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.
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
- In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
- Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
- Serve with mashed potatoes or potato dumplings.
GERMAN BEEF ROLL-UPS ROULADEN
Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish
Provided by sonnyu28
Categories German
Time 3h20m
Yield 4 rouladen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
- Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
- season well with salt, pepper and paprika powder.
- Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
- spread more mustard on the outside of roll ups and season some more
- Heat oil in a heavy broiler pan and brown roll ups from all sides.
- ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
- cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
- take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
- Serve with potato dumplings and red cabbage.
Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7
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
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
ROULADEN
Make and share this Rouladen recipe from Food.com.
Provided by lilchefdotcom
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season slices of sirloin with salt pepper and paprika.
- Spread each slice of meat with a thin layer of Mustard.
- Add some pepper and paprika.
- Top meat with a slice of bacon and several dill pickle spears and Onion .
- Place the filling off center closer to the edges of the meat .
- Roll the steaks around the filling and secure with toothpicks.
- Heat a deep skillet over medium high heat. Add oil, than meat rolls.
- Cook meat to brown, giving it a turn every 2 to 3 minutes.
- When evenly browned,add 1 Cup Beef Stock, and simmer for about 20 min, make sure you don't reduce liquid too much. Repeat this step two more times, giving it enough time to get tender, but not overcooked.
- Take out meat, transfer to a plate. Add flour(mixed with about 1/2 Cup cold water) to the hot liquid and whisk together, cooking 2 minutes on low heat.
- Add more Beefstock if needed.
- You may replace Beefstock with Water, cutting down on Sodium.
- Season with salt and pepper, and a little more paprika if needed. If the Gravy gets too thick, add a bit of water.
- Remove toothpicks from meat,move to plates,and top with gravy.
- Serve with Sauerkraut and Dumplings.
Nutrition Facts : Calories 565.3, Fat 47.2, SaturatedFat 13.7, Cholesterol 91.4, Sodium 1253.3, Carbohydrate 7.2, Fiber 0.9, Sugar 2.3, Protein 27.1
BEEF ROLLS (RINDSROULADEN)
Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.
Provided by Bayhill
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1
ROULADEN (GERMAN BEEF ROLLS)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 50m
Yield Six servings
Number Of Ingredients 16
Steps:
- Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
- Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
- Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
- Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
- Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
- Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
- Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 14 grams, Sodium 1282 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF ROULADEN
Make and share this Beef Rouladen recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp; remove and crumble.
- Cut meat into 6 pieces 6 x 4 inches.
- Pound meat.
- Spread each piece of meat with 1 teaspoon mustard.
- Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
- Starting at narrow end; roll up.
- Tuck in ends; fasten with toothpicks.
- Brown roll-ups in drippings; pour off fat.
- Stir in soup, celery, parsnips and parsley.
- Cover, cook over low heat 1 hour 15 minutes.
- Stir occasionally.
- Thin with water if desired.
- Serve with mashed potatoes or rice.
- Garnish with bacon.
Nutrition Facts : Calories 271.4, Fat 15.4, SaturatedFat 5.8, Cholesterol 85.5, Sodium 469.2, Carbohydrate 6.7, Fiber 2.2, Sugar 3.4, Protein 26.4
OLD-FASHIONED BEEF ROULADEN
My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. On one edge of each, place a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer for 1 hour. Thicken gravy if desired. Serve with noodles.
Nutrition Facts :
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.
TRADITIONAL POLISH BEEF ROLL (ROULADEN)
Make and share this Traditional Polish Beef Roll (Rouladen) recipe from Food.com.
Provided by mommymakeit4u
Categories Onions
Time 1h30m
Yield 4-6 rolls, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- season steak with dry mustard, salt and pepper.
- Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
- Heat large pan with olive oil and brown rolls on all sides.
- Remove rolls and place in casserole dish with lid.
- Deglaze pan with beef stock and pour over rolls.
- Braise for 1 hour in preheated oven.
- Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
- Serve sauce over rolls and enjoy!
Nutrition Facts : Calories 723, Fat 70.3, SaturatedFat 20.6, Cholesterol 77.3, Sodium 1252.2, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 14.1
BEEF ROLL-UP
An inexpensive way to serve beef rouladen using cube steaks. Also less fat as these are grilled or broiled rather than browned in oil. These can be made up ahead of time. They're best when done over charcoal. Prep time includes marinating time.
Provided by Whisper
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with salt and pepper.
- Marinate in French dressing 30-60 minutes, at room temperature.
- In saucepan, simmer vegetables, covered, in water until tender-crisp, about 7-8 minutes; drain.
- Drain steaks; place about 1/3 cup vegetable mixture on each steak.
- Roll up jelly roll fashion.
- Cut bacon slices in half, crosswise.
- Wrap two half pieces bacon around each roll-up; secure with wooden toothpicks.
- Grill steaks over hot coals, or broil 3-4 inches from heat, 20-25 minutes, turning steaks occasionally.
Nutrition Facts : Calories 194.2, Fat 14.6, SaturatedFat 4, Cholesterol 15.4, Sodium 931.9, Carbohydrate 14.9, Fiber 1.6, Sugar 11.2, Protein 3.5
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