Best 8 Mock Duck Or Beef Rouland Recipes

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Mock duck or beef rouladen is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat or vegetables, and it can be made in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, mock duck or beef rouladen is sure to please everyone at the table.

Let's cook with our recipes!

CHEF JOHN'S BEEF ROULADEN



Chef John's Beef Rouladen image

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time 1h50m

Yield 2

Number Of Ingredients 13

2 (6 ounce) (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
paprika, or to taste
½ onion, sliced into half-rings and separated
6 dill pickle spears
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup all-purpose flour
3 cups beef broth
salt to taste

Steps:

  • Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
  • Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
  • Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
  • Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
  • Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g

TRADITIONAL BEEF ROULADEN



Traditional Beef Rouladen image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

4 long, thin slices top round
Kosher salt and freshly ground black pepper
1/2 cup spicy brown mustard
2 dill pickles, sliced in thin spears
1 large onion, thinly sliced
1/2 cup chopped browned bacon
One 32-ounce carton beef stock
2 potatoes, sliced
1 cup all-purpose flour
1 cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F.
  • Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
  • On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
  • Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
  • Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
  • Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

GERMAN ROULADEN



German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Provided by Ron Oldham

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

Steps:

  • Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  • Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  • Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g

HEARTY BEEF ROULADEN



Hearty Beef Rouladen image

I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in. -Jeanne Davis, Hardin, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

2 large onions, sliced
4 tablespoons canola oil, divided
6 bacon strips
6 beef top round steaks or beef sirloin steaks (1/4 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard
6 dill pickle spears
3/4 cup all-purpose flour
1-1/3 cups water
4 teaspoons beef bouillon granules
1 teaspoon dried thyme
1 bay leaf
1 tablespoon butter, melted
Hot cooked noodles

Steps:

  • In a large skillet, saute onions in 2 tablespoons of oil until tender; remove with a slotted spoon and set aside., Pound steaks to 1/4-in. thickness; sprinkle with salt and pepper. Spread with mustard and top with onions. Place a pickle at one short end and a bacon strip lengthwise on top. Roll up jelly-roll style; secure with toothpicks. Set aside 1 tablespoon flour for thickening. Coat the roll-ups with remaining flour., In the same skillet, cook roll-ups in remaining oil over medium heat until browned on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Remove roll-ups and keep warm. Combine butter and reserved flour; add to the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef and gravy with noodles.

Nutrition Facts : Calories 434 calories, Fat 25g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

BEEF ROULADEN



Beef Rouladen image

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Steps:

  • Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

MOCK DUCK



Mock Duck image

The first time I had mock duck I was so surprised by the smooth texture and umami flavors. All this from thin layers of bean curd skin rolled with a center of juicy flavorful julienne vegetables soaked in a rich, mouthful sauce. Although this dish can be enjoyed all year round, it is often made during Lunar New Year. We frequently eat vegetarian meals for the first day of the celebration for a lighter start to the year after celebrating with a huge meal on New Year's Eve. This version is based on my mother-in-law's recipe, which she has been making for decades.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings (2 bean curd rolls)

Number Of Ingredients 10

1 ounce dried small shiitake mushrooms
1/2 ounce dried wood ear mushrooms
1/4 cup canola or vegetable oil
2 medium carrots, peeled and thinly sliced into 2-inch matchsticks
2 medium ribs celery, trimmed and thinly sliced into 2-inch matchsticks
3 tablespoons vegetarian oyster sauce
1 tablespoon plus 1 teaspoon light soy sauce
1/2 teaspoon ground white pepper
5 large round refrigerated fresh thin bean curd skins, from an 8-ounce package (each about 25 inches in diameter; see Cook's Note)
Kosher salt

Steps:

  • Rinse the dried shiitake and wood ear mushrooms with cold water to remove any sand or dirt. Transfer each type of mushroom into its own separate bowl and add enough water to just cover, about 3/4 cup in each. Let set until the mushrooms are pliable and soft, about 45 minutes.
  • Trim the ends of the shiitakes with scissors. Squeeze out extra liquid and reserve for later use. Thinly slice the shiitakes. Trim the hard parts off the ends of the wood ears, then thinly slice the mushrooms. Discard the wood ear liquid. Transfer both mushrooms to a bowl and set aside.
  • Heat 1 tablespoon of the oil in an extra-large nonstick skillet (see Cook's Note) over high heat. Once shimmering, add the carrots and celery and cook, stirring, until just softened, about 1 minute. Add the mushrooms and stir until combined. Add 1 tablespoon of the oyster sauce, 1 teaspoon of the soy sauce, 1/4 teaspoon of the ground white pepper and 1 tablespoon water; stir until everything is coated. Transfer to a rimmed baking sheet and let cool completely, 15 to 20 minutes. Wipe the skillet clean and reserve.
  • Meanwhile, lightly wet a paper towel with water and keep it on the side. Transfer 2 tablespoons of the reserved shiitake soaking liquid to a small bowl. Reserve the rest for later use.
  • Remove the bean curd skins from the package and work quickly with them so they do not dry out and crack or lose flexibility. Fold the skins in quarters and trim off about 1 inch from the rim using scissors; the rim is very dry and will not give a smooth texture to the finished dish.
  • Gently wipe both sides of 2 bean curd skins with the prepared paper towel and stack them directly on top of each other. If there are rips in either skin, don't worry; when you stack them, rotate the skins so the rips are not on top of each other. Cut one of the remaining skins in half, then cut one of the halves into quarters (reserve the remaining half for another use). Wipe both sides of one of the quarter skins and lay it on top of the stack in one quadrant. Put half of the vegetable filling, about 2 cups, directly on the quarter skin. Form the filling into a roughly 3.5-inch rectangle. Fold the right side of the large skins towards the center, then the left side and finally the bottom. Dip your fingers into the small bowl of reserved shiitake soaking liquid and brush all the sides. This will act as "glue" and help the bean curd stick better. Fold it as if you were rolling a burrito, tucking it tightly and rolling until you have formed a 10-inch-long by 4-inch-wide rectangle. Brush the seam with additional shiitake soaking liquid to seal well. Repeat with the remaining bean curd skins and filling.
  • Heat the reserved skillet with the remaining 3 tablespoons oil over medium-high heat. Once shimmering, add the rolls side by side. Fry until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden brown again on the bottom, an additional 1 minute. Gently fry the sides, about 15 seconds each. Remove to a plate. Let cool slightly. Pour out excess oil and wipe the skillet clean.
  • Add 1 cup water, 1/2 cup of the reserved shiitake mushroom soaking liquid (if there isn't enough, replace with water to make up the difference), a pinch of salt and the remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1/4 teaspoon white pepper to the same skillet over high heat and bring to a boil. Turn off the heat and add the bean curd rolls to the mixture. Poke holes all over the rolls with a toothpick. Soak one side for 15 minutes, then flip and let the other side soak for an additional 15 minutes.
  • Fill a large wok or wide pot with 2 inches of water and a steamer rack. Bring to a full boil over high heat. Place one of the soaked bean curd rolls into a dish or plate and let steam until the roll is slightly puffed, about 10 minutes. Carefully remove the dish from the steamer and let cool completely. Repeat with the remaining roll. Once cooled, place the bean curd rolls with a long side facing you and slice into 1/2-inch-thick pieces using a sharp chef's knife with a long blade.
  • Bring the soaking liquid back to a full boil and reduce by half, about 2 minutes. Drizzle on the sliced bean curd rolls. Enjoy!

MOCK DUCK (OR BEEF ROULAND)



Mock Duck (Or Beef Rouland) image

Ever had to hold a dinner party for 6 on a budget of $40? I have and this family favorite was the life saver or dinner savour (ok, bad pun) It also makes a great family dinner. It is basically your most inexpensive cut of beef, flank steaks or round steaks flattened out with a lot of pounding arranged together to form a 12x16-inch sheet, and rolled like a jelly roll around a bread stuffing. If you want to really jazz it up, try adding 1/2 can smoked oysters (chopped) or cooked chopped chicken livers to the stuffing. The moist cooking method helps tenderize the steak and makes an excellent sauce for the potatoes. If you want to make your own stuffing to save even more money, that works too. I'm not sure why it is called Mock Duck.

Provided by fraxinus

Categories     Steak

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs flank steaks or 3 lbs round steaks
1 (120 g) box Stove Top stuffing mix
1 (10 ounce) can chicken consomme or 1 (10 ounce) can tomato soup
3 tablespoons oil
6 lengths of string

Steps:

  • Preheat oven to 350°F.
  • Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
  • Cover sheet of steak with about 1/22-inch of stuffing.
  • Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
  • Brown the steak in oil in a frying pan.
  • Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
  • Serve with mashed potatoes and veggies.

Nutrition Facts : Calories 519.1, Fat 26.6, SaturatedFat 8.9, Cholesterol 93.2, Sodium 590.7, Carbohydrate 15.4, Fiber 0.6, Sugar 1.8, Protein 51.3

THE BEST BEEF ROULADEN



The Best Beef Rouladen image

Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe.

Provided by Jan in Lanark

Categories     Meat

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 1/2 lbs round steaks, thinly sliced
4 tablespoons butter, divided
1 medium onion, chopped
1/2 lb ground veal
1/2 cup fresh rye breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons capers
1/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
2 -3 tablespoons Dijon mustard
2 dill pickles, cut lengthwise into 8 strips
7 -8 slices bacon, cut in half
flour (for dredging)
1 cup beef stock
1/2 cup dry red wine
1/2 cup tomato puree
1/2 cup sour cream (optional)

Steps:

  • Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
  • Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
  • In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
  • Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
  • Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
  • Any leftover filling can be added to the sauce.
  • Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
  • Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
  • Cook, covered, for about 1 1/2 hours or until meat is tender.
  • Remove rouladen to a warm platter and discard string.
  • Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
  • Pour gravy over rouladen and serve with spaetzle or riced potatoes.

Nutrition Facts : Calories 537, Fat 29.9, SaturatedFat 12.5, Cholesterol 177.1, Sodium 1058.7, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 55

Tips:

  • To make the seitan more flavorful, marinate it for at least 30 minutes before cooking.
  • If you don't have time to marinate the seitan, you can still make this recipe by simply simmering the seitan in the broth for 1 hour.
  • To make the seitan more tender, cook it over low heat for a longer period of time.
  • If you want to make this recipe vegan, you can use vegetable broth instead of chicken broth.
  • You can also add other vegetables to this recipe, such as carrots, celery, and onions.

Conclusion:

Mock duck or beef rouland is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover seitan, and it's also a good option for those who are looking for a meatless meal. With its savory flavor and tender texture, mock duck or beef rouland is sure to please everyone at your table.

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