{"id":14306,"date":"2019-04-13T03:34:12","date_gmt":"2019-04-13T02:34:12","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/04\/13\/gefuellte-rinderroulade-stuffed-beef-roll\/"},"modified":"2024-11-13T11:51:00","modified_gmt":"2024-11-13T03:51:00","slug":"gefuellte-rinderroulade-stuffed-beef-roll","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/04\/13\/gefuellte-rinderroulade-stuffed-beef-roll\/","title":{"rendered":"Gefuellte Rinderroulade – Stuffed Beef Roll"},"content":{"rendered":"

Ich habe diese gefuellte Rinderroulade gemacht und sie kam sehr gut bei unseren Gaesten an. Sie ist sehr schoen auf dem Teller anzusehen. Man sagt ja, das Auge isst mit. Ihr seht, man kann die wirklich dolle fuellen und binden, dann sehen sie wirklich toll aus und schmecken super. Echt ein “Besucher-Essen”!
\nWas man als Fuellung benuetzt, ist Euch ueberlassen. Man kann sie ohne weiteres auch mit Tomaten oder Spinat fuellen, dann sehen sie genauso gut aus! Ich habe sie Freunden meines Sohnes aufgetischt und die haben gerne zugegriffen!<\/p>\n

************<\/p>\n

I cooked this stuffed Flank Steak. I find this a very simple way to cook it and it looks very beautiful on a plate. You know the eye always eats too, as we say. As you can see, you can fill them with whatever you like, bind them together and bake them. They taste wonderful and are a perfect “Visitors Dinner”.<\/em>
\nWhat you use as a filling is up to you. Fill them with tomatoes, or spinach, the look beautiful too! I served them to my sons friends and they were happy to take seconds!<\/em>
\n\"\"<\/p>\n

Fuer 4 Personen:
\n1 grosses Flank Steak (Stotzen) ca 700 g
\n1 Rosmarin Aestchen
\nPaprika
\nRosmarin
\nSalz und Pfeffer<\/p>\n

Marinade:
\n4 Knoblauchzehen
\n2 EL Chili Garlic Paste von Lee Kum Kee
\n2 EL Senf
\n2 Spritzer Worcestershire Sauce
\netwas Olivenoel
\nPaprika
\nPfeffer
\nChiliflocken
\nSalz
\nMajoran<\/p>\n

Fuellung:
\n1 handvoll Rucola Salat
\n4 Provolone Kaesescheiben
\n150 g Knoblauch Rahmkaese
\nein paar Speckscheiben
\n1 handvoll Pinienkerne<\/p>\n

Das Steak in der Mitte durchschneiden, aber nicht ganz, so dass es zusammen bleibt. Es auf einer Arbeitsflaeche auslegen und mit Klarsichtfolie bedecken, dann mit dem Fleischhammer flach klopfen.  Auf den Bildern unten kann man deutlich sehen, um wieviel das Steak groesser wird. Das Steak nun innen wuerzen, dann mit dem Knoblauch Rahmkaese bestreichen, danach mit dem Rucola belegen. Speckscheiben darueber legen und eine handvoll Pinienkerne dazu geben. Dann mit den Provolone Kaesescheiben belegen.
\nDie Roulade eng aufrollen und Zahnstocher durch die Naht stecken. Mit einer Bratenschnur wie auf dem unteren Bild zubinden. Die Rouladen mit der Marinade bestreichen und ca 30 Minuten marinieren lassen. Wenig Oel in einer flachen Pfanne erhitzen bis fast zum Rauchpunkt, die Roulade darin auf allen Seiten kurz anbraten. Die Roulade in eine gefettete Gratinform geben und ein Zweigchen Rosmarin unter die Zahnstocher klemmen. Ich habe meine Roulade auf Tomaten gebettet.
\nDie Roulade im Ofen bei 180 C Grad 60-70 Minuten braten lassen.
\nDie Roulade kurz in Aluminiumfolie wickeln, damit der Saft drin bleibt, dann in Scheiben schneiden und heiss servieren.<\/p>\n

Tip:
\n– A l’Italienne: mit duennen Tomatenscheiben, Mozzarella und Basilikumblaettern fuellen.
\n– \u00c0 la fran\u00e7aise: mit Pate, duennen Toastbrotscheiben und Spinat fuellen.
\n– Schweizerisch: mit Gruyere, Buendnerfleisch und Backpflaumen fuellen.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n1 big Flank Steak approx. 700 g<\/em>
\n1 twig fresh Rosemary<\/em>
\nPaprika<\/em>
\nRosemary<\/em>
\nSalt and Pepper<\/em><\/p>\n

Marinade:<\/em>
\n4 cloves of Garlic<\/em>
\n2 tbsp Chili Garlic Paste from Lee Kum Kee<\/em>
\n2 tbsp Mustard<\/em>
\n2 dashes of Worcestershire Sauce<\/em>
\nsome Olive Oil<\/em>
\nPaprika<\/em>
\nPepper<\/em>
\nChili flakes<\/em>
\nSalt<\/em>
\nMarjoram<\/em><\/p>\n

Filling:<\/em>
\n1 handful Rocket leaves<\/em>
\n4 Provolone Cheese Slices<\/em>
\n150 g Garlic Cream Cheese<\/em>
\na few slices of Bacon<\/em>
\n1 handful Pine-nuts<\/em><\/p>\n

Cut the steak through the middle, but not all the way through, it should stay in one piece. Put it onto a working surface and cover it with cling-foil. Now beat it with a meat hammer until very thin. On the picture above you can see how much the meat expands. Season the inside of the steak to taste and then spread the garlic cream cheese onto it. Add the rocket leaves. Cover with the bacon slices and add a handful of pine-nuts. Now cover that with the provolone cheese slices. Now roll up the meat tightly and pin together with some toothpicks. Bind these with some thread as shown on the picture above. Brush the roll with the marinade and let marinate for 30 minutes.<\/em>
\nHeat a little oil in a wide pan up to almost smoking and fry the roll on all sides. Then put the roll into a greased gratin dish. Put a twig of fresh rosemary onto the meat. I put my roll onto some chopped tomatoes.<\/em>
\nBake in the oven at 180 C for 60-70 minutes. <\/em>
\nLet rest for a few minutes under some aluminium foil, then cut the roll into slices and serve. <\/em><\/p>\n

Tip:<\/em>
\n– A l’Italienne: fill with thin slices of tomato, mozzarella and some basil leaves.<\/em>
\n– \u00c0 la fran\u00e7aise: fill with Pate, thin slices of toast and spinach.<\/em>
\n– Swiss: fill with Gruyere, dried beef (Swiss Buendnerfleisch) and dried plums.<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ich habe diese gefuellte Rinderroulade gemacht und sie kam sehr gut bei unseren Gaesten an. Sie ist sehr schoen auf dem Teller…<\/p>\n","protected":false},"author":5,"featured_media":163230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,44,54,21,140,197,122,46,65],"tags":[127,50,58,25,145,199,125,52,71],"class_list":{"0":"post-14306","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-main-dishes","11":"category-italien","12":"category-cheese","13":"category-garlic","14":"category-nuts","15":"category-beef","16":"category-pork","17":"category-tomato","18":"tag-meat","19":"tag-main-dish","20":"tag-italien","21":"tag-kaese","22":"tag-garlic","23":"tag-nut","24":"tag-beef","25":"tag-pork","26":"tag-tomate","27":"post_format-post-format-gallery"},"yoast_head":"\nGefuellte Rinderroulade - Stuffed Beef Roll[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/04\/13\/gefuellte-rinderroulade-stuffed-beef-roll\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gefuellte Rinderroulade - Stuffed Beef Roll\" \/>\n<meta property=\"og:description\" content=\"Ich habe diese gefuellte Rinderroulade gemacht und sie kam sehr gut bei unseren Gaesten an. 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