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.
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
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.
ROULADEN (STUFFED BEEF)
Make and share this Rouladen (Stuffed Beef) recipe from Food.com.
Provided by PATTI H
Categories Meat
Time 3h20m
Yield 2-12 serving(s)
Number Of Ingredients 7
Steps:
- Place the rouladen on the counter.
- Spread mustard on each rouladen.
- Season with salt and pepper.
- Place 2 bacon strips on each rouladen.
- On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion).
- Roll the rouladen and either use toothpickes or thread to keep in place.
- The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
- Place olive oil and water on bottom of pot.
- Put in the rouladen.
- Put about 6 bay leaves in the pot.
- Bake at 325-350 degrees for at least 3 hours.
- A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.
Nutrition Facts :
STUFFED BEEF ROULADEN MY WAY FOR TWO IN CROCK POT
OH My! The house smelled so good while this was cooking. This is my Version of Beef Rouladen. I hope you will try and like! Remember to remove toothpicks before serving.
Provided by Rhonda O
Categories Beef
Time 3h45m
Number Of Ingredients 15
Steps:
- 1. make broth from Better Than Beef Bouillon simmer celery and onion until soft. Add to bread crumbs with spices, sage, salt and pepper, beat egg and mix fast! so egg does not cook. mix well.
- 2. pound out beef until thin for rolling up. add salt and pepper, rosemary to beef. add bread filling. Secure with toothpicks after rolling up. flour and brown in oiled pan.
- 3. add Celery, Onions to Crock pot. Place browned beef on top. Cover with Au jus. cover and turn on crock pot.
STUFFED ROULADEN
Make and share this Stuffed Rouladen recipe from Food.com.
Provided by SEvans
Categories Meat
Time 1h
Yield 1-20 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your stove top stuffing as instructed on package- making it with the maximum amount of liquid. Allow it to cool for about 10 minutes.
- Unroll one slice of rouldaden at a time- and flatten it with the heel of your hand Place a generous amount of stuffing at the large end of the rouladen Roll the Rouladen so that the stuffing reaches both sides but does not fall out Place each one side by side in your cooking dish
- Mix your hot sauce with the pasta sauce Pour the sauce mixture over the rolled rouladen sprinkle with salt, pepper and garlic powder.
- Bake in a 350 degree pre heated oven for 45 minutes to 1hour
- Remove the rouladen with a spatula- and slice the rolls.
- Scoop the excess pasta sauce over the sliced rolls and serve.
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5/5 (154)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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- Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
- Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
- Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
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