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.
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.
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.
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.
GERMAN BEEF ROULADEN
Steps:
- Gather the ingredients.
- Slice the beef about 1/4-inch thick across the large surface (horizontally). This can be done with a slicing machine, by the butcher, or by hand with a very sharp knife . This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
- Cut pickle lengthwise into strips and dice the onion and bacon very finely and set aside.
- Spread each beef slice with mustard; fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
- Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel ) to keep the rolls tightly closed.
- Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
- Add the diced carrot and celery, which is known as a suppengrün or mirepoix , to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
- Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2-inch of liquid in the pan.
- Add the bay leaf , 1/2 teaspoon of salt (depends on how salty the bacon is), and some grinds of pepper.
- Cover and braise over low heat for 2 hours, or until beef is tender.
- Remove beef roulades and keep warm.
- Purée sauce and thicken (optional) with a little cream, sour cream, or Wondra flour (known as sossenbinder in Germany). Season to taste with more salt and pepper as needed.
- Place roulades back in the sauce until serving time.
- Serve with boiled potatoes ( dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage .
- Enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 9 g, Sodium 317 mg, Sugar 2 g, Fat 24 g, ServingSize 4 to 6 roulades (8 servings), UnsaturatedFat 0 g
OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA
This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.
Provided by Gerhild Fulson
Categories main course
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Prep meat accourding to recipe instructions, cook until tender and make gravy.
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.
ROULADEN
Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 17
Steps:
- Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
- Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
- Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
- Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
- Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
- Preheat your oven to 310 degrees Fahrenheit.
- Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
- Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
- Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
- Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
- Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.
- Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
- Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
- Pour the sauce through a sifter to capture the cooked vegetables.
- To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
- Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.
Nutrition Facts : ServingSize 1 g, Calories 1016 kcal, Carbohydrate 11 g, Protein 82 g, Fat 65 g, SaturatedFat 24 g, Cholesterol 259 mg, Sodium 1831 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 32 g
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
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
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
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TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
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4.9/5 (12)Total Time 1 hr 50 minsCategory Main CourseCalories 275 per serving
- Prepare the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long. Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef. Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It's ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn't unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.
- In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
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- Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
- Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
- Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
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- Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
- Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
- Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.
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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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- Lay out the rouladen on a cutting board. They should be all of a similar size and thickness; approximately two bacon slices wide and slightly longer than a bacon slice.
- Lay two slices of bacon on top of the rouladen. If the rouladen isn't wide enough, slice the bacon lengthwise and use 1 1/2 slices.
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- Season the steaks with salt and pepper on both sides. Distribute the mustard onto one side of each of the steaks; distribute the chopped onion, pickle and bacon over the mustard, setting aside any leftover filling. Roll the steaks and secure with cooking twine.
- In a Dutch oven, heat the butter or ghee on medium-high heat for 1 minute, then add the rolled steaks. Sear until browned, turning every couple of minutes. Remove the steaks and set aside.
- Add the carrot, celery, thyme and leftover filling to the Dutch oven and sauté on medium heat for about 5 minutes, until the vegetables start to soften. Return the steaks to the Dutch oven and add the wine and broths. Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours, turning the steaks over halfway through.
- After 2 hours, remove the steaks and place them on a cutting board. Strain the sauce and discard the vegetables, returning the strained sauce to the Dutch oven. Stir in the tomato paste and reduce the sauce by half over medium-high heat, about 5 minutes. Slice the steaks, then pour the sauce over the meat and serve.
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5/5 (3)Calories 295 per servingServings 8
- 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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- Southern Cucumber Salad. Oma's Southern German Cucumber Salad, aka Gurkensalat, is the version of cucumber salad made without using cream. The refreshing goodness of this salad makes it such a great side dish to pair with rouladen, don't you agree?
- Northern German Cucumber Salad. Prepare to hear lots of "oos' and "aahs" with this traditional German Cucumber Salad, aka Gurkensalat. The Northern version, made with cream.
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- Potato Dumplings. Potato Dumplings, aka Kartoffelklöße, especially if you’re from Northern Germany ... this is my Oma's favorite. As she says, potatoes are king in Northern Germany, so these have become a favorite.
- Bread Dumplings. These Bread Dumplings, aka Semmelknödel, are the perfect side to serve with rouladen because they soak up that lecker rich gravy so nicely.
- Oma's German Spätzle. German Spätzle is an interesting one and one to mention for sure! This recipe is very popular in southern parts of Germany like Baden-Württemberg and Bavaria, just like bread dumplings.
- Boiled Potatoes. Boiled Potatoes, aka Salzkartoffeln, are one of the most traditional of all German side dishes. They're also my Opa's favorite. He loves to mash them into the gravy on his plate.
- Oma's German Red Cabbage. This German red cabbage recipe, aka Rotkohl, is easy to make, and it tastes even better the next day! Red cabbage recipes are really a staple for German cooking.
- Brussel Sprouts. Looking for something bold and brave to pair your rouladen with? Well, these Brussel sprouts, aka Rosenkohl, are the perfect candidate.
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BEST MEAT FOR ROULADEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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