BONNIE'S GERMAN BEEF ROULADEN
Braised bundles of thinly sliced beef wrapped around stacker dill pickles, carrots, and onions, and smothered in a decadent wine gravy. Slow cooked in the Dutch oven until fork tender. Served with bacon dumplings or mashed potatoes. We love it over steamed rice. What's not to like? Enjoy!
Provided by BonniE !
Categories Beef
Time 3h
Number Of Ingredients 17
Steps:
- 1. Cook's Note: Prepare the beef. You can have your butcher cut the meat in less than ¼ inch slices. You will need one, 4 X 4 inch slice (or up to 4X6 inch slices) of thin meat to make one bundle of beef rouladen. Also, pre-sliced meat is available in most grocery stores. I Lay all the pieces on the cutting board and prepare the rouladen in an assembly line fashion.
- 2. ASSEMBLY: Season each slice of beef with salt and pepper. Spread each slice of beef with the spicy brown mustard, then add one slice of bacon cut in half. (or a slice of ham) Arrange the sliced onions across the width of the rouladen, followed by the slices of carrots and pickles. Roll up each rouladen and secure with a toothpick or tie bundle with kitchen twine like a package. Now sprinkle salt and pepper on the outside of the bundles.
- 3. Cook's Note: If you choose to have a larger bundle (the 6 inch slices of meat) for your rouladen, you can also add one more carrot and pickle to the bundle. If you are using bacon instead of ham, cut each slice of bacon in half.
- 4. SEARING In a large skillet, add vegetable oil and sear each rouladen over medium high heat on all sides. Depending on how large your skillet is, you may have to do this in batches. As each rouladen browns, remove it to the Dutch oven.
- 5. MAKING GRAVY This is an important step, because you must have enough gravy to keep the rouladen completely covered while cooking, serving and storing to prevent it from drying out. On medium low heat, use the same skillet you seared the rouladen in to make a brown gravy. (as you would for a roast) Add two tablespoons butter. Add flour and paprika to brown. Add beef soup base and water. Once the gravy starts to bubble and thicken, stir in the wine. Add the seasonings for the gravy. When it is done, do a taste test and adjust the seasoning if needed.
- 6. Finally, pour the entire skillet of gravy over the rouladen bundles in the Dutch oven. Remember, it must be covered for the entire cooking time. Everyone loves this gravy so you never end up with too much!
- 7. BAKING ROULADEN Place the lid on the Dutch oven and place the pot in a preheated 350 degree oven on the middle rack, and bake 2 ½ to 3 hours until fork tender. Remove the rouladen from the Dutch oven with a slotted spoon. Remove toothpick or twine from rouladen. Cut each one on a 45 degree angle for serving. Lay rouladen on a bed of rice or mashed potatoes and ladle gravy over the top. This recipe makes 8 rouladen. I serve two per person. Serve with bacon dumplings, or mashed potatoes. Though it is not a German tradition to serve rice, Beef Rouladen is amazing over long grain rice! The rouladen freezes well. Be sure to reheat in the oven with the gravy to prevent drying out.
- 8. Enjoy! This is definitely drool worthy!
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.
BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)
This recipe was in an April/03 Lifestyle, a local paper. I think this is the best meatloaf I've ever tried. Follow all the steps and you will also have a taste of the best-meatloaf-ever!
Provided by EURrosa1
Categories Veal
Time 1h30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
- Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
- Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
- Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
- Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
- Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
- Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
- Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
- Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
- Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.
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
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- Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
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