ANNA MARIA'S ROULADEN
My friend Anna Maria was born in Germany and makes a simple and simply delicious rouladen. I told her I wanted to make it into a 30 minute meal. She said, "Good luck!" By using thin-cut sirloin, rather than slow-cooking meats, I think this recipe comes close. There is no substitute for Anna Maria's, but if you don't know her, try this out:
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
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
MY FAVORITE ROULADEN
When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.
Provided by CarrolJ
Categories Meat
Time 1h30m
Yield 8 meat rolls, 4-5 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2160.9, Fat 182.4, SaturatedFat 70, Cholesterol 270.1, Sodium 1360.7, Carbohydrate 93.4, Fiber 4.7, Sugar 6.1, Protein 33.6
ROULADEN
Make and share this Rouladen recipe from Food.com.
Provided by lilchefdotcom
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season slices of sirloin with salt pepper and paprika.
- Spread each slice of meat with a thin layer of Mustard.
- Add some pepper and paprika.
- Top meat with a slice of bacon and several dill pickle spears and Onion .
- Place the filling off center closer to the edges of the meat .
- Roll the steaks around the filling and secure with toothpicks.
- Heat a deep skillet over medium high heat. Add oil, than meat rolls.
- Cook meat to brown, giving it a turn every 2 to 3 minutes.
- When evenly browned,add 1 Cup Beef Stock, and simmer for about 20 min, make sure you don't reduce liquid too much. Repeat this step two more times, giving it enough time to get tender, but not overcooked.
- Take out meat, transfer to a plate. Add flour(mixed with about 1/2 Cup cold water) to the hot liquid and whisk together, cooking 2 minutes on low heat.
- Add more Beefstock if needed.
- You may replace Beefstock with Water, cutting down on Sodium.
- Season with salt and pepper, and a little more paprika if needed. If the Gravy gets too thick, add a bit of water.
- Remove toothpicks from meat,move to plates,and top with gravy.
- Serve with Sauerkraut and Dumplings.
Nutrition Facts : Calories 565.3, Fat 47.2, SaturatedFat 13.7, Cholesterol 91.4, Sodium 1253.3, Carbohydrate 7.2, Fiber 0.9, Sugar 2.3, Protein 27.1
BRAISED BEEF ROLLS (ROULADEN)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
- Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
- Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
- Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
- Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 13 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 0 grams
More about "braised rouladen with pan gravy recipes"
ROULADEN RECIPE - GERMAN BUTCHERY
From german-butchery.com.au
GERMAN BEEF ROULADEN HAUSFRAUENART RECIPE - THE …
From thespruceeats.com
ROULADEN (GERMAN BRAISED BEEF ROLLS) - SAVEUR
From saveur.com
BEEF ROULADEN - JO COOKS
From jocooks.com
OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE …
From quick-german-recipes.com
BEEF ROULADEN WITH PAN GRAVY - GERMANFOODS.ORG
From germanfoods.org
Servings 6Category Entree
- Caramelize onions in 3 tablespoons oil; set aside to cool. Place pounded slices of beef on cutting board and work with them one at a time.
- Season each beef slice with paprika, sea salt and pepper to taste. Line each piece with 1 slice of bacon, 1 tablespoon caramelized onions and 1 slice pickle, if desired. Roll the beef around the filling, folding in the sides until it becomes a bundle. Tie each bundle with string in 2 places to
- secure; set aside. Repeat until all meat slices are used. (Reserve any leftover onions to later place in the sauce.)
- Heat large, heavy, stainless-steel skillet over medium heat for 1 minute; add 1/4 cup oil. Increase heat to high; add some of beef bundles without covering entire surface of pan. Sear bundles until golden on each side; remove from pan to plate. Repeat until all bundles are seared.
AUTHENTIC GERMAN ROULADEN AND GRAVY RECIPE - LIVE LIKE …
From livelikeyouarerich.com
Servings 6Estimated Reading Time 7 minsCategory DinnerTotal Time 1 hr 15 mins
- Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
21. BEEF ROULADEN (BRAISED STUFFED BEEF ROLLS) - DINNER IS SERVED …
From dinnerisserved1972.com
GERMAN BEEF ROULADEN WITH GRAVY - HUNGER FOR SPICE
From hungerforspice.com
ROULADEN WITH SPATEN GRAVY : RECIPES - REDDIT
From reddit.com
ROULADEN - CULINARY HILL
From culinaryhill.com
BEEF - BRACIOLE OR ROULADEN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
GERMAN BEEF ROULADEN AND GRAVY - THE FOREIGN FORK
From foreignfork.com
TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OLDE WORLDE GERMAN BEEF ROULADEN ROLLS WITH GRAVY …
From wildflourskitchen.com
GERMAN ROULADEN WITH GRAVY - RECIPE - COOKS.COM
From cooks.com
BRAISED ROULADEN WITH PAN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
GERMAN BEEF ROULADEN, MUSHROOM GRAVY - FRUGAL HAUSFRAU
From frugalhausfrau.com
ROULADEN WITH BROWN GRAVY - SIMPLY GOURMET
From simply-gourmet.com
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
BRAISED ROULADEN WITH PAN GRAVY RECIPES - FOOD NEWS
From foodnewsnews.com
BEEF ROULADEN - SPEND WITH PENNIES
From spendwithpennies.com
EASY ROULADEN RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GERMAN BEEF ROULADEN (RINDERROULADEN) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
ROULADEN | GERMAN BEEF ROLLS RECIPE
From keefcooks.com
BEEF ROULADEN RECIPE [VIDEO] IN 2022 - FOOD NEWS
From foodnewsnews.cc
BEEF ROULADEN - CAROLINE'S COOKING
From carolinescooking.com
BRAISED ROULADEN WITH PAN GRAVY - PLAIN.RECIPES
From plain.recipes
ROULADEN, A CHRISTMAS EVE TRADITION | KITCHEN FRAU
From kitchenfrau.com
CLASSIC GERMAN BEEF ROULADEN (RINDERROULADEN) - CHEERFUL COOK
From cheerfulcook.com
BEEF ROULADEN | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
GERMAN FLEISCH ROULADEN COOKING IN THE KITCHEN WITH MARGARET
From acanadianfoodie.com
ROULADEN RECIPE - GERMAN COMFORT FOOD - RAMSHACKLE PANTRY
From ramshacklepantry.com
CLASSIC GERMAN ROULADEN - RECIPES FROM EUROPE
From recipesfromeurope.com
BEEF ROULADEN WITH PAN FRIED SPAETZLE - THEKITCHENMAN
From thekitchenman.ca
BEEF ROULADEN - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
GERMAN BEEF ROULADEN - CURIOUS CUISINIERE
From curiouscuisiniere.com
ROULADEN, A CHRISTMAS EVE TRADITION | KITCHEN FRAU | ROULADEN …
From pinterest.ca
BRAISED ROULADEN WITH PAN GRAVY – RECIPES NETWORK
From recipenet.org
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...
Check it out »
You'll also love