Roladen With Spaetzle Recipes

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TRADITIONAL BEEF ROULADEN



Traditional Beef Rouladen image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

4 long, thin slices top round
Kosher salt and freshly ground black pepper
1/2 cup spicy brown mustard
2 dill pickles, sliced in thin spears
1 large onion, thinly sliced
1/2 cup chopped browned bacon
One 32-ounce carton beef stock
2 potatoes, sliced
1 cup all-purpose flour
1 cup butter, melted

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.

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

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

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.

Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

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

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

GERMAN BEEF ROULADEN



German Beef Rouladen image

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 13

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

Steps:

  • Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition Facts : Calories 481 calories, Fat 25g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 754mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

ROLADEN WITH SPAETZLE



Roladen With Spaetzle image

During my years living in Germany I learned many good dishes and this is one of my family's favorite. It is especially good on those cool evenings when you want some "comfort" food. You can use beef or veal, spaetzle (German noodles) or regular noodles.

Provided by Janet Alexander

Categories     Veal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 filet of beef or 6 -8 veal fillets, pounded very thin
1 medium onion
1 (4 ounce) can mushrooms
1/2 lb bacon
1 1/2 tablespoons beef base or 2 cups beef broth
1 cup dried spaetzle noodles (German noodles) or 1 cup noodles
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
2 teaspoons cornstarch

Steps:

  • Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
  • In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
  • Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
  • Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
  • If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
  • Mix the corn starch with 1 cup of water and thicken the gravy.
  • Meanwhile cook the spaetzle or noodles in salted water until tender.
  • Serve the roladen over the spaetzle with the gravy.

Nutrition Facts : Calories 359.7, Fat 34.3, SaturatedFat 14, Cholesterol 61.5, Sodium 1129.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 7.9

SWISS ROULADEN



Swiss Rouladen image

Make and share this Swiss Rouladen recipe from Food.com.

Provided by Sageca

Categories     Meat

Time 3h

Yield 14 rolls

Number Of Ingredients 15

2 lbs round steaks, sliced
1/3 cup chicken broth
2 cups breadcrumbs
2 small onions, finely chopped
1 teaspoon dry mustard
1/2 teaspoon poultry seasoning
4 small carrots, cut in strips
14 medium green beans or 14 medium asparagus
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oil
2 teaspoons butter
1 tablespoon flour
8 ounces beef broth
8 ounces water

Steps:

  • Pound beef and cut in 14 pieces 6" x 8". Melt butter in skillet, add onion and sauté till soft; set aside.
  • In medium bowl, mix breadcrumbs, poultry seasoning, dry mustard, salt, pepper, chicken broth and cooked onion.
  • Spread a bit of the mixture on each piece of meat. Top with 1 carrot strip and 1 green bean.
  • Roll up and secure with toothpicks.
  • Brown each roll in butter and oil.
  • Remove toothpicks, place rolls in greased baking dish.
  • Deglaze skillet with beef broth and water, thikden with flour and spoon over roulades.
  • Seal baking dish and bake 2 hours at 325*.
  • Makes 14 rolls.
  • A make-ahead dish that can be stored in the refrigerator until cooking time.
  • Dish that lends itself to slow cooking. Cook on Low for 7 hours.

Nutrition Facts : Calories 176.1, Fat 4.9, SaturatedFat 1.5, Cholesterol 38.5, Sodium 388.1, Carbohydrate 14.5, Fiber 1.5, Sugar 2.1, Protein 17.8

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