OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA
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
Steps:
- Prep meat accourding to recipe instructions, cook until tender and make gravy.
SMOTHERED ROUND STEAK
Try less expensive round steak and gravy served over egg noodles for a hearty meal. Meaty and chock full of veggies, this slow-cooker creation will take the worry out of what's-for-supper any weeknight. Kathy Garret - Camden, West Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.
Nutrition Facts : Calories 335 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1064mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.
ROULADEN
Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 17
Steps:
- Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
- Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
- Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
- Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
- Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
- Preheat your oven to 310 degrees Fahrenheit.
- Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
- Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
- Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
- Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
- Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.
- Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
- Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
- Pour the sauce through a sifter to capture the cooked vegetables.
- To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
- Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.
Nutrition Facts : ServingSize 1 g, Calories 1016 kcal, Carbohydrate 11 g, Protein 82 g, Fat 65 g, SaturatedFat 24 g, Cholesterol 259 mg, Sodium 1831 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 32 g
ROUND STEAK
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.
Nutrition Facts : Calories 209 calories, Fat 10g fat, Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate, Fiber 26g protein. Diabetic Exchanges, Protein 1 vegetable.
ROUND STEAK SAUERBRATEN
This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four.
Provided by Kathy MacDonald
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
- Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
- Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 8.2 g, Cholesterol 114.1 mg, Fat 29.6 g, Fiber 0.2 g, Protein 33.3 g, SaturatedFat 10.8 g, Sodium 654.8 mg, Sugar 4 g
BAVARIAN ROUND STEAK WITH RED ONIONS AND NOODLES
This is an easy Bavarian recipe that brings Old World flavor to your dinner table. It's a popular dish in Austria and Bavaria (in the southern region of Germany, near the Austrian border) The recipe intro suggested serving it with a side of red cabbage cole slaw and buttered rye bread to make it a complete meal.
Provided by Vickie Parks
Categories Pasta
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. Place onions in a 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
- 2. Cover slow cooker, set on Low heat and cook 7 to 8 hours.
- 3. About 15 minutes before serving, cook noodles according to package directions and drain.
- 4. To serve, place noodles on serving plates and ladle some of the meat and onion mixture over the noodles. Top each serving with a dollop of sour cream, if desired.
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