AngelaR
Sat, Dec-15-01, 04:56
German Rouladen
Rouladen are meat rollups, along the same idea of cabbage rolls. The German version stuffs them with bacon, onion and a dill pcikle. The Italian version stuffs them with seasoned ground pork or veal. I've also had them stuffed with celery and carrot slices. The meat is a large thin slice of inside round, 8-10 inches long, 3-4 inches wide, and about the thickness of a a slice of processed cheese. The meat is not generally available in grocery stores. You will find them at specialty grocery stores and more readily at butchers who will have them ready cut or will cut them for you. One Roulade costs about $2.00 and weighs on average 6 oz
Recipe for 1, but they are best made in batches of at least 4 so there is enough juice to thicken for gravy. I often make them 10 or more at a time. They freeze well individually with or without gravy in individual small freezer bags. They reheat well in a saucepan, in the oven or in the microwave. They taste great cold. They can be cut into thick slices, skewered with a toothpick, and served as finger food. They can be cooked a day ahead of a big event, then heated through in either the natural juices or in a ready made gravy. They can be stuffed with a variety of things if bacon and pickle are not to your liking, although the bacon and pickle give them the traditional flavor.
Ingredients for 1
approz 6 oz cut of Rouladen meat Cal-325 Prot-49.7 Fat-12.5 Carbs-0
1 slice uncooked bacon Cal-46 Prot-2.5 Fat 3.9 Carbs-.05
1 tablespoon finely chopped onion Cal-4 Prot-.1 Fat-0 Carbs-.7
1 tablespoon dijon mustard Cal-17 Prot-.9 Fat-1 Carbs-.6
1/2 dill pickle Cal-5 Prot-0 Fat-0 Carbs-1
Salt and pepper to taste
Oil optionally if you choose to pan fry them
Total counts for 1
Cal-396 Prot-53.2 Fat-17.4 Carbs(ECC)-2.35 (counts do not include the oil, or any gravy if you choose to make it)
Your counts will vary slightly depending on the brand of mustard and pickle you use
1. Lay each piece of meat flat on the counter on a piece of waxed paper. Sprinkle with salt and pepper.
2. Spread mustard over the surface
3. Fold the uncooked bacon in half lengthwise and lay at one end
4. Place the pickle on the bacon
5. Place the onion along the length of the pickle
6. Roll up tightly, cigar style
7. Secure loose end with a toothpick if desired. After you make a few you get the hang of handling them and don't need the toothpick.
Cooking option:
The great thing about these is they can be cooked several ways. The juices make a fine gravy, thickened the way you like best.
Traditional
Heat a couple of tablespoons of oil in a saucepan large enough for the number of Rouladen to be placed in a single layer.
Pan fry each Rouladen until lightly browned, but not cooked through, turning frequently.
Add just enough water to almost cover the Rouladen (about 1 cup)
Simmer for 2 to 2 1/2 hours until tender
Easy way 1
Place all the Rouladen in a roasting pan, large enough for them to be in a single layer, and fitting close together
Pour enough water in to almost cover them
Bake on a low heat 300 degrees for about 3 hours. Turn them occassionally
Easy way 2
Place the Rouladen in a crock pot.
Pour in just enough water to almost cover them.
Cook on hi for about 4 hours, or low for about 6 hours
Any one of these cooking methods produces about the same taste. Rouladen are somewhat forgiving on cooking time. They can be eaten any time after they have slow cooked to the tender stage, and will tolerate some overcooking without loosing taste or texture.
Rouladen are meat rollups, along the same idea of cabbage rolls. The German version stuffs them with bacon, onion and a dill pcikle. The Italian version stuffs them with seasoned ground pork or veal. I've also had them stuffed with celery and carrot slices. The meat is a large thin slice of inside round, 8-10 inches long, 3-4 inches wide, and about the thickness of a a slice of processed cheese. The meat is not generally available in grocery stores. You will find them at specialty grocery stores and more readily at butchers who will have them ready cut or will cut them for you. One Roulade costs about $2.00 and weighs on average 6 oz
Recipe for 1, but they are best made in batches of at least 4 so there is enough juice to thicken for gravy. I often make them 10 or more at a time. They freeze well individually with or without gravy in individual small freezer bags. They reheat well in a saucepan, in the oven or in the microwave. They taste great cold. They can be cut into thick slices, skewered with a toothpick, and served as finger food. They can be cooked a day ahead of a big event, then heated through in either the natural juices or in a ready made gravy. They can be stuffed with a variety of things if bacon and pickle are not to your liking, although the bacon and pickle give them the traditional flavor.
Ingredients for 1
approz 6 oz cut of Rouladen meat Cal-325 Prot-49.7 Fat-12.5 Carbs-0
1 slice uncooked bacon Cal-46 Prot-2.5 Fat 3.9 Carbs-.05
1 tablespoon finely chopped onion Cal-4 Prot-.1 Fat-0 Carbs-.7
1 tablespoon dijon mustard Cal-17 Prot-.9 Fat-1 Carbs-.6
1/2 dill pickle Cal-5 Prot-0 Fat-0 Carbs-1
Salt and pepper to taste
Oil optionally if you choose to pan fry them
Total counts for 1
Cal-396 Prot-53.2 Fat-17.4 Carbs(ECC)-2.35 (counts do not include the oil, or any gravy if you choose to make it)
Your counts will vary slightly depending on the brand of mustard and pickle you use
1. Lay each piece of meat flat on the counter on a piece of waxed paper. Sprinkle with salt and pepper.
2. Spread mustard over the surface
3. Fold the uncooked bacon in half lengthwise and lay at one end
4. Place the pickle on the bacon
5. Place the onion along the length of the pickle
6. Roll up tightly, cigar style
7. Secure loose end with a toothpick if desired. After you make a few you get the hang of handling them and don't need the toothpick.
Cooking option:
The great thing about these is they can be cooked several ways. The juices make a fine gravy, thickened the way you like best.
Traditional
Heat a couple of tablespoons of oil in a saucepan large enough for the number of Rouladen to be placed in a single layer.
Pan fry each Rouladen until lightly browned, but not cooked through, turning frequently.
Add just enough water to almost cover the Rouladen (about 1 cup)
Simmer for 2 to 2 1/2 hours until tender
Easy way 1
Place all the Rouladen in a roasting pan, large enough for them to be in a single layer, and fitting close together
Pour enough water in to almost cover them
Bake on a low heat 300 degrees for about 3 hours. Turn them occassionally
Easy way 2
Place the Rouladen in a crock pot.
Pour in just enough water to almost cover them.
Cook on hi for about 4 hours, or low for about 6 hours
Any one of these cooking methods produces about the same taste. Rouladen are somewhat forgiving on cooking time. They can be eaten any time after they have slow cooked to the tender stage, and will tolerate some overcooking without loosing taste or texture.