GERMAN BEEF ROULADEN
Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 481 calories, Fat 25g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 754mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g 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
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
ROLADEN WITH SPAETZLE
During my years living in Germany I learned many good dishes and this is one of my family's favorite. It is especially good on those cool evenings when you want some "comfort" food. You can use beef or veal, spaetzle (German noodles) or regular noodles.
Provided by Janet Alexander
Categories Veal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
- In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
- Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
- Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
- If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
- Mix the corn starch with 1 cup of water and thicken the gravy.
- Meanwhile cook the spaetzle or noodles in salted water until tender.
- Serve the roladen over the spaetzle with the gravy.
Nutrition Facts : Calories 359.7, Fat 34.3, SaturatedFat 14, Cholesterol 61.5, Sodium 1129.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 7.9
THE BEST BEEF ROULADEN
Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe.
Provided by Jan in Lanark
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
- Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
- In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
- Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
- Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
- Any leftover filling can be added to the sauce.
- Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
- Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
- Cook, covered, for about 1 1/2 hours or until meat is tender.
- Remove rouladen to a warm platter and discard string.
- Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
- Pour gravy over rouladen and serve with spaetzle or riced potatoes.
Nutrition Facts : Calories 537, Fat 29.9, SaturatedFat 12.5, Cholesterol 177.1, Sodium 1058.7, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 55
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