Beef Rolls (Rindsrouladen) Recipe - Food.com (2024)

FAQs

What is the best cut of meat for rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide.

Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat.

Beef Rouladen CALORIES & NUTRITION VALUES

One serving (3.5 oz / 100g) of beef rouladen has 105 calories (50 calories from fat), 5.5g total fat (2.5g saturated fat), 35mg cholesterol, 212mg sodium, 194mg potassium, 1.8g total carbohydrates (1g sugars), 12g protein. Beef is a rich source of protein, vitamins and iron.

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I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

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Rouladen is classic German food, with thin slices of beef, rolled up with mustard, onion, bacon and pickle. (Rouladen is based on the word Roulade, meaning “rolled”.)

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

What is the healthiest beef meat? ›

Stick with round, sirloin, or loin.

These cuts of meat are typically less fatty than others. The National Cattleman's Beef Association top five lean cuts are: Eye of round – 1.4 g saturated fat, 4 g total fat. Sirloin tip side steak – 1.6 g saturated fat, 4.1 g total fat.

Organ meats tend to be highly nutritious — and tripe is no exception. Tripe is low in calories but loaded with important nutrients your body needs to thrive. A 5-ounce (140-gram) serving of cooked beef tripe provides : Calories: 125.

When thin slices of meat, poultry, fish or leaf vegetables are filled, rolled up and braised, it is called a roulade – a dish that has been popular since the eighteenth century.

A sweet roulade is usually made using a layer of pastry, or a sponge rolled with cream, fruit or chocolate ganache. There are many different ways to make a roulade. This recipe uses a thin layer of flourless sponge spread with a whipped sweet cream filling.

“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat and has been used for this recipe from Le Cordon Bleu Japan. By using transglutaminase, tight bonds between the meat and the skin form, resulting in an exceptionally stable product.

Rouladen is a popular, super flavorful German recipe made from beef steak stuffed with mustard, pickles, onion, and bacon! Using either your oven, crock pot, or cooktop, it's simmered in reduced wine and broth for roughly 90 minutes.

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness.

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.