Beef Roulades With Vegetables Recipes

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.

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:

• 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!

BEEF ROULADES WITH VEGETABLES

Steps:

• Wipe beef with damp paper towels.
• If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
• Sprinkle beef slices lightly with salt and pepper.
• On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
• MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
• Remove from heat; add 2 cups parsley and the capers.
• Mix well.
• On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
• Fold over 1/2 inch on narrow sides.
• Roll up from wide end.
• Tie with twine.
• Roll in seasoned flour; reserve leftover flour.
• In 6-quart Dutch oven, heat Oil and Butter.
• Brown roulades, a few at a time, on all side—1/2 hour in all.
• Remove roulades as browned.
• Add whole onions to Dutch oven; brown on all sides.
• Remove.
• Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
• Bring to boiling; reduce heat; simmer, covered, 1 hour.
• Add onions and carrots, and simmer 1/2 hour, or until tender.
• With slotted spoon, lift out roulades; place on tray.
• Remove twine.
• In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
• Stir into liquid in Dutch oven.
• Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
• Replace roulades in Dutch oven.
• If not serving at once, cool, then refrigerate, covered.
• TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
• If sauce seems too thick, stir in a little more red wine.

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.

BEEF ROULADEN

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.

MUSHROOM STUFFED BEEF ROULADEN

Steps:

• Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs.
• Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8x8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen.
• Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.

GROUND BEEF ROULADE

Steps:

• In a medium bowl, put one egg, the ground beef, the breadcrumbs, some salt and pepper, and the chopped parsley.
• Mix all the ingredients with your hands.
• Put the meat mixture on an aluminum foil.
• Press it with your hands to obtain a thin layer of meat. Spread shredded mozzarella on top.
• Cut the bell pepper into sticks and add it over the mozzarella and then add a layer of bacon slices.
• Roll the meat carefully.
• Put the roulade in a baking tray.
• Whisk the second egg and brush the meat with it.
• Bake for 40 minutes at 365 degrees F/185 degrees C.

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.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or meat pounder to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil and add the beef and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees. The chicken must read 165- degrees or you risk the chance of possible bacteria. If too much of the liquid evaporates add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.