By LAURIE on August 30, 2005
Photo by TeresaS
Photo by TeresaS
"Traditional German beef roll, most always stuffed with dill pickles."
Serving Size: 1 (219 g)
Servings Per Recipe: 6
"Fantastic and easy!! Make sure you use good spicy German mustard!"
"This recipe is outstanding. I love the delicate flavor the dill pickles impart. The gravy is delicious as well. I cheated and used dill relish because it is already chopped. I also served with quartered (peel on) red potatoes."
"OMG - this was the BEST! I have not cooked German food before and have a German friend who was coming over for dinner - thought I'd surprise him. Meal was red cabbage, Cucumber salad #107796, this and beer. His comment was "it's better than my grandmother's"! I must admit, I cheated a little, used flap meat and had the butcher tenderize it. I didn't have any recommended mustard, used the Sweet & Spicy "designer" mustard someone had given me (not the same as Dijon). It was juicy and flavorful (don't be afraid of pickles in the meat, if you have not done this before) and was just one of the best meals I have put together in a long time. Oh, the gravey... looked wierd, but when it came out of the oven, around the meat and I served it, was fabulous! As my German friend also said, "yummmmmmmmmmmm". Thanks for posting this great recipe."
"Made this with some cube steaks I needed to use up and it turned out great! Served it over spaetzle (frugal gourmet's recipe) with some red cabbage on the side and washed down with some german beer. Perfect end for a chilly fall day."
"I have been making Roulade for years! I always use thin sliced top round steak. I also keep the bacon whole along with only using sliced onion. I saute them both till they are almost crisp. I put the bacon and the onions on top of the steak, with a slice of pickle. This has a very nice flavor. I plan too keep this dish for my future recipe dishes needed. Thanks,Laurie for posting."
"Personal opinion only.... it's a "must" to use the German senf (mustard)"
"I made this and I wasn't really sure what to expect. As I was layering all of the ingredients on the beef, all I could think is that it reminded me of a Quarter Pounder from McDonald's. Our family enjoyed it, but we weren't able to use the delicious gravy because of the quarter inch of fat on top of the gravy. I think next time I will add a bit more mustard and drain the bacon fat before I make the gravy to pour over the roast. Thanks for posting! I will be making it again!"
"I made this recipe in my FlavorWave Infra Red/convection oven and it was absolutely awesome. the only change that I made was to reduce the cooking time by 25% as it normal for that oven. This recipe is definitely going to be one that is made often in my house - thank you !"
"I had it with cabbage, onions and carrot saute. Yummy combination!"
"Yummy!!!! Had red cabbage with it - everyone loved it!"
"I have a German foreign exchange student and wanted to cook something for him from home. He was VERY happy with this Roulade and said that it tasted and reminded him of home. My husband and I ended up LOVING this dish and plan to serve it at an Oktoberfest celebration. Thank you!!!"
"This is wonderful! Very tender and so full of flavor. We DEVOURED it!"
"We are stationed in Germany and my German neighbor made this for me. I just had to find a recipe and this one is great! It's pretty easy, and even though it takes some time to make, it's become a weekly meal at our house! Thanks!"
"This was WONDERFUL!! My Fiance is from Munich, and he was very impressed!! He was even talking about it when he woke up this morning! This is going to be a regular in our house....Guaranteed!"
"Excellent recipe, came out exactly as a good German roulade should. Easy and quick. Serve with a side of Spatzle and cooked German red cabbage, a nice Weissbier. Wunderbar!!"
"Wonderful flavor!! Easy to make - I had purchased my beef to make individual roulades but the technique works perfectly for both applications! Thanks Laurie!!"
"This is my Grandma's recipe exactly and they are divine. We grew up helping my mom make them and they're wonderful served with rice."