INGRID'S ROULADEN
Steps:
- Prepare a work area. Lay out pieces of meat flat. Spread on mustard and pepper full length. Add some ham, onion and cornichon on one end.
- Roll each and tie with twine.
- Brown onions and remaining bacon in a cast iron pot.
- Add rouladen and brown on high heat, turning often. If you are making a large batch, brown them in a separate fry pan first. Once meat is browned, douse with brandy.
- Then fill with water and a broth cube up to the top level of rouladen. Add bay leaf, salt and pepper, paprika, sugar. Bring to a boil over medium heat.
- Cover with lid and simmer on low/medium for 45 minutes.
- Add mushrooms and simmer 5-10 more minutes.
- To thicken the sauce: put wondra flour in cold water in a cup and mix. Add flour mixture back into gravy and bring briefly to a boil. Also add sour cream in the same fashion.
- Remove rouladen, take twine off each one and place them in a serving dish. Now pour sauce over them.
- Serving suggestions: Red cabbage, Potato dumplings or spaetzle, Green beans or brussels sprouts.
TRADITIONAL BEEF ROULADEN
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
(ALMOST) MY GRANDMA'S ROULADEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
- In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
- Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
BEEF ROLLS (RINDSROULADEN)
Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.
Provided by Bayhill
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
- with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
- Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
- Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.
Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1
INGRID'S ROULADEN
This recipe was made every Christmas Eve for dinner. It will always be a favorite of mine because it truly reminds me of family and of Christmas. The most important step in this recipe is the browning; it is what determines your gravy. You must brown this meat until it is very dark, but not burned. The browner the meat, the better the gravy. Take your time, and brown on medium to medium-low heat. My father is from a small town in Bavaria called Hof, and my mother is from Gelsenkirchen, which is in northwestern Germany. My paternal oma (grandma) made this with pickles and my maternal oma without the pickles. I preferred it without, even though I love pickles.
Provided by ingrid
Categories German Recipes
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.
- Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string.
- Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate.
- Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.
- Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper.
- Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes.
- Arrange rolls on a serving platter; cover with gravy.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 10.2 g, Cholesterol 108.2 mg, Fat 23.8 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 8 g, Sodium 1033 mg, Sugar 1.7 g
BEEF ROULADEN
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
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.
INGRID'S ROULADEN
This recipe was made every Christmas Eve for dinner. It will always be a favorite of mine because it truly reminds me of family and of Christmas. The most important step in this recipe is the browning; it is what determines your gravy. You must brown this meat until it is very dark, but not burned. The browner the meat, the better the gravy. Take your time, and brown on medium to medium-low heat. My father is from a small town in Bavaria called Hof, and my mother is from Gelsenkirchen, which is in northwestern Germany. My paternal oma (grandma) made this with pickles and my maternal oma without the pickles. I preferred it without, even though I love pickles.
Provided by ingrid
Categories German Recipes
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.
- Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string.
- Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate.
- Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.
- Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper.
- Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes.
- Arrange rolls on a serving platter; cover with gravy.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 10.2 g, Cholesterol 108.2 mg, Fat 23.8 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 8 g, Sodium 1033 mg, Sugar 1.7 g
INGRID'S ROULADEN
This recipe was made every Christmas Eve for dinner. It will always be a favorite of mine because it truly reminds me of family and of Christmas. The most important step in this recipe is the browning; it is what determines your gravy. You must brown this meat until it is very dark, but not burned. The browner the meat, the better the gravy. Take your time, and brown on medium to medium-low heat. My father is from a small town in Bavaria called Hof, and my mother is from Gelsenkirchen, which is in northwestern Germany. My paternal oma (grandma) made this with pickles and my maternal oma without the pickles. I preferred it without, even though I love pickles.
Provided by ingrid
Categories German Recipes
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.
- Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string.
- Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate.
- Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.
- Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper.
- Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes.
- Arrange rolls on a serving platter; cover with gravy.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 10.2 g, Cholesterol 108.2 mg, Fat 23.8 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 8 g, Sodium 1033 mg, Sugar 1.7 g
ITALIAN BEEF ROULADES
Make and share this Italian Beef Roulades recipe from Food.com.
Provided by -------
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onions, garlic, celery, parsley, & bread crumbs.
- Add salt, pepper, & Pamesan cheese.
- Blend well.
- Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
- Roll up & secure with toothpicks or string.
- Brown rolls in small amount of olive oil.
- Add stock, wine, & bay leaf.
- Simmer for 30 minutes.
- Remove meat & reduce liquid.
- Serve rolls & sauce over noodles.
- Garnish with parsley with desired.
Nutrition Facts : Calories 560.4, Fat 23.7, SaturatedFat 5.1, Cholesterol 11, Sodium 1131.2, Carbohydrate 59, Fiber 7.3, Sugar 2, Protein 16.6
More about "ingrids rouladen recipes"
MY GRANDMA’S FABULOUS RINDSROULADEN RECIPE!
From flunkingfamily.com
OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE …
From quick-german-recipes.com
RETHINK BEEF: ROULADEN-STYLE ITALIAN MEAT LOAF - EAT IN …
From eatineatout.ca
OMA'S INSTANT POT ROULADEN RECIPE ~ ROULADEN IM …
From quick-german-recipes.com
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
5 TOP SWISS ROLL DESSERT ROULADE RECIPES - THE SPRUCE …
From thespruceeats.com
INGRID'S ROULADEN | PUNCHFORK
From punchfork.com
4.5/5 (47)Total Time 2 hrs 30 minsCategory World Cuisine, European, GermanCalories 421 per serving
GRANDMA'S BEEF ROULADEN RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
GERMAN BEEF ROULADEN (INSTANT POT & SLOW COOKER) - ALL THAT'S JAS
From all-thats-jas.com
GERMAN BEEF ROULADEN AND GRAVY - THE FOREIGN FORK
From foreignfork.com
INGRID'S ROULADEN | POPULAR RECIPES
From thebest4foodsrecipes.blogspot.com
ROULADE RECIPES: 16 SIMPLE ROULADE RECIPES FROM SAVOURY TO SWEET
From goodhousekeeping.com
TRADITIONAL BEEF ROULADEN RECIPE - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
INGRID'S ROULADEN - GERMAN
From worldrecipes.org
INGRID'S ROULADEN RECIPE - FOOD NEWS
From foodnewsnews.com
GERMAN BEEF ROULADEN (RINDERROULADEN) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OUR ROULADEN RECIPE – HELMUTS SAUSAGE KITCHEN
From helmutssausagekitchen.ca
GERMAN BEEF ROULADEN HAUSFRAUENART RECIPE - THE SPRUCE EATS
From thespruceeats.com
RINDSROULADEN (BEEF ROULADES) - TASTE OF AUSTRIA
From tasteofaustria.org
OMA GINA'S ROULADEN - CTV
From more.ctv.ca
INGRID'S ROULADEN | RECIPE | RECIPES, ROULADEN, ROULADEN RECIPE
From pinterest.com
INGRID HOFFMANN RECIPES | INGRID HOFFMANN | FOOD NETWORK
From foodnetwork.com
BEEF ROULADEN - SPEND WITH PENNIES
From spendwithpennies.com
21 GERMAN ROULADEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
10 ROULADE RECIPES TO SATISFY YOUR SWEET TOOTH - INSANELY GOOD
From insanelygoodrecipes.com
ROULADEN - THE MIDNIGHT BAKER
From bakeatmidnite.com
INGRID'S ROULADEN | RECIPESTY
From recipesty.com
GROUND BEEF ROULADE - SO DELICIOUS
From sodelicious.recipes
INGRID'S ROULADEN SO TASTY - VIDEO RECIPES SEARCH
From videorecipessearch.blogspot.com
GERMAN BEEF ROULADEN RECIPE - CHEF BILLY PARISI
From billyparisi.com
AUTHENTIC GERMAN ROULADEN AND GRAVY RECIPE
From livelikeyouarerich.com
10 BEST BEEF ROUND ROULADEN RECIPES | YUMMLY
From yummly.com
EASY ROULADEN RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SIMPLE BUT TASTY MENU INGRID'S ROULADEN :: TASTY RECIPES
From madscribblerfiction.blogspot.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
Related Search