OK all my SecondLife friends and followers of ToyTalks blog site.  I know you are all asking, WTF is Toy blogging about a food recipe?  What does this recipe have ANYTHING to do about SecondLife, or my art, or my sculpty / mesh creations, or my thoughts on how Linden Lab's latest bonehead moves to screw up SecondLife ???

The answer:  NOTHING !   :)

But since this is my blog site where I can share anything I want with my followers, and, since it is the Christmas holiday season whereby this recipe is a big part of my family's seasonal tradition, I thought I would share my most beloved and delicious meal with you all in hope you will try it.

So here we go....
My Mother’s personalized version of Beef Rouladen (or “Beef Rollups” in English) has been a mouth-watering highlight at almost every special family event and holiday.  For those of you whom have never experienced the German delicacy, it is something you must experience at least once.  My Mother's version is not only a treat to the taste-buds but the aroma that wafts throughout the house as the meal cooks is something that I wished could be bottled into a perfume.    My Brother and I could never get enough of these meals as kids and it has continued to be part of our family tradition.

Unfortunately, for anyone who knows about traditional Beef Rouladen, the creation of this meat entrée treat is very labour-intensive and discourages it from being made more frequently.  For anyone that wants to know the actual steps to create the traditional Rouladen entrée (not my Mom's version) I have attached a link to a site where they explain the meal and how to make it.  I also used the photo from this link in this blog to show what a traditional Rouladen looks like when it is served:

Bavarian Kitchen's - German Rouladen / Beef Roll-Ups Recipe

Being the innovative and LAZY selves that my Brother and I are, we decided to modify our Mother’s recipe to simplify and speed up the preparation of our loving entrée.  We gave up the pretty plate presentation without giving up the flavour and smell.  The result – Fabulous Lazy Rouladen Stew!

You must trust me and just try this once!  Your tongue & nose will thank you – Your heart & arteries won’t.  But its worth it !!

The Recipe:
I only know how to make this recipe in large batches.  This will provide you with days of culinary heaven as you can freeze the leftovers to be pulled out at a later date.  As such, this recipe serves about 12 to 16 servings.

  • 3 pounds of diced round steak or diced stewing beef
  • 1 pound bacon slices (diced the slices into 1” - 2” pieces)
  • 2 medium onions – very coarsely chopped
  • 2 green peppers – slivered or very coarsely chopped
  • 6 large dill pickles – quartered and diced to ¼” lengths
  • ½ cup of the dill pickle juice
  • 4 cups ketchup
  • 2 cups water
  • 2 tbsp. paprika
  • 2 tbsp. pepper
  • 2 tbsp. salt
  • 3 tbsp. margarine
  • 3 tbsp. cornstarch

  • At medium-high heat, place margarine and diced beef in a large stewing pot and brown the beef surfaces in the pot.
    If you want to use a slow cooker for the rest of the steps, you could brown the beef in a pan first.
  • Reduce to medium heat and place all the remaining ingredients into the pot.  Stir ingredients thoroughly then cover.
  • Bring the entire mix to a gentle boil for approximately 15 minutes – be sure to stir thoroughly and frequently to avoid burning the ingredients at the bottom of the pot.
  • Reduce heat to low and remain covered.  Let cook for about 3 hours or until the diced beef has broken apart within the stew.  Be sure to stir occasional during this entire period.
  • In the last few minutes – sprinkle and stir in the cornstarch to thicken the juices into a stew.

The Rouladen stew can be served many ways including straight-up as a bowl of stew & bun or over steamed rice or cooked noodles.  If you really want to stick to a true traditional German meal with the Rouladen stew, you might serve it on a plate with Spaetzle and Rotkohl (Sweet Red Cabbage).  MMMmmmmmmm - I AM HUNGRY !

How to make Spaetzle:

How to make Rotkohl: