Beef Rolls With Mustard Dill Pickles Recipes

BEEF ROULADEN

Steps:

• Preheat oven to 325°F.
• Layout beef slices and gently pound using a meat tenderizer.
• Spread a thin layer of mustard over each slice and season with pepper.
• Lay bacon over each slice. Top with onions and a dill pickle.
• Roll each Rouladen jelly-roll style and secure with toothpicks.
• Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

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.

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:

• 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!

GERMAN STYLE BRAISED BEEF ROLLS

Steps:

• Preheat the oven to 350°F
• Cut 16 pieces of kitchen twine at 6 or 7-inches each, reserve.
• Cut the steak into 8 rectangles of about 4-inches wide by about 6-inches long. Use a meat pounder to flatten each piece of the meat to an even thickness. Working with one beef rectangle at a time, place a slice of beef on a work surface with the narrow end facing you. Spread the beef slice with a teaspoon of mustard and sprinkle with 2 teaspoons of the chopped onions. Add one slice of bacon down the center. Add a dill pickle stick across the narrow end closest to you, and begin rolling the meat like a jelly-roll into a firm cylinder. Using two pieces of the prepared kitchen twine, tie each end about 1/2-inch from each end. Trim the excess twine close to the knot and set the prepared beef roll aside on a plate. Proceed with rolling the remaining slices of beef.
• Add the oil to a heavy-bottomed skillet or a Dutch oven set over moderate heat and when it has heated but not smoking, add half of the beef rolls and brown on all sides. Adjust the heat as needed to prevent them from burning. Transfer the browned rolls to a platter and brown the remaining batch of beef rolls, transferring as they brown.
• Pour the beef broth and wine into the skillet, scraping up the brown bits stuck on the bottom. Add the leeks, parsnip, carrots, celery, half of the parsley, bay leaves and any/if the chopped onions that may be left over. Add the beef rolls, turning them to moisten. They should be almost covered in the liquid. Bring to a boil, cover the pot and transfer to the middle rack of the oven, cook for 1 hour. Turn the beef rollsl half-way through the cooking period. Transfer the pot from the oven and remove the beef rolls to a platter and cover with foil to keep warm while making the sauce.
• Strain the liquid in the pot through a fine-mesh strainer, pressing down on the solids before discarding them. Measure the liquid it should be about 2 cups, if less add enough beef broth to bring it to 2 cups. Reserve
• Over medium-low heat, melt the butter in the same pot and sprinkle in the flour, stirring constantly until the flour turns light brown. Gradually add the reserved 2 cups of cooking liquid, whisking until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed. Return the beef rolls to the pot, turning them to coat with the sauce. Simmer over low heat just long enough to heat the rolls, about 5 minutes.
• Remove the beef rolls to a serving platter. Pour the sauce into a small serving pitcher, pour half of the sauce over the rolls and sprinkle with the remaining chopped parsley. Pass the pitcher of sauce to guests.
• Serve with red cabbage and roasted potatoes.

CROCK POT DILL PICKLE BEEF FOR SANDWICHES

Steps:

• Place beef chunks in a crock pot.
• Top with remaining ingredients in the order listed.
• Cook on LOW 8-10 hours.
• Pull beef into shreds using 2 forks.

BEEF ROLLS WITH MUSTARD & DILL PICKLES

Steps:

• Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
• Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
• Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
• Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
• Add onions to pan and fry until soft & beginning to brown, stirring frequently.
• Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
• Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
• Remove string/toothpicks and discard bay leaf prior to serving.
• Serve with rice or potatoes.

RINDSROULADEN (GERMAN PICKLE STEAK)

Steps:

• Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour. Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed). Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy. Serve rolls with gravy.

BEEF ROLLS WITH HAM AND VEGETABLES STUFFING

Steps:

• Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
• Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
• Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
• Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
• Remove toothpicks from beef. Top meat with sauce and serve.