MOM'S ROULADEN
This is my mom's recipe for rouladen as taught to her by my dad's mother, with a couple of flavour enhancements from me.
Provided by Irmgard
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lay the cutlets on a flat surface.
- Spread each one with mustard, then sprinkle with salt and pepper.
- Divide the pickles, bacon and onion evenly between the cutlets.
- Roll up jelly roll style and secure with wooden toothpicks.
- Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
- Pour in the broth and add the peppercorns and bay leaf.
- Cover, simmer for 1 hour and 20 minutes.
- Remove the rouladen.
- Keep warm.
- Blend the cornstarch with the cold water and add to the broth in the pan.
- Bring to a boil and cook until thick and bubbly.
- Stir in the sour cream and heat through.
- Adjust the seasonings and serve.
Nutrition Facts : Calories 205.9, Fat 18.7, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1291.5, Carbohydrate 7.8, Fiber 1.6, Sugar 3, Protein 2.8
TRADITIONAL BEEF ROULADEN
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
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
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.
GRANDMA'S 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. Layer the steak pieces with a quarter each of pickle slices, carrot sticks and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour. , In a large skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour or until meat is tender. Thicken gravy if desired. , Serve with noodles.
Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 1012mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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
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EASY ROULADEN RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (9)Calories 273 per servingCategory Main Course
- Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
- Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
- Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (153)Total Time 2 hrs 25 minsCategory Entree, Main DishCalories 392 per serving
- Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
- Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
- *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
- Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
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