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Exellent moist rouladen. This may not be the traditional German rouladen but I love this version. The addition of parsnip pieces in the sauce adds flavor. The only thing I did differently I got everything ready in the AM placed the rouladen and sauce in a baking dish, covered with foil and before dinner baked them for an hour and a half in a 350F oven seved with Spatzle & steamed carrots.The bacon sprinkled on top adds to the flavor and makes a nice presentation I have frozen one serving for future easy meal thanks Audrey for a keeper — Apr 14, 2004 Additional comments: I made this delicious recipe again and once again baked it - I could not believe that I had posted such an ugly picture of this wonderful tasty recipe so have tried to make up for it with new pictures Thanks again Audrey

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Bergy June 24, 2005
Beef Rouladen