Best 6 Bonnies 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.

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

Steps:

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

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

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:

• 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.

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.