German Rouladen

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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “German Rouladen” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “German Rouladen” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “leslie” : We are from the Saar area of Germany so the recipe is the same. The difference is the manner of cooking we bake them in a roasting pan with a bit of water to get those dark drippings on the bottom ( the almost burnt part). Remove the rolls set roasting pan on stove add your water and get a really high heat to boil. In a seperate container using a blender take cold water and some flour & blend it as you boil and lift the dark drippings add the flour mix. You get a nice dark gravy from this.
  • “brenda” : I grew up this this recipe. My mother gave it to me back when I got married 20+ years ago and it is loved by my wife and kids. My wife likes the pickles in, but my sons and I don’t. I usually have to make 8-10 large ones to feed the family. Make sure the mustard has horse radish in it. Yum! To make it a little easier, I use “sandwich steaks”. They’re cut thin to begin with and I additionally pound (tenderize) them further sandwiched between plastic wrap or wax paper. The process is the basically the same from there. I brown them and place them in a pot with 2-3 cans of beef broth. I also add a bay leaf or two. Two smahed cloves of garlic. (Taken out later) Also a tablespoon of the mustard and a couple of peppercorns are added to the broth. I usually will also add a little worchestershire sauce. I use a medium colored roue (spelling?) to thicken the gravy after I take the rolls out of the pot.Don’t forget to remove the bay leaf, garlic, and peppercorns. Let them cook for a good long time until they barely hold together. We serve them with plain boiled russets and top it with the gravy.
  • “christine” : Thank you for this recipe, it turned out delicious. I made a few changes…try it with some horseradish as well as the stoneground mustard. I also browned them on the stove top and then finished them off in the crockpot. Add just a tiny bit of beef bouillion water & a splash of red wine to the slowcooker (also fresh ground pepper & a couple bay leaves) and let them cook on high heat for 3-4 hours. This made let so tender you could cut them with a fork. Quickly whisk the juice from the slowcooker with a little cornstarch/water paste to make a flavourful gravy. Guten Appetit!
  • “naples” : While I am Italian and grew up with predominantly Italian cooking, this is my family’s favorite dish, probably because when I make it it’s considered a special occasion! It is to-die-for good. Like Dr. Bones, I use either sandwich steaks, or very thinly sliced round steak. I have made it both with and without the pickle and mustard, and while I know that to use them is traditional, our family prefers them with just the bacon and onion. I simmer them a good hour and a half in beef broth once they’re browned, adding more broth or water as it reduces. Once they’re good and tender I thicken the gravy with flour and more broth. I prefer to serve these little “roll mops” with hot, buttered noodles, but my family insists on mashed potatoes. Thanks for posting the recipe!
  • “gina” : My grandmother from Germany makes a really great version of this, and here’s how: Lay the beef on a cutting board and sprinkle with salt and fresh ground pepper, then spread dijon mustard across the top side. Spread finely chopped onions across the top. Spread three quarter strips of bacon across the top, and put thin slices of dill pickle spears between the bacon strips. Roll the meat tightly and tie with two kitchen strings. Once you have prepared all of the rolls, take the remaining chopped onion and put in a large skillet with butter. THIS IS THE KEY: ADD A FEW HEAPING TABLESPOONS OF PAPRIKA TO THE ONION AND BUTTER MIX, AND ROLL THE ROLLS AROUND THE MIX UNTIL BROWNED ON ALL SIDES. (This is what makes a great flavor) Then add about 6 cups of water with 6 beef boullion cubes to the pot, And cook until meat is cooked all the way through. Once the meat is done cooking place the rolls in the oven to keep warm and prepare gravy. Use the liquid and drippings from the pan, (you should use a gravy separator to get the fat and grease out of the gravy. Then slowly stir in water and corn starch (this won’t give you that “floury” taste like flour does) while bringing to a boil, keep adding until the gravy is as thick as you like. Serve with Mashed potatoes, brocolli and cucumber salad! My FAVORITE MEAL OF ALL TIME!
  • “melissa” : Instead of cutting flank steak, I pounded it out and rolled the whole thing up like a jelly roll, tieing with string. I simmered it in a can of beef broth and then sliced each piece. I served over buttered egg noodles and poured thickened broth over all. Nice presentation.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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