Traditional Polish Beef Roll Rouladen 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.

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

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

TRADITIONAL POLISH BEEF ROLL (ROULADEN)



Traditional Polish Beef Roll (Rouladen) image

Make and share this Traditional Polish Beef Roll (Rouladen) recipe from Food.com.

Provided by mommymakeit4u

Categories     Onions

Time 1h30m

Yield 4-6 rolls, 2-3 serving(s)

Number Of Ingredients 11

4 -6 thinly sliced steak
1 small onion, chopped
9 -12 slices uncooked bacon
3 tablespoons olive oil
pickle, chopped
dry mustard
salt
pepper
1 cup beef stock
3 tablespoons sour cream
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • season steak with dry mustard, salt and pepper.
  • Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
  • Heat large pan with olive oil and brown rolls on all sides.
  • Remove rolls and place in casserole dish with lid.
  • Deglaze pan with beef stock and pour over rolls.
  • Braise for 1 hour in preheated oven.
  • Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
  • Serve sauce over rolls and enjoy!

Nutrition Facts : Calories 723, Fat 70.3, SaturatedFat 20.6, Cholesterol 77.3, Sodium 1252.2, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 14.1

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 :

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.

TRADITIONAL BEEF ROULADEN



Traditional Beef Rouladen image

This traditional German dish is so tasty! Moist, tender and flavorful, this recipe is a great way to enjoy this protein. VIDEO https://youtu.be/B1Ekk4yhz2w

Provided by CLUBFOODY

Categories     German

Time 2h15m

Yield 4 rouladen

Number Of Ingredients 23

4 slices beef, to about 1/4-inch thick (such as inside round, rump, flap meat, chuck, etc)
1 teaspoon sea salt, to taste and divided
1 teaspoon black pepper, to taste and divided
1 teaspoon paprika, to taste
4 tablespoons Dijon mustard (or more as needed)
8 slices black forest ham
12 slices dill pickles, sliced lengthwise
24 slices onions (or as needed)
2 tablespoons butter
2 tablespoons vegetable oil
1 cup onion, chopped
1 large garlic clove, pressed
1/2 cup dry red wine
3 cups low sodium beef broth
1 tablespoon tomato paste
1/2 tablespoon Worcestershire sauce
1 tablespoon thyme leaves, chopped (substitute 1 tsp. dried thyme)
1 1/2 tablespoons cornstarch (mixed with 1/2 cup cold water)
1/4 cup heavy cream
1/2 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon Dijon mustard (to taste)
1 tablespoon parsley, chopped (for garnish)

Steps:

  • Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
  • Preheat oven to 350ºF.
  • To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
  • In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
  • Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
  • Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
  • When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
  • Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen.

Nutrition Facts : Calories 363.6, Fat 23.8, SaturatedFat 9.7, Cholesterol 67.6, Sodium 2080, Carbohydrate 21.6, Fiber 4.3, Sugar 6.7, Protein 12.3

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

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MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN) RECIPE …
German Rouladen Recipe Type: Main Cuisine: German Author: Morgan Prep time: 20 mins Rouladen are a staple of German comfort food. Pickles, onions, and bacon create a flavorful filling for tender beef, and it all is drenched in rich brown gravy. This is my Omi's recipe, just as she learned it from watching her mother in Germany.
From pinterest.com


EASY ROULADEN RECIPE - TASTES BETTER FROM SCRATCH
2021-02-22 Brown the rouladen on each side in a hot Dutch oven. Add a little water or broth and simmer for 2 hours. Make gravy from the juices. Remove Rouladen and bring juices to a boil. Thicken with cornstarch dissolved in 1 tablespoon of water. Serve covered in gravy. Reserve some gravy for the Spaetzle or potatoes. Alternate Slow Cooker method:
From tastesbetterfromscratch.com


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