By CarrolJ on May 16, 2010
Photo by Tea Jenny
Photo by Tea Jenny
"When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color."
Serving Size: 1 (359 g)
Servings Per Recipe: 4
"I made this dish earlier in the week. I, too, am not a fan of the traditional pickle slice in the dish, so I usually sub it out using a scallion and sliced bacon inside. We didn't really care for the "stuffing" mixture too much. Maybe because it is so different than what we are use to. I do like your method of cooking them... very similar to my mushroom gravy. I may try to incorporate your way into mine somehow. I served these with Recipe #431344 and with some left-over Recipe #249021 . It was a nice meal. Thank you for posting your version of a German classic. (Made for "Name That Ingredient" tag).249021"
"Oh yum, Carrol this was delicious, we have a similar dish in Scotland but it has sausage in the middle, this was a bit different. I liked the mix that was in the centre, I mixed some thyme from my garden, and sourdough bread from the freezer. I used oxo cubes, to give it a real beefy taste it was very tasty. I will certainly make it again. I served it with recipe#422529#422529 thank you for posting. Made for ZWT#6 2010"
"Yum! I sauteed the onion and celery to mix with the bread cubes. I made half the recipe with skirt steaks. Used beef broth for a tasty gravy served over Recipe #375531. This was a great German dinner. Thanks for posting CarrollJ. Made for the Zwizzle Chicks for ZWT6"