Rouladen German Beef Rolls 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.

TRADITIONAL BEEF ROULADEN

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.

GERMAN BEEF ROULADEN

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.

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!

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!

ROULADEN

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.

ROULADEN (GERMAN BEEF ROLLS)

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.

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.

ROULADEN

Steps:

• Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
• Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
• Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
• Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
• Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
• Preheat your oven to 310 degrees Fahrenheit.
• Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
• Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
• Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
• Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
• Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.
• Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
• Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
• Pour the sauce through a sifter to capture the cooked vegetables.
• To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
• Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.

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.

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.