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 BEEF ROULADEN
Steps:
- Gather the ingredients.
- Slice the beef about 1/4-inch thick across the large surface (horizontally). This can be done with a slicing machine, by the butcher, or by hand with a very sharp knife . This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
- Cut pickle lengthwise into strips and dice the onion and bacon very finely and set aside.
- Spread each beef slice with mustard; fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
- Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel ) to keep the rolls tightly closed.
- Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
- Add the diced carrot and celery, which is known as a suppengrün or mirepoix , to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
- Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2-inch of liquid in the pan.
- Add the bay leaf , 1/2 teaspoon of salt (depends on how salty the bacon is), and some grinds of pepper.
- Cover and braise over low heat for 2 hours, or until beef is tender.
- Remove beef roulades and keep warm.
- Purée sauce and thicken (optional) with a little cream, sour cream, or Wondra flour (known as sossenbinder in Germany). Season to taste with more salt and pepper as needed.
- Place roulades back in the sauce until serving time.
- Serve with boiled potatoes ( dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage .
- Enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 9 g, Sodium 317 mg, Sugar 2 g, Fat 24 g, ServingSize 4 to 6 roulades (8 servings), UnsaturatedFat 0 g
GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
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.
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
- In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
- Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
- Serve with mashed potatoes or potato dumplings.
GERMAN BEEF ROLL-UPS ROULADEN
Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish
Provided by sonnyu28
Categories German
Time 3h20m
Yield 4 rouladen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
- Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
- season well with salt, pepper and paprika powder.
- Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
- spread more mustard on the outside of roll ups and season some more
- Heat oil in a heavy broiler pan and brown roll ups from all sides.
- ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
- cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
- take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
- Serve with potato dumplings and red cabbage.
Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7
GERMAN STUFFED ROLLED UP BEEF (ROULADEN)
Steps:
- Spread Tomato paste and mustard onto the thinly sliced beef. Salt and pepper it, spread diced bacon and strips of pickles on top and roll up the beef, starting with the narrowest side. Close with turkey pins, toothpicks or cotton yarn. In a large skillet or roasting dish, heat oil upon highest heat level. Add beef rolls; brown on all sides. Turn down heat, add clove and bay leafs, vegetables and wine and let it simmer/stew for about two to three hours, regularly add beef stock or water. The skillet schould be closed with a lid. Add Remove the meat, blend the vegetables with the pan gravey, add cream or milk and season with salt and pepper. Put the meat back and simmer some more until the meat is tender. Serve with potatoes or dumplings and red cabbage.
More about "german stuffed rolled up beef rouladen recipes"
GERMAN STUFFED CABBAGE ROLLS (KOHLROULADEN) RECIPE
From thespruceeats.com
GERMAN ROULADEN | MRFOOD.COM
From mrfood.com
GERMAN BEEF ROULADEN (INSTANT POT & SLOW COOKER) - ALL …
From all-thats-jas.com
OLDE WORLDE GERMAN BEEF ROULADEN ROLLS WITH GRAVY …
From wildflourskitchen.com
TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE …
From quick-german-recipes.com
EASY GERMAN ROULADEN (STUFFED BEEF ROLLS) - THE …
From thehappylittlehomemaker.com
BEST AUTHENTIC GERMAN ROULADEN (BEEF ROLL-UPS) RECIPE
From delishably.com
Author Stephanie Henkel
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
GERMAN BEEF ROULADEN - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
GERMAN BEEF ROULADEN • EUROPEAN CUISINE, CULTURE & TRAVEL©
From angiesweb.com
GERMAN BEEF ROLLS IN WINE GRAVY ROULADEN RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF ROULADEN WITH PAN GRAVY - GERMANFOODS.ORG
From germanfoods.org
BEEF ROULADEN - ALL TASTES GERMAN
From alltastesgerman.com
GERMAN BEEF ROULADEN - CURIOUS CUISINIERE
From curiouscuisiniere.com
GERMAN STYLE BEEF ROULADEN - LAURA GEE • RECIPES & MORE
From lauracgee.com
BEEF ROULADEN WITH DILL SPAETZLE RECIPE - SERIOUS EATS
From seriouseats.com
AUTHENTIC GERMAN ROULADEN AND GRAVY RECIPE - LIVE LIKE YOU ARE …
From livelikeyouarerich.com
OMA'S AUTHENTIC GERMAN BEEF ROULADEN - JUST LIKE OMA GERHILD
From stories.quick-german-recipes.com
GERMAN BEEF ROULADEN RECIPE - CHEF BILLY PARISI
From billyparisi.com
GERMAN BEEF ROULADEN WITH GRAVY - HUNGER FOR SPICE
From hungerforspice.com
CLASSIC GERMAN BEEF ROULADEN (RINDERROULADEN) - CHEERFUL COOK
From cheerfulcook.com
GERMAN ROULADEN (BEEF ROLL UPS) - RECIPE | COOKS.COM
From cooks.com
BEEF ROULADEN - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC GERMAN STUFFED STEAK - BEEF ROULADEN WITH GRAVY RECIPE
From foreignfork.com
GERMAN BEEF ROULADEN - FOOD RECIPES
From recipes.studio
CLASSIC GERMAN ROULADEN - RECIPES FROM EUROPE
From recipesfromeurope.com
GERMAN BEEF ROULADE RECIPE - FOOD NEWS
From foodnewsnews.com
MAMA’S GERMAN BEEF ROULADEN - THE LEMON APRON
From thelemonapron.com
SUNDAY SUPPER: BEEF ROULADEN WITH DILL SPAETZLE - SERIOUS EATS
From seriouseats.com
GERMAN BEEF ROULADEN AND GRAVY - THE FOREIGN FORK
From foreignfork.com
GERMAN BEEF ROULADEN STEW - SOCRATICFOOD
From socraticfood.com
ROULADEN - A GERMAN VEGETABLE STUFFED BEEF ROLL. - MOMCRIEFF
From momcrieff.com
CLASSIC GERMAN BEEF ROULADEN: BRAISED BEEF ROLLS …
From youtube.com
TRADITIONAL BEEF ROULADEN RECIPE - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
ROULADEN RECIPE - GERMAN COMFORT FOOD - RAMSHACKLE PANTRY
From ramshacklepantry.com
GERMAN BEEF ROULADEN, MUSHROOM GRAVY - FRUGAL HAUSFRAU
From frugalhausfrau.com
BEEF ROULADEN (SAVORY AND DELICIOUS!) - THE SHORTCUT KITCHEN
From centslessdeals.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