Classic German Beef Rouladen: Braised Beef Rolls ✪ MyGerman.Recipes
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- čas přidán 9. 09. 2024
- #dinner #cooking #food
Rouladen are a delicious German comfort food which is mainly eaten on a Sunday - at least in my family. It is fairly easy to cook but looks like an artwork - so great if you want to impress with your cooking skills. Read more about this recipe for Classic German Beef Rouladen on my blog, I share some tips and trick there plus additional information and of course the recipe to read and print.
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As a German I approve this rouladen^^ Only thing missing are potato dumplings.
I was born and raised in Germany, but I now live in Texas. My mom made these, and of course I learned to make them like she did. She used hot Loewen mustard, but didn't put as much on as you did. She used chopped up bacon, dill pickle, onions, some parsley and some garlic. To me the best part was always a delicious gravy. After I came to the States, I made this for my American husband. He loved it, but didn't care for the pickle in it. After that I made it without pickle. It came out great. We are all gravy crazy. The more the merrier. The Germans served this with red cabbage and either mash potatoes, or fried potatoes. We always prefer the fried potatoes. I never cared for the warm potato salad. I made up my own recipe, which everybody loves. People have asked me for the recipe of my potato salad, but so far I kept that my secret. Beef Rouladen is a very satisfying and loved meal in my house.
I love the delicious gravy one gets from Rouladen - a shame not to put over dumplings or spaetzle.
This is my all-time favorite dish. I'm having fun with my niece U.S. born and she wants to learn to make German dishes. We recently did Goulash and potato dumplings. Next week it will be Sauerbraten and bread dumplings. The session following we will to Rouladen and I need my fix of Spaetzle again. My Mom used to put browned butter and breadcrumbs on top - I could make a meal of them! We always put the mustard, bacon, super thinly sliced baby dill pickles (Gherkin), and super thinly sliced onions, sometimes a little parsley - it gives you such a delicious gravy. Someone commented on roasting in the oven - I agree, the roasting gives it a more intense flavor. Love your videos!
I have longed for this for a couple of years now this is one of my baby sisters and my mother's favorite dish mine also we would make it together after our Oma passed because it was a dish I only would make for us always well I have lost both my mother and my little sister so of course I haven't made it but I have longed for it you just brought back so many memories tears have fallen but they're happy tears and I thank you from the bottom of my heart I long for this dish even more now many blessings and blessed be to you and all sincerely grandma SnailSloth 💗
a true classic that's worthy of being in your home and recipe routine.
Yes indeed!
Our version pre-cook the onion and bacon, chopped up. Mustard, onion and bacon mixture, pickle-chopped up, salt and pepper on the outside. Brown, pull out of pot. Make the gravy. Then put the rouladen back in to simmer, finish. Red cabbage and spaetzla. Dad’s from Steinheim. That’s how Oma did things.
This is my son’s favourite meal and I make it for his birthday every year. My mother, his Oma, used to make it for him when he was young. Of course with red cabbage. I have not tried to make spätzle but it’s on my list.
The ones my mother made are very similar to yours. They deviate only that she did not use carrots. Pickels, onions and Speck (instead of bacon) were cut in small squares and spread over the whole length of the Roulade. She also used a bit more salt and pepper. Usually there were potato dumplings with red cabbage to go with the Rouladen. Another version my grandmother made was adding some raisins as well. I always loved and still love Rouladen. Yummy !
In Oberfranken Bavaria we leave the Carrot out but put some Onion in there . I think it depends where you come from. It looks Yummy. Liebe Gruesse und noch einen schönen Sonntag. Karola aus SC.
Liebe Grüße zurück!
Just made rouladen, didn’t have pickles so I used onions and mushrooms. Sliced the steaks off of a whole topside joint so they’re properly massive, held closed with toothpicks and roasted/braised in the oven. Finished the sauce with peppercorns and brandy. 👍🏼👍🏼👍🏼
Real fancy, real easy
Your recipe looks amazing too, I just made some today for 8 people. And my company loved it. I make mine a little different but pretty much the same. My sauce has carrots, celery and 1 bottle of the best beer plus I add a tea strainer filled with pickling spices and 1/2 teas sugar, also 2 cans of tomatoes sauce..and cook them for an hour or so in the oven. Thank you for showing me a new way... we love German food in our family. We lived in Germany for thee yrs, fell in love with the food!!!!!
Cooking in beer? You surely must have some German influence in your cooking, lol! Your recipe sounds very interesting! Thank you for sharing it ❤️
This is one of my all time favorite meals with red cabbage and fried potatoes! I am fourth generation German and at some point my family started calling rouladen " pigs in a blanket". 😄
Lol pigs in a blanket to my fam is hamburger meat mixed with cooked rice, formed to a similar shape as these. However, then we wrap it in a par cooked cabbage leaf. Place them in crock pot on low and smother in a thin tomato sauce 🤤 two few hours later🎉😋
Looks delicious thanks for sharing
Thank your for your hard work work up today and was thinking of my grandma and started craving this and you already have me covered
My mum used to cook this for us and I’d completely forgotten about them! Thanks for reminding me and letting my know how to make them. I’ll be cooking these tomorrow and can’t wait. 👍🏻
My mom's version is my definition from childhood. She wraps mustard, bacon, pickle, celery, carrot and onion just like you. There are variations, but this version is my comfort food.
thank you, you were very helpful. looks delicious.
thank you for your reply. i’m American and i live in Germany. i do my best to make german dishes for my sons. this one my wife always cooked. i think mine’s better though, i’ve always been better at cooking than my wife. don’t get me wrong, my wife can cook too, but her specialty lies with thailändischen cooking. my heart goes out to you for posting something i couldn’t or had no knowledge of cooking. i will continue to look for more content beyond on your channel.
I was literally rolling these last night for a big family dinner. They are in my slow cooker for the day! I also added a small amount of ground beef to the rolling too!
Wow, Grace, that sounds delicious!
MyGerman Recipes it is! I had to learn how to replicate my omas! Now to learn the warm potato salad! When I make it, it’s too mayonnaisey.. suggestions?
Very well presented! Thanks!
Your rouladen looks yummy. I have never made it this way although I know it’s the way most make it. My mom must not have liked the mustard and pickles in it. She taught me this way. I use flat meat, season, then add chopped bacon and chopped onions. Then roll up close with two tooth picks. Roll in seasoned flour then brown in frying pan. (I have been making mine in my instant pot and I love it! 35 min high pressure, and it’s done! ) I add beef stock to the browned flour after I take them out of the frying pan, and I make a gravy. Then all goes in my instant pot for 35 min. I serve with spetsels ( I spelled that wrong) yummy
Yam! Spätzle are a great side for this, I agree. To me, the mustard is what gives the meat and sauce it‘s specific flavor. I‘m usually not too much of a mustard or pickle lover but in this recipe it tastes different and I like it. But I‘ve never tried it without mustard and pickle, so I can‘t tell if I might like that, too, or like it even better. I‘ll have to try it one day.
I put mushrooms in my Sauce and a spritz of liquit wipping cream. Should try it. Makes a lot of diffrent. Taste awsome with Spaetzle .
Mushrooms and cream sound like a great addition! Thanks for sharing!
It may have to do with the area in Germany your mom is from? I see a lot here in the states use the pickle My family does it the same as you but we do add the mustard.The butcher we used to go to before moved to a different State,made them the same as well.He was from the same area as us.
One of my favorite dishes and you can hardly find it in the US restaurants. At least where I live. Would love to try your version!
Oh, have not made this in so long. Like the addition of carrot stick and chopped veggies. Like how you taste and adjust seasonings.
Hope you enjoy
This is my favorite German meal. First home cooked German meal I had when I moved to Germany for 5 years was this. We had it with German red cabbage and fried potatoes with a beef gravy. Mmm! As soon as I ate it, I made my German friend mom show me how to make it. When I make it here it's not as good because I can't get the exact same ingredients here. So I have to skip out on the hot German mustard and use a course ground mustard. Also the flavoring for the gravy I can't find here so I just make regular beef gravy. It's close just not as good. TFS. Glad you made it. I also miss my friends pasta bake with white asparagus with the Knorr cheese sauce. Never learned the name of it. But it's hard to find the Knorr cheese sauce packs here in Florida.
I might make a recipe for German spicy mustard, soon!
I would love that!
@Deutsches Brot - German Bread thanks.
First time viewing recipe- I make mine with round steak large pretenderized. Add cut up bacon ,onions,mushrooms. Roll up . Then mix can cream mushroom with packet lipton soup dry mix together Dump on top - Put in oven 300 bout hour the grease from bacon will thin soup mix out Add veggies cook longer
Pickles are regional. My aunt never used pickles, and they (the family) were from Bremen. I sure could go for some Rouladen though.
I make these frequently for my husband. Never have used carrot as my Oma never did. They are his favorite and he’s a fifth generation Tennessean.I’ve been known to cheat and use Maggi rouladen sauce from Germany I get on Amazon for the gravy though. Shhhh.
Sehr gutes Deutsch, weiter so!
Rouladen has been our traditional family Christmas Eve dinner for over 40 years. Generally we have as side dishes - red cabbage, honey carrots, and potato pancakes - a real treat!. These were introduced from my Oma (Hannover). But these "Kartoffellpfannkuchen" are made much finer than the traditional type, which use shredded potatoes. Oma back in the day, used her meat grinder to finely chop up the raw potatoes, while my mum has used a blender to make up a potato batter, which she pours into a frying pan to make the pancakes. We find this style absorbs the gravy a lot more - to the point where now, she has to make more gravy! Do you have recipes for German potato pancakes? I wonder if there are regional differences? Cheers from Calgary, Alberta, Canada! Tschuss!
Hi Barbara! This is my kind of dish,so hearty and comforting! 😋
You're an amazing cook and have such a great personality! Really love your videos! Tfs! ❤☺
Awe, thank you, Pedro!
You have stoked a very old memory of mine, I remember either myself or my mum making a roulard which is a slightly different name but I cannot for the life of me remember what we did. I will ask my mum, see if she remembers, I know it was definitely different to this as I don’t really remember us eating pickles very often though I know Mum did like them. I have a feeling that Roulard just means rolled meat?
I make more or less the same learnt it from my grandmother only thing I use boiled eggs with bacon but it’s much bigger. It’s eaten with a salad and Burrata.Yummy
What is Burrata? Never heard of it and curius.
Equally delicious with lean pork too!
My mom made to Rouladen but lightly fried the bacon first along with sautéed onions sautéed mushrooms and bread and butter pickles. Too bad Pfanni stopped shipping their Glöß to the US because they along with rötkraut made this dish sing.
so beautiful
It looks great! May I suggest that a set of stainless steel tongs would make life much easier for you when it comes to Vliping und Vlopping the beef in the pan...just saying
Are you able to make a video on Sourbraten?
My father had been using cornstarch for a very long time until he experimented with potatostarch instead. The cornstarch gives the gravy that brighter but cloudy look while the potato starch makes colour more richer and deeper and not as cloudy. I also find that potato starch is much easier to use than cornstarch.
Potato starch is much cheaper than corn starch however one can get them in an Asian grocery store.
I‘ll do Sauerbraten next year, it‘s on my list.
This looks tasty, thank you!
Dill pickle or sweet pickle?
What ever you like better!
I just watched this for the 3rd time😋 I'm planning to make my fiance an authentic meal of the homeland. Would spaetzle and red cabbage or the cucumber salad be a good combination? Or is there any other sides that would compliment the Rouladen better?🇩🇪 (This just looks so delicious😁)
My grandmother used to serve a salad as a first course so how about you start with a small bowl of cucumber salad and then serve the Rouladen with Spätzle and Red Cabbage?
Sounds good to me!! Thanks a lot☺🇩🇪
"What is cross contamination?"
Looks delicious! I haven't made them in years. What kind of mustard did you use?
I used the German Löwen Senf but any other mustard you like will do.
Course ground mustard. I like German spicey mustard but it's hard to find here. So we use just a course ground in place
I just found your site and this recipe looks delicious! What kind of pickle do you use....dill, or sweet?
It’s more on the dill side but you just use the kind of pickle that you prefer. 👍
We use gerkins here. Closest I could find
I wonder if you could also wrap some high temp cheese ?
I personally don’t think it would fit the dish but everyone has a different taste.
@@MyGermanRecipes well it wouldn't be "Traditional" but we got beef, onion, bacon, pickle whats missing? CHEESE lol.
I'm just wondering if it would work for consistency as in would it all melt out in the broth or would it hold a gooey consistency like a POPPER?
OH NOW THEIRS A WICKED THOUGHT.
Smoke it, bread it, DEEP FRY IT lol
Why is there no salt and pepper seasoning?
Could you use an immersion blender to keep all of the “goody” from the root veggies?
Yes, if you have one you should definitely use it and keep the veggies in! It will thicken the sauce, too. Maybe still give it through a sieve just to make sure it's all smooth.
Use less celery if you want to blend in those veggies. Celery fibers do not break down well sometimes.
The texture would become more like a mousse. You can do it, but I prefer to keep the veggies out. They have cooked for a long time and have given all their tasty goodness to the sauce, all that remains is fiber. Just wash the rest out with a bit of water and discard it.
💛❤
If I wasn't married I'd ask you
Well, I’m married, too, so your out of luck either way 😆🤣
How did I end up here?
🤷♀️ maybe CZcams sensed you were hungry? 😆
it would be better if done in oven.....