Cube Steak Beef Rouladen Food

BEEF ROULADEN

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.

TRADITIONAL BEEF ROULADEN

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.

ROULADEN (MEAT ROLLS) GERMAN

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.

CUBE STEAK BEEF ROULADEN

Steps:

• Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.

EASY GERMAN BEEF ROULADE

Steps:

• With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
• Spread with mustard.
• In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
• Pour off fat reserving 1/4 cup in skillet.
• Spread bacon mix over meat.
• Sprinkle pickle on top.
• Roll up meat from short end and secure with string or turkey pins.
• Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
• Remove to 13x9 baking dish.
• Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
• Cook and stir over medium heat until thickened.
• Pour sauce over beef roll.
• Cover and bake at 325 degrees for 1 1/2 hours or until done.
• Let stand 10 minutes before slicing.
• Skim fat from sauce, strain and serve with meat.

ROULADEN

Steps:

• Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
• Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
• Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
• When meat is cooked, stir in gravy mix. Heat through.

BEEF ROLL-UP

Steps:

• Sprinkle meat with salt and pepper.
• Marinate in French dressing 30-60 minutes, at room temperature.
• In saucepan, simmer vegetables, covered, in water until tender-crisp, about 7-8 minutes; drain.
• Drain steaks; place about 1/3 cup vegetable mixture on each steak.
• Roll up jelly roll fashion.
• Cut bacon slices in half, crosswise.
• Wrap two half pieces bacon around each roll-up; secure with wooden toothpicks.
• Grill steaks over hot coals, or broil 3-4 inches from heat, 20-25 minutes, turning steaks occasionally.

GERMAN ROULADEN

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.