TRADITIONAL BEEF ROULADEN
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
BEEF ROULADEN
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
HEARTY BEEF ROULADEN
I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in. -Jeanne Davis, Hardin, Montana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside., Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour., In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles.
Nutrition Facts : Calories 434 calories, Fat 25g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
MOCK DUCK (OR BEEF ROULAND)
Ever had to hold a dinner party for 6 on a budget of $40? I have and this family favorite was the life saver or dinner savour (ok, bad pun) It also makes a great family dinner. It is basically your most inexpensive cut of beef, flank steaks or round steaks flattened out with a lot of pounding arranged together to form a 12x16-inch sheet, and rolled like a jelly roll around a bread stuffing. If you want to really jazz it up, try adding 1/2 can smoked oysters (chopped) or cooked chopped chicken livers to the stuffing. The moist cooking method helps tenderize the steak and makes an excellent sauce for the potatoes. If you want to make your own stuffing to save even more money, that works too. I'm not sure why it is called Mock Duck.
Provided by fraxinus
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
- Cover sheet of steak with about 1/22-inch of stuffing.
- Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
- Brown the steak in oil in a frying pan.
- Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
- Serve with mashed potatoes and veggies.
Nutrition Facts : Calories 519.1, Fat 26.6, SaturatedFat 8.9, Cholesterol 93.2, Sodium 590.7, Carbohydrate 15.4, Fiber 0.6, Sugar 1.8, Protein 51.3
BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE
Steps:
- Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
- Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
- In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
- Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
- Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.
More about "mock duck or beef rouland food"
MOCK DUCK - THE BRITISH COLUMBIA FOOD HISTORY NETWORK
From bcfoodhistory.ca
Estimated Reading Time 2 mins
HONEY GLAZED MOCK DUCK RECIPE - NDTV FOOD
From food.ndtv.com
BEEF ROULADE | CUISINE TECHNIQUES
From greatchefs.com
BEEF ROULADE: WHICH CUT IS BEST? - GOURMET TRAVELLER
From gourmettraveller.com.au
MOCK DUCK (STUFFED STEAK) | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
FRENCH LAUNDRY DUCK ROULADE RECIPE - HONEST-FOOD.NET
From honest-food.net
BEEF ROULADEN - JO COOKS
From jocooks.com
GROUND BEEF ROULADE - SO DELICIOUS
From sodelicious.recipes
MUSHROOM-STUFFED BEEF AND PORK ROULADES | RECIPE
From kitchenstories.com
ROULADEN | TRADITIONAL BEEF DISH FROM GERMANY
From tasteatlas.com
MOCK DUCK RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
DUCK ROULADE | FOOD, ROULADE, BEEF
From pinterest.com
FANCY LOOK-ALIKE: MOCK DUCK WITH FERMENTED BLACK BEANS - FOOD …
From foodviewberlin.com
GERMAN BEEF ROULADEN - CURIOUS CUISINIERE
From curiouscuisiniere.com
TRADITIONAL BEEF ROULADEN RECIPE - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RECIPE: DUCK ROULADE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
WHY OLD FASHIONED BEEF MORCON NEVER GETS OLD, ESPECIALLY WHEN …
From metro.style
BEEF ROULADE - COOKING CIRCLE
From cookingcircle.com
BEEF ROULADES RECIPE (GERMAN MAIN DISHES) - WHERE IS MY SPOON
From whereismyspoon.co
10 BEST MOCK DUCK RECIPES - EASY RECIPES
From recipegoulash.cc
MOCK DUCK RECIPE | RECIPELAND
From recipeland.com
BEEF TENDERLOIN ROULADE - BUSH COOKING
From bushcooking.com
BEEF ROULADES - THE CLASSIC PAR EXCELLENCE - CAPTAIN'S DINNER
From captains-dinner.blog
BLACK FOREST ROULADE | DUCK AND ROSES
From duckandroses.com
ROULADE OF DUCK BREAST, CREAMED SWEET CORN, MOREL MUSHROOM …
From thefrenchlaundry.pickydiners.com
WHAT TO FEED DUCKS: THE BEST AND WORST FOODS - TREEHUGGER
From treehugger.com
BEEF ROULADEN - ALL TASTES GERMAN
From alltastesgerman.com
MOCK DUCK (OR BEEF ROULAND) RECIPE - FOOD.COM
From pinterest.co.uk
BEEF ROLADO / ROULADE RECIPE - BFT .. FOR THE LOVE OF FOOD.
From bigfattummy.com
MUSCOVY DUCK ROULADE WITH SMOKED MOZZARELLA AND ROASTED …
From dartagnan.com
MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
DUCK DUEL DEUX: TARTARE, ROULADE, AND STUFFED DUCK LEGS
From theatlantic.com
MOCK DUCK RECIPE WANTED - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love