CHEF JOHN'S BEEF ROULADEN
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
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
TRADITIONAL BEEF ROULADEN
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
BEEF ROULADEN
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
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.
BEEF ROULADEN
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
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.
THE BEST BEEF ROULADEN
Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe.
Provided by Jan in Lanark
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
- Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
- In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
- Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
- Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
- Any leftover filling can be added to the sauce.
- Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
- Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
- Cook, covered, for about 1 1/2 hours or until meat is tender.
- Remove rouladen to a warm platter and discard string.
- Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
- Pour gravy over rouladen and serve with spaetzle or riced potatoes.
Nutrition Facts : Calories 537, Fat 29.9, SaturatedFat 12.5, Cholesterol 177.1, Sodium 1058.7, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 55
GERMAN BEEF ROULADEN
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
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
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
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 :
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