Beef RouladenFrom waterlily 9 years ago
- 1 1/2 pounds bottom round, trimmed shopping list
- 3 onions, chopped fine shopping list
- 3 large carrots, peeled and diced shopping list
- 3 stalks celery, chopped fine shopping list
- 6 cloves garlic, minced shopping list
- 1 cooked chicken, diced fine shopping list
- salt and freshly ground black pepper shopping list
- 1/2 cup dry bread crumbs shopping list
- 1 egg, beaten shopping list
- 4 dill pickles shopping list
- 2 tablespoons olive oil shopping list
- 1 bunch parsley, chopped shopping list
- 3 cups red wine shopping list
- 1 cup Port shopping list
- Fresh thyme shopping list
- 3 cups chicken stock shopping list
- 4 tablespoons butter shopping list
How to make it
- Flatten the beef with a meat pounder to1/4-inch thick. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
- Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
- In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
- Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
- Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.
- This is my recollection of my mother’s Beef Rouladen recipe.
The Cookwaterlily Joplin, MO
The Rating1 people
This sounds great! I've never had it with chicken before. My mother made it a bit differently. It had the pickles though and was made as individual pieces instead of one big one. I will be trying this!trackwidow in Fort Atkinson loved it
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