Traditional beef roll
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1020, total fat 67 G., saturated fats 37 G., proteins 51 G., carbohydrates 53 G., fiber 6 G., cholesterol 249 mg, sodium 1648 mg, sugar 5 G.
Calories 1020, total fat 67 G., saturated fats 37 G., proteins 51 G., carbohydrates 53 G., fiber 6 G., cholesterol 249 mg, sodium 1648 mg, sugar 5 G.
Beef roulade is a traditional German dish, typically prepared for special occasions or Oktoberfest gatherings. Thin slices of meat are smeared with mustard and rolled into tight rolls with fried bacon, pickles, onions, and seasonings. They are then slowly braised in a cauldron in the oven until tender and melt-in-your-mouth delicious. Delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 long thin pieces of top round steak
- 0.5 cup hot brown mustard
- 2 pickled cucumbers, sliced into thin circles
- 1 large onion, thinly sliced
- 0.5 cup chopped fried bacon
- 1 package (960 ml) beef broth
- 2 potatoes, thinly sliced
- 1 cup flour
- 1 cup melted butter
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Place each piece of meat on waxed paper and pound with a tenderizer; season with salt and pepper and generously spread each piece with hot mustard.
- Place about 5 slices of pickles, some onion, and 1 tablespoon of fried bacon on the wide side of each piece of meat. Fold the sides inward and roll the meat up like a burrito.
- Brown the rolls on all sides in a frying pan. Place them in a large saucepan with beef broth.
- Place raw potato slices between the rolls so they fit snugly in the pan. This will help the rolls stay in place without needing to be tied with string. Cover and simmer in the oven for about 45 minutes.
- Prepare the gravy. Mix the flour with butter. Gradually stir the butter mixture into the cooking liquid in the pan where the meatloaf was simmered until it thickens. Serve the meatloaf with red cabbage and potatoes or spaetzle. You can also serve the potatoes from the pan with the meatloaf as a side dish.
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