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How to make it

  • The meat should be cut into 4 to 6 thinly sliced portions in a sort of rectangular shape
  • Pound each with mallet or edge of plate until quite thin and all tissues have been broken down.
  • Place bacon, pickle wedges, onion, mustard over each.
  • Sprinkle with salt and pepper
  • Roll up
  • Secure with string, tying up the ends to keep the filling in during cooking
  • Saute in hot fat or oil until well browned on all sides
  • Add broth or water
  • Cover and simmer until done. (Meat should be very tender) about 1.5 hrs.
  • GRAVEY (my mom's)
  • Make a roux
  • Add some remaining liquid and buttermilk to make the gravey. Make sure to use buttermilk for an interesting gravey that goes well with the tastes in this dish
  • I like to serve this with a sweet and sour red cabbage and sauerkraut.
  • The sauerkraut should have a little sweetness to it and some well browned diced bacon and some of the bacon grease. Not to much grease. Simmered till quite tender, and a little sprinkle of Parmesan cheese in the kraut. Really.

Reviews & Comments 9

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  • Good4U 2 years ago
    Reviewed by Lunasea in IMI
    Berenzvideos My Moms Rouladen Beef Roll
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  • rhudson 7 years ago
    it all sounded good until the sprinkle of Parmesan
    cheese on the kraut
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    " It was excellent "
    legoflamb ate it and said...
    Wow that is the real deal. I make Rouladen from a recipe that my wife's step-grandmother gave to me. It's almost identical. I ususally make it on Sunday for a Monday dinner. That extra day makes it taste even better!
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    " It was excellent "
    hollymayb ate it and said...
    I've been wanting to know how to make this for years! Wonderful recipe & thanks for the step by step pictures!
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    " It was excellent "
    kochhexe ate it and said...
    ohh, Peter, you and your Mom sure know how to make rouladen - my father was really good at it, too and i make them from time to time when asked by my son - the gravy (as you know) is best if you have LOTS of rouladen. i serve it with red cabbage, too, and, if there are lots of people, also with sauerkraut. make it with goose fat and pitless grapes and some champagne - if the wild boar left some :-).
    i also make both 'salzkartoffeln' (boiled potatoes) and dumplings.
    i will keep in mind Luna#s additon of red onion and apple salad. ohhh, am i ever happy i found this site and you folks in it.
    have a lovely week-end.
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    " It was excellent "
    lunasea ate it and said...
    I made this yesterday and tripled the recipe for company - after browning well in Dutch oven, added broth and finished covered in the oven for 1.5 hours at 325 F, then made the gravy on the stovetop. Served, as suggested, with Sweet and Sour Cabbage, Bavarian Sauerkraut (dolled up) and Potato Dumplings. Added a baby spinach, red onion and apple salad with a Mustard Caraway dressing. Pinor Noir, of course. I wish I could give you (and your Mom) 10 forks...but you sure have my five. Thanks again, Peter.

    P.S. I did use a spicy German mustard (and used more than one teaspoon) and slightly pre-cooked my bacon before stuffing and rolling. :)
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  • squirrel_nut 8 years ago
    this sounds great! never heard of the dish, but glad to be trying it soon.
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  • wynnebaer 8 years ago
    Great post.....:)
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    " It was excellent "
    lunasea ate it and said...
    I've eaten Rouladen many times and really love it, but I've never made one. I'm saving your recipe to do just that. Love your photos...great post. Thanks so much, Peter! =)
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