Ontario Beef Rouladen Food

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.

HEARTY BEEF ROULADEN

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.

ONTARIO BEEF ROULADEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon butter over medium heat in a large frying pan; stir in 1 onion and saute until softened, about 5 minutes. Set aside to cool slightly.
• Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl; stir in onion. Pour beaten eggs over meat mixture; mix with your hands until well combined.
• Spread about 1 1/2 tablespoons of meat mixture onto each beef slice; top each with one pickle quarter. Roll beef slices around filling; secure each roll with a toothpick.
• Heat 2 tablespoons butter in the same frying pan; place rolls into pan and brown on all sides, about 10 minutes. Remove rolls; place in a single layer in a roasting pan.
• Heat remaining 2 tablespoons butter in the same frying pan over medium heat; cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes. Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf; bring to a boil. Pour sauce over rolls in roasting pan.
• Bake in the preheated oven until tender, about 3 hours; remove from oven to turn rolls over halfway through the cooking time.
• Remove rolls to a heated platter. Place roasting pan with sauce on the stove; bring to a boil. Whisk cornstarch and 1/3 cup water together in a cup; slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes. Drizzle some sauce over the rouladen; serve the remaining sauce in a gravy boat.

ONTARIO BEEF ROULADEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon butter over medium heat in a large frying pan; stir in 1 onion and saute until softened, about 5 minutes. Set aside to cool slightly.
• Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl; stir in onion. Pour beaten eggs over meat mixture; mix with your hands until well combined.
• Spread about 1 1/2 tablespoons of meat mixture onto each beef slice; top each with one pickle quarter. Roll beef slices around filling; secure each roll with a toothpick.
• Heat 2 tablespoons butter in the same frying pan; place rolls into pan and brown on all sides, about 10 minutes. Remove rolls; place in a single layer in a roasting pan.
• Heat remaining 2 tablespoons butter in the same frying pan over medium heat; cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes. Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf; bring to a boil. Pour sauce over rolls in roasting pan.
• Bake in the preheated oven until tender, about 3 hours; remove from oven to turn rolls over halfway through the cooking time.
• Remove rolls to a heated platter. Place roasting pan with sauce on the stove; bring to a boil. Whisk cornstarch and 1/3 cup water together in a cup; slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes. Drizzle some sauce over the rouladen; serve the remaining sauce in a gravy boat.