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
ROLLADEN
This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too.
Provided by Julie3551
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the beef slices lightly with the prepared mustard. Season with salt and pepper.
- Mix together the onion and bacon. Spread 1/4 of this mix on each slice of beef.
- Starting at the short end, roll each slice up and secure with a skewer or tie with thread.
- Heat the oil and brown the rolls well on all sides.
- Carefully pour in 1 cup of boiling water. Cover and simmer slowly for 2 to 2 1/2 hours, adding additional water as it cooks away.
- Mix the cornstarch with 1 T cold water and thicken the sauce. (the larger amount of cornstarch will result in a thicker sauce).
- Season to taste and serve.
Nutrition Facts : Calories 853, Fat 89.1, SaturatedFat 34.9, Cholesterol 115.1, Sodium 67.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.7, Protein 10
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.
BRAISED ROULADEN WITH PAN GRAVY
Steps:
- Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
- Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
- Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
- Serve the rouladen with the gravy.
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.
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.
ROULADEN
A traditional dish from Germany of stuffed and rolled Beef or Pork.
Provided by kitemap
Time 2h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Lay the steaks on a thick chopping board and hammer with a meat tenderizer. You want the steaks to be quite thin, a maximum of around 5mm thick.
- Spread mustard thickly over the whole surface of the steak and lay two rashers of bacon on each.
- Cut the gherkins lengthways into 4 and slice about half of an onion. Lay the gherkin and onion widthways on the steaks and season.
- Start at one end and tightly roll the steaks into a roulade. Tie with string or use cocktail sticks to keep the stuffed steaks in a roll.
- Heat some oil in a pan and brown the roulades on all sides. Remove from pan and set aside once done.
- Whilst the roulades are frying, chop the carrot, celery and remaining onion and fry on a medium heat to soften.
- Once softened add some garlic, herbs and black pepper. Add 250ml of red wine and 250ml beef stock and simmer for a couple of minutes.
- Add the roulades to the sauce (the sauce should come just over half way up the roulades) and cover. Cook on a low heat for about an hour turning once.
- Remove the roulades to a serving dish and strain the vegetables from the sauce keeping them aside. Put the sauce back on the heat and slowly stir in the Creme Fraiche.
- Pour the sauce over the roulades and take to the table. Serve the vegetables separately or save for another day.
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.
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!
Nutrition Facts : Calories 387 kcal, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 9 g, Sodium 317 mg, Sugar 2 g, Fat 24 g, ServingSize 4 to 6 roulades (8 servings), UnsaturatedFat 0 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
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.
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ROULADEN RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category BeefServings 4Total Time 2 hrs 20 mins
- Season the steaks with salt and pepper on both sides. Distribute the mustard onto one side of each of the steaks; distribute the chopped onion, pickle and bacon over the mustard, setting aside any leftover filling. Roll the steaks and secure with cooking twine.
- In a Dutch oven, heat the butter or ghee on medium-high heat for 1 minute, then add the rolled steaks. Sear until browned, turning every couple of minutes. Remove the steaks and set aside.
- Add the carrot, celery, thyme and leftover filling to the Dutch oven and sauté on medium heat for about 5 minutes, until the vegetables start to soften. Return the steaks to the Dutch oven and add the wine and broths. Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours, turning the steaks over halfway through.
- After 2 hours, remove the steaks and place them on a cutting board. Strain the sauce and discard the vegetables, returning the strained sauce to the Dutch oven. Stir in the tomato paste and reduce the sauce by half over medium-high heat, about 5 minutes. Slice the steaks, then pour the sauce over the meat and serve.
GERMAN BEEF ROULADEN RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Estimated Reading Time 6 mins
- Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat).
- Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip.
- To make rouladen, roll up (jelly-roll style) and tie well with cooking string. NOTE: Cooking string can be found in most supermarkets.
- In a large frying pan over medium-high heat, heat vegetable oil. Add a rouladens and brown thoroughly on all sides, turning as necessary. As each roulade is browned, remove from frying pan and transfer onto a large plate.
GERMAN BEEF ROULADEN - CURIOUS CUISINIERE
From curiouscuisiniere.com
4.2/5 (5)Total Time 1 hr 55 minsCategory Dinner RecipesCalories 766 per serving
- Cut the pieces of bacon, if needed, to be a little shorter than the long length of the pieces of beef.
- Spread each of the slices of beef with a thin layer of mustard. Top each with a slice of bacon then place a few pieces of onion and pickle towards one end.
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (128)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.
RED CABBAGE ROULADEN - GERMANFOODS.ORG
From germanfoods.org
Servings 4Category Entree
- Wash and trim the head of cabbage and remove the stem. Cook the whole cabbage in water for about 10 minutes. This will make it easier to take the leaves off without breaking them. Take out the cabbage and set aside a scant cup of the cooking liquid.
- Chop the remaining cabbage finely and sauté it together with the onion and garlic cloves in 1 tablespoon purified butter. Add parsley and let the whole mixture cool down.
- Combine the mixture with the ground meat and season to taste with salt, pepper and chili powder. Distribute the filling evenly among the cabbage leaves, roll them up tightly and tie them together with kitchen twine.
TRADITIONAL GERMAN BEEF ROULADEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (12)Total Time 1 hr 50 minsCategory Main CourseCalories 275 per serving
- Prepare the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long. Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef. Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It's ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn't unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.
- In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
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- Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
- Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
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- Lay one roulade out on your cutting board thin side toward tummy in vertical position; spread lightly with Dijon
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