Rouladen Beef Roll Ups Recipes

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CHEF JOHN'S BEEF ROULADEN



Chef John's Beef Rouladen image

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time 1h50m

Yield 2

Number Of Ingredients 13

2 (6 ounce) (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
paprika, or to taste
½ onion, sliced into half-rings and separated
6 dill pickle spears
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup all-purpose flour
3 cups beef broth
salt to taste

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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g

ROULADEN (BEEF ROLL UPS)



Rouladen (beef roll ups) image

This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.

Provided by Karenm3

Categories     Steak

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 thinly sliced steak (some grocery stores will call it rouladen)
1 large onion, chopped
8 -12 slices uncooked bacon, chopped (smoked bacon may be substituted)
pickle, chopped (opptional)
dry mustard
salt
pepper
garlic
2 -3 beef bouillon cubes

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.

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.

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



Oma's Authentic German Beef Rouladen Recipe - Just like Oma image

This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.

Provided by Gerhild Fulson

Categories     main course

Time 2h30m

Yield 6

Number Of Ingredients 8

top round beef
bacon
onion
pickles
butter
mustard
cornstarch
seasonings

Steps:

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

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 ROLL-UPS



Beef Roll-Ups image

Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

1 3/4 pounds center-cut top round steak (1 1/2 inches thick), sliced horizontally into 6 1/4-inch-thick slices
4 tablespoons unsalted butter
5 tablespoons olive oil
1/2 medium onion, finely chopped and 1/2 medium onion, thinly sliced
1 pound white mushrooms, finely chopped
Coarse salt and freshly ground pepper
6 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup dry breadcrumbs
1 large clove garlic, minced
1 can (15-ounce) tomato sauce
1/2 cup red wine
Grated Beets, for serving
Buckwheat Groats, for serving

Steps:

  • Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
  • In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
  • Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
  • In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
  • In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

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

OLD-FASHIONED BEEF ROULADEN



Old-Fashioned Beef Rouladen image

My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 13

1 pound thinly cut beef top round steak, separated into four pieces
Coarse-ground prepared mustard
1/4 teaspoon dried thyme
Pepper to taste
1 medium dill pickle, quartered lengthwise
3 medium carrots, cut into sticks, divided
1 small onion, cut into wedges
2 tablespoons all-purpose flour
1 tablespoon canola oil
2 cups water
2 reduced-sodium beef bouillon cubes
3 tablespoons ketchup
Hot cooked noodles, optional

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.

Nutrition Facts :

ROULADEN (GERMAN BEEF ROLLS)



Rouladen (German beef rolls) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 50m

Yield Six servings

Number Of Ingredients 16

12 thin slices top round of beef, about one and one-half pounds, cut as for scaloppine
12 teaspoons imported mustard such as Dusseldorf
1/2 pound ground lean pork
12 tablespoons, plus 1/2 cup, finely chopped onion
Salt to taste, if desired
Freshly ground pepper to taste
3 dill pickles, quartered
3 tablespoons corn, peanut or vegetable oil
1/2 cup thinly sliced carrots
1/2 cup finely chopped celery
1 tablespoon paprika
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons cornstarch or arrowroot
1 tablespoon cold water
1/2 cup sour cream

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.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 14 grams, Sodium 1282 milligrams, Sugar 3 grams, TransFat 0 grams

GERMAN BEEF ROLL-UPS ROULADEN



German Beef Roll-Ups Rouladen image

Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish

Provided by sonnyu28

Categories     German

Time 3h20m

Yield 4 rouladen, 4 serving(s)

Number Of Ingredients 10

4 pieces flank steaks, sliced very thin
4 large onions
3 slices bacon, steak, smoked and salted
1/2 cup pickle, diced, dill, kosher, German style
mustard, spicy, hot
salt
pepper
paprika
cooking oil
2 cups broth

Steps:

  • Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
  • Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
  • season well with salt, pepper and paprika powder.
  • Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
  • spread more mustard on the outside of roll ups and season some more
  • Heat oil in a heavy broiler pan and brown roll ups from all sides.
  • ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
  • cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
  • take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
  • Serve with potato dumplings and red cabbage.

Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7

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From cooks.com


GERMAN BEEF ROULADEN RECIPE | ALLRECIPES - MORE USEFUL …
German Beef Rouladen Recipe | Allrecipes. www.allrecipes.com. Back To List . More Details . More results for www.allrecipes.com ›› Figure out more about recipes with a click. Submit. You may also like › Cooking Beef Tripe Videos › Diy Tomato Paste Recipe › Chili's Lunch Menu › Mids Spaghetti Sauce Navarre Ohio › The Cookout Full Movie Online › No Dairy Breakfast …
From therecipes.info


ROULADEN (BEEF ROLLS) - BIGOVEN.COM
[email protected] This traditional Rouladen recipe is for single-serving beef rolls filled with pickles, onion, and brown mustard. The stove-top cooking method locks in the meat's moisture and makes for very juicy rolls. The recipe is for four rolls, one for each person. If you are big eaters, or are serving more than four, you might want to double the …
From bigoven.com


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