Cube Steak Beef Rouladen Recipes

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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

CUBE STEAK BEEF ROULADEN



Cube Steak Beef Rouladen image

It took me years to work up the nerve to try a recipe that called for meat to be wrapped around pickles and cooked. Once I did, though, it became a favorite. My husband and boys request this for Christmas dinner.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons Dijon mustard, divided
2 beef cube steaks (6 ounces each)
1 medium dill pickle, cut lengthwise into eight pieces
1 small onion, thinly sliced, divided
1 bacon strip, halved
2 tablespoons butter
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1-1/2 cups water, divided
1 tablespoon all-purpose flour
1 teaspoon browning sauce, optional

Steps:

  • Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.

Nutrition Facts :

CUBE STEAK ROLL-UPS



Cube Steak Roll-Ups image

One of my favorite ways to fix cube steaks! (Prep and cook times are estimates, but I think you could get these on the table within 30 minutes!)

Provided by SilentCricket

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 cube steaks
1 box Stove Top stuffing mix or 1 box your favorite prepared stuffing
flour, seasoned with
salt and pepper or seasoning salt
oil
1 (10 3/4 ounce) can cream of mushroom soup
1 packet dry onion soup mix

Steps:

  • Prepare stuffing according to package directions.
  • Onto each steak, place a generous helping of stuffing in center.
  • Roll up steak (s) and secure with toothpicks or skewers.
  • Dredge each roll-up in seasoned flour.
  • Brown meat in oil.
  • Remove meat and drain off any excess fat.
  • Combine mushroom soup and onion soup mix in small bowl.
  • Return meat rolls to pan and pour soup combination over meat.
  • Simmer on low heat until meat rolls are heated through and meat is done to your liking.
  • Remove toothpicks before serving.
  • Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
  • Note: You could probably stuff the meat with a rice-based stuffing if you'd like!

ROUND STEAK BEEF ROULADEN



Round Steak Beef Rouladen image

This is one of our most cherished dishes. My wife's aunt made it for us over 40 years ago.-William Foster, Haverhill, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 8

2 pounds boneless beef top round steak
6 bacon strips, halved
12 small garlic dill pickles
4 tablespoons vegetable oil, divided
6 tablespoons all-purpose flour
3 cups beef broth
1 teaspoon dried savory
Salt and pepper to taste

Steps:

  • Cut steak into twelve 4x3-in. pieces; flatten to 1/4-in. thickness. Place a bacon piece and pickle along a short side of each; roll up and secure with toothpicks. In a skillet, heat 2 tablespoons oil over medium-high heat. Brown roll-ups on all sides. Remove and keep warm., In the same skillet, heat the remaining oil. Stir in flour until smooth. Cook and stir over medium heat until golden brown, about 5 minutes. Gradually blend in broth and savory, stirring constantly. Return roll-ups to pan. Cover and cook over low heat for 1-1/2 hours or until tender. Season with salt and pepper.

Nutrition Facts : Calories 441 calories, Fat 28g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 1242mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

MY FAVORITE ROULADEN



My Favorite Rouladen image

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

1 medium onion, chopped
1 stalk celery
1 1/2 cups cubed dried bread
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
6 -8 thin slices beef steaks
1 1/2 cups flour
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
5 tablespoons oil
1 quart beef or 1 quart chicken stock
2 bay leaves

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

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