasion I used frozen cherries and added a little Rum, sugar, almond extract, lemon juice and simmered until soft. If too much liquid remains, I add a little cornstarch dissolved in water to thicken.