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.
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
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
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
ITALIAN BEEF ROULADES
Make and share this Italian Beef Roulades recipe from Food.com.
Provided by -------
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onions, garlic, celery, parsley, & bread crumbs.
- Add salt, pepper, & Pamesan cheese.
- Blend well.
- Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
- Roll up & secure with toothpicks or string.
- Brown rolls in small amount of olive oil.
- Add stock, wine, & bay leaf.
- Simmer for 30 minutes.
- Remove meat & reduce liquid.
- Serve rolls & sauce over noodles.
- Garnish with parsley with desired.
Nutrition Facts : Calories 560.4, Fat 23.7, SaturatedFat 5.1, Cholesterol 11, Sodium 1131.2, Carbohydrate 59, Fiber 7.3, Sugar 2, Protein 16.6
ROUND STEAK
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.
Nutrition Facts : Calories 209 calories, Fat 10g fat, Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate, Fiber 26g protein. Diabetic Exchanges, Protein 1 vegetable.
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BEEF ROULADEN - JO COOKS
From jocooks.com
4.8/5 (19)Total Time 3 hrs 30 minsCategory Dinner, Main CourseCalories 747 per serving
- Prep the beef: If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4x4-inches (roughly cut).
- Prepare the rouladen: Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
- Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
- Make the gravy: In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about 1/4 cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.
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