Old Fashioned Beef Rouladen Recipes

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.

(ALMOST) MY GRANDMA'S ROULADEN

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.

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.

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

Steps:

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

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 (BEEF ROLL UPS)

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.

OLD-FASHIONED BEEF ROULADEN

Steps:

• Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. On one edge of each, place a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer for 1 hour. Thicken gravy if desired. Serve with noodles.

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.

ROULADEN (GERMAN BEEF ROLLS)

Steps:

• Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
• Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
• Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
• Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
• Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
• Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
• Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

(ALMOST) MY GRANDMA'S ROULADEN: MELISSA D'ARABIAN

Steps:

• Preheat the oven to 325 degrees F.
• In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan.
• Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner.
• Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat.
• Brush the top side of the slices with enough mustard just to coat.
• Spread with dill pickle relish and bacon / lardons.
• Sprinkle HALF the onion on top of the pickle relish.
• Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper.
• Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat.
• Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute.
• Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock.
• Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies.
• Let rest for 5-10 minutes. Do not remove the twine just yet.
• Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife.
• Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy!