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
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
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.
ROULADEN
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
- Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
- Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
- Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.
MY FAVORITE ROULADEN
When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.
Provided by CarrolJ
Categories Meat
Time 1h30m
Yield 8 meat rolls, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
- Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
- Continue until all the rolls have been made.
- On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
- Roll each meat roll in the flour mixture setting aside any leftover flour for later.
- Place the oil in a medium hot skillet.
- Brown the meat rolls on each side.
- Pour in the beef or chicken stock over the meat and add the bay leaves.
- Cook for about an hour or until the meat is tender.
- Remove meat to a clean plate.
- Remove the bay leaves from the pan and discard.
- Mix the leftover seasoned flour with 1-2 cups of cold water.
- Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
- Cook until thickened, stirring continually.
- Add additional salt and pepper if needed to taste.
- Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
Nutrition Facts : Calories 2160.9, Fat 182.4, SaturatedFat 70, Cholesterol 270.1, Sodium 1360.7, Carbohydrate 93.4, Fiber 4.7, Sugar 6.1, Protein 33.6
(ALMOST) MY GRANDMA'S ROULADEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
- In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
- Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
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.
MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)
Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!
Provided by BecR2400
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
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
Steps:
- Preheat oven to 325ºF. Place an ovenproof skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the skillet and cook until golden brown and crispy, about 10 minutes. Remove the bacon from the pan to a paper towel-lined plate and let cool (reserve the skillet with the drippings - you'll use it again in a bit).
- In a large flat dish, combine 1 cup of flour (eyeball it) with the paprika and set aside.
- In a food processor, grind the toast into crumbs, then add in the melted butter and parsley. Pulse to combine.
- Season the beef steaks with salt and pepper, and top each with a little bit of the bacon, chopped egg, bread crumbs and chopped watercress. Roll the beef up into a log and secure with some kitchen string or toothpicks. Season the outside of the rolls with salt and pepper and toss them in the seasoned flour to coat.
- Return the skillet with the bacon drippings over medium-high heat. Once hot, add the beef roll-ups to the pan (work in batches if your pan can't hold them all at once) and sear them until golden brown all over, about 5 minutes per side.
- Add the wine and beef stock to the pan. Bring the liquids up to a bubble and cover. Transfer the pan to the oven and cook until the meat is tender, about 45 minutes. When the meat is finished cooking, transfer rollups to a platter and cover with foil to keep warm.
- Place a medium-size saucepan over medium heat with the remaining 3 tablespoons butter. Cook the shallots until tender, about 5 minutes. Add the remaining 3 tablespoons flour to the pan and cook for about a minute.
- Slowly ladle the juices from the pan the beef was cooked in into the flour-butter mixture, whisking to incorporate. Bring up to a bubble and simmer until the gravy has thickened, 2-3 minutes. Remove the pan from the heat and stir in the Worcestershire, mustard and chopped cornichons or pickles. Season the gravy with salt and pepper.
- Plate two rouladen per person with a hearty ladle of gravy on top. Serve with boiled quartered potatoes with chives and warm buttered radishes alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "my favorite rouladen food"
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (131)Total Time 2 hrs 25 minsCategory Entree, Main DishCalories 392 per serving
- Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
- Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
- *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
- Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
THE BEST BURGERS IN LA: 35 OF THE MOST DELICIOUS BURGERS ...
From amazon.ca
Reviews 2Format PaperbackAuthor Randy Berger
100 FAVORITE FOODS - LIST CHALLENGES
From listchallenges.com
MY FAVOURITE FOOD - ENGLISHCLUB
From englishclub.com
MY FAVORITE ROULADEN RECIPE - FOOD.COM | RECIPE | ROULADEN ...
From pinterest.com
MY FAVOURITE FOOD – SHORT ESSAY - IMPORTANTINDIA.COM
From importantindia.com
ROMAN RULERS LIST - ADDED 1 | PAGE 2 - COIN TALK
From cointalk.com
BACON MUSHROOM CHICKEN ROULADE - MY FOOD STORY
From myfoodstory.com
OMA’S ROULADEN RECIPE | ROULADEN RECIPE, RECIPES, FOOD
From pinterest.com
BEST AUTHENTIC GERMAN ROULADEN (BEEF ROLL-UPS) RECIPE ...
From pinterest.ca
MY FAVOURITE FOOD ESSAY - SWIFLEARN
From swiflearn.com
MY FAVOURITE FOOD - FRENCH TRANSLATION – LINGUEE
From linguee.com
WHAT IS YOUR FAVOURITE FOOD? – COLORS-NEWYORK.COM
From colors-newyork.com
SHARING A LABOR OF LOVE: OMA’S ROULADEN | ROULADEN ...
From pinterest.ca
ROULADEN RECIPE - GERMAN COMFORT FOOD - RAMSHACKLE PANTRY
From ramshacklepantry.com
EASY ROULADEN RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ROULADEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GERMAN BEEF ROULADEN (INSTANT POT & SLOW COOKER) | ALL ...
From all-thats-jas.com
TRADITIONAL GERMAN BEEF ROULADEN - COMFORT & PEASANT - …
From comfortandpeasant.com
GERMAN BEEF ROULADEN: AN AUTHENTIC TRADITIONAL RECIPE ...
From vintagekitchenvixen.com
MY FAVORITE ROULADEN RECIPE - FOOD.COM
From pinterest.co.uk
RECIPE: APPETIZING ROULADEN
From foodlovers.netlify.app
WHAT TO SERVE WITH ROULADEN ~ TOP 10 GERMAN SIDE …
From quick-german-recipes.com
GERMAN BEEF ROULADEN (RINDERROULADEN) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
GERMAN FOOD COOKED BY FILIPINA/ ROULADEN (WITH RICE) - YOUTUBE
From youtube.com
THIS QUIZ WILL REVEAL WHAT YOUR FAVORITE FOOD IS
From buzzfeed.com
MY FAVORITE ROULADEN BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
BEEF ROULADEN, A WINTER WARMING FOOD AND WINE PAIRING ...
From thedailymeal.com
INGRID'S ROULADEN RECIPE - FOOD NEWS
From foodnewsnews.com
WORD CHOICE - MY FAVOURITE FOOD IS/ARE - ENGLISH LANGUAGE ...
From ell.stackexchange.com
R/FOOD - MY FAVORITE HOMEMADE MEAL: ROULADEN, POTATO ...
From reddit.com
ROULADEN - I LIKE GERMANY
From ilikegermany.com
MY FAVORITE FOOD ESSAY FOR STUDENTS AND CHILDREN | 500 ...
From toppr.com
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