Comments on: Rouladen

By: Lisa

Lisa — Thu, 26 Sep 2024 19:01:13 +0000

This sounds so good, but, I’m not able to go t store today and really want to make for dinner, have everything but the beef called for. Question: I have a couple of tenderloin filets, can I use my mallet and pound them to required thickness and follow and roll up? Thanks so much!

By: Bea

Bea — Mon, 11 Mar 2024 11:21:27 +0000

Growing up in Germany I had this a lot. This might be a variation of the original recipe but we don’t normally use carrots. In the typical German Rouladen we use: Mustard, Salt & Pepper, slice of pickle (German pickle), a few slices of onion and some good uncooked bacon. To make the meat nice and soft, I use our pressure cooker. Sear the rouladen first, then add beef broth and let it cook under pressure.
I’m sure using carrots was still yummy, it looks yummy.

By: Sarah Norway

Sarah Norway — Fri, 19 Jan 2024 19:31:33 +0000

My grandmother was German. She made this a few times when I was a kid. I have been looking for a recipe that is comparable to hers. I am definitely trying this one!

By: Tom Fromm

Tom Fromm — Tue, 21 Nov 2023 00:41:04 +0000

Recipe from my grandmother. Perfect except: forget the toothpicks and tie the rolanden wit butchers twine. You can’t properly brown the roladen with toothpicks sticking out!

By: Lori Strosnider

Lori Strosnider — Wed, 22 Mar 2023 19:11:22 +0000

My Mother, who is from Germany and came here in 1965, cooked this a lot growing up. I absolutely love this dish! (As does everyone in my family)… So I usually cook 2~4 a piece, I feed 6 of us. I’ve been making it in my electric skillet for years that is until I got my Instant Pot!!! I braise them and then I put in the trivet and cook them for 30-40 min and natural release for 20-30 minutes!! They come out so tender and juicy and the gravy is the best!! So much easier and quicker!!

By: Louise Fernandes

Louise Fernandes — Wed, 15 Feb 2023 15:32:21 +0000

Wow! I’m from Goa in India. Beef roulade is a well loved dish. Our version is similar yet different. Mainly because of the spices. I love cooking our version. Perhaps I will try out yours. It looks delicious