Best German Beef Rouladen Recipes

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

GERMAN BEEF ROULADEN

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.

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)

Steps:

• Spread 1 tablespoon mustard evenly on one side of each pounded steak.
• Sprinkle salt and pepper over mustard.
• Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
• Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
• In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
• Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
• Cover and reduce heat to low.
• Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
• With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
• To Make Gravy:.
• Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
• Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
• Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
• To Serve:.
• (Note: Remove toothpicks and twine or thread before serving).
• Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
• Remove from heat and serve.
• Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

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!

ROULADEN, OR RINDERROULADEN, OR GERMAN BEEF ROLLS

Steps:

• 1. A note on the skirt steaks: You can use roundsteak, cut it into large pieces, and pound until about 1/4" thick. You can also use a flank steak, and cut into thin slices. Whatever is available in your meat department or at your butcher. Just make sure you can pound it pretty thin w/ a meat mallet. It has to be thin enough to be "roll-able". Skirt steak is not a tender cut, but is very flavorful. It becomes very tender when you cook it for awhile, as this recipe directs.
• 2. I use the polypropylene liner bags that are inside cereal boxes, when I tenderize any kind of meat ... they're tough, and they don't fall apart, therefore keeping the meat from spattering all over your counter, etc. Pound the meat into sort of oblong sizes, until it's thin enough to roll multiple times around the filling; set aside.
• 3. Mix together the mustard and the horseradish. You can leave the h/r out, if you're not a fan. It does add a very nice flavor, though, and I think it helps tenderize the meat! Spread the mustard/horseradish mixture over each piece of flattened steak, covering the entire thing.
• 4. Separate the onions into rings, and tear them in long pieces, so you can lay them out across the top of the meat pieces. Across the top of the onion strips, lay (length-wise) a piece of the uncooked bacon. Lay a pickle spear (cross-wise) across one end of the flattened meat. [I used chopped pickle in the photo, because it "rolls" easier].
• 5. Roll each piece up, burrito style, making sure everything is nicely tucked in. Seal w/ toothpicks or cooking string. Season w/ salt and pepper.
• 6. Roll each roulade in the flour, just enough to 'dust' it. Don't coat it heavily.
• 7. In a counter top electric skillet, preheated to about 325°, melt the butter & oil together (I use a little of both, because the oil raises the burning temp of the butter). Brown the rouladen evenly, ensuring that you brown all sides. Tip: It helps to use TWO cooking utensils, like a turning fork and a pair of tongs, when turning these over, so you don't "splash" oil, and so you don't tear apart the rolls.
• 8. When rouladen are nicely browned, pour in the beef broth, red wine, & Worcestershire sauce, all around the rouladen; add the bay leaf and just the tiniest pinch of freshly-ground nutmeg - go easy on the nutmeg! Cover securely, keep on LOW (about 275°), and let them cook gently for about 2 hours, or until very tender.
• 9. After a couple of hours, gently remove the beef rolls to a warm platter. Turn heat up to med-high, or thereabouts ... high enough to bring the mixture to a slight simmer or low boil.Mix together the 2 T. of flour (or cornstarch) and cold water, breaking up all lumps. Stir this mixture into the broth, stirring constantly, until well blended and thickened. Return the heat to LOW! Allow to thicken a bit.
• 10. Place the rouladen back into the pan w/ the gravy, and let them simmer for about a 1/2 hour on LOW. Just before serving, stir the dollop of sour cream into the gravy, and mix it in thoroughly. This will give a nice consistency to your gravy, thickening and enriching it with lots of good flavor. Bring the gravy back up to temp, but DON'T let it boil this time, now that you've added the sour cream! Season with more salt and pepper, to taste, if necessary.
• 11. Serve with noodles or spätzle, a good green vegetable or some simmered red cabbage [Rotkohl], and some warm, chunky applesauce (apfelmus, in German - your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten or Rouladen). Enjoy!

GERMAN ROULADEN / BEEF ROLL-UPS

Steps:

• 1. Tenderize the thin beef slices with a meat mallet on both sides evenly. You can overlap the beef steaks (if not large enough) and seam them together by pounding with the meat mallet. Season with salt and pepper. Spread thin layer of mustard on one side (where the filling will go).
• 2. Sauté the bacon, cut into small cubes, with two finely chopped onions until onions are tender, add the chopped parsley. Cut the pickles into thin stripes (lengthwise). Spoon the bacon/onion mixture and add several of the thinly cut pickles on top of the beef.
• 3. Roll up the beef tightly (fold sides first over the mixture, then roll up lengthwise, like a burrito) holding in place with toothpicks or wrap with string. Braise Rouladen in some oil (with little butter added for extra flavor) until browned on all sides. Add the finely chopped carrot, onion and celery, season with salt and pepper. Add little beef broth, let simmer covered for 1.5 hours or until beef is tender. More beef broth can be added during the cooking process.
• 4. Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve. Optionally you can thicken sauce with some flour: Return strained sauce to pot and simmer, add 1-2 tablespoons of flour to a small cup, add a little bit of cold water to the cup and stir with a fork making a thin paste. Add flour paste to the simmering sauce, stir until sauce is thickened. Season once again to taste. Remove sauce from heat and add the sour cream and 1 tablespoon of tomato paste (optional) and mix to combine everything. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.
• 5. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.

GERMAN STUFFED ROLLED UP BEEF (ROULADEN)

Steps:

• Spread Tomato paste and mustard onto the thinly sliced beef. Salt and pepper it, spread diced bacon and strips of pickles on top and roll up the beef, starting with the narrowest side. Close with turkey pins, toothpicks or cotton yarn. In a large skillet or roasting dish, heat oil upon highest heat level. Add beef rolls; brown on all sides. Turn down heat, add clove and bay leafs, vegetables and wine and let it simmer/stew for about two to three hours, regularly add beef stock or water. The skillet schould be closed with a lid. Add Remove the meat, blend the vegetables with the pan gravey, add cream or milk and season with salt and pepper. Put the meat back and simmer some more until the meat is tender. Serve with potatoes or dumplings and red cabbage.

ROULADEN (GERMAN BEEF ROLLS)

Steps:

• Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
• Lay out pieces of beef in one layer on a flat surface. Spread the top of each with one teaspoon of mustard. Spoon an equal portion of the pork in the center of each piece. Flatten the pork over the center, leaving the margin uncovered. Sprinkle one tablespoon of onion over each portion of pork. Sprinkle with salt and pepper, and cover with one strip of pickle. Wrap the meat around the filling, holding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper.
• Select a skillet large enough to hold the meat, without crowding, in one layer. Heat the oil and, when it is quite hot but not smoking, add the bundles. Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
• Transfer the bundles to a warm platter and pour off all the fat from the skillet. Return the skillet to the heat. Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted. Sprinkle with paprika and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Return the meat rolls to the skillet and add the chicken broth.
• Cover and cook five minutes. Transfer the meat rolls to a warm platter. Remove the strings.
• Cook down the pan liquid with vegetables until reduced to about two cups. Blend the cornstarch or arrowroot with water and stir it into the sauce. Cook, stirring, about 10 seconds. Remove from the heat.
• Stir in the sour cream. Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible. Serve the meat rolls with the sauce spooned over.

GERMAN BEEF ROLL-UPS ROULADEN

Steps:

• Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
• Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
• season well with salt, pepper and paprika powder.
• Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
• spread more mustard on the outside of roll ups and season some more
• Heat oil in a heavy broiler pan and brown roll ups from all sides.
• ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
• cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
• take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
• Serve with potato dumplings and red cabbage.

GERMAN ROULADEN (BRAISED BEEF ROLLS)

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.

BONNIE'S GERMAN BEEF ROULADEN

Steps:

• 1. Cook's Note: Prepare the beef. You can have your butcher cut the meat in less than ¼ inch slices. You will need one, 4 X 4 inch slice (or up to 4X6 inch slices) of thin meat to make one bundle of beef rouladen. Also, pre-sliced meat is available in most grocery stores. I Lay all the pieces on the cutting board and prepare the rouladen in an assembly line fashion.
• 2. ASSEMBLY: Season each slice of beef with salt and pepper. Spread each slice of beef with the spicy brown mustard, then add one slice of bacon cut in half. (or a slice of ham) Arrange the sliced onions across the width of the rouladen, followed by the slices of carrots and pickles. Roll up each rouladen and secure with a toothpick or tie bundle with kitchen twine like a package. Now sprinkle salt and pepper on the outside of the bundles.
• 3. Cook's Note: If you choose to have a larger bundle (the 6 inch slices of meat) for your rouladen, you can also add one more carrot and pickle to the bundle. If you are using bacon instead of ham, cut each slice of bacon in half.
• 4. SEARING In a large skillet, add vegetable oil and sear each rouladen over medium high heat on all sides. Depending on how large your skillet is, you may have to do this in batches. As each rouladen browns, remove it to the Dutch oven.
• 5. MAKING GRAVY This is an important step, because you must have enough gravy to keep the rouladen completely covered while cooking, serving and storing to prevent it from drying out. On medium low heat, use the same skillet you seared the rouladen in to make a brown gravy. (as you would for a roast) Add two tablespoons butter. Add flour and paprika to brown. Add beef soup base and water. Once the gravy starts to bubble and thicken, stir in the wine. Add the seasonings for the gravy. When it is done, do a taste test and adjust the seasoning if needed.
• 6. Finally, pour the entire skillet of gravy over the rouladen bundles in the Dutch oven. Remember, it must be covered for the entire cooking time. Everyone loves this gravy so you never end up with too much!
• 7. BAKING ROULADEN Place the lid on the Dutch oven and place the pot in a preheated 350 degree oven on the middle rack, and bake 2 ½ to 3 hours until fork tender. Remove the rouladen from the Dutch oven with a slotted spoon. Remove toothpick or twine from rouladen. Cut each one on a 45 degree angle for serving. Lay rouladen on a bed of rice or mashed potatoes and ladle gravy over the top. This recipe makes 8 rouladen. I serve two per person. Serve with bacon dumplings, or mashed potatoes. Though it is not a German tradition to serve rice, Beef Rouladen is amazing over long grain rice! The rouladen freezes well. Be sure to reheat in the oven with the gravy to prevent drying out.
• 8. Enjoy! This is definitely drool worthy!

GERMAN BEEF ROULADEN

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions leaving the last couple of inches free of any.
• 3. Start with the busy end (the one with the pickles and onions) and roll up tight tucking the pickles and onions in as you go. Once completely rolled up secure with a toothpick. Repeat the procedure until all are rolled up.
• 4. Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup beef broth and pickle juice.
• 5. Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
• 6. Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet. Spoon the gravy over the top and warm.