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.
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.
GERMAN-STYLE SALISBURY STEAKS RECIPE - (4.3/5)
Provided by DebCooks
Number Of Ingredients 17
Steps:
- Cook bacon in a pan until crisp, transfer to a paper-lined plate and reserve drippings. Crumble bacon and reserve. Combine ground beef, minced onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Shape mixture into 4 3/4 inch patties. Brown patties in 1 tablespoon bacon drippings in the same pan over medium-high heat about 4 minutes per side. Remove patties from pan. For the gravy, add sliced onions and mushrooms to the pan and saute until the onions are tender about 8 minutes. Stir in the flour and cook 1 minute. Off heat, stir in beer, broth, sugar, tomato paste, garlic, caraway seeds and 1/2 teaspoon salt Return to the medium-low heat and bring liquid to a boil about 1 minute and simmer until cooked through. Return the patties to the pan, cover and simmer about 10 minutes. Serve steaks topped with gravy.
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
GERMAN STEAK TARTARE (HORS D'OEUVRES)
Many Germans are partial to ground meats, and one of the most famous ground-beef dishes they serve is Steak Tartare. Traditionally, the beef for this unusual dish is chopped or ground very fine and served as soon as possible thereafter. It is shaped into a loaf, a well is pressed into the center, and an egg yolk is carefully dropped into the well. The meat is surrounded with capers, onions, parsley, and anchovy fillets; salt and pepper are on the side. The beef is then combined with all the condiments at the table in front of the guests, and is served with plenty of dark bread, butter, and frosty-cold steins of dark beer. This version is just as good but is prepared before your guests arrive and molded into a decorative ring shape. Be sure to use only the finest beef--prime, if available! McCall's Cooking School
Provided by Olha7397
Categories Spreads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil the inside of a 5-cup ring mold.
- Drain oil off anchovy fillets; separate and drain each on paper towels.
- Chop 4 of the fillets very finely and leave remaining whole; set aside.
- Chop onion very finelyyou should have 1/2 cup.
- Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
- Using a wooden spoon, toss and mix until very well combined.
- Taste, and if necessary, add more seasonings.
- Mixture should be highly seasoned.
- Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
- Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
- To unmold: Uncover ring mold.
- Using a small knife, loosen meat mixture from edges of mold.
- Place a serving dish upside down on top of mold; invert mold and serving dish.
- Shake firmly to release meat mixture; remove mold.
- To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
- Drain olives; mound in center of ring mold.
- Arrange watercress around edge of meat.
- Be sure to keep the Steak Tartare refrigerated until ready to serve.
- It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
Nutrition Facts : Calories 136.3, Fat 10.3, SaturatedFat 2.9, Cholesterol 43.5, Sodium 624.5, Carbohydrate 3, Fiber 1.4, Sugar 0.1, Protein 8.4
GERMAN BEEF ROULADENS
I have not yet made this recipe, submitted for ZWT 6. Overnight rest optional for a more flavorful meat. Cook time does not represent the overnight rest, and request mostly stove simmering.
Provided by Tarteausucre
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat).
- Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip. to make roulades, roll up (jelly-roll style) and tie well with butchers twine.
- In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides. As each roulade is browned, remove from frying pan and transfer onto a large plate.
- When all roulades are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute (scraping up any browned bits on the bottom of the pan into the wine).
- In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender.
- When done, remove from heat and let cool.
- Remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture overnight.
- When ready to serve, place the roulades, with the liquid, back on the stove. Using medium to medium low heat, gently reheat the roulades.
- Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.
- Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl.
GERMAN-STYLE BEEF ROAST
My grandmother used to make this, and I adapted it for my slow cooker. You'll love its convenience and great taste. -Lois Stanley, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 376 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 382mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
More about "german beef steaks recipes"
10 BEST GERMAN STEAK RECIPES | YUMMLY
From yummly.com
GERMAN BEEF DISHES, RINDFLEISCH - KITCHEN PROJECT
From kitchenproject.com
BEEF FLATLADEN - TASTES LIKE ROULADEN MADE JUST LIKE OMA
From quick-german-recipes.com
STEAK RECIPES | ALLRECIPES
From allrecipes.com
GERMAN BEEF ROULADEN HAUSFRAUENART RECIPE - THE …
From thespruceeats.com
GERMAN BEEF STROGANOFF WITH SPAETZLE PASTA RECIPE
From steaksandgame.com
TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND …
From seasonsandsuppers.ca
TRADITIONAL GERMAN BEEF ROULADEN RECIPE - KUDOS …
From kudoskitchenbyrenee.com
BEEF STEAKS - TRANSLATION INTO ENGLISH - EXAMPLES GERMAN | REVERSO …
From context.reverso.net
GERMAN SPIESSBRATEN - PORK STEAK - TASTY GERMAN RECIPES
From tasty-german-recipe.com
GERMAN BEEF ROULADENS - GERMAN RECIPES
From fooddiez.com
GERMAN BEEF STEAK - MARIONS KOCHBUCH
From marions-kochbuch.com
GERMAN STEAK - RECIPES | COOKS.COM
From cooks.com
GERMAN TRADITIONAL MEAT DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
WINTER RECIPE: ROAST BEEF GERMAN STYLE - GERMAN WORLD
From german-world.com
GERMAN BEEF ROULADEN RECIPE - CHEF BILLY PARISI
From billyparisi.com
RECIPES FOR AUTHENTIC GERMAN MAIN DISHES - GERMANFOODS.ORG
From germanfoods.org
GERMAN BEEF RECIPES • AUTHENTIC GERMAN RECIPES - FOOD NEWS
From foodnewsnews.com
GERMAN BEEF SAUERBRATEN - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
GERMAN BEEF ROULADEN - FOOD RECIPES
From recipes.studio
GERMAN POT ROAST RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
GERMAN CUBE STEAK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ZWIEBELROSTBRATEN (GERMAN BEEF ROAST IN ONION SAUCE) | RECIPE
From kitchenstories.com
GERMAN-STYLE SALISBURY STEAKS - BIGOVEN.COM
From bigoven.com
BEEF STEAKS TRANSLATION IN GERMAN | ENGLISH-GERMAN DICTIONARY
From dictionary.reverso.net
GERMAN BEEF ROULADEN RECIPE - KING OF MEATS | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
EASY GERMAN RECIPE - GERMAN STEAK RECIPE
From tasty-german-recipe.com
GERMAN STEAK ROLLS RECIPE | MYRECIPES
From myrecipes.com
10 BEST GERMAN STEAK RECIPES | YUMMLY
From yummly.co.uk
GERMAN BEEF ROULADEN RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST GERMAN GROUND BEEF RECIPES | YUMMLY
From yummly.com
GERMAN-STYLE PORK STEAK WITH RED CABBAGE - HOMESTEADER MEATS
From homesteadermeats.ca
GERMAN STEAKS - RECIPE | COOKS.COM
From cooks.com
GERMAN BEEF ROULADEN | RECIPE | ROUND STEAK RECIPES, BEEF …
From pinterest.com
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