Beef "roll ups"

[AlaMoi]

do luv' a good thin slice of rolled up beef.  made a pair of homemade gadgets so I can produce thin even slices.

 

now . . . my typical world of experience is German "rouladen" - thin slices rolled with fine diced mushroom, onion, pickles.
good stuff, but there has to be more / other delectable beef roll ups.

 

any ideas for alternate "stuffings"?

[heidih]

I am only familiar with the rollups in Austrian or Italian cuisine. That is a thicker cut of meat with various stuffings often with a hard boiled egg i iddle - looks nice sliced.. Your thin thing - heated? Browned? People here sometimes show a simple cold one with the thin slices and maybe just a smear of mustard and a pickle spear - cold. Not something I enjoy.

[BeeZee]

Negamaki!

[AlaMoi]

browned / seared, slower finish cooking . . .

 

[FeChef]

Try crab meat and boursin cheese. With a marsala wine sauce/glaze.

Edited July 14, 2023 by FeChef (log)

[liuzhou]

I have fond childhood memories of British beef olives stuffed with breadcrumbs, shallots, mushrooms and Stilton. I haven't had them in over half a century, a situation I should remedy.

 

https://greatbritishrecipes.com/beef-olives/

 

 

[AlaMoi]

oh...  the crab ans boursin would be a hit here!

also interesting aternatives in the olive loaf article.

appreciate the tips!

 

this is my home rig for thin slices

 

 

 

[weinoo]

When I first saw the title of this thread, I believed it to be referencing a product known as "rolled beef."  I'm guessing not too many people have tried "rolled beef."

 

Quote

You don’t see authentic rolled beef, once a beloved staple of Jewish delis and a sort of cold, seasoned pastrami, much anymor

 

From the classic Sarge's!

[rotuts]

my fillings were always

 

one thick strip of good quality bacon

 

dijon style mustard , do not be skimpy with either

 

braised in beef stock , turned 1/2 way through , as the top browns.

 

mashed potatoes , the gravy is the reduced // thicken stock the R's cook in 

Edited July 14, 2023 by rotuts (log)

[KennethT]

These were some amazing beef rollups at a Yunnanese restaurant in Beijing....  the second photo down:

 

[kayb]

My very favorite is:

 

Tahe a round steak. Pound it thin. Wrap it around a good bratwurst and a dill pickle spear. Wrap that in bacon. Brown, and braise in Warsteiner.