By wildheart on January 24, 2003
"My father served in the Army in Germany many years ago. This is one of the recipes my mother brought back with her. If you don't like dill pickles, you can subsitute sweet; if you don't like carrots, substitute squash, and so on. My mom said that some families just used a thin dill spear in each rouladen. For even more German experience, serve gravy over spatzle."
Serving Size: 1 (251 g)
Servings Per Recipe: 6
"Awful, just awful. First off, don't even pretend like it's only going to take you an hour and ten minutes to make this. Set aside at least 3, if not 5. Aside from the time estimate being horrifyingly wrong, the end result tastes like sweat. 0/10 would never make again."
"This is a very good recipe. Same taste and flavor as my friend mom made in Germany. However I use the Germany mustard (UPC# 0-88468-12800-9) that I bough in the import section of our store."
"It goes without saying, TRUE! This is a "ripper" of a recipe too! Used dijon mustard, had no rye seeds today, Substituted peeled broccolini for carrots, it MADE MY DAY! Told butcher what wanted to make, Said it was healthy for my sake! Used yearling steaks tenderized then pounded away between baked paper...again it MADE MY DAY! Added beef broth instead of water , added red wine, This recipe is JUST devine! Like previous reviewer, added bacon in with gravy, black pepper, reduced it by slight, Am sure hubby and I will have a GREAT night! Thanks!"
"Update: 3/13/09 So I lef tmy original review when I first joined zaar. This is one of my favorite dishes in the world... I just love the grvy and the flavors are just sooooooo savory... I use some bacon in my gravy as well and serve with spaetzle.. delish!"
"This was delicious. I added some minced celery and garlic. I also added some wine and beef broth to the water to make a richer gravy. The meat was extremely tender and juicy. Will defenitely be making this one again. Thanks so much for posting this!!"
"Wonderful this recipe came out just like my favorite resterant. Wonderful tender flavor from the show cooking. Made a fantastic holiday meal!! Thank you for posting, I would not change a thing."
"Bravo ! You just made my day ! I, too, slowcooked for 3 hours in low and for the gravy, I added some beef granules and flour with a cup of water ( I prepared only for 3 though) and it turned out amazing ! Thank you for posting this recipe, I will definately make this again!"
"This is the best rouladen we've made. I use beef broth with wine and a little tomato paste to simmer, and sour cream at the end to thicken gravy."
"My husband loved this recipe and has been bugging me to make it again. I like the recipe as well."
"I've made this twice now!! We absolutely love it! It's not a recipe that should be rushed, the meat needs time to stew. I pounded the meat out to tenderize it since I don't have a local butcher who will cut the meat so thinly. "
"Authentic flavours,i made this recipe as with only one variation and that was adding some of the pickle juice to the water.However 2 tspn of cornstarch was not enough,maybe it's an Australian thing not sure as there was lots of filling left,so next time i would halve the bacon used.thank you had been looking for this recipe a long time!!! "
"Overall, this was a very yummy recipe. The beef was a little tough, but I think it was because the meat was sliced too thickly. My husband and I feel pickle is what really makes this a tasty dish, so next time we'll probably use a half pickle spear whole instead of the minced pickle."
"This dish was excellent. I omitted the rye seeds and used whole grain dijon mustard. I also decreased the water to one cup and added a can of beef broth. The gravy was delicious. We had it with mashed potatoes and corn. This is a keeper. Thanks for a great recipe."
"Used Dijon Mustard and no rye seeds. It was great. Served it with spaetzel as Bonnie did. Husband lived in Germany as a kid and ranted. Son who had Rouladen out and hated it, liked this and even complimented me the next day. "
"I've loved this recipe since I was a kid. The only difference our family has done is they use deusseldorf mustard instead of yellow. My mother added her own touch which was add no salt instead put a packet of lipton onion soup over the rolls and pour in a good glass or a little more of red wine.Then fresh cracked peppercorns. This makes a flavorful sauce and tenderizes the meat even more. Makes my mouth water."
"Stunning. Well written, easy to follow. We served it a dinner party last night to rave reviews. We didn't use the rye seeds, and I added a little garlic and slow cooked it fo 3 hours instead of 1. Melt in the mouth fantastic. Well done!"
"This is just the way my mother-in-law, who is German, makes this dish, except she cuts the pickles, carrots, and onion, and bacon into strips and then rolls them into the meat that has been spread with the mustard. That way if someone really doesn't like one thing or the other they can pick it out. My husband can't stand to eat onions but he loves Rouladen and the dish just isn't right without it. It's one of our favorites! "
"Just like Granny used to make. My husband and our dinner guest don't normally like German food, but now... Next time I will make with slices of veggies & bacon to make easier."
"I made this today .... absolutely terrific! My husband thinks it's great, too. I served it with spaetzel and red cabbage. A great German dinner, it's going to be made often. If I could give it more than 5 stars, I would. Bonnie"