How To Make Rouladen Recipe

GRANDMA SCHWARTZ'S ROULADEN



Grandma Schwartz's Rouladen image

This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. -Lynda Sharai, Summer Lake, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 13

3 bacon strips, chopped
1-1/2 pounds beef top round steak
2 tablespoons Dijon mustard
3 medium carrots, quartered lengthwise
6 dill pickle spears
1/4 cup finely chopped onion
1 cup sliced fresh mushrooms
1 small parsnip, peeled and chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
1/3 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley
Calories 288 calories
Fat11g fat (3g saturated fat)
Cholesterol74mg cholesterol
Sodium1030mg sodium
Carbohydrate14g carbohydrate (4g sugars
Fiber3g fiber)
Protein28g protein.

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Meanwhile, cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks., In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon., In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.

BEEF ROULADEN



Beef Rouladen image

This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)

Recipe From food.com

Provided by Tinkerbell

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup Dijon mustard
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
8 dill pickles, thinly sliced (optional)
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley

Steps:

  • Spread mustard on one side of each slice of meat.
  • Sprinkle with salt and pepper.
  • Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
  • Put oil in dutch oven or other large pan and brown meat; drain.
  • Add broth and bring to a boil.
  • Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
  • Remove meat and keep warm.
  • Combine flour and water until smooth and slowly stir into broth.
  • Bring to a boil, stirring constantly until thickened.
  • Remove wooden pics from meat and return to gravy; heat through.
  • Sprinkle with parsley if desired.

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

Recipe From tasteofhome.com

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
Calories 355 calories
Fat23g fat (7g saturated fat)
Cholesterol79mg cholesterol
Sodium695mg sodium
Carbohydrate7g carbohydrate (2g sugars
Fiber1g fiber)
Protein30g protein.

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.

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!

Recipe From allrecipes.com

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
Calories351.4 calories
Carbohydrate5.4 g
Cholesterol113.2 mg
Fat15.6 g
Fiber0.5 g
Protein44.6 g
SaturatedFat4.6 g
Sodium1132.7 mg
Sugar0.5 g

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.

GERMAN ROULADEN



German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Recipe From allrecipes.com

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
Calories264.3 calories
Carbohydrate7.7 g
Cholesterol59.4 mg
Fat17.4 g
Fiber1.8 g
Protein19.1 g
SaturatedFat7.6 g
Sodium1449.5 mg
Sugar4.1 g

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.

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  • Prep the beef: If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4x4-inches (roughly cut).
  • Prepare the rouladen: Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
  • Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
  • Make the gravy: In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about 1/4 cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.
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Total Time 1 hr 50 mins

  • 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.
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Estimated Reading Time 7 mins
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  • Lay the pork slices out on a clean work surface. Spread each slice with approximately 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper.
  • Place a strip of bacon on each pork slice so it's running the same length as the pork. Place the sliced dill pickles, chopped onions and apples on each pork slice. Roll up the pork slices, tucking in the sides as best you can and securing each roll with toothpicks.
  • Heat the butter and oil in a large pot and brown the pork rouladen on all sides. Set the rouladen aside on a plate.
  • Add the onions to the pot and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add carrots and celery and cook for 3 minutes. Pour in the red wine, bring to a boil for one minute then reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, salt and pepper.
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Estimated Reading Time 7 mins

  • Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.
  • Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.
  • Sauté the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.
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2021-02-22  · Make Ahead and Freezing Instructions: To Make Ahead: Raw rouladen can be made ahead of time and stored in the fridge for the next day. Cooked rouladen can be stored in the fridge for several days. Ideally, leave out for half an hour to an hour prior to reheating at 250 degrees for 25 minutes, covered. To Freeze: Rouladen …

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  • Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
  • Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
  • Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.
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TRADITIONAL BEEF ROULADEN RECIPE AND HOW TO COOK IT TO ...
From noshingwiththenolands.com
2020-04-02  · Add water or beef broth to the frypan and scrape up the drippings, pour over the rouladen. Then add in the soy sauce (not traditional but delicious), Worcestershire sauce, and additional water or beef broth to come halfway up the rouladen. …

4.5/5 (20)
Total Time 2 hrs 20 mins
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.
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AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
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2019-10-29  · To Make the Rouladen Gravy: When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can …

5/5 (103)
Category Entree, Main Dish
Cuisine German
Total Time 2 hrs 25 mins

  • 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.
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HOW TO MAKE ROULADEN | ROULADEN RECIPE, BEEF ROULADEN ...
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Jul 15, 2018 - German Beef Rouladen (beef rolls) is a popular German recipe for the holidays or festive dinners. Serve them with Spaetzle, mashed potatoes and red cabbage.
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Learn how to make a Beef Rouladen recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef Rouladen recipe! Beef Rouladen Recipe Beef Rouladen Recipe. Ingredients: 1 lb (454g) Tri-Tip Steak (Thin cuts) 1 1/2 Cup Beef Broth Beef or Turkey Bacon 1 Bell Pepper 1 Onion 1 Cucumber Pickle (In Brine) 2 Tbsp Unsalted Butter …
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From youtube.com
Beef Rouladen Recipe. http://www.aashpazi.com/beef-rouladen Ingredients:1 lb (454g) Tri-Tip Steak (Thin cuts)1 1/2 Cup Beef BrothBeef or Turkey Bacon1 Bell P...
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From foreignfork.com
2021-07-28  · Recipe Origins. Beef Rouladen is a special dish that is served across Germany. It is made from pickles, mustard (sound familiar to another filling? Check out this Medianoche Sandwich), and bacon rolled up inside beef, then cooked in a gravy. Beef Rouladen originally began in Germany as a special dish served mostly on Sundays or holidays. As the years have gone on, the dish has now transformed ...
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2021-07-15  · Recipe. How to make rouladen German food? Here is the recipe. First, preheat the oven to 425 degrees Fahrenheit. Then peel the carrots, parsnips, sweet potato, and butternut squash. Deseed the butternut squash. Next, cut the vegetables into cubes. When you bake them, they will shrink, so do not make them extremely small. Instead, you can cut them into cubes that roughly measure about two …
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http://www.stagetothestove.com If travelling to Germany this recipe is certainly something you may want to try out, fit for the modern day carnivore is an en...
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From tfrecipes.com
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany. Recipe From allrecipes.com. 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.
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