Traditional Beef Rouladen Recipes

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.

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.

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.

TRADITIONAL BEEF ROULADEN

Steps:

• Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
• Preheat oven to 350ºF.
• To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
• In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
• Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
• Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
• When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
• Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen.

GERMAN BEEF ROULADEN

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.

TRADITIONAL POLISH BEEF ROLL (ROULADEN)

Steps:

• Preheat oven to 350 degrees.
• season steak with dry mustard, salt and pepper.
• Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
• Heat large pan with olive oil and brown rolls on all sides.
• Remove rolls and place in casserole dish with lid.
• Deglaze pan with beef stock and pour over rolls.
• Braise for 1 hour in preheated oven.
• Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
• Serve sauce over rolls and enjoy!

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)

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.

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.