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German Beef Rouladens

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Ingredients

Adjust Servings:
3 lbs beef round steak
all-purpose flour
salt and pepper
1 large onion diced
6 slices bacon
vegetable oil
3/4 cup dry red wine
water

Nutritional information

538.5
Calories
283 g
Calories From Fat
31.5 g
Total Fat
11.8 g
Saturated Fat
153.8 mg
Cholesterol
304.1mg
Sodium
3.4 g
Carbs
0.3 g
Dietary Fiber
1.2 g
Sugars
51.6 g
Protein
62g
Serving Size (g)
6
Serving Size

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German Beef Rouladens

Features:
    Cuisine:

    I have not yet made this recipe, submitted for ZWT 6. Overnight rest optional for a more flavorful meat. Cook time does not represent the overnight rest, and request mostly stove simmering.

    • 230 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    German Beef Rouladens,I have not yet made this recipe, submitted for ZWT 6. Overnight rest optional for a more flavorful meat. Cook time does not represent the overnight rest, and request mostly stove simmering.,So…so…delicious…when ever I find the thin slice round steaks available at the grocery store I snap them up for rouladens…I cut the recipe in half and just slapped on the other ingredients…it’s so easy…I did thicken my gravy with cornstarch and instead of using water used a can of consomme soup…it’s adds extra yummy beef flavors…I’m not sure if the overnight resting period made a different or not…but the end result was very tasty…I served it with mashed potatoes and my red cabbage…made for Alphabet tag game…


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    Steps

    1
    Done

    Cut Steaks Into Strips Measuring 3 to 4 Inches Wide. on a Floured Surface, Coat Steak Strips With Flour. Using a Meat Mallet, Pound Meat Until Thin, Approximately 1/8 Inches (be Careful not to Pound Holes in the Meat).

    2
    Done

    Season Each Steak Strip With Salt and Pepper. Put a Little Chopped Onion and 1/4 Bacon Slice Onto the Top of Each Steak Strip. to Make Roulades, Roll Up (jelly-Roll Style) and Tie Well With Butchers Twine.

    3
    Done

    in a Large Frying Pan Over Medium-High Heat, Heat Vegetable Oil. Add Roulades and Brown Thoroughly on All Sides. as Each Roulade Is Browned, Remove from Frying Pan and Transfer Onto a Large Plate.

    4
    Done

    When All Roulades Are Browned and Removed from the Pan, Add Wine to the Pan Drippings and Let Simmer 1 Minute (scraping Up Any Browned Bits on the Bottom of the Pan Into the Wine).

    5
    Done

    in a Large Heavy Baking Pot or Dutch Oven, Place Roulades and Cover With the Wine Mixture; Add Water to Just Cover the Roulades. Simmer Gently 2 Hours or Until Tender.

    6
    Done

    When Done, Remove from Heat and Let Cool.

    7
    Done

    Remove Strings and Place Back Into the Liquid. at This Point, Refrigerate the Roulades in the Wine Mixture Overnight.

    8
    Done

    When Ready to Serve, Place the Roulades, With the Liquid, Back on the Stove. Using Medium to Medium Low Heat, Gently Reheat the Roulades.

    9
    Done

    Once Heated and Ready to Serve, Remove the Roulades from the Liquid and Place on a Large Platter.

    10
    Done

    Make the Gravy: Add Enough Flour to Thicken. Cook Over Medium Heat, Stirring Constantly, Until the Mixture Is Thickened and Bubbly, About 10 to 15 Minutes. Season to Taste With Additional Salt and Pepper. Remove Gravy from Heat and Transfer Into a Large Serving Bowl.

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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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