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.
(ALMOST) MY GRANDMA'S ROULADEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
- In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
- Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
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
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.
ROLADEN WITH SPAETZLE
During my years living in Germany I learned many good dishes and this is one of my family's favorite. It is especially good on those cool evenings when you want some "comfort" food. You can use beef or veal, spaetzle (German noodles) or regular noodles.
Provided by Janet Alexander
Categories Veal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
- In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
- Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
- Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
- If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
- Mix the corn starch with 1 cup of water and thicken the gravy.
- Meanwhile cook the spaetzle or noodles in salted water until tender.
- Serve the roladen over the spaetzle with the gravy.
Nutrition Facts : Calories 359.7, Fat 34.3, SaturatedFat 14, Cholesterol 61.5, Sodium 1129.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 7.9
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