Best 2 Rostbraten Mit Pilzfulle Recipes

Indulge in the culinary delight of Rostbraten mit Pilzfülle, a classic German dish that tantalizes taste buds with its combination of tender beef, aromatic mushrooms, and rich gravy. This flavorful dish features thin slices of juicy beef, expertly seared to perfection, enveloping a delectable filling of sautéed wild mushrooms, onions, and herbs. Accompanied by a luscious mushroom sauce, each bite offers a symphony of flavors that will leave you craving more. Whether you prefer the traditional preparation or explore variations such as Rostbraten with Mustard Sauce or the succulent Rostbraten with Cream Sauce, this versatile dish promises a satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)

Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing) image

Not sure where I got this recipe but I've had it for years. It's a really nice entree and we love to serve it with German potatoes and green beans.

Provided by lazyme

Categories Steak

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1 small onion, chopped
4 ounces mushroom pieces
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup breadcrumbs, dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 slices bacon, cubed
2 small onions, finely chopped
1 cup beef broth, hot
1 teaspoon Dijon mustard
2 tablespoons catsup

Steps:

Lightly salt and pepper flank steak.
Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.
Add mushroom pieces; cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt and pepper and paprika.
Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done.
Add the meat roll and brown on all sides, approximately 10 minutes.
Add onions and saute for 5 minutes.
Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter.
Season pan juices with mustard.
Salt and pepper to taste; stir in catsup.
Serve the gravy separately.

Nutrition Facts : Calories 409.9, Fat 23.1, SaturatedFat 7.6, Cholesterol 69.8, Sodium 728.6, Carbohydrate 13.3, Fiber 1.6, Sugar 4, Protein 36.4

ROSTBRATEN MIT PILZFULLE

ROSTBRATEN MIT PILZFULLE image

Categories Beef Braise Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

1/2 tsp salt
1/2 tsp white pepper
2 pound flank steak
1 tsp dijon mustard
mushroom stuffing
2 tbsp vegetable oil
1 small onion, chopped
4-ounce can mushroom pieces, drained and chopped
1/2 cup chopped parsley
2 tbsp chopped chives
1 tbsp tomato paste
1/4 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika
Gravy
3 strips bacon, cubed
2 small onions, diced
1 cup hot beef broth
1 tsp dijon mustard
2tbsp tomato catsup

Steps:

Lightly salt and pepper flank steak on both sides. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste and bread crumbs. Season with salt, pepper and paprika. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion and tie with thread. To prepare gravy, cook bacon in a dutch oven until partially done, add the meat roll and brown on all sides, approximately 10 minutes. Add the onions and saute for 5 minutes. Pour in beef broth, cover and simmer for 1 hour. Remove meat, season pan juices with mustard. Salt and pepper to taste, stir in catsup.

Tips:

Choose high-quality beef: Look for well-marbled beef with a deep red color. This will ensure a flavorful and tender roast.
Don't overcook the beef: Roast beef is best when cooked to medium-rare or medium. Overcooking will make the beef tough and dry.
Use a meat thermometer: The best way to ensure that the beef is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast and cook until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Let the beef rest before carving: After the beef is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the roast, resulting in a more tender and flavorful cut of meat.
Serve with your favorite sides: Roast beef can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad. You can also add a flavorful sauce or gravy to the beef for an extra boost of flavor.

Conclusion:

Roast beef with mushroom filling is a classic German dish that is perfect for a special occasion or a hearty family meal. The beef is tender and flavorful, and the mushrooms add a rich and earthy flavor. This dish is sure to impress your guests, and it is easy to make. So next time you are looking for a delicious and elegant meal, give roast beef with mushroom filling a try.