Ground Beef Roulade Recipes

BEEF ROULADEN

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.

GROUND BEEF ROULADE

Steps:

• In a medium bowl, put one egg, the ground beef, the breadcrumbs, some salt and pepper, and the chopped parsley.
• Mix all the ingredients with your hands.
• Put the meat mixture on an aluminum foil.
• Press it with your hands to obtain a thin layer of meat. Spread shredded mozzarella on top.
• Cut the bell pepper into sticks and add it over the mozzarella and then add a layer of bacon slices.
• Roll the meat carefully.
• Put the roulade in a baking tray.
• Whisk the second egg and brush the meat with it.
• Bake for 40 minutes at 365 degrees F/185 degrees C.

GROUND BEEF ROULADE PIZZAIOLA

Steps:

• Heat oven to 350 degrees F. In a large bowl, combine beef, pork, onion, garlic, bell pepper, egg, tomato paste, oregano, basil, and salt. Cut a piece of aluminum foil about 16 inches long. Pat ground meat mixture onto aluminum foil, covering foil (mixture will be about 1/4 to 1/2 inch thick). Place mozzarella on meat mixture to cover. Next, place salami over cheese, also to cover. Roll up ground meat mixture jelly-roll fashion, peeling mixture from foil as it is rolled. Press ends together to seal in filling. Place ground meat roll on a baking sheet with sides and sprinkle with Parmesan. Bake until browned (35 minutes). Let rest 5 minutes before cutting. To serve, slice about 3/4 inch thick. Accompany with fresh tomato sauce.

ITALIAN GROUND BEEF ROULADE

Steps:

• Preheat oven to 350 degrees F. Combine lean ground beef, bread crumbs and evaporated milk in large mixing bowl. Mix or stir by hand until bread crumbs disappear. Add egg, half the pizza sauce, bell pepper, onion, Italian seasoning, black pepper and salt; continue to stir until well mixed. Form meat mixture into a flat ball and place between two 10 x 12 inch sheets of waxed paper. Use rolling pin to roll out to rectangle about the size of the waxed paper. Peel off top sheet of waxed paper. Be sure that meat layer is even and has no holes. Keeping edges free of any toppings, arrange chopped spinach evenly over meat, and sprinkle with Parmesan cheese; top with grated Mozzarella cheese. Starting at end furthest from you, carefully lift waxed paper and begin rolling the meat inward toward the opposite end. Continue to lift the paper and peel it back from the meat rolling as tightly as possible. Use waxed paper to help support meat as it is rolled to the opposite end. Press ends and edges together to seal. Place on casserole dish with seam on bottom. Bake at 350° F 1 hour or until thermometer inserted in center of loaf registers 160°. Top with remaining ½ jar of pizza sauce; cook additional 5 minutes. Allow loaf to rest 10 minutes before slicing. NOTES: If fatty meat is used, the loaf will crack and allow the cheese to run out. This is great with bow tie pasta (prepared as package directs) topped with the following: a jar of chunky garden sauce mixed with a jar of pizza sauce. Heat sauce mixture and spoon over pasta. Serve with additional Parmesan.

BRAISED ROULADEN WITH PAN GRAVY

Steps:

• Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
• Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
• Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
• Serve the rouladen with the gravy.

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

GERMAN BEEF ROULADEN

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.

GRANDMA'S BEEF ROULADEN

Steps:

• Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired. , Serve with noodles.

ROULADEN (STUFFED BEEF)

Steps:

• Place the rouladen on the counter.
• Spread mustard on each rouladen.
• Season with salt and pepper.
• Place 2 bacon strips on each rouladen.
• On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion).
• Roll the rouladen and either use toothpickes or thread to keep in place.
• The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
• Place olive oil and water on bottom of pot.
• Put in the rouladen.
• Put about 6 bay leaves in the pot.
• Bake at 325-350 degrees for at least 3 hours.
• A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.

THE BEST BEEF ROULADEN

Steps:

• Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
• Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
• In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
• Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
• Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
• Any leftover filling can be added to the sauce.
• Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
• Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
• Cook, covered, for about 1 1/2 hours or until meat is tender.
• Remove rouladen to a warm platter and discard string.
• Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
• Pour gravy over rouladen and serve with spaetzle or riced potatoes.