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.
GERMAN BEEF ROULADEN
Steps:
- Gather the ingredients.
- Slice the beef about 1/4-inch thick across the large surface (horizontally). This can be done with a slicing machine, by the butcher, or by hand with a very sharp knife . This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
- Cut pickle lengthwise into strips and dice the onion and bacon very finely and set aside.
- Spread each beef slice with mustard; fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
- Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel ) to keep the rolls tightly closed.
- Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
- Add the diced carrot and celery, which is known as a suppengrün or mirepoix , to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
- Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2-inch of liquid in the pan.
- Add the bay leaf , 1/2 teaspoon of salt (depends on how salty the bacon is), and some grinds of pepper.
- Cover and braise over low heat for 2 hours, or until beef is tender.
- Remove beef roulades and keep warm.
- Purée sauce and thicken (optional) with a little cream, sour cream, or Wondra flour (known as sossenbinder in Germany). Season to taste with more salt and pepper as needed.
- Place roulades back in the sauce until serving time.
- Serve with boiled potatoes ( dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage .
- Enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 9 g, Sodium 317 mg, Sugar 2 g, Fat 24 g, ServingSize 4 to 6 roulades (8 servings), UnsaturatedFat 0 g
GERMAN STYLE BRAISED BEEF ROLLS
German Style Braised Beef Rolls are thin slices of beef rolled up with whole-grain mustard, onion bits, bacon slices and surprisingly,... a dill pickle. A rich, savory sauce is made from the braising liquid and served over the beef rolls
Provided by Pat Nyswonger
Categories Main Dish
Time 3h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F
- Cut 16 pieces of kitchen twine at 6 or 7-inches each, reserve.
- Cut the steak into 8 rectangles of about 4-inches wide by about 6-inches long. Use a meat pounder to flatten each piece of the meat to an even thickness. Working with one beef rectangle at a time, place a slice of beef on a work surface with the narrow end facing you. Spread the beef slice with a teaspoon of mustard and sprinkle with 2 teaspoons of the chopped onions. Add one slice of bacon down the center. Add a dill pickle stick across the narrow end closest to you, and begin rolling the meat like a jelly-roll into a firm cylinder. Using two pieces of the prepared kitchen twine, tie each end about 1/2-inch from each end. Trim the excess twine close to the knot and set the prepared beef roll aside on a plate. Proceed with rolling the remaining slices of beef.
- Add the oil to a heavy-bottomed skillet or a Dutch oven set over moderate heat and when it has heated but not smoking, add half of the beef rolls and brown on all sides. Adjust the heat as needed to prevent them from burning. Transfer the browned rolls to a platter and brown the remaining batch of beef rolls, transferring as they brown.
- Pour the beef broth and wine into the skillet, scraping up the brown bits stuck on the bottom. Add the leeks, parsnip, carrots, celery, half of the parsley, bay leaves and any/if the chopped onions that may be left over. Add the beef rolls, turning them to moisten. They should be almost covered in the liquid. Bring to a boil, cover the pot and transfer to the middle rack of the oven, cook for 1 hour. Turn the beef rollsl half-way through the cooking period. Transfer the pot from the oven and remove the beef rolls to a platter and cover with foil to keep warm while making the sauce.
- Strain the liquid in the pot through a fine-mesh strainer, pressing down on the solids before discarding them. Measure the liquid it should be about 2 cups, if less add enough beef broth to bring it to 2 cups. Reserve
- Over medium-low heat, melt the butter in the same pot and sprinkle in the flour, stirring constantly until the flour turns light brown. Gradually add the reserved 2 cups of cooking liquid, whisking until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed. Return the beef rolls to the pot, turning them to coat with the sauce. Simmer over low heat just long enough to heat the rolls, about 5 minutes.
- Remove the beef rolls to a serving platter. Pour the sauce into a small serving pitcher, pour half of the sauce over the rolls and sprinkle with the remaining chopped parsley. Pass the pitcher of sauce to guests.
- Serve with red cabbage and roasted potatoes.
Nutrition Facts : Calories 409 calories, Carbohydrate 9 grams carbohydrates, Fat 16.7 grams fat, Fiber 1.6 grams fiber, Protein 48 grams protein, SaturatedFat 5.8 grams saturated fat, ServingSize 1 roll, Sodium 911 milligrams sodium, Sugar 2.6 grams sugar
BRAISED BEEF ROLLS
THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain. , Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. , Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 296mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 30g protein.
GERMAN ROULADEN (BRAISED BEEF ROLLS)
This makes quite the statement when having a family or friend get together. Goes great with German potato salad, red cabbage Parsley potatoes, to include a nice German beer along with them and for desert some watermelon. I have made this many times for decades just never took any pictures. Here's pröbst to you Enjoy!
Provided by JoSele Swopes
Categories Beef
Time 31m
Number Of Ingredients 10
Steps:
- 1. Either have your butcher do this or you can. Slice 4" wide and 1/16" thin at an angle. Set a side. Chill while doing the rest of the preparation.
- 2. Slice your bell pepper in half length wise and then slice medium thick slices, and set a side.
- 3. Cut onion in half length wise and then slice medium thick slices and set a side.
- 4. Next take out enough dill pickle spears out and drain set them a side too.
- 5. Taking one slice of meat at a time. Lightly sprinkle your sea salt and pepper on both sides. The on the side of your meat that you will roll everything up in, spread a thin layer of your mustard on each one.
- 6. Then take each one and place a slice or two of bell pepper and onion slices also.
- 7. Then add one well drained dill pickle to them.
- 8. Roll each one tightly then wrap well with your bacon and secure with a toothpick.
- 9. If using the broiler place on a well greased broiler pan. If grilling place on grill as to not fall through.
- 10. Braise on each side approx 3 minutes. Serve warm or cold.
- 11. You can make these ahead of time the day before and chill over night makes them better to handle and saves time for you.
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