BEEF ROULADEN
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
GRANDMA SCHWARTZ'S ROULADEN
This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. -Lynda Sharai, Summer Lake, Oregon
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Meanwhile, cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks., In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon., In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.
Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CROCKPOT ROULADEN
Make and share this Crockpot Rouladen recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut steak into 6 equal portions. Place each piece between two layers of plastic wrap and pound with a mallet or rolling pin until about 1/4" thick. Spread each piece with mustard and set aside. Place carrots in bottom of 5-6 qt slow cooker.
- Cook bacon in skillet until crisp. Drain on paper towels. Meanwhile, in bacon grease left in skillet, saute onions until tender, about 5 minutes. Remove onion to a bowl with slotted spoon. Add chopped pickles. Crumble bacon and add to onion mixture. Divide equally amongst pieces of beef; roll each piece around the filling and secure with kitchen twine. Dredge in flour, tapping off any excess.
- Add butter to any remaining bacon grease. When foaming subsides, add beef rolls and brown 1-2 minutes on each side. As each is finished, transfer to the slow cooker on top of the carrots. Pour beef stock over all. Cover and cook on low 6-7 hours until carrots are tender and beef is very tender. Remove beef with tongs; carefully remove strings. Remove carrots with a slotted spoon.
- Combine sour cream and flour; stir well. Add to liquid remaining in slow cooker and stir well. Turn heat to high. Return beef and carrots to pot and cover. Cook 10-20 minutes until thick. Season with salt and pepper to taste. Serve hot.
GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER
Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work.
Provided by BecR2400
Categories Meat
Time 8h30m
Yield 1 beef roast, 12 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
- Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
- Pour in the (undiluted) can of beef broth and the dill pickle juice.
- Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
- Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
- TO MAKE GRAVY:.
- Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
- Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
- Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
- P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!
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- Gently pound the beef slices with a meat mallet until they're a little thinner, being careful not to beat holes into them.
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- Steak ... Depending on the size of you crock pot, you can make 1 large roulade; or, you can make a couple of smaller ones, which is what I prefer. Lay the steak in between 2 sheets of plastic wrap and pound thin. Use a rolling pin, meat mallet, or a heavy pot; which ever works best for you. Again, you can make 1 large roulade, or 2-3 smaller ones; that is completely up to you.
- Bacon and Onion ... In a small saute pan, add the bacon and slowly cook on medium to medium low heat. If you render the bacon slowly, you don't need to add any extra oil. Once the bacon if about half way cooked, add the onion and cook until the onion is tender, and the bacon is crisp. Remove to a plate lined with a paper towel. Don't discard the bacon drippings.
- Filling ... Lay out the steak and spread with the mustard; then, add the pickles, bacon and onions, and roll up the steak, starting at the widest side. Tie the roll together with butchers twine or cotton string. Or, you can also use a basic (non-waxed, or flavored) dental floss. Make sure to tie in 3-4 places to hold the roll together.
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