Best Beef Rolls With Mustard Dill Pickles Recipes

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CHEF JOHN'S BEEF ROULADEN



Chef John's Beef Rouladen image

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time 1h50m

Yield 2

Number Of Ingredients 13

2 (6 ounce) (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
paprika, or to taste
½ onion, sliced into half-rings and separated
6 dill pickle spears
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup all-purpose flour
3 cups beef broth
salt to taste

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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g

BEEF ROULADEN



Beef Rouladen image

This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle!

Provided by Holly Nilsson

Categories     Main Course

Time 1h50m

Number Of Ingredients 12

6 slices beef round ( or thinly sliced flank steak*)
3 tablespoons yellow mustard
6 slices bacon
1 onion (sliced)
6 dill pickles
1 tablespoon butter
2 cups beef broth (low sodium)
¼ cup pickle juice
1 can mushrooms (with juice (optional))
salt & pepper to taste
3 tablespoons cornstarch
mashed potatoes or elbow macaroni for serving

Steps:

  • Preheat oven to 325°F.
  • Layout beef slices and gently pound using a meat tenderizer.
  • Spread a thin layer of mustard over each slice and season with pepper.
  • Lay bacon over each slice. Top with onions and a dill pickle.
  • Roll each Rouladen jelly-roll style and secure with toothpicks.
  • Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 1112 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GERMAN ROULADEN



German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Provided by Ron Oldham

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

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.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g

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