Rinderrouladen Recipes

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MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)



Mom's Traditional German Beef Rouladen (Rinderrouladen) image

Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!

Provided by BecR2400

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
8 tablespoons yellow mustard
salt and pepper, to taste
4 slices bacon, chopped
1/2 cup white onion, chopped
1/4 cup dill pickle, finely chopped (may use dill relish)
1/4 cup oil, for frying
3 1/2 cups hot water, to cover (or hot beef broth)
1 bay leaf
1/3 cup flour
1/4 cup fresh parsley, minced (for serving)
wooden toothpick (or may use cooking twine or white thread for securing rouladen)

Steps:

  • Spread 1 tablespoon mustard evenly on one side of each pounded steak.
  • Sprinkle salt and pepper over mustard.
  • Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
  • Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
  • In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
  • Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
  • With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
  • To Make Gravy:.
  • Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
  • Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
  • Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
  • To Serve:.
  • (Note: Remove toothpicks and twine or thread before serving).
  • Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
  • Remove from heat and serve.
  • Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

GERMAN BEEF ROULADEN



German Beef Rouladen image

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

¼ cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch
1 cup warm water
¼ cup sour cream

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

ROULADEN, OR RINDERROULADEN, OR GERMAN BEEF ROLLS



Rouladen, or Rinderrouladen, or German Beef Rolls image

My house smells SO good right now. I just finished making these, and my house smells like the "Pfungstädterstube", my favorite restaurant in Darmstadt, W. Germany, where I used to live. My neighbor there used to make these, and we could smell them simmering all afternoon, throughout the apartment complex in which we lived. They...

Provided by Terrie Hoelscher

Categories     Beef

Time 2h20m

Number Of Ingredients 19

6-8 beef skirt steaks, about 1/4-lb each
or two round steaks, about 1½ lbs total, cut into 4"-5" pieces
2 Tbsp german mustard, or any coarse-grain brown mustard
2 tsp horseradish
6 - 8 slice uncooked or lightly cooked, thin-sliced bacon
1 jar(s) garlic or dill pickle spears, or some chopped dill or bread and butter pickle
1 large onion, sliced, and rings separated
fresh ground black pepper & salt to taste
flour, enough for dusting the rolls after they're put together.
2 Tbsp each, of butter & cooking oil, to brown rouladen
2 c beef broth
1/2 c red wine
1 Tbsp worcestershire sauce
1 bay leaf
very small pinch of freshly-ground nutmeg, less than a 1/4 tsp.
2 Tbsp flour or cornstarch
1/2 c cold water
large dollop of sour cream
fresh pepper and salt, to taste

Steps:

  • 1. A note on the skirt steaks: You can use roundsteak, cut it into large pieces, and pound until about 1/4" thick. You can also use a flank steak, and cut into thin slices. Whatever is available in your meat department or at your butcher. Just make sure you can pound it pretty thin w/ a meat mallet. It has to be thin enough to be "roll-able". Skirt steak is not a tender cut, but is very flavorful. It becomes very tender when you cook it for awhile, as this recipe directs.
  • 2. I use the polypropylene liner bags that are inside cereal boxes, when I tenderize any kind of meat ... they're tough, and they don't fall apart, therefore keeping the meat from spattering all over your counter, etc. Pound the meat into sort of oblong sizes, until it's thin enough to roll multiple times around the filling; set aside.
  • 3. Mix together the mustard and the horseradish. You can leave the h/r out, if you're not a fan. It does add a very nice flavor, though, and I think it helps tenderize the meat! Spread the mustard/horseradish mixture over each piece of flattened steak, covering the entire thing.
  • 4. Separate the onions into rings, and tear them in long pieces, so you can lay them out across the top of the meat pieces. Across the top of the onion strips, lay (length-wise) a piece of the uncooked bacon. Lay a pickle spear (cross-wise) across one end of the flattened meat. [I used chopped pickle in the photo, because it "rolls" easier].
  • 5. Roll each piece up, burrito style, making sure everything is nicely tucked in. Seal w/ toothpicks or cooking string. Season w/ salt and pepper.
  • 6. Roll each roulade in the flour, just enough to 'dust' it. Don't coat it heavily.
  • 7. In a counter top electric skillet, preheated to about 325°, melt the butter & oil together (I use a little of both, because the oil raises the burning temp of the butter). Brown the rouladen evenly, ensuring that you brown all sides. Tip: It helps to use TWO cooking utensils, like a turning fork and a pair of tongs, when turning these over, so you don't "splash" oil, and so you don't tear apart the rolls.
  • 8. When rouladen are nicely browned, pour in the beef broth, red wine, & Worcestershire sauce, all around the rouladen; add the bay leaf and just the tiniest pinch of freshly-ground nutmeg - go easy on the nutmeg! Cover securely, keep on LOW (about 275°), and let them cook gently for about 2 hours, or until very tender.
  • 9. After a couple of hours, gently remove the beef rolls to a warm platter. Turn heat up to med-high, or thereabouts ... high enough to bring the mixture to a slight simmer or low boil.Mix together the 2 T. of flour (or cornstarch) and cold water, breaking up all lumps. Stir this mixture into the broth, stirring constantly, until well blended and thickened. Return the heat to LOW! Allow to thicken a bit.
  • 10. Place the rouladen back into the pan w/ the gravy, and let them simmer for about a 1/2 hour on LOW. Just before serving, stir the dollop of sour cream into the gravy, and mix it in thoroughly. This will give a nice consistency to your gravy, thickening and enriching it with lots of good flavor. Bring the gravy back up to temp, but DON'T let it boil this time, now that you've added the sour cream! Season with more salt and pepper, to taste, if necessary.
  • 11. Serve with noodles or spätzle, a good green vegetable or some simmered red cabbage [Rotkohl], and some warm, chunky applesauce (apfelmus, in German - your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten or Rouladen). Enjoy!

GERMAN ROULADEN



German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Provided by Ron Oldham

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

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.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g

GERMAN BEEF ROULADEN



German Beef Rouladen image

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 13

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

Steps:

  • Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition Facts : Calories 481 calories, Fat 25g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 754mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

BEEF ROLLS (RINDSROULADEN)



Beef Rolls (Rindsrouladen) image

Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

Provided by Bayhill

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices beef top round steak (1/2-inch thick)
salt and pepper, to taste
prepared mustard
3 onions, finely chopped
3 slices bacon, chopped
1 large dill pickle, sliced
1 tablespoon vegetable shortening
1 teaspoon tomato paste
1 1/2 cups beef stock
1 tablespoon flour
dry red wine

Steps:

  • Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
  • with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
  • Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
  • Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1

RINDER ROULADEN



RINDER ROULADEN image

Categories     Beef

Yield 6

Number Of Ingredients 16

6 pieces of rouladen (thinly sliced, outside round works best. You can buy this in most supermarkets, but I prefer to cut my own)
About 600g regular ground beef
2 Dill Pickles, sliced lengthwise into quarters
Salt
Pepper
1 bay leaf
2 cloves
2 tbsp tomato paste
2 cups beef broth (Home made is best)
2 carrots
1 onion
2 stalks of celery
1/2 cup red wine
Sharp mustard
3-6 slices bacon
Butter for browning

Steps:

  • 1) Lightly season each rouladen with salt and pepper 2) Spread a thin layer of mustard on each piece of rouladen 3) Take about 100g of ground beef and form it into an olive shape with a pickle slice in the middle 4) Put a slice of bacon on the rouladen 5) Place the ground beef "olive" on the rouladen 6) Roll up the rouladen, completely wrapping the beef 7) Pin the rouladen closed with toothpicks 8) Heat a large frying pan over medium-high heat 9) Melt butter in pan 10) Add the carrots, celery and onion and cook for 3-4 minutes 11) Brown the rouladen on all sides, 5-6 minutes 12) Reduce heat to medium and remove rouladen from pan 13) Add red wine to pan to deglaze 14) Add broth to pan, along with cloves, bay leaves and tomato paste and bring to a boil. 15) Add rouladen back into pan, cover and cook over low heat until no longer pink in the middle, about 60 minutes. (Your rouladen should be almost completely covered by liquid) 16) Open lid slightly and cook for about another hour 17) Remove rouladen, strain gravy through a sieve and season to taste. 18) Searve with rotkohl and Spaetzle 19) Gut Essen!

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