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Mom'S Traditional German Beef Rouladen (Rinderrouladen)

arrow end), and secure each rouladen shut (so filling stays in

Beef Rouladen

Separate rouladen steaks.
Season each steak lightly with salt.
Spread mustard to cover steak.
Saute onion in butter.
Add 1/2 of the onion to the steak.
Place 1 slice of bacon on top of onion.
Roll steak and fixings into an oblong shape and secure with toothpicks.
Brown rouladen steaks in 2 tablespoons of oil and place in a casserole dish and cover.
Bake at 350\u00b0 for 1/2 hour.
Add your favorite gravy.

The Best Beef Rouladen

Pound beef with a meat pounder to

Oktoberfest Beef Rouladen

hree steaks.
Brown the rouladen in a thin layer of

Mushroom Stuffed Beef Rouladen

op round slices. Roll each Rouladen around the filling into a

Chef John'S Beef Rouladen

Place slices of beef on a work surface, Season

Beef Rouladen

Spread meat flat, stuff with bacon and onions; roll up.
Hold together with toothpick.
Roll in flour, salt and pepper; brown in 3 tablespoons shortening.
When brown, take out and saute onion and garlic about 5 minutes.
Add 1 cup water to loosen drippings.
Add meat and 1 beef bouillon.
Simmer 1 1/4 hours.
Last 15 minutes, add sliced mushrooms and a little Gravy Master, if necessary thicken with remaining flour.
Double recipe for more servings.

Beef Rouladen

Season meat slices.
Add 1/4 of bacon and onion on top of each meat slice and roll up jelly-roll style.
Wrap with thread to hold together.
Brown in hot oil all around, then add water to pan and simmer until meat is tender (may have to add additional water). Remove rouladen carefully from pot and thicken gravy with flour or cornstarch.
Add more spices if needed.
Pour gravy over rouladen (after removing thread carefully).
Heat thoroughly and serve with noodles and vegetables.
Serves 4.

Beef Rouladen

Season steak with salt and spice.
Spead steck out on work surface, top with slice of ham and slice of swiss. spead thin layer of mustard.
Arrange carrots (2 end to end), onion, and pickle on top of meat and cheese.
Roll from the short end and securewith tooth picks.
Bake in shallow pan at 350 for 20 minutes. Do not over bake or chees will melt and run out the sides.

German Beef Rouladen

Cut beef into strips about 8 x 4-inch.
Sprinkle with salt and pepper; spread with mustard.
In small bowl, mix onion, pickles and bacon.
Place some of mixture in each beef strip; roll up tightly and secure with string or skewers.
Brown rolls in a little oil.
Add water; simmer for 2 hours.
Make gravy by blending cornstarch and water, then stir into boiling liquid. Serve with mashed potatoes or noodles and green beans.

German Beef Rouladen

ides until browned. Add the beef broth and water; bring to

Beef Rouladen

eat and cover and simmer for 1-1/2 hours or

Lemon Oregano Roast Beef

ven to 300\u00b0F. Weigh beef and calculate cooking time (allow

Easy Beef Brisket

hot roast beef sandwiches, or beef stew. See my other recipes for directions.

Beef Rouladen

Cut beef into 10 to 12 rectangles, each about 4 x 3-inches. Cut each pickle into 3 to 4 length wise spears.
Sprinkle beef lightly with salt and pepper, and spread a small amount of prepared mustard on each rectangle.
Place pickle strip at narrow end of rectangle; then top it with 1 tablespoon each of chopped onion and bacon.
Roll up beef tightly.
If desired, secure with toothpicks or string.

Beef Tenderloin With Peppercorn Crust And Whiskey Sauce

FOR SAUCE:
Brown beef bones, shallots, garlic and carrots

Beef Rouladen(Very Old Recipe From Germany; A Terrific Treat.)

VARIATION: Add water to beef broth; bacon salts it enough.

Beef Rouladen

aste.
Add can of beef broth to paste.
Bring

Kittencal'S Rich Homemade Beef Stock (Crock-Pot Or Stove Top)

nce during baking.
Bake for about 25 minutes on each

Beef Over Rice

Cook the rice as you would normally (I put it in a rice maker.).
Saute' onion, and cook ground beef over medium heat in a large skillet, (add the beef a few minutes after the onion.) Drain off the fat (I usually rinse it under warm water.).
Return to skillet. Add onion soup mix and water, bring to a boil and simmer until slightly thickened, about 5-10 minutes.
Serve warm over rice.
note: The soup mix thickens the water slightly, but it still will have a watery consistency. The extra liquid will soak into the rice and flavor it.

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