Best Beef Rolls Rindsrouladen Recipes

Beef Rolls (Rindsrouladen) image

Provided by Bayhill

Categories Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices beef top round steak (1/2-inch thick)
salt and pepper, to taste
prepared mustard
3 onions, finely chopped
3 slices bacon, chopped
1 large dill pickle, sliced
1 tablespoon vegetable shortening
1 teaspoon tomato paste
1 1/2 cups beef stock
1 tablespoon flour
dry red wine

Steps:

Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1

Beef Rolls - Rindsrouladen image

Provided by Brenda.

Categories Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

24 -28 ounces top round beef, 4 slices
4 slices bacon
12 scallions (leave some of the green on)
8 carrots, sticks or 8 baby carrots
3 tablespoons mustard
2 -3 cups beef broth
flour
2 tablespoons oil
salt and pepper

Steps:

In a large frying pan, lay out bacon, scallions, and carrot sticks.
Heat until the bacon gets glassy and the scallions are limp.
Take out and drain on paper towel.
Pound out each slice of meat,and spread with mustard.
Top with 1 slice of bacon, 3 scallions, and 2 carrot sticks.
Roll each roulade tightly and fasten with toothpicks.
Dust them with flour, salt and pepper if you wish.
Heat oil in frying pan, put rolled seams down in pan and brown on all sides.
Take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. Return the meat to the pan, cover and simmer 45 - 50 minutes.
Check occasionally, add more broth if necessary.
This will make a fairly thin sauce. If gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. Stir into meat juice and simmer for another 5 minutes. Adjust seasoning. This dish can be finished in the oven.
Oven: place the browned beef into a baking dish, pour the broth over it. Cover with foil and bake for 1 hour at 375.