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    You are in: Home / Recipes / German Beef Rouladens Recipe
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    German Beef Rouladens

    German Beef Rouladens. Photo by Papa D 1946-2012

    1/2 Photos of German Beef Rouladens

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Tarteausucre's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      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. 5
      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. 6
      When done, remove from heat and let cool.
    7. 7
      Remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture overnight.
    8. 8
      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. 9
      Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.
    10. 10
      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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    Ratings & Reviews:

    • on July 01, 2010

      55

      These made for a great meal. We served ours over rice. DH even went back for seconds. We mixed the extra gravy and rice together to have as a yummy leftover.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2010

      55

      i love these used tenderized steak use beef broth and put dill pickles in some ofthe roll ups good zaar tour 6

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010

      55

      *Delicious* This is the second version of Beef Rouladen I've made and both were wonderful. I scaled this down for 2 and did use beef broth instead of water and thickened the gravy with cornstarch and water. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for German Beef Rouladens

    Serving Size: 1 (62 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 538.4
     
    Calories from Fat 283
    52%
    Total Fat 31.5 g
    48%
    Saturated Fat 11.7 g
    58%
    Cholesterol 153.7 mg
    51%
    Sodium 304.1 mg
    12%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.2 g
    5%
    Protein 51.6 g
    103%

    The following items or measurements are not included:

    beef round steak

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