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How To make Deutsches Beefsteak (German Beefsteaks)
1 ea Hard Roll; Large, Dry 1 lb Ground Beef; Lean
1/2 c Water 1/2 ts Salt
4 tb Vegetable Oil 1/4 ts Pepper
1 ea Onion; Medium, Chopped 4 ea 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 Make Hamburger Steak with Onions and Gravy | Beef Recipes | Allrecipes.com
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In this video, we'll show you how to put an easy turn on a delicious diner classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with white rice of potatoes, it's a great way to dress up a pound of ground beef with simple ingredients you might already have.
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GRILLED SALISBURY STEAKS - BEEFSTEAKS in MUSHRROM CREAM SAUCE - 0815BBQ - International
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INGREDIENTS:
750 g ground beef
1 old bun
Water to soak the bun
2 eggs
2 tbsp mustard
Breadcrumbs (3-4 tbsp)
2 tbsp BBQ rub
1 teaspoon salt
1 bunch of leaf parsley
2 large onions
2 cloves of garlic
250 g mushrooms
100 ml balsamic vinegar
200 ml of cream
#BBQ #Barbecue #Barbeque
Flank Steak grillen ala Matahambre - Wagyu Beef von der Morgan Ranch perfekt grillen
Matahambre ist die südamerikanische Antwort auf die deutsche Roulade.
Ihr braucht dazu
ca. 0,8 - 1,2 kg Flank Steak (Morgan Ranch Wagyu:
Hereford Flank Steak:
US Beef Flank Steak:
Pesto, etwas Sommergemüse
Schneidebrett, Messer, Kugelgrill
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Viel Spaß beim Zuschauen und Nachkochen.
Hat Dir unsere kurze Anleitung für ein perfektes Steak Appetit gemacht?
Dann schau doch in unserem Webshop vorbei.
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GRILLED SALISBURY STEAKS - BEEFSTEAKS in MUSHRROM CREAM SAUCE - english BBQ-Video - 0815BBQ
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INGREDIENTS:
750 g ground beef
1 old bun
Water to soak the bun
2 eggs
2 tbsp mustard
Breadcrumbs (3-4 tbsp)
2 tbsp BBQ rub
1 teaspoon salt
1 bunch of leaf parsley
2 large onions
2 cloves of garlic
250 g mushrooms
100 ml balsamic vinegar
200 ml of cream
#BBQ #SalisburySteaks #Barbeque
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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