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My Favorite Rouladen

My Favorite Rouladen created 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.

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
  • Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
  • Continue until all the rolls have been made.
  • On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
  • Roll each meat roll in the flour mixture setting aside any leftover flour for later.
  • Place the oil in a medium hot skillet.
  • Brown the meat rolls on each side.
  • Pour in the beef or chicken stock over the meat and add the bay leaves.
  • Cook for about an hour or until the meat is tender.
  • Remove meat to a clean plate.
  • Remove the bay leaves from the pan and discard.
  • Mix the leftover seasoned flour with 1-2 cups of cold water.
  • Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
  • Cook until thickened, stirring continually.
  • Add additional salt and pepper if needed to taste.
  • Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
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RECIPE MADE WITH LOVE BY

@CarrolJ
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@CarrolJ
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"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."
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  1. rosie316
    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
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  2. Tea Jenny
    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
    Reply
  3. Tea Jenny
    My Favorite Rouladen Created by Tea Jenny
    Reply
  4. Tea Jenny
    My Favorite Rouladen Created by Tea Jenny
    Reply
  5. ElaineAnn
    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
    Reply
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