Stuffed Beef Rouladen My Way For Two In Crock Pot Recipes

SLOW COOKER STUFFED BEEF ROLLS

Steps:

• *Thin beef roundsteaks labeled for "bracciole" can be substituted
• **Equivalent of ready-made gravy may be substituted, but leave out the 1 1/4 cups water.
• Saute chopped onion, finely chopped mushrooms & carrots in the 1 tbs of butter in a skillet over medium-low heat.
• Combine bread crumbs, bacon, salt & pepper in a medium bowl. Add the sauteed vegetables, including the butter from the pan. Mix well.
• Place about 1/4 cup of stuffing on each cube steak and roll up from the narrow end, securing with a toothpick if desired. If there is stuffing left over, cover and set aside.
• Place beef rolls in slow cooker, cover and cook on HI 3-4 hrs, LOW 6-8 hours.
• If using the brown gravy mix, at the end of the cook time--or whenever beef rolls are done--remove rolls from slow cooker.
• Mix the brown gravy mix with the water in a small bowl or measuring cup, making sure there's no lumps. Turn the slow cooker to HI and add the thickly-sliced mushrooms and gravy/water mixture. Stir until thickened and replace the beef rolls in the cooker, cover and cook for 15 more minutes.
• If using ready-prepared gravy, simply pour it over the beef rolls, cover the crock pot, set it to HI and cook for 15 minutes or until gravy is heated.
• If there is reserved stuffing, reheat in a microwave on HI and serve beef rolls over the stuffing.
• Makes 6 beef rolls.

STUFFED ROULADEN

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.

ROULADEN (STUFFED BEEF)

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.

CROCKPOT ROULADEN

Steps:

• Cut steak into 6 equal portions. Place each piece between two layers of plastic wrap and pound with a mallet or rolling pin until about 1/4" thick. Spread each piece with mustard and set aside. Place carrots in bottom of 5-6 qt slow cooker.
• Cook bacon in skillet until crisp. Drain on paper towels. Meanwhile, in bacon grease left in skillet, saute onions until tender, about 5 minutes. Remove onion to a bowl with slotted spoon. Add chopped pickles. Crumble bacon and add to onion mixture. Divide equally amongst pieces of beef; roll each piece around the filling and secure with kitchen twine. Dredge in flour, tapping off any excess.
• Add butter to any remaining bacon grease. When foaming subsides, add beef rolls and brown 1-2 minutes on each side. As each is finished, transfer to the slow cooker on top of the carrots. Pour beef stock over all. Cover and cook on low 6-7 hours until carrots are tender and beef is very tender. Remove beef with tongs; carefully remove strings. Remove carrots with a slotted spoon.
• Combine sour cream and flour; stir well. Add to liquid remaining in slow cooker and stir well. Turn heat to high. Return beef and carrots to pot and cover. Cook 10-20 minutes until thick. Season with salt and pepper to taste. Serve hot.

GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER

Steps:

• In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
• Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
• Pour in the (undiluted) can of beef broth and the dill pickle juice.
• Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
• Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
• TO MAKE GRAVY:.
• Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
• Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
• Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
• P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!