How I Make Amazing Beef Rouladen for Oktoberfest
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- Опубліковано 29 вер 2024
- Today we're making beef rouladen and continuing the Oktoberfest theme!
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INGREDIENTS
2 1/2 pounds (1130g) top round sliced and pounded into (8-10) 1/4-inch thick pieces
salt and pepper - to taste
German mustard
4 large Dill pickles - sliced lengthwise
1/2 pound (226g) bacon - cut into 2-3 inch pieces
1 large onion - finely diced
2 ribs celery - finely diced
2 medium carrots finely diced
3 tablespoons minced flat-leaf Italian parsley for garnish
FOR THE SAUCE
4 cups (960g) low-sodium beef stock - can reduce 8 cups of no-sodium boxed beef stock to 4 cups
2 teaspoons (12g) low-sodium beef base optional, see notes below
3 tablespoons (45g) tomato paste
1 cup (240g) dry red wine
1/4 cup (30g) all-purpose flour
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Billy Mark: @bluecrestproductions
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Today we're making beef rouladen, another new favorite of ours! If you haven't watched the sauerbraten video yet, it's right here: ua-cam.com/video/Xtfi7f0OkQQ/v-deo.html. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
as a german I'd say this is a very good, traditional recipe. the only minor thing I saw is that I would make sure to close the ends of the rolls with toothpicks so that no filling spills out. I would whisk in some cold butter at the end. Also try it with spaetzle or bread dumplings (pretzel dumplings). I love that you didn't forget the red cabbage, it's a must.
When my first generation German mother-in-law made this recipe, she only used mustard, small piece of pickle thinly slice raw onion and uncooked bacon. One of my favorite meals. Thanks for sharing your version.
That’s very similar to how we do it but after moving to the middle of nowhere Canada I think it was tough to initially get everything (even on a farm - nothing growing yet) and we always did it with a mushroom gravy. But that’s very close to how we do the filling (I like a lot of pickle tho so I was humoured lol)
Thats the original way to do it. And how its done in Germany.
Our family recipe from Belgium is more similar to yours and it is absolutely my favorite dish
Not enough appreciation for German food in the USA. Hard to find German restaurants. Only one in my hometown closed in 2021. People just don't seem to go for it, for whatever reason.
I grew up in La Crosse Wisconsin biggest Octoberfest in the midwest. German heritage. I agree and whats sad is German cuisine is my favorite. I lived in Germany and studied in Berlin in 95 and sad to come back not being able to find the things that were so good in the old country
That's pretty wild when you consider that the German population was once so large in the U.S. that German almost become the official language.
Hard to find German food even in German restaurants in the US
I absolutely agree!! I wish there were more German restaurants; my family loves German food!!!
German here: The food promoted as "typical German" are mostly Americanized versions of dishes that are already a clishé by itself.
Every German Restaurant should offer things like Spinach and Eggs or "Strammer Max" or Pellkartoffeln with Hering Salad. These are the things most Germans grew up with.
Hands down this is my favorite German dish.
There are many variations and here is my even more hearty version: sautéed onion cubes and browned bacon stripes mixed with mustard as a filling, rolled up with a pickled gherkin, but not the dill-lactic acid fermented variety from deli stores, but the plain vinegary pickled version, not too sweet.
So now we are using switchblades to cut beef?! Waaaat!! 🤣🤣🤣🤣
You could as well mix the pickle and Onion/Carot etc. with super fine minec meat to makle it stick together better. And ther is no real need to fry the bacon before adding it. But amazing job. Greets from Bavaria ;)
That´s how my grandma used to cook it. The minced meat "halb und halb" or "gemischt" (mixed beef and pork).
Thank you for making these German recipes! I think they are underrated in North America.
We love them!
My mom was from Bavaria. Her Rouladen filling was mustard bacon pickle parsesan cheese (a little) and parsley. She changed the recipe and sauted carrot celery and onion and added them to the beef broth before braising. Then when Rouladen were cooked she would blitz the veggies to thicken the gravy. No flour or corn starch. This was yummy. It was served for special occasions with red cabbage and spaetzle. Potato knodel were always served with Saurbraten. She was a marvelous cook and showed me how to make many of her mothers traditional recipes. Thank you for your Oktoberfest recipes
oooh.. a little bit of cheese sounds wonderful!
Yup, taking out the meat and blending up all vegetables is a common technique I have seen in German recipes in general, like Goulash as well for example.
What amazes me reading this, is that I just started "blending" the cooking aromatics & vegetables 20 years ago. No one taught me to do so, it simply made better sense than discarding them.
The one time I made it, I used a similar filling and it was incredible!
Grew up as a first generation German. My Oma made this, so wonderful. I also make it too. Only use onion, mustard, pickle and mustard in the roll. You can use Dijon if you’re not able to get German. Braise with leeks, carrots and celery.
As a German i can say that this is pretty authentic. I have never seen Soffrito (or Suppengrün as we call it) in the Roulade, but I wouldn't be surprised if someones Grandma has always done it that way.
I had to put my twist on it. Most recipes I found had either sauteed or raw onions.
@@SipandFeast Looks like they came out really well. Delicious!
Stimmt, ich schneide das Gemüse in längliche Stücke und den Speck brate ich auch nicht an, einfach Rinderschnitzel mit Senf und Pfeffer Salz, dann eine Schicht Speck und Gemeüse, dann einrollen und anbraten, mit Wurzelgemüse dann die Sauce ansetzen und danach Fleisch 2-3 Stunden kochen in der Sauce
Thats the way my mom learned to cook it. I could never remember what it was called. I just remembered the beef pickles and carrots @XxCrazZyNo0oBxX
We only use onions in my family.
I'm German and my wife is a Texan, we used to make Rouladen once a week now only once a month for the last sixty years. We make it with potato dumplings or spätzle.
@@onefortexas2379 genau, alles klar, many German bloods in Texas.
@@ajl1973 Went to our local German restaurant in Plano, TX yesterday and ordered Rouladen.
German here .. Traditionally we sear the meat much more (make it more "brown") and we stew it for 2-3 hours with a lid on.
The result is amazing. This is getting close, but it's still far from my christmas meal.
What cut of meat do you use? American top round tends to be too lean to braise for three hours, particularly after a thin-cut sear. Dries out too much. A top sirloin coulotte roast (thick cut with fat cap on) might be better for such a slow process.
@@VulcanLogic Top round is totally fine. I think the most important here is the correct process of searing .. roast the Roulades all around pretty well until it's brown and sealed everywhere. When brown from all sides, add the Roulades to a pan with a lot of sauce and let it simmer for 2-3 hours with a lid on and low heat. Rotate the roulades every 20-30 minutes to ensure an even distribution of sauciness. A good Roulade can be eaten with a fork. Or a spoon. Or a wooden spoon. With your bare fingers. It should fall apart when you even look at it.
@@VulcanLogic if i read your question again, maybe the missing secret is the lid and adding juice/sauce back to the meat during the process of stewing? (in german we call that "schoren"/"Schmorfleisch" -> "stewed meat")
Interesting take... not the way most fellow German chefs that I know would do it, but close enough to keep the German food vibe and the results looks good too.
Here's how my Grandma made it and that's pretty close to how it was made at the place where I did my apprenticeship as a chef too:
- Flatten the beef, garnish with mustard, bacon, shallots and thinly sliced pickled cucumbers + salt&pepper on the inside, then roll and either secure with a toothpick or cooking twine.
- prep Onion, celeriac, carrots and leeks diced (what we call Suppengrün in German, similar to mirepoix but in Germany celery root is more commonly used than leaf celery like you did)
- heat a pan, put in some neutral oil or better clarified butter, roast the roulades from all sides until you get a nice colour on them and set them aside
- sweat your diced vegis, then add tomato paste and a pinch of sugar
- de-glaze with small amount of red wine three times, reducing it down before adding the next round
- add either good quality or self made beef stock
- add the roulades back in, braise them in the oven
- take them, strain the remaining liquid
- reduce the liquid for a couple of minutes, then stir in cold butter
- serve the roulades with the sauce and either spaetzle or some kind of potatoes. In my family we always serve them with home made potato dumpling (if anyone is interested, I can add a recipe for them too) and some veggies like broccoli or green beans.
There are some recipe variants where they slightly dust the rouladen with flour, but tbh I prefer the version that skips it. If you want to thicken the sauce without using butter at the end, I'd rather use corn or potato starch. But that's just me looking at it from a view as a chef, because not using flour means you can serve it to people who have celiac disease.
Yes, your method is the same as how my mother made it, and she also served them with dumplings. Mum died when I was 18 and I don’t remember her dumpling recipe so if you could provide a recipe I’d be very grateful.
Thanks for this version
That is how my grandma made them with bohemean dumplings
I would love the recipe for your homemade potato dumplings.
@@LSG7771 The bohemian dumpling does not have potatoes in it. It is a bread like loaf steamed or cooked in water, that is cut up in slices after cooking. I don´t know if I can find her recipe, bc I havent done them in over six or seven years, as I am a doomed dumpling maker...
This looks amazing. James giving it a 10 has me wanting to make this right away. This will be on the menu for Thursday. Thank you for sharing this recipe and the idea of the purple cabbage and potatoe 🥰🥰😋😋❣❣
German Canadian here and you did an awesome job very authentic recipe❤ it's great that you're sharing Oktoberfest recipes wirh your audience. Hope you do some more!
Milwaukee here....a very German part of the Midwest here. We wrap our meat rolls in the raw bacon, put toothpicks in to hold the bacon on. Pan sear them till the bacon is almost done then slow braise them with about a can or slightly more of broth. chicken broth is acceptable. We also put onion in with the pickle. We make a gravy from the broth....I've had it from MANY a German grandmother and never had it with tomato paste.....
YUM! Great recipe!! Thank you!
Note: honing knives often sheds small metal particles so clean surface honed over & rinse knife blade prior to using ;)
I'm sad that my old butcher retired, because he had premade rouladen and spiedigni in his freezers or fresh in the case if you were there at the right time. The new hack that took over the shop thought running a knackery was like turning on a money faucet. He can barely fill regular meat orders or the cases, let alone make specialty meats.
My mother was from Germany and was an excellent cook. She made this dish fairly often and yours looked very close to hers. It made me long for the good old days. Just so you know, it's pronounced roulaten, all one word, rather than rou - laten. In answer to your question, Mom often served it with spaetzle.
James, I'm glad you love this dish. It was one of my favorites. I think you and I would get along famously!
In germany we say:"DAS IST VOLL GEIL!!" Well done Jim!
Sip and Feast, the best recipes on UA-cam!
First of all thanks for the video, nice to see
some german cuisine on an american channel.
Just one importand thing ro add:
Never render the bacon before you add it into the stuffing.
It goes into the Rouladen as it is to keep the rather lean beef from getting dry!
Otherwise, there's no real "must do" when it comes to this dish. There's of course
a classic recipe, but basically you can add whatever your heart is desiring.
Best regards from Bavaria.
Wow I’m the first viewer 👍
YESSSS!!! This is such an underrated recipe. Super simple to make in an instantpot. I just skip browning them alltogether - there's already so much flavor in there. I also cut up everything into spears, (pickles, celery, carrot) and cut the onions into big slices as well.
Can I also recommend making some vegetable cream soups? They're a staple of southern German and Austrian cuisine and are perfect for fall.
1. Roughly cube your chosen vegetables,
2. Toss in some oil
3. Bake on a tray until browned
4. Boil with a little bit of water
5. Puree with an immersion blender
6. Add in some cream, ground nutmeg and black pepper (I also like to add some celery salt but you can do you ofc)
7. Salt to taste and serve with some toasted bread or if you have gluten problems you could do roasted chickpeas or nuts instead.
So for example today I made one with cauliflower, onions, garlic and potatoes (I only put in potatoes in step 4 but you could have easily put them in at step 1 as well). I love making these soups bc here in NYC the street vendors often have special deals on vegetables that didn't sell in the supermarkets. These veggies often look beaten up but for this recipe you really don't care, so long as they're not green or moldy.
So on step 4 when adding water do you basically just cover the vegetables ?? Like you would when making a stew ( although covering the meat also ) . Would that be your liquid amount , in other words ?? Thanks
Looks like a German brasciole. The toothpicks work well. My family would use a thick sewing thread to tie the brasciole closed.
This is a childhood meal.
For me, too. Comfort food.
Thank you so much, Sip and Feast! As a 75-year old who used to be a good cook, I have been away from cooking for a while. I want to get back into it. I AM SO OD'd on these very short videos from younger cooks. They are more interested in the art of the film rather than content. As a result, they omit a great deal because the speed is so fast. We older serious cooks need long and slow instructions.
i made it tonight with my wife! i have a broken left wrist and we still managed to make this delicious meal! My wife doesnt like pickles but still ate it and we agreed on a 9/10 rating! was excited to try since we have never made this before! thank you! will make it again!
Looks pretty darn good to me! My grandmother made rouladen with just onions and bacon inside, but we are of German/Transylvanian/Austro-Hungarian heritage. Rotkohl is one of my favorite vegetables.
Whoa! What a surprise, Jim! It's Tuesday and as I always do every night, I check to see if you've got something new and tonight you DID! I thought you were only new on Thursdays. Anyway, I was so encouraged by James' rating and obvious enjoyment of this German recipe. I found you because I am Italian and love that cuisine. But ironically I am half Hungarian and can relate to German cuisine too. I think it's a great move on your part to introduce other cuisines into your channel. With your charm, as well as that of your whole family, the worst that can happen is that you attract some new viewers. Maybe lots of them! Also, I got an email from Patreon today which was nice. And my upgrade is still coming, I promise! Thank you so much for all your effort and cheerful presentations! - Marilyn
if you can nail this one effectively you’re pretty much a boss in the kitchen
thank you for sharing this recipe!!!
when i was visiting some relatives in frankfurt back in 2022, this was one of the dishes they had me try, it's so good!!!
Angedickt wird die Soße nicht mit Stärke sondern "Fruhstücksbrot" oder "Aachner Printen"
One of, if not THE best German dish (I‘m German). Looks very good and authentic. Just the mirepoix we put in the sauce and don‘t use it as filling. Filling for me is just salt, pepper, mustard, onion (long thin raw strips), bacon and pickles (I personally leave the pickles out). As sides I prefere mashed potatoes and cucumber salad. The cucumber salad with a lot of dill brings a nice fresh element to the dish and is also the reason, why I leave the pickles out of the rouladen.
I understand what you just said. Makes sense. I still like some gerken in the rollups.
@@silkscreenart5515 You do you :-) I also enjoy the difference in texture and temperature ... I'm a big advocate of contrasts in food. Temperature, color, texture ... the more the better, the more interesting and exciting :-)
Jim, I have a recommendation for what you're doing at 11:10 in this video. When whisking a paste or whisking the fond off of the bottom of a pan, I highly recommend using a flat whisk or a roux whisk. Those whisks are designed specifically for this procedure. Given how often you do this in your recipes, it would be well worth obtaining such a whisk.
Also, I recommend not using a nylon whisk for this sort of thing. The friction between the nylon whisk and the rough cast iron may abrade microplastics into your food.
Yeah, try finding any type of Scandinavian food in a restaurant. (Outside of IKEA meatballs.)
The pickle is your secret ingredient!!! When I make Finnish Stroganoff, no one can ever figure out why it is so different from (and far superior to) any Russian Stroganoff. Pickles!!
My family is from Germany and I've had rouladen at German restaurants here in the States, in Germany, my Oma making it and I've made it myself. Is this 100% traditional and authentic? No. Is a good introduction for an amazing European comfort dish? Hell yeah. Also, not sure when this was filmed but "perfect for Oktoberfest, which is coming up soon", Oktoberfest started September 21. Starts the second to last Saturday in September.
one more "hack" for variety: add a glug (for the amount in this video, I'd say about a shotglass full) of pickle brine to the sauce, along with the broth and wine. Alternatively, half the amount of good-quality dark balsamic vinegar. Don't worry, your sauce won't be dominated by a strong pickle flavor from that small amount - it just helps balance the richness. If you've gone overboard, a pinch of sugar, but you do want the sauce slightly tangy.
This was so confusing to me but I will try it regardless because I love your recipes but ... As a German, I've never and I mean NEVER had celery or carrot in a rouladen or even heard of it. The bacon, pickle and onion should be rolled in raw, not cooked. You put all 3 and then roll, add some more and roll, etc. Little strips. We serve with Butter Egg Noodles or homemade Spätzle and side of Rotkohl (Red Cabbage)
Jim and family--I appreciate all you do: recipes, detailed instructions/tips, video quality/editing, modeling enthusiasm, respect, and teamwork as parents, etc. It warms my heart.
Futhermore, the comments from viewers are supportive and valued; I especially like when someone says "this is the way my grandparent/parent/friend cooked" a dish and shares their personal experience and tips. Truly a special channel in a sea of content. 🥰
very well and authentic made....greetings from cologne Germany...love your channel!!!!
This is my all time favorite German recipe-more than any of the schnitzels for sure. Thanks so much for showcasing rouladen, and so well!!
Hi Jim! I'm happy to see a German inspired dish on your channel, I've enjoy all your Italian dishes but being German/Dutch this is the type of food my grandmother would make. I'll make it soon. Thanks for the continued culinary inspiration. - The grown up Kid from Northport LI
Is his recipe 100% authentic? No. Would I, who grew up with my native German grandmother making this dish, crush it without hesitation? Of course.
Impressed with the slices of beef you made, was that without placing it in the freezer for 30 minutes? Having a hard time wrapping my head around a pickle in the beef roll, but I trust it works. Thinking at the end one you’ve plated it, some sour cream applied with a squirt bottle on top would be nice. So James gave it a 10, Jim you didn’t tell us what you gave it, lol, but it’s definitely worth a try. Thanks for sharing another tasty recipe!👍💕😉
damn he even put the pickle in
Beef Rou'laden
My husband is half German and loves all things pickled. I’ve gotta give this one a shot!
German experienced home-cook here, my tips:
Mustard and pickles are not only for seasoning the meat but also to tenderize it, therefore use a good amount of mustard and spread the pickles thinly sliced or diced more evenly over at least half the meat slice.
No mirepoix or tomato paste on the meat, just in the sauce.
A fattier bacon will make the meat juicier, no need to fry it first. It will melt away almost completely.
Stronger roasting the Rouladen will enhance the sauce aromas, they should be dark brown all over.
Definetely reduce the wine three times.
Add some bay leaves and allspice to the sauce.
The Rouladen should be more covered by the sauce so the won’t dry out so use a smaller pot. The meat will shrink with cooking time.
The meat should almost fall apart so cook long enough.
A traditional German sunday dinner recipe, make a lot and freeze in! My grandpa loved them sliced and cold on a slice of sourdough rye bread.
Never seen Soffrito in a Roulade but it looks really great.
And yes we make the Rouladen on Saturday if we want to eat them on Sunday :)
@James now you need to make authentic german Klöße. Boiled potato is just not right :)
Love rouladen, with red cabbage AND spaetzle!
If you have German style pickles, i would recommend to use some of the liquid of the pickles also in the sauce.
The chef I worked for during college was German and made this dish once in awhile, and OMG was it good!!!!!
My Mother in law makes Rouladen, she's from Berlin. It's the best dish she makes and she does make the giant potato dumplings and they are fire.
Ah, German bracciole. Lol. Ive probably made this 20 times....I love it. Cant wait to see how you do yours.
I wanna see a supercut of James just saying "Costco". But seriously, this is one of the best cooking channels on UA-cam
What a great team you are that you can talk honestly and support each other. That’s what happy loving marriages should be. Kudos to you both ❤
Thank you so much for teaching me how to cook. You don't use fancy appliances and you use ingredients I can easily find in stores. Hope to see some soups for the colder months ahead!! ❤❤
The most wonderful part of your videos is the "taster"! ❤
Maggi Wurze will help too, I like it on salads even
Well, I’m making this for dinner on Saturday.
Spaetzel would be awesome with all the gravy.
I have fond memories of my 2 years in Germany as a young Infantryman. 84-86 and I was 10 km away from the Eastern border and got to go into East Berlin on a tour and did urban combat training in West Berlin. I was in a small, beautiful town called Gelnhausen and the people were generally quite good to us. I remember German WWII veterans sending us beers and being kind a respectful to us. Our barracks still had some bullet marks from the war. And yep, the food was good! Going to try to make Jaegerschnitzel this week. If it fails, there is always Jaegermeister. Great job as always Sip and Feast
“I love all the October shi- stuff.”
Just so you know October fest has already started
I filmed this a few weeks ago, so at the time of filming it didn't yet start.
ROU-LADEN! Love it! And the recipe and the final Rouladen seems pretty much correct, just like my mother do them since oh so many years! Greetings from 🇩🇪
Those vegetables are the mirepoix.
This is a dish from my childhood my grandfather was an immigrant from Germany, he handed down his recipe to my dad who gave it to me. It's basically the same techniques only his has no carrot, celery or onion in the meat. And instead of bacon he would roll it with a slice of ham. I will be making it soon. Thanks for the memories.
lol. James: It's a ten out of ten, no hesitation. He should have gone higher. :D
Had a German friend that sometimes made this and it looked weird to me and the idea of a pickle was a turn off. Now I’m ashamed I didn’t give it a try. But if it’s a 10/10, I gotta try it!
Great video!! Love these Oktoberfest recipes!!!! More of them please!!!
That's the beauty of this kind of dishes.
Local mustard, local pickles, and other local secrets, and you get a cooking result, which only mum or grandma did it right.
They are on paper super simple, but the mix makes a taste experience, with massive differences.
Already at first glance this is not authentic. After frying the rouladen, scrape up the brown bits and add water. To make gravy. Your guy has artificial gravy there and that ruins the taste.We also used white thread to keep them rolled up.
I’m originally from Austria. We do this with pickles and carrots julienned put inside the Rouladen raw - it’ll cook while braising. Great show!
Hi, very pleased to see that video!! Instead of bacon use the german "black forrest smoked Bauchspeck" without the rinde. German butcher shops should have it. That will give you the authentic taste. 'Cause bacon tastes to soft. And try to find german mustard. Enjoy❤
Southern Jersey girl here! I have followed your channel for a few months and truly enjoy it. I like how down to earth you are and that your whole family is part of the show :) Besides, your recipes are wonderful. The recipe I have used the most because it's perfect for busy weeknights is the tomato pasta. You are right; it's so underrated! Thank you for all your hard work.
This sauce is crying out for caraway, for me... Maybe my Polish side.. 😊
That looks so delicious. I'm with James, I wouldn't have thought the pickle, bacon and meat would come out so good together. I seems to because he just about inhaled that roll. LOL BTW, I see James is getting so tall. He's almost as tall as you, Jim. He's growing into quite a cool young man.
Great dish! However, Oktoberfeste is currently being celebrated. It goes on in September, contrary to its name. The first Oktoberfest was celebrated in Munich in 1810 to celebrate the marriage of Crown Prince Ludwig to Princess Therese of Saxe-Hildburghausen. The festival was originally held in October, but was moved to September in 1819 when Munich city officials took over organization.
As a German, Rouladen are probably my favorite food. Especially the ones my mom makes.
What I particularly like about her recipe, is that she dices the pickles, onions and bacon very fine and then cooks it all down just until the onions turn slightly sweet. She then goes on to fill them and secures everything with toothpicks. We usually have them with mashed potatoes (add a little bit of nutmeg) and sweet Rotkraut (red cabbage).
Tbh I’ve never seen Rouladen here with celery and carrots, but then again, recipes differ quite a bit and everybody has their own touch.
What I’ve seen though is people adding diced hard boiled eggs inside.
This recipe has been in my family for generations (thanks to my grandmother, who was born in the "German" part of Kashubia). In Poland, it's called zrazy. And it's DELICIOUS. You just have to have something on hand for heartburn.
But really - if you like pepper steak (like I do) then there is a high chance you will fall in love with this dish.
My German GF makes this. Great dish. I'm not a fan of frying with plastic wisks. I'd go with ss.
Fondant potatoes came to mind.
JR knows what he's talkin about -10/10- and pops is happy. Nice to see👍🏻.
Here we consistently have wholesome, approachable techniques that folks can be proud to serve forth to guests.
Since first living in Germany in the 1970s, l’ve been making this dish. Home made spaetzle too, to go with the Rouladen, everyone loves it. A cucumber, dill, sour cream salad as an accompaniment. To die for.
There are several ingredients that you may find in a basic bacon burger
Outstanding. My family is German, or from Germany, and we sear it in a Dutch Oven and then simmer it for a few hours but the way you did it is fine. Interestingly, you seem to have avoided the big debate of: do you cook the bacon first or do you wrap it raw in the Rouladen? Personally, I have to cook it...... it's a texture thing.
There are lots of German grandmothers who use store-bought mix for the potato dumplings, so don't feel bad if you want to save some time.
Thanks for sharing all these great videos.
would eat this, but without the pickle and maybe add mushrooms and diced tomatoes
Bavarian here, I trained as a chef, and as we do roulades slightly different I thought you might be interested in truly authentic recipe...?
We do not use big slices of Gewürzgurke/pickles, rather we dice them really small together with the onion, parsley and if you like the raw bacon. No carots or celery inside the roulades.
Spread medium hot mustard on the beef slices and your onion,pickles, bacon paste.
Roll them up and fix them. The sauce is never done with wine or tomato paste, but with mire poix consisting of onions, carots and celery root, and some Sauerrahm and mustard.. The Sauerrahm is not fat as sour cream, not sure if you have anything similar in USA. We braise them for a period of up to two hours or in a pressure cooker. Then mix the sauce and thicken it with some roux and Sauerrahm.
That all said, I think your roulades look very delicious and expect them to taste really nice, but not like the original Bavarian style as they are done here.The Blaukraut looks nice too. I will check out your recipe how you do it.
Do you have German ancestors?
Nous avions un voisin Allemand dans les années 70 et ma mère a adopté ce plat qu’il nous offrait en octobre. La recette est très semblable il n’y abaque des oignons et pas la trilogie. Le lard était plus semblable aux tranche que nous retrouvons pour les grillades de Valleyfield. Sinon c’est la même recette… à oui nous avions un fond brun avec le bouillon et la moitié moin de cornichon
Rouladen are the most fave German food, but not ON the Octoberfest, there you eat half a chicken for 14€ or any other overpriced bird, Schweinshaxn or Tomahawk Steak for 169€ ! still I love it!
Our Costco has “shabu-shabu” cut beef that would be perfect for this (IMO it’s sliced too thick for shabu-shabu). And add that they just had Organic Better Than Bullion on sale for $6.50
...a classic socialist recipe from the 1960s, which was cooked mainly in the countries of the Eastern Bloc and was called the Spanish bird...😂😂👌👌👍👍👍👍
Oh My!!! Everytime you do a German Recipe I have to go buy the meat to make it. Makes us all happy since it is now Fall. Comfort food. Got to have an Oktoberfest Beer to add to almost all the German gravy's or a good Bock Beer. YUMMY! We add beer to Irish meals too. I am almost 70 and still a foodie? What a beautiful plate. WELL DONE!
My mother, who was 90 and not in the best of health, made her family recipe for my birthday (which includes a shot of strong coffee, onions and pickles...no peppersorcelery). I was so touched as it was a lot of work....and SO DELICIOUS.
My Icelandic grandmother (Mam) married a Swede (Paa) whose mother (Big Mutte) had married a man from Bavaria (Big Gus). I grew up on a hybrid of this dish! 😂 And it is delish!!!
He was the only member of the club who didn't like plum pudding.
Low sodium stock is really the only option if you're having to use any store bought...but even the "low" sodium is often still extremely salty. Hey, maybe one day they will make a no sodium version and it'll only have 30% the DRV of sodium!😂
In the French part of Switzerland we also have rouladen. That looks delicious. Merci.