Beef rouladen, a classic German recipe, is the ultimate hearty entrée. First you brown the seasoned beef steak rolls, then simmer in broth and lastly serve atop a creamy sauce. Serve this dish with the traditional German potato dumplings or braised red cabbage. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Beef Roulanden Beef Roulanden Recipe | CHEFBear.net PT1H Serves 4 2 Tablespoons Dijon Mustard 1/4 Cup Onion 1 Teaspoon Paprika 1 Teaspoon Salt & Freshly Ground Black Pepper 4 Medium Round Steaks 4 Slices Bacon 1 1/2 Tablespoons Canola Oil 1/2 Cup Beef Stock 2 1/4 Cup Water 1 Tablespoon Cornstarch 2 Tablespoons Sour Cream 1 Tablespoon Thyme Spread 1/2 tablespoon of mustard over one side of each steak evenly. Sprinkle onion, paprika, salt, and pepper over each steak evenly. Place 1 bacon slice over each steak. Roll each steak into jelly-roll style and secure the rolls with toothpicks. In a cast-iron skillet, heat oil over medium heat and the rouladen until browned from all sides. Add beef stock and 1 1/4 cups of water and bring to a boil. Reduce heat to medium-low and simmer, covered for 30 minutes. With a slotted spoon, transfer steak rolls onto a plate. Through a fine mesh strainer, strain broth mixture and return into the same skillet. In a small bowl, add 1 cup of water and dissolve cornstarch in it. Slowly, cook the slurry to the skillet for 3 minutes, stirring continuously. Stir in sour cream. Return the rouladen to the sauce and simmer for a few minutes.

Beef Roulanden

Beef Roulanden Recipe

Beef rouladen, a classic German recipe, is the ultimate hearty entrée. First you brown the seasoned beef steak rolls, then simmer in broth and lastly serve atop a creamy sauce. Serve this dish with the traditional German potato dumplings or braised red cabbage.


Recipe Information

Flavor Profile

European

Protein

Beef

Category

Main Dishes

Serves

4

Total Time

60 Minutes


Ingredients

  • 2 Tablespoons Dijon Mustard
  • 1 Teaspoon Salt & Freshly Ground Black Pepper
  • 1/4 Cup Onion (Minced)
  • 1 Teaspoon Paprika
  • 4 Medium Round Steaks (4 Ounces Each, Pounded Into 1/4 Inch Thickness)
  • 4 Slices Bacon
  • 1 1/2 Tablespoons Canola Oil
  • 1/2 Cup Beef Stock
  • 2 1/4 Cup Water
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Sour Cream
  • 1 Tablespoon Thyme (Minced)

Directions

  1. Spread 1/2 tablespoon of mustard over one side of each steak evenly. Sprinkle onion, paprika, salt, and pepper over each steak evenly. Place 1 bacon slice over each steak. Roll each steak into jelly-roll style and secure the rolls with toothpicks.
  2. In a cast-iron skillet, heat oil over medium heat and the rouladen until browned from all sides. Add beef stock and 1 1/4 cups of water and bring to a boil. Reduce heat to medium-low and simmer, covered for 30 minutes.
  3. With a slotted spoon, transfer steak rolls onto a plate. Through a fine mesh strainer, strain broth mixture and return into the same skillet.
  4. In a small bowl, add 1 cup of water and dissolve cornstarch in it. Slowly, cook the slurry to the skillet for 3 minutes, stirring continuously. Stir in sour cream. Return the rouladen to the sauce and simmer for a few minutes.

Nutrition & Cost Facts

Calories

kcal

Carbs

g

Fat

g

Protein

g

Cost Per Serving

$2.36

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astrif fifth

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