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.
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.
OKTOBERFEST BEEF ROULADEN
A rouladen is a German beef roll and its distinctive sweet and sour flavour is very common in Bavarian cooking. It goes very well with mashed potatoes that have a touch of nutmeg in them. Enjoy!
Provided by Nif_H
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
- Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
- Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
- Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.
Nutrition Facts : Calories 1243.7, Fat 124.7, SaturatedFat 51.4, Cholesterol 173.8, Sodium 1081.5, Carbohydrate 7.2, Fiber 1.4, Sugar 2.3, Protein 16.8
BEEF ROULADEN
This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)
Provided by Tinkerbell
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spread mustard on one side of each slice of meat.
- Sprinkle with salt and pepper.
- Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
- Put oil in dutch oven or other large pan and brown meat; drain.
- Add broth and bring to a boil.
- Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
- Remove meat and keep warm.
- Combine flour and water until smooth and slowly stir into broth.
- Bring to a boil, stirring constantly until thickened.
- Remove wooden pics from meat and return to gravy; heat through.
- Sprinkle with parsley if desired.
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