Crockpot Rouladen Recipes

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BEEF ROULADEN



Beef Rouladen image

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

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

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.

GRANDMA SCHWARTZ'S ROULADEN



Grandma Schwartz's Rouladen image

This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. -Lynda Sharai, Summer Lake, Oregon

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 13

3 bacon strips, chopped
1-1/2 pounds beef top round steak
2 tablespoons Dijon mustard
3 medium carrots, quartered lengthwise
6 dill pickle spears
1/4 cup finely chopped onion
1 cup sliced fresh mushrooms
1 small parsnip, peeled and chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
1/3 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

GERMAN BEEF ROULADEN



German Beef Rouladen image

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

¼ cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch
1 cup warm water
¼ cup sour cream

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 ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER



German Beef Roast (Rouladen Flavor) in Crock Pot/Slow Cooker image

Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work.

Provided by BecR2400

Categories     Meat

Time 8h30m

Yield 1 beef roast, 12 serving(s)

Number Of Ingredients 12

1 (6 lb) boneless beef rump roast, trimmed of fat
10 ounces beef broth, undiluted
1/4 cup pickle juice (from jar)
3 tablespoons mustard
2 tablespoons finely chopped dill pickles (or dill relish)
2 -3 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup finely chopped onion
1/2 cup finely chopped bacon (center cut)
1 cup cold water
1/2 cup all-purpose flour

Steps:

  • In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
  • Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
  • Pour in the (undiluted) can of beef broth and the dill pickle juice.
  • Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
  • Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
  • TO MAKE GRAVY:.
  • Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
  • Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
  • Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
  • P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!

CROCKPOT ROULADEN



Crockpot Rouladen image

Make and share this Crockpot Rouladen recipe from Food.com.

Provided by DrGaellon

Categories     Steak

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs round steaks
1/4 cup stone ground mustard
6 slices bacon
2 onions, chopped
4 dill pickle spears, chopped
1/4 cup flour
3 tablespoons butter
1 (16 ounce) package baby carrots
1 cup beef stock
1/2 cup sour cream
1 tablespoon flour
salt
ground black pepper

Steps:

  • Cut steak into 6 equal portions. Place each piece between two layers of plastic wrap and pound with a mallet or rolling pin until about 1/4" thick. Spread each piece with mustard and set aside. Place carrots in bottom of 5-6 qt slow cooker.
  • Cook bacon in skillet until crisp. Drain on paper towels. Meanwhile, in bacon grease left in skillet, saute onions until tender, about 5 minutes. Remove onion to a bowl with slotted spoon. Add chopped pickles. Crumble bacon and add to onion mixture. Divide equally amongst pieces of beef; roll each piece around the filling and secure with kitchen twine. Dredge in flour, tapping off any excess.
  • Add butter to any remaining bacon grease. When foaming subsides, add beef rolls and brown 1-2 minutes on each side. As each is finished, transfer to the slow cooker on top of the carrots. Pour beef stock over all. Cover and cook on low 6-7 hours until carrots are tender and beef is very tender. Remove beef with tongs; carefully remove strings. Remove carrots with a slotted spoon.
  • Combine sour cream and flour; stir well. Add to liquid remaining in slow cooker and stir well. Turn heat to high. Return beef and carrots to pot and cover. Cook 10-20 minutes until thick. Season with salt and pepper to taste. Serve hot.

STUFFED BEEF ROULADEN MY WAY FOR TWO IN CROCK POT



STUFFED BEEF ROULADEN My Way For Two In Crock Pot image

OH My! The house smelled so good while this was cooking. This is my Version of Beef Rouladen. I hope you will try and like! Remember to remove toothpicks before serving.

Provided by Rhonda O

Categories     Beef

Time 3h45m

Number Of Ingredients 15

3 oz "2" eye of the round steak
1 1/2 stalk(s) celery chopped
1 small yellow onion chopped
12 baby carrots
2 jar(s) heinz bistro au jus
1/4 tsp sage, dried
1/4 tsp rosemary, dried
dash(es) salt and pepper
dash(es) garlic powder
1 c bread stuffing
1 1/2 tsp better than bouillon beef
1/4 c all purpose flour
1 Tbsp olive oil
1 egg, beaten
2 c water

Steps:

  • 1. make broth from Better Than Beef Bouillon simmer celery and onion until soft. Add to bread crumbs with spices, sage, salt and pepper, beat egg and mix fast! so egg does not cook. mix well.
  • 2. pound out beef until thin for rolling up. add salt and pepper, rosemary to beef. add bread filling. Secure with toothpicks after rolling up. flour and brown in oiled pan.
  • 3. add Celery, Onions to Crock pot. Place browned beef on top. Cover with Au jus. cover and turn on crock pot.

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