German Beef Roll Ups Recipes

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.

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.

Steps:

• 1. Tenderize the thin beef slices with a meat mallet on both sides evenly. You can overlap the beef steaks (if not large enough) and seam them together by pounding with the meat mallet. Season with salt and pepper. Spread thin layer of mustard on one side (where the filling will go).
• 2. Sauté the bacon, cut into small cubes, with two finely chopped onions until onions are tender, add the chopped parsley. Cut the pickles into thin stripes (lengthwise). Spoon the bacon/onion mixture and add several of the thinly cut pickles on top of the beef.
• 3. Roll up the beef tightly (fold sides first over the mixture, then roll up lengthwise, like a burrito) holding in place with toothpicks or wrap with string. Braise Rouladen in some oil (with little butter added for extra flavor) until browned on all sides. Add the finely chopped carrot, onion and celery, season with salt and pepper. Add little beef broth, let simmer covered for 1.5 hours or until beef is tender. More beef broth can be added during the cooking process.
• 4. Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve. Optionally you can thicken sauce with some flour: Return strained sauce to pot and simmer, add 1-2 tablespoons of flour to a small cup, add a little bit of cold water to the cup and stir with a fork making a thin paste. Add flour paste to the simmering sauce, stir until sauce is thickened. Season once again to taste. Remove sauce from heat and add the sour cream and 1 tablespoon of tomato paste (optional) and mix to combine everything. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.
• 5. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.

Steps:

• 1. Lightly sprinkle the beef slices sprinkle with salt. Spread each slice with a generous teaspoon of cream cheese; then spread 1 teaspoon of horseradish on top. Break pretzel rods in half; lay one in the center of each slice of beef. Lay a piece of bacon on one side of the pretzel and a pickle on the other.
• 2. Roll the beef around the filling. Serve the beef roll-ups with mustard for dipping.

Steps:

• Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
• Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
• Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
• Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
• Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
• Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
• Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.

Steps:

• Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
• Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
• season well with salt, pepper and paprika powder.
• Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
• spread more mustard on the outside of roll ups and season some more
• Heat oil in a heavy broiler pan and brown roll ups from all sides.
• ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
• cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
• take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
• Serve with potato dumplings and red cabbage.