Rouladen Beef Roll Ups Recipes

BEEF ROULADEN

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.

ROULADEN (GERMAN BEEF ROLLS)

Steps:

• Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
• Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
• Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
• Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
• Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
• Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
• Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

CHEF JOHN'S BEEF ROULADEN

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.

ROULADEN (BEEF ROLL UPS)

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.

GERMAN ROULADEN

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.

GERMAN BEEF ROLL-UPS ROULADEN

Steps:

• Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
• Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
• season well with salt, pepper and paprika powder.
• Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
• spread more mustard on the outside of roll ups and season some more
• Heat oil in a heavy broiler pan and brown roll ups from all sides.
• ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
• cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
• take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
• Serve with potato dumplings and red cabbage.

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.

GERMAN ROULADEN / BEEF ROLL-UPS

Steps:

• 1. Tenderize the thin beef slices with a meat mallet on both sides evenly. You can overlap the beef steaks (if not large enough) and seam them together by pounding with the meat mallet. Season with salt and pepper. Spread thin layer of mustard on one side (where the filling will go).
• 2. Sauté the bacon, cut into small cubes, with two finely chopped onions until onions are tender, add the chopped parsley. Cut the pickles into thin stripes (lengthwise). Spoon the bacon/onion mixture and add several of the thinly cut pickles on top of the beef.
• 3. Roll up the beef tightly (fold sides first over the mixture, then roll up lengthwise, like a burrito) holding in place with toothpicks or wrap with string. Braise Rouladen in some oil (with little butter added for extra flavor) until browned on all sides. Add the finely chopped carrot, onion and celery, season with salt and pepper. Add little beef broth, let simmer covered for 1.5 hours or until beef is tender. More beef broth can be added during the cooking process.
• 4. Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve. Optionally you can thicken sauce with some flour: Return strained sauce to pot and simmer, add 1-2 tablespoons of flour to a small cup, add a little bit of cold water to the cup and stir with a fork making a thin paste. Add flour paste to the simmering sauce, stir until sauce is thickened. Season once again to taste. Remove sauce from heat and add the sour cream and 1 tablespoon of tomato paste (optional) and mix to combine everything. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.
• 5. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.