Rouladen Stuffed Beef Food

CHEF JOHN'S BEEF ROULADEN

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.

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.

STUFFED ROULADEN

Steps:

• Prepare your stove top stuffing as instructed on package- making it with the maximum amount of liquid. Allow it to cool for about 10 minutes.
• Unroll one slice of rouldaden at a time- and flatten it with the heel of your hand Place a generous amount of stuffing at the large end of the rouladen Roll the Rouladen so that the stuffing reaches both sides but does not fall out Place each one side by side in your cooking dish
• Mix your hot sauce with the pasta sauce Pour the sauce mixture over the rolled rouladen sprinkle with salt, pepper and garlic powder.
• Bake in a 350 degree pre heated oven for 45 minutes to 1hour
• Remove the rouladen with a spatula- and slice the rolls.
• Scoop the excess pasta sauce over the sliced rolls and serve.

ROULADEN (STUFFED BEEF)

Steps:

• Place the rouladen on the counter.
• Spread mustard on each rouladen.
• Season with salt and pepper.
• Place 2 bacon strips on each rouladen.
• On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion).
• Roll the rouladen and either use toothpickes or thread to keep in place.
• The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
• Place olive oil and water on bottom of pot.
• Put in the rouladen.
• Put about 6 bay leaves in the pot.
• Bake at 325-350 degrees for at least 3 hours.
• A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.

STUFFED BEEF ROULADEN MY WAY FOR TWO IN CROCK POT

Steps:

• 1. make broth from Better Than Beef Bouillon simmer celery and onion until soft. Add to bread crumbs with spices, sage, salt and pepper, beat egg and mix fast! so egg does not cook. mix well.
• 2. pound out beef until thin for rolling up. add salt and pepper, rosemary to beef. add bread filling. Secure with toothpicks after rolling up. flour and brown in oiled pan.
• 3. add Celery, Onions to Crock pot. Place browned beef on top. Cover with Au jus. cover and turn on crock pot.

TRADITIONAL POLISH BEEF ROLL (ROULADEN)

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!

ROULADEN (BEEF ROLL UPS)

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.

BEEF ROULADEN

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.