Best Moms Rouladen Recipes

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MOM'S ROULADEN



Mom's Rouladen image

This is my mom's recipe for rouladen as taught to her by my dad's mother, with a couple of flavour enhancements from me.

Provided by Irmgard

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 14

4 large beef cutlets, approx. 6 oz. each
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large dill pickles, finely chopped
2 slices bacon, cut in half
1 large onion, chopped
1/4 cup vegetable oil
1 1/2 cups beef broth
4 peppercorns
1 bay leaf
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup sour cream

Steps:

  • Lay the cutlets on a flat surface.
  • Spread each one with mustard, then sprinkle with salt and pepper.
  • Divide the pickles, bacon and onion evenly between the cutlets.
  • Roll up jelly roll style and secure with wooden toothpicks.
  • Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
  • Pour in the broth and add the peppercorns and bay leaf.
  • Cover, simmer for 1 hour and 20 minutes.
  • Remove the rouladen.
  • Keep warm.
  • Blend the cornstarch with the cold water and add to the broth in the pan.
  • Bring to a boil and cook until thick and bubbly.
  • Stir in the sour cream and heat through.
  • Adjust the seasonings and serve.

Nutrition Facts : Calories 205.9, Fat 18.7, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1291.5, Carbohydrate 7.8, Fiber 1.6, Sugar 3, Protein 2.8

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

ROULADEN (GERMAN BEEF ROLLS)



Rouladen (German beef rolls) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 50m

Yield Six servings

Number Of Ingredients 16

12 thin slices top round of beef, about one and one-half pounds, cut as for scaloppine
12 teaspoons imported mustard such as Dusseldorf
1/2 pound ground lean pork
12 tablespoons, plus 1/2 cup, finely chopped onion
Salt to taste, if desired
Freshly ground pepper to taste
3 dill pickles, quartered
3 tablespoons corn, peanut or vegetable oil
1/2 cup thinly sliced carrots
1/2 cup finely chopped celery
1 tablespoon paprika
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons cornstarch or arrowroot
1 tablespoon cold water
1/2 cup sour cream

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.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 14 grams, Sodium 1282 milligrams, Sugar 3 grams, TransFat 0 grams

GERMAN BEEF ROULADEN



German Beef Rouladen image

This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!

Provided by DebbyO

Categories     World Cuisine Recipes     European     German

Time 55m

Yield 8

Number Of Ingredients 13

¼ cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch
1 cup warm water
¼ cup sour cream

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.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g

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