Mexicanrouladen Recipes

MEXICAN ROULADEN

Steps:

• Pound the rouladen to make them tender, don't beat them to death just a few taps.
• Lay them out on a cutting board and spread 1/2 cup of refried beans and 2-3 tbsp cheese on each.
• Roll up each roulladen and fasten with a toothpick.
• Place them side by side in an oven proof casserole dish, pour over the salsa cover with foil.
• Bake in 375F oven for 30 minutes.
• Uncover, sprinkle on the remaining cheese.
• Return to oven uncovered and continue baking for another 15 minutes.
• Serve with sour cream& Avocado slice on top.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

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.

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

ROULADEN

Steps:

• Season slices of sirloin with salt pepper and paprika.
• Spread each slice of meat with a thin layer of Mustard.
• Add some pepper and paprika.
• Top meat with a slice of bacon and several dill pickle spears and Onion .
• Place the filling off center closer to the edges of the meat .
• Roll the steaks around the filling and secure with toothpicks.
• Heat a deep skillet over medium high heat. Add oil, than meat rolls.
• Cook meat to brown, giving it a turn every 2 to 3 minutes.
• When evenly browned,add 1 Cup Beef Stock, and simmer for about 20 min, make sure you don't reduce liquid too much. Repeat this step two more times, giving it enough time to get tender, but not overcooked.
• Take out meat, transfer to a plate. Add flour(mixed with about 1/2 Cup cold water) to the hot liquid and whisk together, cooking 2 minutes on low heat.
• Add more Beefstock if needed.
• You may replace Beefstock with Water, cutting down on Sodium.
• Season with salt and pepper, and a little more paprika if needed. If the Gravy gets too thick, add a bit of water.
• Remove toothpicks from meat,move to plates,and top with gravy.
• Serve with Sauerkraut and Dumplings.

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.

ROULADEN

Steps:

• Fry the chopped bacon in a very large skillet, with the carrot.
• Cook until bacon is done.
• Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
• Mix the bacon, onion, carrot, mustard, and minced pickle.
• Add the rye seeds if you are using them.
• Lay one london broil fillet flat on a large plate.
• Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
• You may have to use a little more or a little less.
• Starting from a narrow end, roll up the steak fillet.
• Fasten at end with a toothpick.
• Continue until all the steak has been used.
• If you have any small pieces of steak left over, chop them very finely and set aside.
• Heat the bacon grease, and place the steak rolls in the skillet.
• If there are any steak bits, add them to skillet.
• Brown on each side.
• When browned, add the water to the skillet.
• Cover.
• Turn to low and simmer one hour.
• At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
• Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
• Mix until there are no lumps.
• Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
• Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
• As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
• Serve on a large platter with gravy on the side.

ROULADEN OR RINDERROULADE

Steps:

• Spread the mustard on the inside of the steak.
• Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
• Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
• In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
• Add a little red wine and stir to deglaze the pan.
• Place the rouladen on top of the vegetables and pour the remaining wine over the top.
• Heat for 5 minutes to reduce the wine a little.
• Add a little beef stock, tomato puree, bay leaf and season well.
• Simmer gently for 1.5 hours
• Strain the gray before serving and thicken a little if needed
• Serve hot with boiled or mashed potatoes, carrots and broccoli.