Roulade Recipes

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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

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.

ROULADEN



Rouladen image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 8 to 10 servings

Number Of Ingredients 22

1 head red cabbage, chopped in 1/4-inch pieces
2 to 3 apples chopped into small pieces with skin
Small onion, chopped
2 lemons juiced
2/3 cup of brown sugar
Round or Sirloin, cut into 1/8 x 3 x 6 pieces, 1 per person)
1 pound bacon, chopped
1 whole onion, chopped
Salt and pepper to taste
2 tablespoons oil
3 to 4 beef bouillon cubes
1/2 cup water
2 bay leaves
2 to 3 tablespoons Maggie's seasoning (available in condiment aisle at grocery store)
5 pounds of potatoes peeled and placed in cold water
Salt and pepper
Herbs of choice
Potato water
Beef rouladen drippings
4 tablespoons flour
Cold water
1 to 3 tablespoons Maggies seasoning

Steps:

  • Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
  • Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
  • Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
  • Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

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.

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

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

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.

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

ROULADE



Roulade image

Provided by Marian Burros

Categories     dessert

Time 30m

Number Of Ingredients 7

4 egg yolks
4 ounces (9 tablespoons) sugar
Rind of one-half lemon, grated
4 egg whites
3 ounces ( 3/4 cup) flour
3/4 cup raspberry jam
6 tablespoons chopped toasted almonds

Steps:

  • Beat well yolks with half the sugar and lemon rind. Beat whites with remaining sugar until stiff. Fold the flour into the yolks. Fold and stir a quarter of the whites into the yolks. Carefully pour this mixture into the remaining whites and fold very carefully.
  • Spread on 10-by-15-inch jelly roll pan which has been lined with parchment, and bake at 400 degrees for 10 minutes or until golden brown and cake springs back when lightly touched in center.
  • Remove and turn out onto cloth towel. Remove parchment and roll up tightly with towel; cool. Unroll; spread with raspberry jam. Roll up tightly the long way as for jelly roll.
  • Cut into 1/2-inch thick slices and roll each slice in almonds.

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. :)

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.

EASY GERMAN BEEF ROULADE



Easy German Beef Roulade image

Make and share this Easy German Beef Roulade recipe from Food.com.

Provided by LAURIE

Categories     Roast Beef

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef flank steak
4 teaspoons heavy German mustard or 4 teaspoons Dijon mustard, will do
6 slices bacon, diced
3/4 cup chopped onion
1/3 cup chopped dill pickle
1/4 cup flour
1 (13 3/4 ounce) can beef broth

Steps:

  • With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
  • Spread with mustard.
  • In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
  • Pour off fat reserving 1/4 cup in skillet.
  • Spread bacon mix over meat.
  • Sprinkle pickle on top.
  • Roll up meat from short end and secure with string or turkey pins.
  • Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
  • Remove to 13x9 baking dish.
  • Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
  • Cook and stir over medium heat until thickened.
  • Pour sauce over beef roll.
  • Cover and bake at 325 degrees for 1 1/2 hours or until done.
  • Let stand 10 minutes before slicing.
  • Skim fat from sauce, strain and serve with meat.

Nutrition Facts : Calories 298.2, Fat 14.4, SaturatedFat 5.6, Cholesterol 97.3, Sodium 438.8, Carbohydrate 6.1, Fiber 0.6, Sugar 1, Protein 33.7

CHOCOLATE ROULADE



Chocolate roulade image

Make our next level chocolate roulade, with a spectacular chocolate meringue encasing a chocolate and cream filling and caramel sauce

Provided by Barney Desmazery

Categories     Dessert

Time 55m

Number Of Ingredients 12

vegetable oil, for the tin
5 egg whites
1 tsp lemon juice
225g caster sugar
60g cocoa powder, plus extra for dusting
1 tsp cornflour
100g dark chocolate, plus extra to serve
100ml double cream
150ml double cream
25g caster sugar
100g caramel sauce (from a can or jar), stirred until smooth
pinch of sea salt flakes

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
  • Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
  • Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.

Nutrition Facts : Calories 462 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CHICKEN ROULADE



Chicken Roulade image

Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/2 cup flat-leaf parsley leaves, loosely packed
2 teaspoons dried thyme
Zest of 1 lemon
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 large cloves garlic, minced
1/2 pound broccoli rabe
1/4 cup plus 3 tablespoons low-fat ricotta cheese
2 whole skinless and boneless chicken breasts
1/4 cup dry white wine
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
  • Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
  • Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.

Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g

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From foodandwine.com


BEST AUTHENTIC GERMAN ROULADEN (BEEF ROLL-UPS) RECIPE ...
2022-05-07 Carefully remove string or toothpicks so that rolls don't fall apart. Mix about 2 tablespoons of flour with 1/2 cup of water and whisk into the pan juices, cooking until thickened. Add salt and pepper to taste. Pour gravy over rouladen. Serve with red …
From delishably.com


BERRY MERINGUE ROULADE RECIPE | DESSERT RECIPES | TESCO ...
Preheat the oven to gas 5, 190°C, fan 170°C. Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of nonstick baking paper, snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined. Whisk the egg whites in a large bowl until ...
From realfood.tesco.com


LEMON MERINGUE ROULADE! - JANE'S PATISSERIE
2017-08-07 A Crunchy, Chewy, Soft Lemon Meringue filled with Freshly Whipped Cream, Lemon Curd, Passion Fruit, and some Freeze Dried Raspberries to decorate. A Delicious Lemon Meringue Roulade! So last year I posted my recipe for a Spring Pavlova and it was a big hit. The mix of a soft and homemade meringue, topped with a silky sweet fresh cream, lemon ...
From janespatisserie.com


RECIPE: STRAWBERRY/BERRY MERINGUE ROULADE! : CARLA NEGGERS
2022-04-04 Preheat oven to 300 °F. Line an 8″X12″ jelly roll pan with parchment paper. Using an electric mixer, beat egg whites with half the sugar until they form soft peaks. Slowly add the rest of the sugar and beat until stiff peaks form. Spread the egg white and sugar mixture onto the parchment-lined pan and bake for about an hour.
From carlaneggers.com


STRAWBERRY ROULADE | CBC LIFE
2019-09-19 Add strawberries and ¼ cup sugar into the bowl of a food processor. Blitz until well combined. Set the puree aside. In a large bowl, whisk together flour, ¼ …
From cbc.ca


POTATO ROULADE (ROCAMBOLE DE BATATA) - EASY AND DELISH
2019-03-18 Drain; remove peel while warm using a pairing knife or by rubbing peel with a clean cloth. In a separate bowl, beat egg whites until stiff; fold into the potato mixture; set aside. Preheat oven to 350 degrees F. Grease a 9 x 13-inch jelly roll …
From easyanddelish.com


TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
2017-09-14 Instructions. Preheat oven to 350 F. Prepare the rouladen by pounding out the beef until about 1/4 inch thin and about 5 inches wide by 9 inches long. Sprinkle the beef slices with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp …
From seasonsandsuppers.ca


OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA
Add extra butter if needed. Once all rouladen are well browned, add 1 to 2 cups of hot water, gently stirring up browned bits. Place beef rolls, along with any accumulated juices back in the skillet, bring to simmer, and cover. Simmer for about 1½ hours. Remove beef roulades.
From quick-german-recipes.com


ROULADE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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