German Beef Rouladen Recipes

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TRADITIONAL BEEF ROULADEN

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 10



Traditional Beef Rouladen image

Steps:

  • Preheat the oven to 375 degrees F.
  • Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
  • On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
  • Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
  • Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
  • Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

4 long, thin slices top round
Kosher salt and freshly ground black pepper
1/2 cup spicy brown mustard
2 dill pickles, sliced in thin spears
1 large onion, thinly sliced
1/2 cup chopped browned bacon
One 32-ounce carton beef stock
2 potatoes, sliced
1 cup all-purpose flour
1 cup butter, melted

GERMAN BEEF ROULADEN

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



German Beef Rouladen image

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.

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

GERMAN BEEF ROULADEN

German Beef Rouladen combines thin slices of round steak stuffed with spicy brown mustard, bacon, pickles, and onion all browned and smothered with a mouthwatering easy to make beef gravy. This is one of our absolute favorite German dishes. If you ever plan on having an Oktoberfest this should definitely be on the menu. It...

Provided by Beth Pierce

Categories     Beef

Time 1h50m

Number Of Ingredients 12



German Beef Rouladen image

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions leaving the last couple of inches free of any.
  • 3. Start with the busy end (the one with the pickles and onions) and roll up tight tucking the pickles and onions in as you go. Once completely rolled up secure with a toothpick. Repeat the procedure until all are rolled up.
  • 4. Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup beef broth and pickle juice.
  • 5. Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
  • 6. Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet. Spoon the gravy over the top and warm.

8 slice beef round roast (sliced very thin)
1/4 c spicy brown german mustard
8 slice bacon
2 - 3 dill pickles thinly sliced
1 small onion thinly sliced
1 Tbsp butter
1 Tbsp vegetable oil
1 1/4 c low sodium beef broth
1/4 c dill pickle juice
2 Tbsp cornstarch
salt and pepper to taste
2 - 3 pinch sugar to taste (optional)

GERMAN BEEF ROULADENS

I have not yet made this recipe, submitted for ZWT 6. Overnight rest optional for a more flavorful meat. Cook time does not represent the overnight rest, and request mostly stove simmering.

Provided by Tarteausucre

Categories     Meat

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 8



German Beef Rouladens image

Steps:

  • Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat).
  • Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip. to make roulades, roll up (jelly-roll style) and tie well with butchers twine.
  • In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides. As each roulade is browned, remove from frying pan and transfer onto a large plate.
  • When all roulades are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute (scraping up any browned bits on the bottom of the pan into the wine).
  • In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender.
  • When done, remove from heat and let cool.
  • Remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture overnight.
  • When ready to serve, place the roulades, with the liquid, back on the stove. Using medium to medium low heat, gently reheat the roulades.
  • Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.
  • Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl.

3 lbs beef round steak
all-purpose flour
salt and pepper
1 large onion, diced
6 slices bacon
vegetable oil
3/4 cup dry red wine
water

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)

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



Mom's Traditional German Beef Rouladen (Rinderrouladen) image

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.

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)

EASY GERMAN BEEF ROULADE

Make and share this Easy German Beef Roulade recipe from Food.com.

Provided by LAURIE

Categories     Roast Beef

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7



Easy German Beef Roulade image

Steps:

  • With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
  • Spread with mustard.
  • In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
  • Pour off fat reserving 1/4 cup in skillet.
  • Spread bacon mix over meat.
  • Sprinkle pickle on top.
  • Roll up meat from short end and secure with string or turkey pins.
  • Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
  • Remove to 13x9 baking dish.
  • Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
  • Cook and stir over medium heat until thickened.
  • Pour sauce over beef roll.
  • Cover and bake at 325 degrees for 1 1/2 hours or until done.
  • Let stand 10 minutes before slicing.
  • Skim fat from sauce, strain and serve with meat.

Nutrition Facts : Calories 298.2, Fat 14.4, SaturatedFat 5.6, Cholesterol 97.3, Sodium 438.8, Carbohydrate 6.1, Fiber 0.6, Sugar 1, Protein 33.7

1 1/2 lbs beef flank steak
4 teaspoons heavy German mustard or 4 teaspoons Dijon mustard, will do
6 slices bacon, diced
3/4 cup chopped onion
1/3 cup chopped dill pickle
1/4 cup flour
1 (13 3/4 ounce) can beef broth

BEEF ROULADEN

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 10



Beef Rouladen image

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.

Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

GERMAN ROULADEN

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



German Rouladen image

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

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

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