How To Make Rouladen Recipes

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MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)



Mom's Traditional German Beef Rouladen (Rinderrouladen) image

Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!

Provided by BecR2400

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
8 tablespoons yellow mustard
salt and pepper, to taste
4 slices bacon, chopped
1/2 cup white onion, chopped
1/4 cup dill pickle, finely chopped (may use dill relish)
1/4 cup oil, for frying
3 1/2 cups hot water, to cover (or hot beef broth)
1 bay leaf
1/3 cup flour
1/4 cup fresh parsley, minced (for serving)
wooden toothpick (or may use cooking twine or white thread for securing rouladen)

Steps:

  • Spread 1 tablespoon mustard evenly on one side of each pounded steak.
  • Sprinkle salt and pepper over mustard.
  • Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
  • Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
  • In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
  • Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
  • With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
  • To Make Gravy:.
  • Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
  • Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
  • Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
  • To Serve:.
  • (Note: Remove toothpicks and twine or thread before serving).
  • Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
  • Remove from heat and serve.
  • Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA



Oma's Authentic German Beef Rouladen Recipe - Just like Oma image

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

top round beef
bacon
onion
pickles
butter
mustard
cornstarch
seasonings

Steps:

  • Prep meat accourding to recipe instructions, cook until tender and make gravy.

GERMAN BEEF ROULADEN



German Beef Rouladen image

Try our recipe for German roulades, thin slices of beef rolled around pickles, mustard, onion and bacon, then browned and braised until tender.

Provided by Jennifer McGavin

Categories     Dinner     Entree

Time 2h30m

Number Of Ingredients 13

2 pounds beef brisket, or rump, thinly sliced
1 to 2 gherkins, or sour pickles, or 1 dill pickle
1 onion
2 slices bacon
2 tablespoons mustard
1/2 tablespoon clarified butter
1/2 tablespoon oil
1 carrot, diced
1 to 2 stalks celery, diced
1/2 cup dry red wine
1 bay leaf
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste

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

BEEF ROULADEN



Beef Rouladen image

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

HEARTY BEEF ROULADEN



Hearty Beef Rouladen image

I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in. -Jeanne Davis, Hardin, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

2 large onions, sliced
4 tablespoons canola oil, divided
6 bacon strips
6 beef top round steaks or beef sirloin steaks (1/4 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard
6 dill pickle spears
3/4 cup all-purpose flour
1-1/3 cups water
4 teaspoons beef bouillon granules
1 teaspoon dried thyme
1 bay leaf
1 tablespoon butter, melted
Hot cooked noodles

Steps:

  • In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside., Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour., In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles.

Nutrition Facts : Calories 434 calories, Fat 25g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

BRAISED ROULADEN WITH PAN GRAVY



Braised Rouladen with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 rouladen

Number Of Ingredients 10

6 thin slices beef top round (about 1/4 inch thick)
1/4 cup mustard
Salt and freshly ground black pepper
6 slices smoked bacon
1/3 cup chopped onions
6 dill pickle spears
3 to 4 tablespoons olive oil
4 cups beef stock
1/4 cup cornstarch
Red wine as needed, optional

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.

GERMAN ROULADEN



German Rouladen image

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

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

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

ROULADEN



Rouladen image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 8 to 10 servings

Number Of Ingredients 22

1 head red cabbage, chopped in 1/4-inch pieces
2 to 3 apples chopped into small pieces with skin
Small onion, chopped
2 lemons juiced
2/3 cup of brown sugar
Round or Sirloin, cut into 1/8 x 3 x 6 pieces, 1 per person)
1 pound bacon, chopped
1 whole onion, chopped
Salt and pepper to taste
2 tablespoons oil
3 to 4 beef bouillon cubes
1/2 cup water
2 bay leaves
2 to 3 tablespoons Maggie's seasoning (available in condiment aisle at grocery store)
5 pounds of potatoes peeled and placed in cold water
Salt and pepper
Herbs of choice
Potato water
Beef rouladen drippings
4 tablespoons flour
Cold water
1 to 3 tablespoons Maggies seasoning

Steps:

  • Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
  • Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
  • Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
  • Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

ROULADEN



Rouladen image

Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.

Provided by Recipes From Europe

Categories     Dinner

Time 2h30m

Number Of Ingredients 17

4 thin slices of beef
4 slices bacon
4 tablespoons Dijon mustard
4 baby dill pickles
1 small yellow onion
salt
pepper
1 tablespoon oil
toothpicks or cooking twine
1 large carrot
1 small leek
2 celery sticks
1 cup red wine
1 tablespoon tomato paste
a pinch of sugar
2 cups beef broth
salt and pepper

Steps:

  • Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
  • Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
  • Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
  • Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
  • Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
  • Preheat your oven to 310 degrees Fahrenheit.
  • Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
  • Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
  • Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
  • Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
  • Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.
  • Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
  • Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
  • Pour the sauce through a sifter to capture the cooked vegetables.
  • To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
  • Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.

Nutrition Facts : ServingSize 1 g, Calories 1016 kcal, Carbohydrate 11 g, Protein 82 g, Fat 65 g, SaturatedFat 24 g, Cholesterol 259 mg, Sodium 1831 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 32 g

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

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AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
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2019-10-29 Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one …
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  • Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
  • Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
  • *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
  • Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.


CHICKEN ROULADE RECIPE | BON APPéTIT
chicken-roulade-recipe-bon-apptit image
2012-07-17 Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from …
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  • Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.
  • Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.
  • Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.


OMA'S INSTANT POT ROULADEN RECIPE ~ ROULADEN IM ...
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Divide chopped onion, carrot strips, pickles, and bacon strips on one end of each roulade. Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread. Set Instant Pot (IP) to sauté. Once hot, add butter (or oil), …
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TRADITIONAL BEEF ROULADEN RECIPE AND HOW TO COOK IT TO ...
2020-04-02 Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour. Heat a large saute pan and add the 3 Tbsp. butter. Fry the …
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Calories 188 per serving
Category Dinner
  • Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
  • Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
  • Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
  • When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.


HOW TO MAKE GERMAN ROULADEN (WITH PICTURES) - WIKIHOW
2011-03-07 Make the gravy for the rouladen. Stir 1-2 teaspoons of beef bouillon into the liquid. Taste it and add more if you want it saltier. Mix 2 tablespoons of cornstarch with 2 tablespoons of water to …
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  • Cut each piece of meat in half so that you have 8 pieces of meat about 6 inches (15.2cm) long. Set aside.
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TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
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  • Prepare the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long. Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef. Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It's ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn't unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.
  • In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.


HOW TO MAKE GERMAN ROULADEN - COSMOPOLITAN CORNBREAD
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CROCK POT BEEF ROULADEN RECIPE - RECIPEZAZZ.COM
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5/5 (3)
Calories 295 per serving
Servings 8
  • Steak ... Depending on the size of you crock pot, you can make 1 large roulade; or, you can make a couple of smaller ones, which is what I prefer. Lay the steak in between 2 sheets of plastic wrap and pound thin. Use a rolling pin, meat mallet, or a heavy pot; which ever works best for you. Again, you can make 1 large roulade, or 2-3 smaller ones; that is completely up to you.
  • Bacon and Onion ... In a small saute pan, add the bacon and slowly cook on medium to medium low heat. If you render the bacon slowly, you don't need to add any extra oil. Once the bacon if about half way cooked, add the onion and cook until the onion is tender, and the bacon is crisp. Remove to a plate lined with a paper towel. Don't discard the bacon drippings.
  • Filling ... Lay out the steak and spread with the mustard; then, add the pickles, bacon and onions, and roll up the steak, starting at the widest side. Tie the roll together with butchers twine or cotton string. Or, you can also use a basic (non-waxed, or flavored) dental floss. Make sure to tie in 3-4 places to hold the roll together.


BEEF ROULADEN - ALL TASTES GERMAN
2021-03-22 Remove the Rouladen and set aside. Roast vegetables and tomato paste for a couple of minutes. Add the shot of pickle juice and beef stock, stir well and simmer covered for about 10 min. …
From alltastesgerman.com
5/5 (2)
Category Main Course
Cuisine German
Total Time 2 hrs


CROCK POT BEEF ROULADEN RECIPES - THE SPRUCE EATS - …
2010-07-09 In a small bowl combine the sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining in a crockpot. Stir to combine, turn heat to high, and return carrots, then beef rolls to crockpot. Cook for 10 to 20 minutes longer or until sauce thickens; season with salt and pepper to taste. Serve the carrots and beef rolls with sour ...
From thespruceeats.com
4/5 (55)
Total Time 8 hrs 25 mins
Category Dinner, Entree
Calories 537 per serving


HOW TO MAKE A VEGGY-STUFFED GERMAN ROULADEN RECIPE
2017-06-16 Step 1. Since this recipe makes 6 individually wrapped rouladens, it's easiest to buy a pack of 3 long strips at Publix. Cut them in half so you have six and set aside. #SpoonTip: If necessary, go to a butcher and ask for rouladen (thinly pounded) meat. PIN IT.
From spoonuniversity.com
Servings 6
Total Time 3 hrs 30 mins
Estimated Reading Time 3 mins


ROULADE RECIPES | BBC GOOD FOOD
Maple pear, pecan & mascarpone roulade. A star rating of 4.8 out of 5. 9 ratings. Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding. 1 hr.
From bbcgoodfood.com


HOW TO MAKE AUTHENTIC GERMAN ROULADEN
Ingredients for German Rouladen. These are the ingredients for the classic German Rouladen recipe: meat: as I said above, I prefer beef but you can use pork, venison, or chicken. Whatever you use, make sure to cut it in long thin slices about 6″ wide and 10″ long (I don’t get so specific with my Rouladen …
From ourgabledhome.com


BEEF ROULADEN – BEEF STUFFED WITH BACON, ONIONS & PICKLES ...
Learn how to make a Beef Rouladen recipe! Go to http://foodwishes.blogspot.com/2015/05/beef-rouladen-german-engineering-you.html for the ingredient amounts, ...
From youtube.com


ROUND STEAK BEEF ROULADEN RECIPE: HOW TO MAKE IT
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From tasteofhome.wantedtroupecountry.net


BEEF ROULADEN RECIPE: HOW TO MAKE IT
this Email Next Recipe Skip main content Submit recipeLoginJoin MENU RecipesDinnerBakingSHOPVideosSubscribe Toggle Search Hi, Recipe BoxMy NewslettersMy ...
From tasteofhome.balibuilt.com


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