GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
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.
THE BEST BEEF ROULADEN
Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe.
Provided by Jan in Lanark
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
- Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
- In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
- Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
- Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
- Any leftover filling can be added to the sauce.
- Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
- Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
- Cook, covered, for about 1 1/2 hours or until meat is tender.
- Remove rouladen to a warm platter and discard string.
- Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
- Pour gravy over rouladen and serve with spaetzle or riced potatoes.
Nutrition Facts : Calories 537, Fat 29.9, SaturatedFat 12.5, Cholesterol 177.1, Sodium 1058.7, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 55
ROULADEN
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
- Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
- Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
- Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.
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
(ALMOST) MY GRANDMA'S ROULADEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
- In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
- Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
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.
MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)
Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!
Provided by BecR2400
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spread 1 tablespoon mustard evenly on one side of each pounded steak.
- Sprinkle salt and pepper over mustard.
- Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
- Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
- In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
- Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
- Cover and reduce heat to low.
- Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
- With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
- To Make Gravy:.
- Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
- Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
- Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
- To Serve:.
- (Note: Remove toothpicks and twine or thread before serving).
- Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
- Remove from heat and serve.
- Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.
ROULADEN
The best roulade you will have ever tasted. I found this years ago in a Company's Coming recipe book and it is a hit. After simmering for the amount of time you can cut each one with a fork. A real crowd pleaser or make it just for the two of you. I have stuffed it with different pickled veggies such as beans, asparagus, carrots etc..use your imagination to change it up your way.....enjoy .
Provided by shelleyducharme
Categories Thanksgiving
Time 2h20m
Yield 1 rouladen roll, 8 serving(s)
Number Of Ingredients 12
Steps:
- Lay meat slices on flat surface. Sprinkle with salt and pepper. Lay 2 pieces of bacon on top of meat followed by onion, green pepper and a slice of dill pickle. Roll each steak up and either tie with a string or hold together with picks.
- Coat rolls with flour. Brown in first amount of margarine in frying pan. add more margarine if needed. Place rolls in small roaster when nicely browned.
- Melt second amount of margarine (or butter) in frying pan. Mix in second amount of flour and bouillon powder. Stir in water and ketchup until it boils and thickens. Pour over meat in roaster. Cover. Bake in 350 F oven until fork tender, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 424.7, Fat 29.8, SaturatedFat 13.7, Cholesterol 109, Sodium 743.6, Carbohydrate 15.4, Fiber 1.2, Sugar 4.9, Protein 23.7
ROULADEN
My family loves this dish. Hope your family does too!!
Provided by WEE-B
Categories Main Dish Recipes
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
- Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
- Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
- When meat is cooked, stir in gravy mix. Heat through.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 7 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 0.7 g, Protein 40.4 g, SaturatedFat 10.5 g, Sodium 822.7 mg, Sugar 1.1 g
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
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.
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