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    Beef Rouladen

    **Tinkerbell**
    Tue Jan 08, 2013 11:33 am
    Food.com Groupie


    My family's favorite comfort food recipe is Beef Rouladen and Lorilyn's Dinner Roll Dough. A roulade is the French word to describe a thin slice of meat rolled around a filling. In Germany the word is rouladen but means the same thing. I think traditionally this beef rouladen would be served with German spaetzle or boiled potatoes, but we've always just made dinner rolls to soak up the gravy.

    The filling in a German rouladen is varied, depending on the region you or your ancestors come from, so feel free to use what you like and leave the rest out. The recipe I've shared here was originally written without pickles, but after having so many comments on how there should be pickles, we tried them and found it delicious.

    I like to use the top round steak for this recipe, as I'm usually able to thinly slice the steak into about 16 pieces. You can cut just 8 large pieces, but we'd rather have smaller rolls and more to eat... plus, they cook faster. Some recipes will ask you to pound the meat first, but I just don't find that necessary. These little roulades come out of the gravy falling apart tender.

    I've never had anything but rave reviews when serving this beef rouladen. It's just the best comfort food!
    Chocolatl
    Tue Jan 08, 2013 1:03 pm
    Food.com Groupie
    I bought some Milanesa meat on sale that was perfect for rouladen.

    We also like the Italian version: Braciole (Stuffed Beef Rolls in Tomato Sauce)
    **Tinkerbell**
    Tue Jan 08, 2013 7:54 pm
    Food.com Groupie
    Thanks for the link! I've been meaning to try the Italian version one day. Now I'll know which recipe to use. icon_smile.gif
    Chocolatl
    Wed Jan 09, 2013 1:08 pm
    Food.com Groupie
    As I mentioned in my review, you might want to add a few herbs.
    duonyte
    Wed Jan 09, 2013 4:59 pm
    Forum Host
    This is the Lithuanian version of rouladen - Zrazai (Lithuanian Beef Rolls) - I so love these with mashed potatoes!

    I buy sandwich steaks or meat for braciole to make them - that way I don't have to pound the meat to get it to the right thickness.

    I did not put it in the recipe, but I'm sure that I've made these and thrown them into the crockpot to cook away.....
    **Tinkerbell**
    Thu Jan 10, 2013 9:37 am
    Food.com Groupie
    I've never pounded my rouladen meat either. I just slice it very thin, horizontally.
    I don't know what it is with me and meat mallets, but every time I've used one I've pulverized the meat. icon_lol.gif
    Chocolatl
    Thu Jan 10, 2013 2:12 pm
    Food.com Groupie
    I don't pound, either. I can never get it even.
    That's why I loved the milanesa--it was sliced perfectly.
    lpierce917
    Mon Jan 28, 2013 3:01 pm
    Newbie "Fry Cook" Poster
    My Oma has been making these for years now! there is a butcher who cuts the meat for us, just call ahead of time and pick them up icon_smile.gif we put salt, pepper, dijon mustard, bacon, and thin sliced onions on them and roll em up!!! delicious!! icon_biggrin.gif
    JoyfulCook
    Tue Jan 29, 2013 1:40 am
    Forum Host
    lpierce917 wrote:
    My Oma has been making these for years now! there is a butcher who cuts the meat for us, just call ahead of time and pick them up icon_smile.gif we put salt, pepper, dijon mustard, bacon, and thin sliced onions on them and roll em up!!! delicious!! icon_biggrin.gif


    Now that sounds great!
    **Tinkerbell**
    Tue Jan 29, 2013 10:52 am
    Food.com Groupie
    I should consider the milanesa or asking the butcher to slice it thin. Neither were affordable options when I was first married, so I've always just sliced it myself.
    However, it can be dangerous. One time, after I'd done it so many times that my brain didn't think it needed to pay attention to my hands anymore, I sliced a two inch cut right into the palm of my hand.
    I'm not sure I can explain my technique for slicing, but I'll try.

    I lay the round steak out flat. Usually, I will cut it in half lengthwise to make two long, narrow strips.
    Then, starting at the short end, I lay my left hand on top of the steak and start slicing horizontally, about a 1/4 inch below my left hand and the top of the steak. I can usually get 3-4 long slices out of one strip of steak. I'll then cut those in half, width wise, depending on how long the initial strip was.
    Repeat with the second long strip. I'll end up with about a dozen or more beef rolls. They are smaller than traditional, but we just prefer them that way. Plus, they cook a little faster than 8 large rolls.

    So, when I wasn't paying attention and my knife hand slid upwards too far, it sliced into my palm that was holding the meat down flat against my blade. It was a two inch gash and you'd think I cut my hand clean off it bled so much. I felt totally crippled for days, and I admit, not only was it a good year before I got up the nerve to make this recipe again, but I altered my cutting technique for a while. Eventually, I went back to doing the way I always had, but I'm careful to not get too cocky about it again, and I always pay attention. icon_lol.gif
    JoyfulCook
    Wed Jan 30, 2013 1:35 am
    Forum Host
    Tinks - oh my, It sent a shudder reading how you cut your hand - I am always scared of that, so I use a flat object to put on top of the meat, like a chopping board or a flat plate.
    **Tinkerbell**
    Wed Jan 30, 2013 8:46 am
    Food.com Groupie
    JoyfulCook wrote:
    Tinks - oh my, It sent a shudder reading how you cut your hand - I am always scared of that, so I use a flat object to put on top of the meat, like a chopping board or a flat plate.


    Ummmm.... yeah. Why didn't I think of that? icon_confused.gif icon_rolleyes.gif
    It's genius! I'll be doing it next time. I have the perfect cutting board too. It's only about 4x6 inches. :)Thanks, Joy!

    It was pure fear icon_eek.gif that made me come up with this idea and it works well lol
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