GERMAN ROULADEN
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
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
GRILLED VEGETABLE AND GOAT CHEESE ROULADE
Steps:
- Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.
BEEF ROULADES WITH VEGETABLES
Try this for a sophisticated and flavorful one-dish meal: Thin slices of round steak (pounded and flattened with a wooden mallet) are stuffed and rolled with a parsley, onion and caper filling, then browned and simmered in beef broth and sherry with onions and carrots. This dish is even better the next day, so make it ahead, refrigerate and heat it up just in time for your dinner party. McCalls Cooking School.
Provided by Olha7397
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Wipe beef with damp paper towels.
- If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
- Sprinkle beef slices lightly with salt and pepper.
- On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
- MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until goldenabout 5 minutes.
- Remove from heat; add 2 cups parsley and the capers.
- Mix well.
- On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
- Fold over 1/2 inch on narrow sides.
- Roll up from wide end.
- Tie with twine.
- Roll in seasoned flour; reserve leftover flour.
- In 6-quart Dutch oven, heat Oil and Butter.
- Brown roulades, a few at a time, on all side1/2 hour in all.
- Remove roulades as browned.
- Add whole onions to Dutch oven; brown on all sides.
- Remove.
- Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
- Bring to boiling; reduce heat; simmer, covered, 1 hour.
- Add onions and carrots, and simmer 1/2 hour, or until tender.
- With slotted spoon, lift out roulades; place on tray.
- Remove twine.
- In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
- Stir into liquid in Dutch oven.
- Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
- Replace roulades in Dutch oven.
- If not serving at once, cool, then refrigerate, covered.
- TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
- If sauce seems too thick, stir in a little more red wine.
Nutrition Facts : Calories 566, Fat 21.2, SaturatedFat 8.2, Cholesterol 119.9, Sodium 1035.8, Carbohydrate 24.9, Fiber 3, Sugar 7.5, Protein 46
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.
SPINACH ROULADE WITH SUNDRIED TOMATOES
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
- Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
- Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away
Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium
GRILLED VEGETABLE AND GOAT CHEESE ROULADE
Steps:
- Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;
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