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
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
GERMAN ROULADEN
This is a traditional german dish that has become a common favorite and its soo fabulous with all the combining flavours exploding in your mouth with every bite!!
Provided by Chef Luny
Categories Meat
Time 1h
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400°F.
- Place meat down counter and with a meat tenderizer beat it until you get 6 3x6 thin pieces. Spread 1 tbsp of mustard on each piece of meat.
- In a bowl add the garlic, pepper, celery and onions. Mix together.
- Top each piece of meat evenly with the veggie mixture. Place one slice of raw bacon on top.
- Grab a dill pickle and roll the meat around the pickle. Tie string on both ends to hold it together.
- In a frying pan on med high heat, place each meat roll in and fry for 2 minutes on each side. Place in roasting pan and bake for 45 minutes!
Nutrition Facts : Calories 140.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 1204.6, Carbohydrate 7.6, Fiber 1.9, Sugar 4.2, Protein 4.1
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
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.
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
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
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.
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
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.
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
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
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