Rinder Rouladen Food

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.

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.

ROULADEN, OR RINDERROULADEN, OR GERMAN BEEF ROLLS

Steps:

• 1. A note on the skirt steaks: You can use roundsteak, cut it into large pieces, and pound until about 1/4" thick. You can also use a flank steak, and cut into thin slices. Whatever is available in your meat department or at your butcher. Just make sure you can pound it pretty thin w/ a meat mallet. It has to be thin enough to be "roll-able". Skirt steak is not a tender cut, but is very flavorful. It becomes very tender when you cook it for awhile, as this recipe directs.
• 2. I use the polypropylene liner bags that are inside cereal boxes, when I tenderize any kind of meat ... they're tough, and they don't fall apart, therefore keeping the meat from spattering all over your counter, etc. Pound the meat into sort of oblong sizes, until it's thin enough to roll multiple times around the filling; set aside.
• 3. Mix together the mustard and the horseradish. You can leave the h/r out, if you're not a fan. It does add a very nice flavor, though, and I think it helps tenderize the meat! Spread the mustard/horseradish mixture over each piece of flattened steak, covering the entire thing.
• 4. Separate the onions into rings, and tear them in long pieces, so you can lay them out across the top of the meat pieces. Across the top of the onion strips, lay (length-wise) a piece of the uncooked bacon. Lay a pickle spear (cross-wise) across one end of the flattened meat. [I used chopped pickle in the photo, because it "rolls" easier].
• 5. Roll each piece up, burrito style, making sure everything is nicely tucked in. Seal w/ toothpicks or cooking string. Season w/ salt and pepper.
• 6. Roll each roulade in the flour, just enough to 'dust' it. Don't coat it heavily.
• 7. In a counter top electric skillet, preheated to about 325°, melt the butter & oil together (I use a little of both, because the oil raises the burning temp of the butter). Brown the rouladen evenly, ensuring that you brown all sides. Tip: It helps to use TWO cooking utensils, like a turning fork and a pair of tongs, when turning these over, so you don't "splash" oil, and so you don't tear apart the rolls.
• 8. When rouladen are nicely browned, pour in the beef broth, red wine, & Worcestershire sauce, all around the rouladen; add the bay leaf and just the tiniest pinch of freshly-ground nutmeg - go easy on the nutmeg! Cover securely, keep on LOW (about 275°), and let them cook gently for about 2 hours, or until very tender.
• 9. After a couple of hours, gently remove the beef rolls to a warm platter. Turn heat up to med-high, or thereabouts ... high enough to bring the mixture to a slight simmer or low boil.Mix together the 2 T. of flour (or cornstarch) and cold water, breaking up all lumps. Stir this mixture into the broth, stirring constantly, until well blended and thickened. Return the heat to LOW! Allow to thicken a bit.
• 10. Place the rouladen back into the pan w/ the gravy, and let them simmer for about a 1/2 hour on LOW. Just before serving, stir the dollop of sour cream into the gravy, and mix it in thoroughly. This will give a nice consistency to your gravy, thickening and enriching it with lots of good flavor. Bring the gravy back up to temp, but DON'T let it boil this time, now that you've added the sour cream! Season with more salt and pepper, to taste, if necessary.
• 11. Serve with noodles or spätzle, a good green vegetable or some simmered red cabbage [Rotkohl], and some warm, chunky applesauce (apfelmus, in German - your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten or Rouladen). Enjoy!

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:

• 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!

GERMAN ROULADEN

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.

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.

BEEF ROULADEN

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.

RINDER ROULADEN

Steps:

• 1) Lightly season each rouladen with salt and pepper 2) Spread a thin layer of mustard on each piece of rouladen 3) Take about 100g of ground beef and form it into an olive shape with a pickle slice in the middle 4) Put a slice of bacon on the rouladen 5) Place the ground beef "olive" on the rouladen 6) Roll up the rouladen, completely wrapping the beef 7) Pin the rouladen closed with toothpicks 8) Heat a large frying pan over medium-high heat 9) Melt butter in pan 10) Add the carrots, celery and onion and cook for 3-4 minutes 11) Brown the rouladen on all sides, 5-6 minutes 12) Reduce heat to medium and remove rouladen from pan 13) Add red wine to pan to deglaze 14) Add broth to pan, along with cloves, bay leaves and tomato paste and bring to a boil. 15) Add rouladen back into pan, cover and cook over low heat until no longer pink in the middle, about 60 minutes. (Your rouladen should be almost completely covered by liquid) 16) Open lid slightly and cook for about another hour 17) Remove rouladen, strain gravy through a sieve and season to taste. 18) Searve with rotkohl and Spaetzle 19) Gut Essen!