TRADITIONAL BEEF ROULADEN
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
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.
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
GERMAN BEEF ROULADEN
This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!
Provided by DebbyO
Categories World Cuisine Recipes European German
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g
GERMAN BEEF ROLL-UPS ROULADEN
Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish
Provided by sonnyu28
Categories German
Time 3h20m
Yield 4 rouladen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
- Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
- season well with salt, pepper and paprika powder.
- Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
- spread more mustard on the outside of roll ups and season some more
- Heat oil in a heavy broiler pan and brown roll ups from all sides.
- ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
- cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
- take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
- Serve with potato dumplings and red cabbage.
Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
GERMAN BEEF ROULADEN
Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 481 calories, Fat 25g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 754mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
- In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
- Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
- Serve with mashed potatoes or potato dumplings.
ROULADEN (GERMAN BEEF ROLLS)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 50m
Yield Six servings
Number Of Ingredients 16
Steps:
- Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
- Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
- Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
- Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
- Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
- Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
- Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 14 grams, Sodium 1282 milligrams, Sugar 3 grams, TransFat 0 grams
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BEEF ROULADEN - JO COOKS
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4.8/5 (19)Total Time 3 hrs 30 minsCategory Dinner, Main CourseCalories 747 per serving
- Prep the beef: If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4x4-inches (roughly cut).
- Prepare the rouladen: Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
- Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
- Make the gravy: In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about 1/4 cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.
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