ROULADEN (MEAT ROLLS) GERMAN
Our land lady in Germany used to make these in the spring and summer time. I feel these are good anytime hot or cold. My husband used to take them on deployments when we were in the military. I would wrap them in foil and off he would go.
Provided by JoSele Swopes
Categories Beef
Time 55m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 375* Spray baking pan
- 2. Prep your skirt steak, should be thinly sliced the length of steak. Your best bet is to have your butcher slice it for you. They don't charge for this service, plus it saves prep time. Prep all vegetables, also dill pickle, sliced thin length wise.
- 3. In a bowl place mustard, garlic, sea salt, and horseradish, mix well. With a pastry brush, brush one side of the steak slices with the mixture, one at a time. Place one slice of onion, one slice bell pepper, and one slice of dill pickle. Roll the steak around them, Then wrap a strip of bacon around it and fastened with a toothpick. Repeat till they are all done. Place in oven, cook for 30 minutes or till golden brown. Turn meat every so often. This also Fantastic cooked on the grill.
- 4. The sauce is for dipping: In a saucepan, add Worcestershire Sauce, Boiling water, 6 bouillon cubes disolved, sugar, pepper, horseradish, bring to a boil on medium heat. In a shaker or small jar place water and cornstarch. Shake or stir with fork till desovled, pour slowly into other mixture stirring sonstantly till gravy sauce has thickened and comes to a boil. If the sauce becomes to thick add water a tablespoon at a time to thin it down. This is great to dip the Rouladen in or you as a gravy on top. This is great for picnics too.
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
CZECHOSLOVAKIAN BEEF ROAST WITH DILL GRAVY
Make and share this Czechoslovakian Beef Roast With Dill Gravy recipe from Food.com.
Provided by hjunkman
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot.
- Add your water-beef roast-celery-carrots.
- Bring the pot to a boil.
- Then let it simmer for about 1 1/2 hours.
- This is just like you were making soup.
- If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
- After 1 1/2 hours of cooking take the beef out of the pot.
- You should have about 2 1/2 cups of beef broth left in the pot.
- put in the dill and bring the pot to a boil.
- Then add the sour cream-sugar-white vinegar and mix very well.
- Then add the flour mix very well so there are no lumps.
- Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.
Nutrition Facts : Calories 1244.3, Fat 100.9, SaturatedFat 46.1, Cholesterol 297.6, Sodium 330.9, Carbohydrate 19.5, Fiber 1.4, Sugar 8.3, Protein 62.1
BOILED BEEF WITH DILL PICKLE GRAVY
From the book Czech and Slovak Touches. Recipe from Rose and Lumir Vondracek own and operate Vondracek's 16th Avenue Meat Market in the Czech Village, Cedar Rapids.
Provided by Charlotte J
Categories Roast Beef
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the sliced beef about 2 hours, or until tender.
- Melt the butter and mix with the flour.
- Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
- Cook for about 5 minutes, or until the gravy thickens.
- Stir constantly to prevent lumping.
- Season with salt and pepper to taste.
- Pour the hot gravy over the sliced beef.
- Serve with bread dumplings.
- Use the remaining broth to make delicious beef soup.
Nutrition Facts : Calories 399.7, Fat 27.1, SaturatedFat 12.2, Cholesterol 116.4, Sodium 789.7, Carbohydrate 6.4, Fiber 0.6, Sugar 1.2, Protein 30.9
BOHEMIAN BEEF DINNER
When I was growing up, one of my favorite things to do was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. -Carl & Isobel Wanasek, Rogers, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water. , Cover and simmer for 2 hours or until meat is tender, stirring occasionally. , Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.
Nutrition Facts : Calories 442 calories, Fat 22g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 1321mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 5g fiber), Protein 34g protein.
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
This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle!
Provided by Holly Nilsson
Categories Main Course
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Layout beef slices and gently pound using a meat tenderizer.
- Spread a thin layer of mustard over each slice and season with pepper.
- Lay bacon over each slice. Top with onions and a dill pickle.
- Roll each Rouladen jelly-roll style and secure with toothpicks.
- Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.
Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 1112 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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