German Beef Steaks Recipes

BEEF SCHNITZEL

Steps:

• Stretch a piece of plastic wrap over a chopping board; lay the steaks on top of plastic wrap; put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
• Mix the flour and paprika with some salt and pepper on a plate.
• Put the egg and breadcrumbs on two separate plates.
• Dip the steaks in the flour first, then the egg, then the breadcrumbs.
• Heat 1 teaspoon butter and 1 teaspoon oil in a large frying pan.
• Cook one of the schnitzels for about 1 minute on each side until the breadcrumbs are golden and crispy.
• Repeat steps 4,5, and 6 for the other schnitzels.
• Serve with lemon wedges, salad and coleslaw.

GERMAN BEEF STEAKS

Steps:

• 1. In a small bowl soak roll in water.
• 2. Heat 2 tablespoons vegetable oil in a frypan; cook chopped onion until lightly browned.
• 3. Transfer onion to a bowl.
• 4. Squeeze roll as dry as possible and mix roll with onion.
• 5. Add ground beef; blend well.
• 6. Season with salt and pepper.
• 7. Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
• 8. Remove and keep warm.
• 9. Add sliced onions to pan drippings; cook until lightly browned.
• 10. Arrange beefsteaks on a platter and top with onion rings.

GERMAN BEEF ROULADEN

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.

GERMAN BEEF ROULADEN

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.

DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)

Steps:

• In a small bowl soak roll in water.
• Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.
• Transfer onion to a bowl.
• Squeeze roll as dry as possible and mix roll with onion.
• Add ground beef; blend well.
• Season with salt and pepper.
• Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
• Remove and keep warm.
• Add sliced onions to pan drippings; cook until lightly browned.
• Arrange beefsteaks on a platter and top with onion rings.