Crockpotrouladen Recipes

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

Ingredients

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.

ANNA MARIA'S ROULADEN

Anna Maria's Rouladen image

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

Ingredients

1 package dumpling mix, (recommended: Panni brand) available on International Foods aisle
4 slices bacon
4 thin slices beef sirloin, just over 1 pound, ask the butcher to cut the meat 1/4 inch thick
Salt and pepper
4 rounded teaspoons prepared Dijon style mustard
4 tablespoons chopped flat-leaf parsley, a couple of handfuls
4 dill pickle spears
Toothpicks or kitchen twine
2 tablespoons, extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into pieces
2 tablespoons all-purpose flour
2 cups good quality chicken stock, available on the soup aisle
1/4 cup sour cream

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.

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

Ingredients

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.

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