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    You are in: Home / Recipes / Rouladen or Rinderroulade Recipe
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    Rouladen or Rinderroulade

    Average Rating:

    3 Total Reviews

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    • on June 29, 2011

      Beef rouladen is my favorite German dish, and this version is fantastic! Flavorful, tasty and authentic - and easy to make. I used thin breakfast steaks which I pounded further, and followed the recipe as written. Just wonderful - will make this again. Made for ZWT7, for the Witchin Kitchen.

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    • on June 22, 2011

      Wunderbar! My mom used to make Rouladen, and these did her's justice! I followed instructions as posted, although I did add a few shakes of Maggi seasoning. Also, used powdered Allspice, salt and pepper to season the meat. Thanks! made for ZWT7 Count Dracula and his Hot Bites

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    • on June 17, 2011

      Very good, tender, hearty, comfort, food. I used a 2 pound flank steak that I butterflied and pounded. I was generous with the Dijon and used Worcestershire sauce, Afterburner Petite Dill Pickles. I didn`t have celery. Used 3 carrots. Browned stove top and then browned the veggies adding a 6 ounce can of tomato paste to brown and sweeten. Then deglazed with wine, Then placed in a crock pot with meat on top. Added enough stock to come up half way. Cooked on low for 6 hours, flipping after 3 hours. Did shrink down to almost 1/2 the amount. Let rest for 20 minutes before slicing. Thank you! My DH thank you too! Made for ZWT 2011.

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    Nutritional Facts for Rouladen or Rinderroulade

    Serving Size: 1 (253 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 279.5
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 2.4 g
    Cholesterol 10.8 mg
    Sodium 773.0 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 3.0 g
    Sugars 6.5 g
    Protein 3.7 g

    The following items or measurements are not included:

    boneless beef shank


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