Almost My Grandmas Rouladen Recipes

ANNA MARIA'S ROULADEN

Steps:

• Prepare dumpling mix to package directions*. See note:
• Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes.
• Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain.
• Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat.
• Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below.

GRANDMA SCHWARTZ'S ROULADEN

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.

(ALMOST) MY GRANDMA'S ROULADEN: MELISSA D'ARABIAN

Steps:

• Preheat the oven to 325 degrees F.
• In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan.
• Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner.
• Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat.
• Brush the top side of the slices with enough mustard just to coat.
• Spread with dill pickle relish and bacon / lardons.
• Sprinkle HALF the onion on top of the pickle relish.
• Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper.
• Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat.
• Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute.
• Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock.
• Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies.
• Let rest for 5-10 minutes. Do not remove the twine just yet.
• Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife.
• Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy!

GRANDMA'S BEEF ROULADEN

Steps:

• Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired. , Serve with noodles.

MOM'S ROULADEN

Steps:

• Lay the cutlets on a flat surface.
• Spread each one with mustard, then sprinkle with salt and pepper.
• Divide the pickles, bacon and onion evenly between the cutlets.
• Roll up jelly roll style and secure with wooden toothpicks.
• Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
• Pour in the broth and add the peppercorns and bay leaf.
• Cover, simmer for 1 hour and 20 minutes.
• Remove the rouladen.
• Keep warm.
• Blend the cornstarch with the cold water and add to the broth in the pan.
• Bring to a boil and cook until thick and bubbly.
• Stir in the sour cream and heat through.
• Adjust the seasonings and serve.