Best Rollmops Beef Recipes

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

GERMAN ROLLMOPS (ROLLMOPSE)

Steps:

• Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
• Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
• Drain them well, rinse under cold running water and pat them dry with paper towels.
• Remove and discard any bones.
• For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
• Reduce the heat to low and simmer uncovered for 5 minutes.
• Then cool to room temperature.
• Lay the herring fillets, skin side down, on a board or table.
• Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
• Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
• Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
• Skewer the rolls with 2 or 3 toothpicks to secure them.
• Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
• (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
• Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
• In either case, garnish them with onion rings and parsley.
• NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
• Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
• Then proceed with the recipe.
• The Cooking of Germany Time Life.

OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA

Steps:

• Prep meat accourding to recipe instructions, cook until tender and make gravy.

DANISH ROLLMOPS

Steps:

• Sprinkle the filets with salt pepper, allspice& chopped onions.
• Pollup the filets and fasten with a toothpick.
• Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
• Allow the filets to cool in the marinade.
• Serve cold.

ROLLMOPS

Steps:

• Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
• Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
• Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
• Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
• Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

BEEF AND BACON ROLL-EM-UPS

Steps:

• If not precut, cut beef into strips.
• Lay a piece of bacon on top of each piece of beef and roll up. Secure each with a toothpick.
• Season with salt and pepper.
• Fry remaining bacon in large skillet and crumble. Reserve bacon fat in pan.
• Sear roll-em-ups on all sides in bacon fat.
• Put roll-em-upa, bacon pieces,onion,and mushrooms in a crock pot set to low.
• Add more salt and pepper to your taste.
• Cook 6 hours.
• Stir together cornstarch and water and mix in gently to thicken sauce.
• Serve over or alongside mashed potatoes.(remember to remove toothpick!).
• Enjoy!

ROULADEN (BEEF ROLL UPS)

Steps:

• Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
• In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
• Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
• Serve with mashed potatoes or potato dumplings.

ROLLMOPS - BEEF

Steps:

• 1. Pound spanish cut steaks as thin as you can
• 2. Spray frying pan with Pam buttery spray
• 3. To assemble the rollups: Take the meat (pounded thin) and place wide open on cutting board. Next place a slice of onion and a spear of pickle on one end. Roll up and wrap meat in a piece of bacon and secure with a toothpick if needed.
• 4. Place in large skillet on medium heat and cover for 30 minutes or until bacon browns.
• 5. Uncover pan and continue cooking on low till the bacon is done to your liking
• 6. Serve with potatoes and a vegetable.
• 7. Enjoy