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
BRAISED BEEF ROLLS (ROULADEN)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
- Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
- Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
- Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
- Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 13 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 0 grams
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
ROULADEN
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
- Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
- Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
- Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.
OLD-FASHIONED BEEF ROULADEN
My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. On one edge of each, place a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer for 1 hour. Thicken gravy if desired. Serve with noodles.
Nutrition Facts :
MY FAVORITE ROULADEN
When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.
Provided by CarrolJ
Categories Meat
Time 1h30m
Yield 8 meat rolls, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
- Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
- Continue until all the rolls have been made.
- On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
- Roll each meat roll in the flour mixture setting aside any leftover flour for later.
- Place the oil in a medium hot skillet.
- Brown the meat rolls on each side.
- Pour in the beef or chicken stock over the meat and add the bay leaves.
- Cook for about an hour or until the meat is tender.
- Remove meat to a clean plate.
- Remove the bay leaves from the pan and discard.
- Mix the leftover seasoned flour with 1-2 cups of cold water.
- Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
- Cook until thickened, stirring continually.
- Add additional salt and pepper if needed to taste.
- Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
Nutrition Facts : Calories 2160.9, Fat 182.4, SaturatedFat 70, Cholesterol 270.1, Sodium 1360.7, Carbohydrate 93.4, Fiber 4.7, Sugar 6.1, Protein 33.6
ROULADEN
Make and share this Rouladen recipe from Food.com.
Provided by lilchefdotcom
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season slices of sirloin with salt pepper and paprika.
- Spread each slice of meat with a thin layer of Mustard.
- Add some pepper and paprika.
- Top meat with a slice of bacon and several dill pickle spears and Onion .
- Place the filling off center closer to the edges of the meat .
- Roll the steaks around the filling and secure with toothpicks.
- Heat a deep skillet over medium high heat. Add oil, than meat rolls.
- Cook meat to brown, giving it a turn every 2 to 3 minutes.
- When evenly browned,add 1 Cup Beef Stock, and simmer for about 20 min, make sure you don't reduce liquid too much. Repeat this step two more times, giving it enough time to get tender, but not overcooked.
- Take out meat, transfer to a plate. Add flour(mixed with about 1/2 Cup cold water) to the hot liquid and whisk together, cooking 2 minutes on low heat.
- Add more Beefstock if needed.
- You may replace Beefstock with Water, cutting down on Sodium.
- Season with salt and pepper, and a little more paprika if needed. If the Gravy gets too thick, add a bit of water.
- Remove toothpicks from meat,move to plates,and top with gravy.
- Serve with Sauerkraut and Dumplings.
Nutrition Facts : Calories 565.3, Fat 47.2, SaturatedFat 13.7, Cholesterol 91.4, Sodium 1253.3, Carbohydrate 7.2, Fiber 0.9, Sugar 2.3, Protein 27.1
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