How To make Deutsches Beefsteak(German Beefsteaks)
How To make Deutsches Beefsteak(German Beefsteaks)
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1 Hard Roll; Large
Dry 1/2 cup Water 4 Tb Vegetable Oil 1 Onion; Medium :
Chopped 1 pound Ground Beef
Lean 1/2 teaspoon Salt 1/4 teaspoon Pepper 4 Onion; Medium :
Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.
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How to pronounce: Beefsteak (German)
How to pronounce beefsteak in german
Wie beefsteak ausgesprochen Deutsch
Die deutsch aussprache von dem wort beefsteak.
Cómo pronunciar beefsteak en aleman
Comment prononcer beefsteak en allemand
Come pronunciare beefsteak in tedesco
It includes phoneme, the IPA Phonetic transcription
Es umfasst Phonem, die IPA-Lautschrift, phonetische Transkription
Einige Inhalte bereitgestellt von Microsoft Corporation und Deutsche Forschungzentrum für Künstliche Intelligenz und Rat für deutsche Rechtschreibung
German Beef Rouladen like my Grandmother made! Over 3 Generation-Old recipe.
You can’t go wrong with beef, bacon and rich gravy! This recipe is without pickles. Feel free to add a few slices if you like! Thin slices of steak with just the right ingredients, rolled up and braised to perfection. #germanfood, #oktoberfest, #food, #yummy
Ingredients:
6 Thin Sliced Beef Steaks 1 Large Onion Finely Chopped 2 Cups Parsley Finely Chopped 1/2 Cup Dijon Mustard 12-15 Slices of Quality Thin Sliced Bacon 2 Cups Rich Beef Broth/ Stock 1/2 Cup Red Wine 2 Cups Mushrooms (optional) 12 Toothpicks 2-3 Tbs. Flour 2 Tbs. Olive Oil 1 Pad Butter Salt and Pepper to taste
Directions:
Filing and Rolling the Rouladen:
Start by laying down a big sheet of foil on your work surface. Place steaks separately on the foil. Brush steaks with light even layer of mustard. Season lightly with salt and pepper. Layer on the bacon (I like to cover entire surface, but one piece is sufficient). Sprinkle on chopped onions (thin layer) Add thin layer of chopped parsley. Roll up steaks as tightly as you can, securing with toothpicks. (2 toothpicks per roulade). Repeat these steps for remaining steaks.
Browning and Braising the Rouladen:
Heat a heavy high sided pan. Add the 2 Tbs, olive oil and butter pad to hot pan. Place roulades in pan SEAM SIDE DOWN for the first browning. This will help keep them together. As they brown, gently turn to get all sides. Once browned, lower heat and remove from pan and place on plate off to the side. Add remaining chopped onions to the hot pan, along with optional mushrooms. Saute until brown and soft, when liquid forms. Add your 2-1 Tbs, flour and stir to form a roux. Add 2 Cups beef broth to the roux and stir. Add 1 tsp each salt/pepper. Simmer vigorously until sauce thickens. Add 1/2 Cup red wine and stir. Add browned roulades back to the pan, turning them to coat in the sauce. Bring heat down to a simmer and cover with lid. Simmer 90 mins, turning roulade from time to time during cooking process. With 30 mins left to cook, check sauce. If you would like thicker sauce, make a flour and water slurry and add 2- 3 Tbs to sauce and stir well. The sauce will thicken to a gravy. After 90 mins, Serve hot with your favorite accompaniment.
** The mushroom addition is something I started to add a few years ago and really like! If you prefer the more traditional method than omit the mushrooms !????**
ENJOY!
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