German Stuffed Rolled Up Beef Rouladen Food

OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA

Steps:

• Prep meat accourding to recipe instructions, cook until tender and make gravy.

GERMAN BEEF ROULADEN

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.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

GERMAN BEEF ROLL-UPS ROULADEN

Steps:

• Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
• Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
• season well with salt, pepper and paprika powder.
• Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
• spread more mustard on the outside of roll ups and season some more
• Heat oil in a heavy broiler pan and brown roll ups from all sides.
• ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
• cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
• take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
• Serve with potato dumplings and red cabbage.

GERMAN STUFFED ROLLED UP BEEF (ROULADEN)

Steps:

• Spread Tomato paste and mustard onto the thinly sliced beef. Salt and pepper it, spread diced bacon and strips of pickles on top and roll up the beef, starting with the narrowest side. Close with turkey pins, toothpicks or cotton yarn. In a large skillet or roasting dish, heat oil upon highest heat level. Add beef rolls; brown on all sides. Turn down heat, add clove and bay leafs, vegetables and wine and let it simmer/stew for about two to three hours, regularly add beef stock or water. The skillet schould be closed with a lid. Add Remove the meat, blend the vegetables with the pan gravey, add cream or milk and season with salt and pepper. Put the meat back and simmer some more until the meat is tender. Serve with potatoes or dumplings and red cabbage.

BEEF ROLLS (RINDSROULADEN)

Steps:

• Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
• with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
• Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
• Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

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 (STUFFED BEEF)

Steps:

• Place the rouladen on the counter.
• Spread mustard on each rouladen.
• Season with salt and pepper.
• Place 2 bacon strips on each rouladen.
• On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion).
• Roll the rouladen and either use toothpickes or thread to keep in place.
• The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
• Place olive oil and water on bottom of pot.
• Put in the rouladen.
• Put about 6 bay leaves in the pot.
• Bake at 325-350 degrees for at least 3 hours.
• A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)

Steps:

• Spread 1 tablespoon mustard evenly on one side of each pounded steak.
• Sprinkle salt and pepper over mustard.
• Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
• Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
• In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
• Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
• Cover and reduce heat to low.
• Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
• With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
• To Make Gravy:.
• Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
• Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
• Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
• To Serve:.
• (Note: Remove toothpicks and twine or thread before serving).
• Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
• Remove from heat and serve.
• Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

ROULADEN (BEEF ROLL UPS)

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.