Oktoberfestbeefrouladen Recipes

OKTOBERFEST BEEF ROULADEN

Steps:

• Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
• Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
• Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
• Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.

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.

BEEF ROULADEN

Steps:

• Spread mustard on one side of each slice of meat.
• Sprinkle with salt and pepper.
• Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
• Put oil in dutch oven or other large pan and brown meat; drain.
• Add broth and bring to a boil.
• Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
• Remove meat and keep warm.
• Combine flour and water until smooth and slowly stir into broth.
• Bring to a boil, stirring constantly until thickened.
• Remove wooden pics from meat and return to gravy; heat through.
• Sprinkle with parsley if desired.

THE BEST BEEF ROULADEN

Steps:

• Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
• Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
• In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
• Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
• Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
• Any leftover filling can be added to the sauce.
• Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
• Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
• Cook, covered, for about 1 1/2 hours or until meat is tender.
• Remove rouladen to a warm platter and discard string.
• Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
• Pour gravy over rouladen and serve with spaetzle or riced potatoes.