Best My Favorite Rouladen Recipes

MY FAVORITE ROULADEN

Steps:

• Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
• Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
• Continue until all the rolls have been made.
• On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
• Roll each meat roll in the flour mixture setting aside any leftover flour for later.
• Place the oil in a medium hot skillet.
• Brown the meat rolls on each side.
• Pour in the beef or chicken stock over the meat and add the bay leaves.
• Cook for about an hour or until the meat is tender.
• Remove meat to a clean plate.
• Remove the bay leaves from the pan and discard.
• Mix the leftover seasoned flour with 1-2 cups of cold water.
• Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
• Cook until thickened, stirring continually.
• Add additional salt and pepper if needed to taste.
• Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.

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.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.