You can keep the haggis, the bubble and squeak. I’d rather have rolladen… which i won’t, as my mom isn’t too terribly mobile right now. It would require her to be able to get up and down on her own.
@immortal_pirate my mom’s version is less complicated… but more Labor intensive. Round steak, cut into strips and tenderized with a meat mallet or tenderizing wheel (it’s a device, a wheel that has a bunch of spikes on it that you roll on the meat). Season with salt and pepper. Roll the meat up with finely chopped onion and bacon, sticking toothpicks in it to hold it together. Roll in flour seasoned with salt / pepper and brown in butter. Add water to the pan, bring to a boil, scraping the browned bits,off the bottom of the pan. Place the roulladen in a pan deep enough to cover it with water (and the water you boiled earlier). Bake covered in a 250 degree oven for 3-5 hours. Remove rouladen and separate from liquid. Refrigerate overnight, let the fat rise to the top, and scrape off. Make a slurry of flour, water, add to the reserved liquid, and bring to a boil. Add roulladen and serve with spatzle.
@ladybarbara s few things i didn’t say: 1) we typically use thinly cut round steak. This helps by making tenderizing process less. 2) the gravy will have to be adjusted for salt & pepper and if you want a bit browner of a gravy you’ll need to use some of the bottled browning stuff or powdered gravy mix. 3) when eating watch out for toothpicks.
I would love to try making haggis from bison. As some of you know, bison (buffalo) is my go to meat for a fine meal. I would probably use steel cut oats in the recipe, and some south west seasonings. I have a local source for bison…
8 responses to “MERRY CHRISTMAS AND A HAGGIS NEW YEAR”
You can keep the haggis, the bubble and squeak. I’d rather have rolladen… which i won’t, as my mom isn’t too terribly mobile right now. It would require her to be able to get up and down on her own.
@Jear77 Well then, you have to pick up the torch and carry it forward. Beef rouladen sounds delicious, (yes I looked it up).
@immortal_pirate my mom’s version is less complicated… but more Labor intensive. Round steak, cut into strips and tenderized with a meat mallet or tenderizing wheel (it’s a device, a wheel that has a bunch of spikes on it that you roll on the meat). Season with salt and pepper. Roll the meat up with finely chopped onion and bacon, sticking toothpicks in it to hold it together. Roll in flour seasoned with salt / pepper and brown in butter. Add water to the pan, bring to a boil, scraping the browned bits,off the bottom of the pan. Place the roulladen in a pan deep enough to cover it with water (and the water you boiled earlier). Bake covered in a 250 degree oven for 3-5 hours. Remove rouladen and separate from liquid. Refrigerate overnight, let the fat rise to the top, and scrape off. Make a slurry of flour, water, add to the reserved liquid, and bring to a boil. Add roulladen and serve with spatzle.
@Jear77 I love Spatzle and green beans!!! I used to make my own spatzle in Germany.
Your Rouladin sounds easier to make. I am going to try making it.
@ladybarbara s few things i didn’t say: 1) we typically use thinly cut round steak. This helps by making tenderizing process less. 2) the gravy will have to be adjusted for salt & pepper and if you want a bit browner of a gravy you’ll need to use some of the bottled browning stuff or powdered gravy mix. 3) when eating watch out for toothpicks.
How To Make Haggis.
Venison Haggis.
I would love to try making haggis from bison. As some of you know, bison (buffalo) is my go to meat for a fine meal. I would probably use steel cut oats in the recipe, and some south west seasonings. I have a local source for bison…