Best Braised Beef Rolls Rouladen Recipes

BRAISED BEEF ROLLS (ROULADEN)

Braised beef rolls (Rouladen) image

Provided by Craig Claiborne

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 thin slices of top round of beef, each measuring 4 by 6 inches and 1/4 inch thick, about 2 pounds total weight
1 1/2 tablepoons homemade mustard, English-style (see recipe)
4 pickle spears or 1 kosher dill pickle, bottled without salt, each cut lengthwise into quarters, about 4 1/2 inches long
2 teaspoons dried marjoram
Freshly ground pepper to taste
1 tablespoon butter or oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
2/3 cup finely chopped celery
1 tablespoon flour
1/3 cup dry white wine
1 1/4 cups unsalted beef broth
1/4 teaspoon dried thyme
1 bay leaf

Steps:

Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 13 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 0 grams

GERMAN ROULADEN (BRAISED BEEF ROLLS)

German Rouladen (Braised beef rolls) image

This makes quite the statement when having a family or friend get together. Goes great with German potato salad, red cabbage Parsley potatoes, to include a nice German beer along with them and for desert some watermelon. I have made this many times for decades just never took any pictures. Here's pröbst to you Enjoy!

Provided by JoSele Swopes

Categories Beef

Time 31m

Number Of Ingredients 10

Ingredients

4 lb beef skirt steak
1 medium red onion
2 large red bell pepper
1 jar(s) dill pickle spears
1 jar(s) german mustard
sea salt
ground pepper (fresh)
1 lb bacon (medium sliced)
spray olive oil
toothpicks

Steps:

1. Either have your butcher do this or you can. Slice 4" wide and 1/16" thin at an angle. Set a side. Chill while doing the rest of the preparation.
2. Slice your bell pepper in half length wise and then slice medium thick slices, and set a side.
3. Cut onion in half length wise and then slice medium thick slices and set a side.
4. Next take out enough dill pickle spears out and drain set them a side too.
5. Taking one slice of meat at a time. Lightly sprinkle your sea salt and pepper on both sides. The on the side of your meat that you will roll everything up in, spread a thin layer of your mustard on each one.
6. Then take each one and place a slice or two of bell pepper and onion slices also.
7. Then add one well drained dill pickle to them.
8. Roll each one tightly then wrap well with your bacon and secure with a toothpick.
9. If using the broiler place on a well greased broiler pan. If grilling place on grill as to not fall through.
10. Braise on each side approx 3 minutes. Serve warm or cold.
11. You can make these ahead of time the day before and chill over night makes them better to handle and saves time for you.