GERMAN ROULADEN RECIPES RECIPES

Name: German Beef Rouladen
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings.
Cuisine: Europe, German
Ingredients: 3 pounds beef top round steak (1/2 inch thick); 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 bacon strips; 3 whole dill pickles, halved lengthwise; 2 tablespoons canola oil; 2 cups water; 1 medium onion, chopped; 2 tablespoons minced fresh parsley; 2 teaspoons beef bouillon granules, optional; 1/4 cup all-purpose flour; 1/2 cup cold water; 1/2 teaspoon browning sauce, optional

GERMAN BEEF ROULADEN RECIPE: HOW TO MAKE IT

German Beef Rouladen Recipe: How to Make It image

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. —Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 00 minutes

Prep Time 30 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

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.

Nutrition Facts : Calories 481 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 143mg cholesterol, SodiumContent 754mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 54g protein.

BEEF ROULADEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Rouladen Recipe: How to Make It - Taste of Home image

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

Total Time 02 hours 05 minutes

Prep Time 35 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

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, FatContent 23g fat (7g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 30g protein.

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GERMAN BEEF ROULADEN RECIPE: HOW TO MAKE IT

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. —Helga Schlape, Florham Park, New Jersey
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 00 minutes
Category Dinner
Cuisine Europe, German
Calories 481 calories per serving

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.

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BEEF ROULADEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 05 minutes
Category Dinner
Cuisine Europe, German
Calories 355 calories per serving

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.

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