Roast Beef Wrapped Pickles Recipes

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

ROAST BEEF-WRAPPED PICKLES

Steps:

• In small bowl, mix cream cheese and horseradish. Spread about 2 tablespoons cream cheese mixture over each slice of roast beef.
• Cut each piece of roast beef crosswise into 12 strips. Roll each pickle half in roast beef strip. Refrigerate 1 hour (pickle-filled beef rolls will be easier to secure on toothpicks).
• For each, thread 1 tomato half on toothpick, then secure beef on pickle with toothpick.

BEEF WRAPPED PICKLES

Steps:

• 1. Mix softened cream cheese with garlic powder and worchestershire sauce.
• 2. Spread cream cheese mixture on a slice of roast beef.
• 3. Place a well drained pickle wedge on top of the beef and roll up. Refrigarate 1 hour. Cut into pinwheels to serve.

CREAM CHEESE PICKLES

Steps:

• Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.

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!

CREAM CHEESE WRAPPED DILL PICKLES

Steps:

• Using paper towels, gently pat the pickles and the meat slices dry.
• Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
• On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
• Lay one pickle along the edge of the meat and roll up tightly.
• Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
• Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

PICKLED CORNED BEEF ROAST

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
• Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
• Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.

BEEF WRAPPED PICKLES

Steps:

• 1. Mix softened cream cheese with worcestershire sauce and garlic powder.
• 2. Spread cream cheese mixture on a slice of roast beef.
• 3. Place a well drained dill pickle on top of the beef and roll up. Refrigerate overnight in covered container. Cut into pinwheels before serving.