Reaction To German Beef Rouladen Recipe
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- čas přidán 30. 04. 2024
- American Reacts To German Beef Rouladen Recipe
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American Reacts To German Beef Rouladen Recipe
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In Germany we don't have to slice the meat at home. This is the job of the butcher.
Oh my!! How yummy!! My German grandma used to make this!!
WELL THERE GOES MY DIET BUT WHAT A WAY TO GO SLURP 😋
...and now I am hungry 😂
This was a great video but there are also easier rouladen recipes who take half the time and still taste great if you want to do them yourself but dont want to stand hours in the kitchen! I would definetly recommend them! Greetings from germany 💜
This is one of my absolute favorite german dishes. We eat it with potatoes, sometimes with noodles. But I feel everyone makes it slightly different. We cut the onions and the pickles into tiny pieces. For the bacon we use Schwarzwälder ham. I can't get enough of the rouladen gravy. We put some of the mustard into the gravy, such a great flavor. We eat it as soup, if we have to much of it left. Never waste it. ^^
So it's a good recipe, but we don't put jam in the sauce,Spaetzle depends on where you come from, I come from Franconia/ Bavaria and it's normal to have dumplings with it.And with us the vegetables are pureed into the sauce.And we also have red cabbage as a side dish.
Try to do the same with the Beef and tell us Jummy or not 😊I think you and your Family will LOVE❤it!Nice Day
As a german, raised by my grandma (and now in fulltime care for her) i can say that this recipe is pretty near on the original.
First, we dont use leeks. At least i heard the first time of it here. But i will give it a try.
Second, Tomatopaste is a pretty "new" thing to use. We love it, but 40 years ago it didnt go in there.
Last, but most important... 4-6 bay leaves and 8-12 juniper beries are a absolute MUST HAVE in the stock for the sauce.
But that are just some minor differences and im sure the recipe in this video was yummy and tasty af xD.
There are just different ways of preparation and taste. In the video, the sauce is made using the classic technique for dark sauces. Personally, I also use a different way of preparation. In my case, they are seared very sharply, the roasting substances formed in the pot are then dissolved with hot water and the roulades are then cooked almost in their own juice in the pot on the hob. I don't use Knöpfle as a side dish, because spaetzle are made differently, I prefer potatoes with roulades as a side dish or as dumplings or purees. Served with a leek salad.
IT taste realy realy good greetings fromm Frankfurt Germany 😊
One of my favorite dishes.
Potatoes also taste very good with it. They are also available in several versions. Now I know what I'm going to cook for my wife at the weekend.
The origin of Rouladen goes back to the days of the Crusades when the Knights brought back the ides of wrapping sliced meat or vegetables ( KOHLROULADEN ) and eat it that way
Nice reaction, but this was not (!) a german (!?) recipe, I guess - well, at least in my opinion! Or me, german cook, doing it wrong since 30+ years! Or my mother did it wrong, just like my grandmother ... Also I don't think, that I want Spätzle as a side dish to it! And my "Rouladen" are like tripple the size and you won't need a knife to cut them - mine are so soft and tender, that just using a fork is all you need! Okay, you eat with knife and fork, because of the side dishes and manners, but you actually don't have to cut the beef! I mean: Every region in Germany - and even every german family - has different recipes, but ... I'm not sure about it! I could be wrong, though! :)
Das ist wahr. Man braucht eigentlich kein Messer. Aber das ist schon so das Standart Rezept. Das jeder es etwas anderst macht, stimmt auch zum Teil. Aber zu behaupten, das wäre kein deutsches Rezept, stimmt einfach nicht. Und auch die Größe passt. Ich habe wahrscheinlich noch niemals welche gegessen, die bald so dick wie ein Arm sind.
Dummbatz...
Rouladen werden regionale unterschiedlich zubereitet.
KOHLROULADEN sind arme Leute essen, will das Fleisch zu teuer war 🤣🤣🤣
This is exactly how they are made. What did your ma and grandma do differently?! I was actually surprised how authentic he makes them. But I agree, Spätzle is a rather uncommon side. Most people would make boiled potatoes or dumplings and some vegetable (such as red cabbage) side dish or salad to go with it.
dont put the cranberry jelly into the sauce, just serve it on the side. And you dont need to slice the pickle just put the whole thing into each roulade.
Rib eye for Roulade and no Nutmeg in the Spätzle ? 😨
preparing the dough and pushing it through the spaetzle slicer is a bit time-consuming, that's why you can buy them ready-made in Germany, oh yes, the roulades also taste good if you use flat pork schnitzel for them Greeting from Cologne Germany.
Zweite from Germany🤣🤣🤣
It it is a staple dish for sundays or celebrations. In Germany we have needles and/or braces specific for holding these rolls together without cord knots.
There are various ways to make Spätzle (or Spatzen, lit. little sparrows). The more round ones like in the video are called Knöpfle (little buttons). But in general I recomment potatoes or potato dumplings as side dish alongside with some carrots and peas instead of the classical red cabbage with is the standard side dish.
Erste 😊 from Germany 👋👋👋
In my part of Germany, there is a thin cutted layer of breadrolls or baguette between mustard and pickles, also the rest of the bread goes into the sauce together with 1/2 l of red wine. Thats the basic of a real good sauce.
tomatoes have no business in there...
and what about the vegetables?
that is called knöpfle not spätzle. c'mon.
Stimmt, Spätzle werden vom Brett "geschaut" sehen länglich aus, gibt auch besonderes Spätzlemehl dafür
"geschabt"!!!
6:52 He spoiled it here. For a traditional German dish, keep everything tomato far away. Tomatoes aren't a German vegetable, they're Italian. And the wine he adds is from France. The Rouladen he made, yes, I can agree with that. I would have used one more slice of ham and cut the onions into finer pieces, but there are different ways to make Rouladen in different regions of Germany.
That having said: Red wines, like an Italian Bardolino, or a Spanish Riocha go well with a Roulade, but you DRINK them instead of putting them into the sauce.
(edit: sp./gramm.)
I know, i had an elder aunt of German origin but she did every classic Germanic Recepy with tomato sauce. A bit hard to cope with
Basically, tomatoes, like potatoes, are from south america.
But yes, they're now signature in italy.
@@seimen4348 And the Netherlands. They grow them in huge greenhouses. Everybody says they taste like water, but people buy them anyway. I personally don't like raw tomatoes, no matter where they're from. With ketchup, that's a different story.
@@seimen4348 LOL,, you had missed the point. I had said with it that for a GERMAN Tomatoes and Roulandes don´t belong on the same plate, it is tasteless !!
Ne Roulade sollte kein Ding sein.
Don't serve Spätzle and Parmesan with Rindsroulade
na ja, sollte bekannt sein, so macht man dunckele, european sauces
you´re so beautiful 😍😍
2:35 only I'd never serve meat that still has tough veins and tubes going through it (top left - white). That's just horrific. Cut that out!