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Beef Meatloaf. $15.69 | Feeds 4-6 people. Beef round sliced very thin, rolled up with a pickle, bacon, onion and mustard. A traditional German favorite. Best in the frying pan with a bit of butter. The pan juices make great gravy. 2 beef rouladen portions per package Average package weight 470 gr.

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Instructions. Cut pickles and onions into small cubes or slices. Peel and cut the vegetables into small pieces. Rinse the meat and pat dry. Brush with mustard. Season with salt and pepper. Spread onion and pickle pieces on top. Place two slices of bacon on top of each beef slice. Roll up each meat piece and secure with a tooth pick.

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Heat the oil and melt the butter together in the bottom of heavy skillet. Once the Butter is melted and the oil is hot brown the steak rolls on each side in the skillet. Add beef ajus, water and tomato paste to skillet with the browned beef and bring to boil then reduce heat to a simmer, cover pan and let simmer until tender about 1 to 1 and ½.

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PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Use a meat tenderizer or rolling pin to pound the steaks out to around ¼ inch thick. Season well with salt and pepper. FILL STEAKS: Spread each steak generously with a thin layer of yellow mustard, then top with one slice of prosciutto (or two slices of bacon).

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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. Nestle the beef rouladen in the pot.

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Lay a slice of beef on a cutting board. Season all over with a pinch of salt and pepper. Add about half a tablespoon of the mustard and smear it all over the beef. Lay a piece of bacon lengthwise onto the beef, then add 2 pickle spears and a few slices of onion. Tuck the long sides of the rouladen into the center about 1/2 inch, then roll up.

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7 - Kartoffelklöße. Kartoffelklöße is small potato dumplings that go very well with rouladen, especially if they have an apple filling. This side dish is similar to Rotkohl mit Apfel in that it combines a sweet and sour taste with the meat. They also make good use of leftover potatoes and are easy to make.

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In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side). Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.

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Spread the ground beef mixture evenly over the flattened cut of beef, leaving some uncovered space at the top and bottom. 3. Place a layer of bacon on top of the layer of ground beef. 4. Heat a skillet with some vegetable oil and caramelize the sliced onions.

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Remove turkey roulade from packaging and place on a parchment-lined baking sheet. If desired, add egg wash by combining 1 beaten egg and 2 tsp. of water, then brushing on roulade prior to cooking. Place in oven on center rack for 90 minutes or until lightly browned and a food thermometer inserted in the thickest part of the Roulade reaches 165°F.

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Rouladen are traditional German meat rolls stuffed with a variety of ingredients. They are always served accompanied by a creamy sauce. The rolls are usually made with long and thin beef steaks, which are pounded, generously seasoned, and usually covered with a layer of sharp German mustard, which flavors them and keeps the meat juicy and.

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Instructions. Preheat the oven to 325°F. Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness. Spread a thin layer of mustard over each slice and season with salt and pepper. Add a slice of bacon to each piece of beef and top with onions and a dill pickle.