"When staying with my brother and his lovely wife from Germany she made me this dish served with cooked red cabbage. It was so delectable I asked for the recipe and she also made it again on my last night with them. I hope you enjoy it as much as I did. I believe it is a genuine German recipe as she had to translate it from a German cookbook. She didn't give me amounts for some ingredients, so I have estimated the amount of flour, water and wine that is used."
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
Ready In:
2hrs 15mins




  • Roll out the schnitzel or pound gently with tenderiser. Spread a thin layer of mustard on each piece of schnitzel. Mix together the onion, garlic and gherkins and spread over the mustard. Then layer a piece of proscuitto on to each piece of schnitzel.
  • Roll meat up and tie together with string or use tooth picks to hold together. String works best, but toothpicks will suffice.
  • Toss each beef parcel in the flour until nicely covered. Fry in hot oil until browned all over. Add the second sliced onion and 1 tbsp of flour. Let it brown then add some water, stirring to prevent lumps occurring. Add salt and pepper to taste.
  • Put lid on pot and cook slowly for 1½ - 2 hrs (depends on the size of the Rouladen). A Dutch Oven is ideal for this.
  • Remove Rouladen, Keep warm under foil.
  • Add red wine to the sauce, add more salt and pepper to taste if necessary. Give it a good whisk, pour over Rouladen.
  • Served with creamy mashed potatoes, steamed broccoli and cooked red cabbage, this is delicious!

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  1. bones.65
    kiwi Kathy, where do you get these amazing taste sensations from ? just beautiful! keep up the great work.


Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
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