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Beef Rouladen with Pan Gravy
Category: Main Dish - (223)
Origin: Germany
Source: https://germanfoods.org/recipe/beef-rouladen-with-pan-gravy/
Perfectly seasoned stuffed beef rolls in a savory brown sauce make this classic German recipe a common family favorite. Serve with Herbed Spatzle for a complete meal of German comfort food.
Ingredients:
4 large sweet onions sliced
3 tbsp canola oil
4 lb beef top round cut into 1/4-inch thick by 8-inch long slices, pounded until tender
1 tsp paprika
sea salt
whole black peppercorns freshly ground
1 lb Turkey Bacon
1/4 cup oil
3 cups beef stock (reserve 3 tbsp for cornstarch mixture)
1 tsp fresh flat-leaf parsley finely chopped
German pickle slices
2 tbsp cornstarch
additional chopped parsley for garnish
3 tbsp canola oil
4 lb beef top round cut into 1/4-inch thick by 8-inch long slices, pounded until tender
1 tsp paprika
sea salt
whole black peppercorns freshly ground
1 lb Turkey Bacon
1/4 cup oil
3 cups beef stock (reserve 3 tbsp for cornstarch mixture)
1 tsp fresh flat-leaf parsley finely chopped
German pickle slices
2 tbsp cornstarch
additional chopped parsley for garnish
Preparation:
1. Caramelize onions in 3 tablespoons oil; set aside to cool. Place pounded slices of beef on cutting board and work with them one at a time.
2. Season each beef slice with paprika, sea salt and pepper to taste. Line each piece with 1 slice of turkey bacon, 1 tablespoon caramelized onions and 1 slice pickle, if desired. Roll the beef around the filling, folding in the sides until it becomes a bundle. Tie each bundle with string in 2 places to secure.
3. set aside. Repeat until all meat slices are used. (Reserve any leftover onions to later place in the sauce.)
4. Heat large, heavy, stainless-steel skillet over medium heat for 1 minute; add 1/4 cup oil. Increase heat to high; add some of beef bundles without covering entire surface of pan. Sear bundles until golden on each side; remove from pan to plate. Repeat until all bundles are seared.
5. Take 3 tablespoons out of the 3 cups beef stock; refrigerate for later. Reduce heat to low in skillet; add remaining beef stock. Return all beef bundles to the skillet; add 1 teaspoon parsley and cover. Simmer for 45 minutes. Remove bundles to serving platter; remove string.
6. Stir cornstarch and reserved 3 tablespoons beef stock in cup; stir into skillet to thicken pan juices. Bring to low boil; cook, stirring constantly until thick and glossy, about 4 minutes. Season to taste with sea salt and pepper. Ladle gravy over rouladen and garnish with additional chopped parsley. Serve with Herbed Spatzle.
2. Season each beef slice with paprika, sea salt and pepper to taste. Line each piece with 1 slice of turkey bacon, 1 tablespoon caramelized onions and 1 slice pickle, if desired. Roll the beef around the filling, folding in the sides until it becomes a bundle. Tie each bundle with string in 2 places to secure.
3. set aside. Repeat until all meat slices are used. (Reserve any leftover onions to later place in the sauce.)
4. Heat large, heavy, stainless-steel skillet over medium heat for 1 minute; add 1/4 cup oil. Increase heat to high; add some of beef bundles without covering entire surface of pan. Sear bundles until golden on each side; remove from pan to plate. Repeat until all bundles are seared.
5. Take 3 tablespoons out of the 3 cups beef stock; refrigerate for later. Reduce heat to low in skillet; add remaining beef stock. Return all beef bundles to the skillet; add 1 teaspoon parsley and cover. Simmer for 45 minutes. Remove bundles to serving platter; remove string.
6. Stir cornstarch and reserved 3 tablespoons beef stock in cup; stir into skillet to thicken pan juices. Bring to low boil; cook, stirring constantly until thick and glossy, about 4 minutes. Season to taste with sea salt and pepper. Ladle gravy over rouladen and garnish with additional chopped parsley. Serve with Herbed Spatzle.