Best Rinderrouladen Recipes

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MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)



Mom's Traditional German Beef Rouladen (Rinderrouladen) image

Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!

Provided by BecR2400

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
8 tablespoons yellow mustard
salt and pepper, to taste
4 slices bacon, chopped
1/2 cup white onion, chopped
1/4 cup dill pickle, finely chopped (may use dill relish)
1/4 cup oil, for frying
3 1/2 cups hot water, to cover (or hot beef broth)
1 bay leaf
1/3 cup flour
1/4 cup fresh parsley, minced (for serving)
wooden toothpick (or may use cooking twine or white thread for securing rouladen)

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.

ROULADEN, OR RINDERROULADEN, OR GERMAN BEEF ROLLS



Rouladen, or Rinderrouladen, or German Beef Rolls image

My house smells SO good right now. I just finished making these, and my house smells like the "Pfungstädterstube", my favorite restaurant in Darmstadt, W. Germany, where I used to live. My neighbor there used to make these, and we could smell them simmering all afternoon, throughout the apartment complex in which we lived. They...

Provided by Terrie Hoelscher

Categories     Beef

Time 2h20m

Number Of Ingredients 19

6-8 beef skirt steaks, about 1/4-lb each
or two round steaks, about 1½ lbs total, cut into 4"-5" pieces
2 Tbsp german mustard, or any coarse-grain brown mustard
2 tsp horseradish
6 - 8 slice uncooked or lightly cooked, thin-sliced bacon
1 jar(s) garlic or dill pickle spears, or some chopped dill or bread and butter pickle
1 large onion, sliced, and rings separated
fresh ground black pepper & salt to taste
flour, enough for dusting the rolls after they're put together.
2 Tbsp each, of butter & cooking oil, to brown rouladen
2 c beef broth
1/2 c red wine
1 Tbsp worcestershire sauce
1 bay leaf
very small pinch of freshly-ground nutmeg, less than a 1/4 tsp.
2 Tbsp flour or cornstarch
1/2 c cold water
large dollop of sour cream
fresh pepper and salt, to taste

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!

RINDERROULADEN (BEEF ROLLS)



RINDERROULADEN (BEEF ROLLS) image

This recipe and photo come from a German website that I found awhile back. It looks like the ultimate comfort food, doesn't it?

Provided by Ellen Bales

Categories     Beef

Time 1h45m

Number Of Ingredients 7

16 to 20 oz flank steak, 1 inch thick (should be about 3x6 inches)
3 to 4 Tbsp brown mustard
4 dill pickles
8 slice bacon
3 Tbsp butter, separated
1 large white onion
1 1/2 c beef broth

Steps:

  • 1. Slice steak horizontally into 4 quarter-inch thick filets. Spread brown mustard on one side of each steak. Place 2 strips of bacon on each steak. Quarter 1 pickle lengthwise to create 4 pickle spears; set aside. Slice remaining 3 pickles into very thin wheels. Spread thin pickle slices over steaks, covering all.
  • 2. Peel, halve, and slice onion. Melt 1 Tbsp. butter in medium hot skillet. Saute onion in skillet until golden brown. With tongs, spread sauted onion evenly over the four steaks. Set skillet aside.
  • 3. Starting at narrowest end of steak, roll each around a single pickle spear. Tie each roll closed with two pieces of cooking string.
  • 4. Melt 2 Tbsp. butter in onion skillet on medium high heat. Place beef rolls in skillet. Turn beef rolls in skillet; brown well on all sides. Add beef broth to skillet. Cover skillet and reduce heat. Simmer, covered, for 60-80 minutes.
  • 5. Remove Rouladen from skillet; Cut and remove string. Increase heat to high. Reduce broth in skillet by half to create sauce. Drizzle sauce over Rouladen and serve.

RINDERROULADEN



RINDERROULADEN image

Categories     Beef

Yield 6 servings

Number Of Ingredients 15

2 pounds beef boneless round steak, 1/2 inch thick
2 tablespoons vegetable oil
salt and pepper
Dijon mustard
Sliced bacon
1 medium yellow onion
Fresh minced parsley
1 Bay Leaf
1 can of beef broth
Peppercorns
Dill pickle sandwich slices (optional)
Gravy:
Broth and Drippings
2 tablespoons cold water
1 tablespoon all-purpose flour

Steps:

  • Pound beef until 1/4 inch thick. Lightly sprinkle with salt and pepper. Spread each piece with mustard. Place bacon down center of each piece. Sprinkle with onion and minced parsley. Place pickle half on narrow end of each. Roll up and fasten with wooden picks. Heat oil in 10-inch skillet until hot. Cook rolls over medium heat and brown well on all sides, about 15 minutes. Pour in beef broth, peppercorns and bay leaf. Cover and simmer for 1.5 hours. Remove beef rolls, discard picks and arrange on a preheated platter. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and 1 tablespoon flour in tightly covered container. Stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary. Serve gravy with rolls.

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