Cube Steak Beef Rouladen Recipes

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.

Steps:

• Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Steps:

• Prepare stuffing according to package directions.
• Onto each steak, place a generous helping of stuffing in center.
• Roll up steak (s) and secure with toothpicks or skewers.
• Dredge each roll-up in seasoned flour.
• Brown meat in oil.
• Remove meat and drain off any excess fat.
• Combine mushroom soup and onion soup mix in small bowl.
• Return meat rolls to pan and pour soup combination over meat.
• Simmer on low heat until meat rolls are heated through and meat is done to your liking.
• Remove toothpicks before serving.
• Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
• Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

Steps:

• Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
• Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
• Continue until all the rolls have been made.
• On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
• Roll each meat roll in the flour mixture setting aside any leftover flour for later.
• Place the oil in a medium hot skillet.
• Brown the meat rolls on each side.
• Pour in the beef or chicken stock over the meat and add the bay leaves.
• Cook for about an hour or until the meat is tender.
• Remove meat to a clean plate.
• Remove the bay leaves from the pan and discard.
• Mix the leftover seasoned flour with 1-2 cups of cold water.
• Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
• Cook until thickened, stirring continually.
• Add additional salt and pepper if needed to taste.
• Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.