By **Tinkerbell** on March 14, 2002
Photo by theparkerfamily_12576068
Photo by theparkerfamily_12576068
"This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)"
Serving Size: 1 (329 g)
Servings Per Recipe: 8
"Made today for dinner. It had a lot of flavor, was very moist, and over all delicious. I have a recipe close to this one but will throw it away, this was a lot better. Thank you."
"Great recipe. This turned out tender and the gravy was absolutely delicious. I also added a dill pickle spear because the authentic rouladen I had at a little restaurant in Ramstein, Germany, had dill pickle in it. It adds a wonderful flavor to the whole dish as well."
"This was awesome. I modified it a little bit, adding dill pickle to the stuffing and letting it simmer for 3 hours. I totally screwed up the gravy, though, doing something I should have known not to do. I added hot cooking liquid to the flour instead of the water. This caused (naturally) lumps or spaetzle, depending on who you talk to....."
"This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender. I serve it with sauerkraut (rinsed and drained well, tossed with crispy bacon and a bit of the rendered bacon fat -- so simple, but fabulous!) and crisp potato pancakes made from shredded potatoes."
"I browned the meat in olive oil and simmered it, covered, for an hour and a half. Made home made noodles (1 cup flour, 1/4 teaspoon salt, 1 egg mixed together until it is in little balls and then add 1/2 eggshell full of water. roll, cut into thin strips and boil until done) and this turn out wonderful. Thank you!"
"I have never had Rouladen before and this was terrific! I made the recipe as written except instead of thickening with flour I used guar gum because of low carb. Will have again for sure. Thank you for a great recipe"
"I can't believe I haven't rated this yet. It was so tender and tasty. Thanks for posting."
"This recipe is almost just like my dad used to make. The gravy is ridiculously good, you must serve with mashed potatoes to soak it all up!"
"Oh my this was delicious and a great hit!!! I did cut the recipe in half for DH (left the gravy the same for potatoes) and added a dill pickle spear but otherwise followed the recipe. The gravy was sooo good. Served with garlic mashed potatoes and green beans. Thank you for submitting the recipe and this is going into my Favorites of 2013. Made for Cooking Tag Mania 2013."
"I found this while searching for a German dish for my German husband and made it last night -- SOO good! I used pink Himalayan salt and fresh ground pepper on both sides of the meat, and stone ground mustard on the one side. Since many reviewers and other recipes included the dill pickle, I used half a spear in each roll-up. I made this with egg noodles and used the gravy as a sauce. The meat was so tender that even my 18-month old toddler enjoyed it! I will definitely make again, thanks for sharing!"
"Excellent, I used only 1 pound of meat and seasoning and every thing worked out perfectly. Great recipe, easy way to make some Rouladen."
"The only problem I had was that I cooked it a little too long so it dried out a little. Never the less the flavor was excellent and it was easy to prepare. I'll definaely make this again, everyone enjoyed it throughly"
"Wonderful! I made this for a German themed Christmas dinner; everyone loved it!!! Very tender! The meat I bought was cut into more than 8 pieces, so I used 1/2 strip of bacon on each. Still worked out great! Makes a great one-pot dutch oven recipe; think I'll try to make it on our next camping trip with friends."
"I am so behind on my reviews but wanted to make sure I did this one. I had never made a recipe like this before and it turned out so great and I was so proud of myself when DH and boys declared it a winner! I loved it, and was so thrilled they did too; now I can make it again :)"
"This has a great flavor and sooo tender. I make this for ZWT6. Thanks, Tink for another fine recipe."
"This recipe is wonderful! My family all said what a great taste it has. It was very tender and moist. I will be making this one again often! Thanks for sharing this, Tinkerbell!"
"Wasn't quite sure what to make of this recipe when I saw it, but with all the positive reviews I had to try it and we are all so glad I did! I will be making this one over and over! Thanks for sharing!"
"This was delicious. My Family really enjoyed it. Simple to make and I will make this again for sure. The proportions were just right for us. Thanks for this German recipe!"