Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rouladen. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Rouladen is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Rouladen is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have rouladen using 12 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Rouladen:
- Make ready 1 Thick cut bacon
- Prepare 1/2 Spanish Onion
- Make ready 2 medium Large Carrots
- Take 4 large Dill Pickles
- Make ready 1/4 cup Grainy Mustard
- Make ready 1 cup Red Wine
- Make ready 4 cup Beef Stock
- Prepare 1/4 cup Flour
- Take 1 dash Salt
- Make ready 1 dash Pepper
- Make ready 3 tbsp Butter
- Make ready 5 1/4 slice Frying Steaks or inside round
Sprinkle with some salt and pepper and roll them up, securing the rolls with toothpicks or cooking twine. Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. —Karin Cousineau, Burlington, North Carolina Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.
Instructions to make Rouladen:
- Preheat Oven @ 350°F
- Peel the carrots and onion. Cut the half onion once vertically then slice 1/2 thinly
- Peel and Cut Carrots thin and long.
- Slice pickles lengthwise into quarters
- Lay the meat flat season with salt and pepper
- Divide the mustard evenly amoung the slices
- lay 1-2 Slices of Bacon down on top of beef then lay down a row of pickle spear and carrots close to one of the long slides, sprinkle some slicef onion over the top.
- Roll the beef up tightly. tucking the ends can use toothpicks at end to secure.
- Heat the butter up and brown the roll-ups.
- Add the remaining carrots and onions and saute' for 3 - 5 min. until golden brown.
- Pour in the wine will start to bubble and squeal stir the bottom. Turn the heat off
- With roll-ups in your Dutch Oven pour beef stock on top
- Pour beef stock over top add enough water that the meat is submerged but not to much.
- Cook for 2 hours
- Pull Rouladen out of dish set aside.
- Strain the cooking liquid discard the solids.
- Put 1 cup of broth aside in heat proof jar with lid. Add 1/4 cup of flour to liquid and shake vigorously until no lumps.
- Set remaining broth over med high hear and bring to a simmering boil until reduced half for about 8-15 min.
- Slowly pour the thick floury liquid back into the reduced broth whisking constantly for 5 - 10 min.
- Gently slide the Rouladen into gravey simmer for 5 min. Remove tooth picks before serving cut into large pieces and serve Delish!!
The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček (spanish bird). Rouladen, the German version of the French roulade, is the result of Eastern chefs using readily available ingredients—mustard, pickles, onion and meat—to transform this dish into something. Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have Rouladen.; Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls. In my husband's German family, everyone loves rouladen (German beef roll-ups). This German stuffed-beef-rolls recipe is made for many special occasions.
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