Best 2 Rostbraten Mit Pilzfulle Recipes

"Rostbraten mit Pilzfülle" is a classic German dish that features a savory roast beef filled with a delectable mushroom stuffing, sure to tantalize your taste buds. Made with a tender cut of beef, this dish is elevated by the earthy flavors of the mushroom filling, creating a harmonious blend of textures and flavors. "Pilzfülle" translates to "mushroom stuffing," and in this dish, it plays a starring role, adding a symphony of flavors to the tender beef. Whether you are a seasoned cook or a novice in the kitchen, this guide will provide you with a step-by-step process to create an unforgettable "Rostbraten mit Pilzfülle" that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)

Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing) image

Not sure where I got this recipe but I've had it for years. It's a really nice entree and we love to serve it with German potatoes and green beans.

Provided by lazyme

Categories Steak

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1 small onion, chopped
4 ounces mushroom pieces
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup breadcrumbs, dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 slices bacon, cubed
2 small onions, finely chopped
1 cup beef broth, hot
1 teaspoon Dijon mustard
2 tablespoons catsup

Steps:

Lightly salt and pepper flank steak.
Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.
Add mushroom pieces; cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt and pepper and paprika.
Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done.
Add the meat roll and brown on all sides, approximately 10 minutes.
Add onions and saute for 5 minutes.
Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter.
Season pan juices with mustard.
Salt and pepper to taste; stir in catsup.
Serve the gravy separately.

Nutrition Facts : Calories 409.9, Fat 23.1, SaturatedFat 7.6, Cholesterol 69.8, Sodium 728.6, Carbohydrate 13.3, Fiber 1.6, Sugar 4, Protein 36.4

ROSTBRATEN MIT PILZFULLE

ROSTBRATEN MIT PILZFULLE image

Categories Beef Braise Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

1/2 tsp salt
1/2 tsp white pepper
2 pound flank steak
1 tsp dijon mustard
mushroom stuffing
2 tbsp vegetable oil
1 small onion, chopped
4-ounce can mushroom pieces, drained and chopped
1/2 cup chopped parsley
2 tbsp chopped chives
1 tbsp tomato paste
1/4 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika
Gravy
3 strips bacon, cubed
2 small onions, diced
1 cup hot beef broth
1 tsp dijon mustard
2tbsp tomato catsup

Steps:

Lightly salt and pepper flank steak on both sides. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste and bread crumbs. Season with salt, pepper and paprika. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion and tie with thread. To prepare gravy, cook bacon in a dutch oven until partially done, add the meat roll and brown on all sides, approximately 10 minutes. Add the onions and saute for 5 minutes. Pour in beef broth, cover and simmer for 1 hour. Remove meat, season pan juices with mustard. Salt and pepper to taste, stir in catsup.

Tips:

To ensure the rostbraten is cooked evenly, use a meat thermometer to measure the internal temperature. For medium-rare, aim for 135°F (57°C), for medium, 145°F (63°C), and for well-done, 155°F (68°C).
If you don't have a meat thermometer, you can also check the doneness of the rostbraten by pressing on it with your finger. If it feels springy, it's medium-rare; if it feels firm, it's medium; and if it feels hard, it's well-done.
To make the mushroom filling, use a variety of mushrooms for a more flavorful result. Some good options include cremini, shiitake, and oyster mushrooms.
If you don't have white wine on hand, you can substitute beef broth or water.
Serve the rostbraten with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Rostbraten mit Pilzfulle is a classic German dish that is both delicious and impressive. By following these tips, you can create a perfect roast beef dish that your friends and family will love. So next time you're looking for a special meal to serve, give rostbraten mit Pilzfulle a try.