Beef Rouladen Recipe Slow Cooker

Crock Pot Beef Rouladen Recipes The Spruce Eats

WEBApr 12, 2022 · Remove carrots from crock pot using a slotted spoon. In a small bowl combine the sour cream and 1 tablespoon flour; mix well, then stir into liquid remaining …

Rating: 4/5(69)

Preview

See Also:

Show details

Beef Rouladen Jo Cooks

WEBOct 13, 2023 · Preheat the oven to 350°F and position your rack in the middle. Cover the Dutch oven with the lid and transfer it to the …

Rating: 4.8/5(20)
1. Prep the beef: If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4x4-inches (roughly cut).
2. Prepare the rouladen: Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
3. Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
4. Make the gravy: In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about 1/4 cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.

Preview

See Also:

Show details

Authentic German Rouladen Recipe The Daring …

WEBOct 29, 2019 · Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, …

Rating: 5/5(230)
1. Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
2. Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
3. *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
4. Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

Preview

See Also:

Show details

German Beef Rouladen (Rinderrouladen) Dish 'n' the …

WEBSep 23, 2020 · Brown the rouladen on all sides then remove from the pan. Add the beef stock or water to the pan and de-glaze it for a few …

Rating: 4.9/5(14)
1. Lay out the rouladen on a cutting board. They should be all of a similar size and thickness; approximately two bacon slices wide and slightly longer than a bacon slice.
2. Spread approximately 1/2 - 1 tbsp mustard on the surface of each rouladen.
3. Lay two slices of bacon on top of the rouladen. If the rouladen isn't wide enough, slice the bacon lengthwise and use 1 1/2 slices.
4. Slice one pickle in half lengthwise, then slice in half again so there are four pickle spears. Finely dice the other two pickles.

Preview

See Also:

Show details