How To make German Beef Roulade
Ingredients
1 1/2
pound
beef, flank steak
4
teaspoon
mustard, dijon
6
each
bacon, slices, diced
3/4
cup
onion, chopped
1/3
cup
pickle, dill, chopped
1/4
cup
flour
13 3/4
oz
broth, beef, can
Directions:
With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup.
Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat. Place in a 13x9 inch baking dish.
Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover, bake in 325 degree oven for 1 1/2 hours or until done.
Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.
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German Beef Roulades I Rinderrouladen - COOK THE CLASSICS WITH ME.AT 2
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Ingrediens for you need to make authentic and original beef roulades:
5 Beef Roulades
Salt & Pepper
5 tablespoons of mustard
15 slices of Bacon (Speck)
5 onions (1 sliced for the roulades & 4 for the sauce)
10 slices of pickled cucumbers
500 g root vegetables
Thyme & bay leaves
1 (big) glass of Red Wine
1 liter of beef stock
1 tablespoon of tomato purée
1 tablespoon of brown sugar
Clarified butter or oil
Place the roulades onto a cutting board and season them with salt and pepper. Place a tablespoon of mustard onto each piece of meat and spread well. Then add 2-3 slices of bacon, some diced onions and pickled cucumbers and roll up the roulades. Twine them and cover them in flour.
Preheat a pot on medium hight heat and add some clarified butter or oil and sear the roulades from each side. Remove them from the pot and chop up the root vegetables and sear them for 2-3 minutes. Add the tomato purée and brown sugar and sear for 2 more minutes. Deglaze with the red wine and let the settings dissolve. Place the me.at back into the pot and pour on the beef stock - the meat must be covered. Close the lid, reduce the heat and let them simmer for 1.5 hours.
So easy to make, but so delicious! Enjoy, yours Christian from COOK WITH ME.AT
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Products & Tools I like to use:
ME.AT: oberpfalz-beef.de
Expensive Thermometer I Thermapen:
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Long Job Thermometer I Maverick ET 733:
Best Salt for Steaks & Burgers I Maldon Sea Salt: (also works perfect if you want to season your Steaks with the elbow like Salt Bae)
Pepper I Spiceworld:
Best Olive Oil I Efthimios Christakis:
My all time favorite Global Knife:
BBQ & Grilling Tong I V-Tong:
Cutting Board:
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Instant Pot German Beef Rolls Rouladen/#Recipe455CFF
I dedicate this dish to my dear sister who lives in Germany. I hope that she will like it. Thank you very much for the continuous support of me. May Lord protect you from all harm. I love you very much.
The ingredients :
-Beef thin slices according to the number of people, usually 2 per person
-Salt and black pepper
-Mustard
Option 1
Bacon + slice of pickled cucumber + onions + carrots (optional)
Option 2
Cold beef slices + pickled cucumber + onions + carrots + celery
Option # 3
Pickle + onion + carrot + celery + garlic + oregano + dry parsley
Cooking twine
Butter
Olive oil
To make the sauce
A tablespoon of butter
1/2 cup onion chopped very small
1/2 cup carrots chopped very small
1/2 cup celery chopped very small
1/2 cup optional red wine
3 cups beef stock
2 cloves of garlic
3 bay leaves
You can add a small cinnamon stick
Starch about 2-4 Tbsp. depending how much liquid you have
Instant Pot : 6 qt
Pressure cooking time : 30 minutes
NPR: 10-15 minutes
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Beef Rouladen
Beef Rouladen Recipe:
Learn how you can make one of the most famous German dishes beef Rouladen. This traditional dish is an all-time favorite all around the world.
German Beef Rouladen like my Grandmother made! Over 3 Generation-Old recipe.
You can’t go wrong with beef, bacon and rich gravy! This recipe is without pickles. Feel free to add a few slices if you like! Thin slices of steak with just the right ingredients, rolled up and braised to perfection. #germanfood, #oktoberfest, #food, #yummy
Ingredients:
6 Thin Sliced Beef Steaks
1 Large Onion Finely Chopped
2 Cups Parsley Finely Chopped
1/2 Cup Dijon Mustard
12-15 Slices of Quality Thin Sliced Bacon
2 Cups Rich Beef Broth/ Stock
1/2 Cup Red Wine
2 Cups Mushrooms (optional)
12 Toothpicks
2-3 Tbs. Flour
2 Tbs. Olive Oil
1 Pad Butter
Salt and Pepper to taste
Directions:
Filing and Rolling the Rouladen:
Start by laying down a big sheet of foil on your work surface.
Place steaks separately on the foil.
Brush steaks with light even layer of mustard.
Season lightly with salt and pepper.
Layer on the bacon (I like to cover entire surface, but one piece is sufficient).
Sprinkle on chopped onions (thin layer)
Add thin layer of chopped parsley.
Roll up steaks as tightly as you can, securing with toothpicks. (2 toothpicks per roulade).
Repeat these steps for remaining steaks.
Browning and Braising the Rouladen:
Heat a heavy high sided pan. Add the 2 Tbs, olive oil and butter pad to hot pan.
Place roulades in pan SEAM SIDE DOWN for the first browning. This will help keep them together.
As they brown, gently turn to get all sides.
Once browned, lower heat and remove from pan and place on plate off to the side.
Add remaining chopped onions to the hot pan, along with optional mushrooms.
Saute until brown and soft, when liquid forms.
Add your 2-1 Tbs, flour and stir to form a roux.
Add 2 Cups beef broth to the roux and stir.
Add 1 tsp each salt/pepper.
Simmer vigorously until sauce thickens.
Add 1/2 Cup red wine and stir.
Add browned roulades back to the pan, turning them to coat in the sauce.
Bring heat down to a simmer and cover with lid.
Simmer 90 mins, turning roulade from time to time during cooking process.
With 30 mins left to cook, check sauce. If you would like thicker sauce, make a flour and water slurry and add 2- 3 Tbs to sauce and stir well. The sauce will thicken to a gravy.
After 90 mins, Serve hot with your favorite accompaniment.
** The mushroom addition is something I started to add a few years ago and really like! If you prefer the more traditional method than omit the mushrooms !????**
ENJOY!
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Original German Rouladen with Serviettenknoedel - Rueders Main Courses
Learn how to make the delicious German Rouladen. Professional recipe. Detailed explanations.
For our rouladen we need large and very thin slices of beef. The first step is to spread one teaspoon yellow mustard on the top side of the meat slices. Then we put two slices of bacon on the thin layer of yellow mustard. Now is a good time point to spice our roulade with a pinch of salt and pepper.
We also need some white onions which we sprinkle over our bacon. Also very important are pieces of pickled cucumber which we add to our other ingredients.
Now we fold the endings at the slim side of our meat slice. Then we start rolling our meat slice and wrap all the other ingredients inside it. When your piece of meat looks like this, we need some kitchen string to fixate everything.
First you wrap your kitchen string around your roulade at one point and make a node. Now you wrap the kitchen string around your piece of meat exactly as we show you. First around your hand, then around the piece of meat.
Then turn your roulade around and fixate your kitchen string at the former bottom of it. This requires some practice so take time doing that.
After preparing several rouladen, we need to fry them. Fry them until they got a descent amount of color on the surface. For the next step we need two liters of thin basic jus, which we showed you in the last episode. We remove the roulade from our pan and use some of the jus to dissolve the roasting substances from the pan ground. Add this to the rest of your jus and put your roulade in the pot with the jus. This has to stew now for at least one hour. If your jus gets to thick you can add some water. You can also turn around your roulade sometimes, if they are not fully covered.
While our meat stews, we begin to prepare our Serviettenknoedel or napkin dumplings if you want to translate it from the german original recipe.
For this we need three leftover buns from the day before. Cut the buns into small pieces and give the pieces in a bowl. Then we add 120ml of milk to our bun pieces. Mix everything well and also add two middle sized eggs. Next we spice our mixture with a pinch of salt and pepper. The last ingredient which we need for our Serviettenknoedel, is parsley, which we chop very fine first. After adding all this ingredients mix everything well. This mixture should rest now for at least half an hour.
To cook our Serviettenknoedel we need either heat tolerant kitchen foil or a clean cloth napkin. Spread your mixture on the foil or your cloth napkin as we show you. Now wrap your mixture into your foil or napkin, until it looks like a big sausage.
This roll we give now in a huge pot with hot water and simmer it carefully for half an hour. Don’t boil it to hot.
We also need some green vegetables for our dish, therefore we clean some green beans and give them in a pot of salted boiling water. We also add some summer savory to our beans, because this herb is the perfect addition to green beans. Your beans should be ready after cooking them for around 5 minutes.
GERMAN ROULADEN - Best Comfort Food!
In our opinion, German rouladen is by far the BEST comfort food! Here is a recipe that everyone will love! Never heard of german rouladen? You NEED to try it!!!
German rouladen is a traditional german food and quite frankly the perfect comfort food. It is made by wrapping a thinly sliced piece of beef around slices of bacon, pickles and onions, and then roasted in an oven. Usually the beef rouladen is served with cooked red cabbage, potatoes or spaetzle (tiny dumplings made by poaching seasoned dough in boiling water) and topped with gravy made from the drippings of the rouladen.
The preparation time for the beef rouladen for a family of four (approx. 8 rouladen) is 10 to 15 min, and the overall cooking time including browning the meat in a pan and then roasting it in the oven, is just a little over one hour.
This meal is absolutely amazing, surprisingly easy to make, and it is something the whole family can enjoy!
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Until next time!
Mike, Grit, Olivor and Lucas
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