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
BEEF ROULADEN
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
ROULADEN
Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 g, Calories 1016 kcal, Carbohydrate 11 g, Protein 82 g, Fat 65 g, SaturatedFat 24 g, Cholesterol 259 mg, Sodium 1831 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 32 g
GROUND BEEF ROULADE
One thing is for sure in the kitchen: you can't go wrong with a simple steak. Take it one step further, by making this simple meat roulade. The bacon, bell pepper and mozzarella filling make the meat richer. It's also pretty simple to make, if you follow the instructions below!
Provided by Raluca Cristian
Categories Bacon, Beef, Fruit & vegetables, low carb, Main course, nut-free, Starters & snacks
Time 1h
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385 calories, Protein 10 grams, Fat 33 grams, Carbohydrate 24 grams
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
BRAISED ROULADEN WITH PAN GRAVY
Steps:
- Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
- Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
- Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
- Serve the rouladen with the gravy.
BEEF ROULADE WITH A MUSHROOM DUXELLE
Steps:
- JUS LIE 1. Drain juices from roasting pan and reserve. 2. Melt butter in a sauce pan over medium heat with flour 3. Once roux has formed, gradually whisk in pan drippings. 4. Continue to cook over medium heat until sauce begins to thicken. *** If Jus Lie is to thin, continue to reduce. If to thick, add any extra beef stock or red wine you have left (water can be used as well). MUSHROOM DUXELLE 1. Place mushrooms and garlic gloves in a food process and mince. * 2. Melt butter in a saute pan and add mushroom mixture. 3. Add salt/pepper to taste and let mushroom mixture cook over medium heat until all of the moisture has evaporated. 15 to 20 minutes. 4. Brown and reserve bacon. 5. Add 1/2 cup Cabernet Sauvignon to mushroom mixture and continue to cook over medium heat until wine has evaporated into mushrooms. 10 to 15 minutes. 6. Scrape the finished mushroom duxelle into a bowl with bread crumbs and bacon. Gently mix until bread crumbs are no longer dry and place in the freezer or fridge to cool off.
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- Cut two pieces of plastic foil larger than the roulades and brush them with a little oil. Lay the roulades one at a time on one of the plastic foil pieces, cover them with the second piece and tenderize them using a flat object (I used a heavy saucepan with a handle, I “beat” the meat with the bottom of the saucepan). Set the beef slices aside.
- Peel and halve the onions, then cut them into thin half circles. Melt the butter in a pan and cook the onions until nicely golden. Leave them to cool down slightly.
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- Pound the beef slices lightly to tenderize and cut the pieces of bacon, if needed to be a little shorter than the long length of the pieces of beef. Thinly slice the onion and cut the pickles into matchstick lengths.
- Spread each of the slices of beef with a thin layer of mustard. Top each with a slice of bacon then place a few pieces of onion and pickle towards one end. From the end with the onion and pickles, roll up the beef tightly so all of the fillings stay inside then secure the end with a cocktail stick, or alternatively tie two loops of twine around the roll.
- Warm the butter in an ovenproof dish with a lid large enough to hold all of the rouladen in a layer, over a medium-high heat. Brown the beef rolls on all sides well, turning as needed to brown the other sides. If your dish doesn't have a lot of space, brown in batches. Remove the beef rolls from the pan once done and set aside.
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