It was wonderful, just wonderful. As an Englishman, I worked in Aachen and had this meal in a small bar. I think we called it 'Rinde Rouladen,' and the barkeeper added beer to his. About 1980.
I needed an authentic German dish for our Reformation Sunday potluck at my Lutheran church. I came across your video and fell in love!! What a wonderful process for such a delicious meal! Everyone else made the usual (potato dumplings, red cabbage, sauerkraut, etc.)...and this beautiful Rouladen was a BIG hit!! I made 12 ...none were left. You, Sir, have a new subscriber. BIG hugs and blessings from Texas! 💖💖
When my parents got married in the late 60's, my dad (from Chicago) showed my mom (from Dallas) how to make a very basic version of this and forever we called it "steak with pickle". I grew up on their version and never really thought much about it (and never really liked it either). After growing up and having been to Germany many times myself, I have found the true and delicious roots of my parents simple "steak with pickle". My father passed over 30 years ago but I recently made this recipe from the video for my mom (now in her 80's) and showed her what it was supposed to taste like. She said it tasted exactly like what my dad had shown her all of those years ago. She tearfully reminisced and admitted that she was the one who adjusted my dad's recipe and took the short cuts. He never complained and I never knew that part of the story until now. It is amazing how food can bring up old memories. Thank you for this.
😅yes one of my favourite recipes my dear mother-in-law would make for family dinners. She would have it with rote Kohle red cabbage and dumplings carrots and sometimes mushrooms husbands family were a traditional German family. Both of his parents are sadly deceased. So. Miss them alot..now I have to learn this and make for family dinners I've already mastered the art of making red cabbage from scratch my husband makes the dumplings and now we have to make the roulade together.
Beurre manié is a paste made from equal parts volume of softened butter and flour that is then used to thicken soups, stews, or sauces. The word is French for “kneaded butter.” It is very simple to make come together in minutes. This is a great alternative to using roux and is incorporated similarly.
My German mother made these all the time, and they are delicious. We also had them with red cabbage, but surely adding some of the vegetables from the gravy-making process would also help? I suppose you could always use them later to make a very tasty soup.
Very nice, Chef. We love this dish in Brazil. My parents were Portuguese, and we used to have it at least once every two weeks. It is a means of stretching the meat, which has always been very expensive in Brazil. Mom used to make it a little bit different. She used to stuff the meat with some Porchetta and caramelized onions and similar seasonings as you did. To thicken her sauce, she didn't use anything. She used the same vegetables as you did, and when it was ready, she used to pass it in the blender. At the end, she would add some butter to make it nice and shiny. In Brazil, it is called "Bife à Role". Delicious and Nutritious. Bravo. You brought back some nice memories. Thank you!
Thank you chef as a apprentice before C.I.A. i work at a German restaurant at that time i pot washed/prep for the owners made hundreds if not a thousand of these and Sauerbraten potato dumplings, gingersnap gravey, tubs of red red cabbage ahh good old days. Thanks for memory lane👍🙏
This was my first Chop Chop Chef video and I'm delighted. I used to frequent a restaurant on Addison Street in Chicago called the Mirabelle where the German cuisine was the best in the Midwest. Rouladen was my favorite dish there but I never made it. Now that I have your video, I will be making it soon.
We always make the traditional Saurbraten with spatzle and red cabbage for Christmas and in the fall. I’d like to try my hand at Rouladen this Holiday. Looks delicious!
My late mother, bless her, who came from the Netherlands near the border with Germany, used to cook these for family, and over time, the grandchildren. I can smell and taste them again, watching your video. You have inspired me to prepare roulade for my children and their children in memory of their Oma. Vielen Dank!
I probably would use an immersion blender onthat sauce to get all the taste out of that veggies. Really looks very delicious & would try to make it this holiday.
I have made this but added spices and ground all the vegetables up and put them back into the gravy before pouring it over the roladen. Thank you too for making this so easy to understand and giving your inspirational recipe to others. Prost! 🍻
As a kid I would help my German Mother make this dish and this is spot on as I remember! Thank you for sharing this classic German Dish! Looking forward to your future videos!
Oma's secret addition to th he gravy was to add a dash of Maggie liquid seasoning, just enough for a hint In the background. Shea always served dumplings which she poached in the gravy this flavoured the dumplings and thicken the gravy with the flour on the outside of the dumplings.
Look for winiary PRZYPRAWA, this the brand and name Maggie liquid seasoning is sold under in Poland and eastern Europe. You may be able to get it from Polish online stores in the USA. There are also maggie/winiary stock cubes that taste very similar and here in the UK are fairly cheap, I get mine from a local Nigerian/African shop as they are popular in Nigeria and surrounding countries.
Omas used to add Maggi to season and wheat flour to everything. Cooking was a lot less sophisticated back in the day. I personally like it _sometimes_ for nostalgic childhood memories, but I am a better cook than my grandma or my mother ever were.
Nice presentation of a German classic. I like to put a slice of raw bacon, and a peace of carrot, next the pickled cucumber plus a stick of cooked bacon.
11:50 You don't have to scrape if, as soon as you add the raw vegetables, you turn off the heat, cover, and wait 3 to 5 minutes, then uncover and stir. This prevents the fond from burning all the way to pyrolysis and becoming bitter, un-dissolvable bits of carbonized matter in the finished sauce.
I’m 70 years old and I never knew what this dish was called. As a child we had this dish which was made by my Dad’s Polish Aunts. We just called it Polish food. I have made this for family and friends for years! Instead of using mustard and pickles I use horseradish, raw onions, and bacon. I would put the rest of the onions and more horseradish in the gravy. This might be the way Polish people make it? Thank you for the meals name and a different way of cooking it.
I loved this video. Is there a video on making the red cabbage dish to go with it? I remember my mother in law used apples in the red cabbage dish. i regret not getting her recipe before she passed. I look forward to more videos.
Bravo Chef! This looks so good. I can't wait to make some for my family. I never knew to do the vegetables, tomato paste, red wine and beef stock. I just did beef stock mixed with beef gravy. So, the flour and butter mix. You mixed them, wrapped it in plastic, then froze or refrigerated it? I'm so glad I found your channel
Everyone asking for a recipe. There's no recipe. He shows you what you need, and how to do it. It's not very complicated, really. Meat, salt, pepper, mustard, pickle, speck or bacon, roasted onion. Celery, carrots, onion, garlic, tomato paste, red wine, beef broth.
I hate to be mean about it but, alot of people need step by step written instructions, exact ingredient measurements, exact cooking times and temps for each step, like it’s a math equation. Which is not really cooking. Soulless cooking I guess and is probably very slow and unpleasant, with poor results. They should spend some more time cooking and trying to make their own dishes for a while to understand basic techniques and start to understand flavor and balance if they can’t watch a video and make the dish. I don’t get it. Sad..
@@SaxonRanger94 Preparation for 4 roulades: Flatten the beef roulades Mix the seasoning mixture of 2 tablespoons of mustard, 1 tablespoon of ketchup, salt and pepper Coat the roulade with it Quarter 2-3 small spiced pieces for the "inside" of the roulade 2 strips of bacon per roulade (or bacon of your choice in thin slices) Halve 1-2 onions and cut into thin rings Roasting twine or roulade clips For frying, 1-2 tablespoons of clarified butter For the sauce base: Soup vegetables in small cubes (1-2 carrots, 1/2 stick of leek, 1 slice of celeriac) 1 tablespoon of sugar 1/2 tablespoon of tomato paste Approx. 250ml of dry red wine Approx. 400ml of beef broth A little salt and pepper if necessary Otherwise, just a lot of time and love! I braised the roulades at 180 °C top/bottom heat for one hour with and one hour uncovered.
@@SaxonRanger94If you need exact measurements. You probably don't know how to cook and probably should leave it to someone else in the room that uses their taste to season things lol
This is a holiday favorite and especially when we have guests. My recipe is a bit different. I always added raw onion inside the roll. Will roast onions from now on. I also use smoked bacon chopped. Otherwise, mostly the same. I often make a huge batch to freeze for later.
This is the exact recipe I have been using for years and never fails. A little fussing around at the start, but the results are worth it. This video just popped up on my UA-cam feed and have decided this will be my other halfs 77th birthday dinner which just happens to fall on 31st October ( Halloween ). Plain steamed potatoes and rotkhol - YUM. ( maybe I'm making it more for.....me🤣😛 )
I am sick, no appetite, and watching you make this has my mouth watering like crazy. Making this for Christmas this year. Not joking. Could someone link me to the flour butter thing? I looked through the shorts but cannot find it and I don't know how to spell it.
You do very GOOD JOB. But i try to fill Die Rinder Rouladen with hard gekochten ei, sometimes slize wurst. Mit the gravy, very like you. But to the end i put the all vegetable into mixer and puriere all so i don't to use any Schwitze to make thicker. That what we have 1. Weihnachts Tag mit Kartoffel Kloese and Rothkohl. Thank you Kamilla Kanada
Looks yummy Only your gravy is too thin for me ,my family like Dumplings with the Rouladen I will try this recipe your way ,but I will thicken the sauce Thank you 🙋♀️🙏🏻🇨🇦,
I have always made them less the onions, however I just love caramelized onions (as found in French onion soup too), so my next ones will definitely contain the caramelized onions, I can see how they will complement and even make the whole deal juicier too! Sehr gut, das mach ich!!
Thank you for the detailed illustration and technique! My question is whether instead of braising on the stove top, would it be justcas good to braise in the oven with the lid slightly off? Also, would it be OK to add a "bouquet garni" containing bay leaves, rosemary and parsley? I use this technique when making the Rouladen's "Italian Cousin", Beef Brachiole. Thank you
No. That doesn't work. The meat needs to be properly fried and browned on the outside. I would also strongly advise against using a bouquet garni like you described. It's going to throw the original taste completely off and you'll end up with a Frankenstein gravy. Rosemary definitely doesn't work for roulades.
I love rouladen. My wife and I always disagree about whether the pickles should be chopped or in quarters. I prefer chopped, but she grew up with them in quarters or whole small ones.
My German mother made this often. She did not use tomato in her gravy. Maybe a regional thing in Germany. She was born near Dresden. But everything g else was the same. Miss you Mom, and your rouladen.
So you said top beef which isn't a common phrase here in the USA. I was thinking top sirloin but there is also top round roast. Or is it a different cut?
Buy me a Coffee to get access to this recipe and all the other amazing delicious meals i make www.buymeacoffee.com/chopchopchef
It was wonderful, just wonderful. As an Englishman, I worked in Aachen and had this meal in a small bar. I think we called it 'Rinde Rouladen,' and the barkeeper added beer to his. About 1980.
I lived in Germany for 10 years (70s/80s) and this brings back such good memories.
German anything is the best! This is a great dish! Make lots of gravy. Serve with mashed potatoes.
If you want a rich, meaty flavor for the gravy, it does not make a lot, just enough. You do not want to dilute the flavor!
I have a German Family and do agree, thank you 😊. My Mother had at least 50 different potato recipes and they are still my favorite 😊🥔
I love this Chef. He has a sweet personality and accent.
Thank you for the kind words!
I needed an authentic German dish for our Reformation Sunday potluck at my Lutheran church. I came across your video and fell in love!! What a wonderful process for such a delicious meal! Everyone else made the usual (potato dumplings, red cabbage, sauerkraut, etc.)...and this beautiful Rouladen was a BIG hit!! I made 12 ...none were left. You, Sir, have a new subscriber. BIG hugs and blessings from Texas! 💖💖
Our Lutheran Church had this for a German dinner. Sadly, there are more Scandavians, so their dinner of Lutafisk and Meatballs is the annual event.
Try making a dill pickle soup with the dish. Don’t forget the spetzle as the perfect side dish.
@@edkrstic6423 Oooooo....Yum!! Thank you for the suggestion! 🙂
@@edkrstic6423 dill pickle soup is my favourite ....
That is wonderful to hear! Glad you and your church friends enjoyed it!
When my parents got married in the late 60's, my dad (from Chicago) showed my mom (from Dallas) how to make a very basic version of this and forever we called it "steak with pickle". I grew up on their version and never really thought much about it (and never really liked it either). After growing up and having been to Germany many times myself, I have found the true and delicious roots of my parents simple "steak with pickle". My father passed over 30 years ago but I recently made this recipe from the video for my mom (now in her 80's) and showed her what it was supposed to taste like. She said it tasted exactly like what my dad had shown her all of those years ago. She tearfully reminisced and admitted that she was the one who adjusted my dad's recipe and took the short cuts. He never complained and I never knew that part of the story until now. It is amazing how food can bring up old memories. Thank you for this.
What an amazing story, thank you for sharing.
Also crusty brown roasted top. Very nice thank you. Germany memories from 1982!! Alkauf and shnellis
😅yes one of my favourite recipes my dear mother-in-law would make for family dinners. She would have it with rote Kohle red cabbage and dumplings carrots and sometimes mushrooms husbands family were a traditional German family. Both of his parents are sadly deceased. So. Miss them alot..now I have to learn this and make for family dinners I've already mastered the art of making red cabbage from scratch my husband makes the dumplings and now we have to make the roulade together.
It’s always nice to make family recipes and keep memories alive!
I love that he's using a spackling knife!
Yeah…I was like huh a spackle knife. Works pretty pretty pretty good 😂
Yes! I want a kitchen spackling knife too!
First video of yours Im watching, only three minutes in and Im hitting like and subscribe! Great stuff sir, thank you! 👍🏻👍🏻
This is one of my favorite dishes with spezel and red cabbage
Beurre manié is a paste made from equal parts volume of softened butter and flour that is then used to thicken soups, stews, or sauces. The word is French for “kneaded butter.” It is very simple to make come together in minutes. This is a great alternative to using roux and is incorporated similarly.
Thanks for sharing, I appreciate that!
The twine technique just made my day. It is so much better than what I was doing!!! Excellent video!
My German mother made these all the time, and they are delicious. We also had them with red cabbage, but surely adding some of the vegetables from the gravy-making process would also help? I suppose you could always use them later to make a very tasty soup.
Very nice, Chef.
We love this dish in Brazil. My parents were Portuguese, and we used to have it at least once every two weeks. It is a means of stretching the meat, which has always been very expensive in Brazil.
Mom used to make it a little bit different. She used to stuff the meat with some Porchetta and caramelized onions and similar seasonings as you did.
To thicken her sauce, she didn't use anything. She used the same vegetables as you did, and when it was ready, she used to pass it in the blender. At the end, she would add some butter to make it nice and shiny. In Brazil, it is called "Bife à Role". Delicious and Nutritious.
Bravo. You brought back some nice memories. Thank you!
That’s a great idea about the porchetta and caramelized onions, thanks for sharing!
@@ChopChopChef
You are welcome Chef. Best Wishes to you.
..with Spaetzle 😋 please!
rhymes with mets!
Thank you chef as a apprentice before C.I.A. i work at a German restaurant at that time i pot washed/prep for the owners made hundreds if not a thousand of these and Sauerbraten potato dumplings, gingersnap gravey, tubs of red red cabbage ahh good old days. Thanks for memory lane👍🙏
I'm glad you enjoyed the video and it brought back some good memories!
This was my first Chop Chop Chef video and I'm delighted. I used to frequent a restaurant on Addison Street in Chicago called the Mirabelle where the German cuisine was the best in the Midwest. Rouladen was my favorite dish there but I never made it. Now that I have your video, I will be making it soon.
I’m glad you liked the video and I hope your Rouladen turns out just as good, if not better!
My whole family is from Germany.
MÜTTE made this often. DANKE UND LIEBE DICH.
Thank you, I hope your family enjoys this recipe!
My mother in law often made this dish. I enjoyed this video & subscribed, thanks!
Endlich mal so wie es gehört...
My first time watching this chef I’ve subscribed so I can see more if his videos! I cook from scratch so I love this!!
Thanks for subscribing and I hope you enjoy my videos!
You can safe the string by using one wooden toothpick in each rouladen
Beautifully explained and presented. Thank you! I am going to make this recipe exactly as you show it this weekend and I cannot wait!
You’re welcome, hope you enjoy!
Dear Sir, first time here and enjoyed the preparations and cooking the famous German Rouladen. Greetings from Toronto and Thank you!
Welcome and thanks for watching!
Thats,, ! so GREAT!!! thank you.. I can smell it already
That looks fabulous. I am now craving rouladen.
We always make the traditional Saurbraten with spatzle and red cabbage for Christmas and in the fall. I’d like to try my hand at Rouladen this Holiday. Looks delicious!
My late mother, bless her, who came from the Netherlands near the border with Germany, used to cook these for family, and over time, the grandchildren. I can smell and taste them again, watching your video. You have inspired me to prepare roulade for my children and their children in memory of their Oma. Vielen Dank!
@@peterjanssen3033 was that in VAALS
I’m so happy my video brought back such fond memories of your Oma, and I hope your family enjoys the rouladen.
I didn't know Dr. Kleiner was into cooking.
The residents of City 17 are enjoying this dish very much!
Ok very nice, now send me one, I don’t need two. One is enough for me. Good job chef. Thank you,
I wish I could! 😋
I probably would use an immersion blender onthat sauce to get all the taste out of that veggies. Really looks very delicious & would try to make it this holiday.
I agree, it would give the sauce a wonderful texture.
what is parmenia? It's the thing the chef uses to replace corn starch. Great recipe!
Good job, great Video. I love that you gave me the details I needed duplicate your work. Thank you so much!
I’m glad you found it helpful! 😊
Love this dish. My mother-in-law from Germany made it for special occasions.
I have made this but added spices and ground all the vegetables up and put them back into the gravy before pouring it over the roladen. Thank you too for making this so easy to understand and giving your inspirational recipe to others. Prost! 🍻
As a kid I would help my German Mother make this dish and this is spot on as I remember! Thank you for sharing this classic German Dish! Looking forward to your future videos!
That's wonderful to hear! I'm glad my video brought back some great memories 😊
My Late Father Made this Famous Dish on Special occasions...And the GRAVY was like Juice.!!💯💯💯💯💯💯😍😍😍😍😍
That's great to hear, he must have made it with lots of love.
My mother made this a few times, very special.😊❤
I understand roulade (over in Germany. Last process was slow roast in oven 150c to reduce. Sauce and concentration of flavours
I remember this dish from when I was a kid, LOVE it!!!
We had this for Christmas dinner many times
Yes one of my favorite dishes surf with red cabbage and mashed potatoes!!!
That was a pleasure, thank you for this lesson.
You're welcome, happy to share!
Looks good
Very interesting.
you have super experience when you know so much that you know using a spackle knife is best !!!
Oma's secret addition to th he gravy was to add a dash of Maggie liquid seasoning, just enough for a hint In the background. Shea always served dumplings which she poached in the gravy this flavoured the dumplings and thicken the gravy with the flour on the outside of the dumplings.
My mother used Maggi, as do I, though it can be hard to find in the US.
Look for winiary PRZYPRAWA, this the brand and name Maggie liquid seasoning is sold under in Poland and eastern Europe. You may be able to get it from Polish online stores in the USA. There are also maggie/winiary stock cubes that taste very similar and here in the UK are fairly cheap, I get mine from a local Nigerian/African shop as they are popular in Nigeria and surrounding countries.
@@wolfman011000 Just use pure MSG. It's what makes all the seasoning products work.
Potato dumplings and red cabbage mmmm
Omas used to add Maggi to season and wheat flour to everything. Cooking was a lot less sophisticated back in the day. I personally like it _sometimes_ for nostalgic childhood memories, but I am a better cook than my grandma or my mother ever were.
Nice presentation of a German classic. I like to put a slice of raw bacon, and a peace of carrot, next the pickled cucumber plus a stick of cooked bacon.
Thanks for sharing your variation on the classic Rouladen!
You are making me hungry!
😂😂😂❤
That was the goal! 😄
Fantastic!
11:50 You don't have to scrape if, as soon as you add the raw vegetables, you turn off the heat, cover, and wait 3 to 5 minutes, then uncover and stir.
This prevents the fond from burning all the way to pyrolysis and becoming bitter, un-dissolvable bits of carbonized matter in the finished sauce.
Spectacular I would really like to make that..
I’m 70 years old and I never knew what this dish was called. As a child we had this dish which was made by my Dad’s Polish Aunts. We just called it Polish food. I have made this for family and friends for years! Instead of using mustard and pickles I use horseradish, raw onions, and bacon. I would put the rest of the onions and more horseradish in the gravy. This might be the way Polish people make it? Thank you for the meals name and a different way of cooking it.
That is so interesting! Thank you for sharing your family recipe!
My German Mother used to make this dish. Actually, this is fairly close to her recipe, except she made a sour cream Country gravy.
I make this dish but i use prosciutto thin strips instead of speck tastes superb.
I loved this video. Is there a video on making the red cabbage dish to go with it? I remember my mother in law used apples in the red cabbage dish. i regret not getting her recipe before she passed. I look forward to more videos.
Wow really simple and great recipe
Thanks! Glad you liked it.
❤Wonderful recipe😊
Thank you 😊
Bravo Chef!
This looks so good. I can't wait to make some for my family. I never knew to do the vegetables, tomato paste, red wine and beef stock. I just did beef stock mixed with beef gravy. So, the flour and butter mix. You mixed them, wrapped it in plastic, then froze or refrigerated it?
I'm so glad I found your channel
awesome video guys, you don't get this on free to air television.
AU. Cheers! 👍
This is how my mom and Oma made it. They were from Heilbronn.
My MÜTTE IST VON BERLIN UND VATER IST VON HARTZ BRAUNLAUGE.
We are this meal often. DELICIOUS.
DANKE UND LIEBE.
👍👍👍That's cooking!!!
I love this wonderful recipe and thank you chef for sharing.
Dale
You're welcome, Dale! I'm glad you enjoyed it.
Everyone asking for a recipe. There's no recipe. He shows you what you need, and how to do it. It's not very complicated, really. Meat, salt, pepper, mustard, pickle, speck or bacon, roasted onion. Celery, carrots, onion, garlic, tomato paste, red wine, beef broth.
I hate to be mean about it but, alot of people need step by step written instructions, exact ingredient measurements, exact cooking times and temps for each step, like it’s a math equation. Which is not really cooking. Soulless cooking I guess and is probably very slow and unpleasant, with poor results. They should spend some more time cooking and trying to make their own dishes for a while to understand basic techniques and start to understand flavor and balance if they can’t watch a video and make the dish. I don’t get it. Sad..
@@SaxonRanger94 Preparation for 4 roulades:
Flatten the beef roulades
Mix the seasoning mixture of 2 tablespoons of mustard, 1 tablespoon of ketchup, salt and pepper
Coat the roulade with it
Quarter 2-3 small spiced pieces for the "inside" of the roulade
2 strips of bacon per roulade (or bacon of your choice in thin slices)
Halve 1-2 onions and cut into thin rings
Roasting twine or roulade clips
For frying, 1-2 tablespoons of clarified butter
For the sauce base:
Soup vegetables in small cubes (1-2 carrots, 1/2 stick of leek, 1 slice of celeriac)
1 tablespoon of sugar
1/2 tablespoon of tomato paste
Approx. 250ml of dry red wine
Approx. 400ml of beef broth
A little salt and pepper if necessary
Otherwise, just a lot of time and love!
I braised the roulades at 180 °C top/bottom heat for one hour with and one hour uncovered.
@@lenalarose2555 Idk why you’re telling me but I appreciate it anyways 👍🏻
@@SaxonRanger94If you need exact measurements. You probably don't know how to cook and probably should leave it to someone else in the room that uses their taste to season things lol
@@SmokedPaprikas right?! Love your name btw 😂👍🏻
My favorite
Looks good. I'm hungry now.
Glad you like it!
Looks delicious
Outstanding! So wird es gemacht. Vielen Dank.
Vielen Dank für deine Anerkennung!
What a lovely roasting pan with lid! Do you have a link to it? I'd love to buy one! Danke!!
My question also
Nah, Chef, wo kann Mann das Bratpan kaufen, bitte?
Love this video thank you
Thank you for watching!
You can also use needle to "fix" the roll, instead of yarn. And we use red wine and porter beer for better favour instead of water for the sauce.
This is a holiday favorite and especially when we have guests. My recipe is a bit different. I always added raw onion inside the roll. Will roast onions from now on. I also use smoked bacon chopped. Otherwise, mostly the same. I often make a huge batch to freeze for later.
I love that you use smoked bacon, it definitely adds another flavor layer!
This is the exact recipe I have been using for years and never fails. A little fussing around at the start, but the results are worth it. This video just popped up on my UA-cam feed and have decided this will be my other halfs 77th birthday dinner which just happens to fall on 31st October ( Halloween ). Plain steamed potatoes and rotkhol - YUM. ( maybe I'm making it more for.....me🤣😛 )
Looks like what I ate tonight
Love your German accent.
I am sick, no appetite, and watching you make this has my mouth watering like crazy. Making this for Christmas this year. Not joking. Could someone link me to the flour butter thing? I looked through the shorts but cannot find it and I don't know how to spell it.
It’s simply a mixture of slightly melted butter and equal parts of flour then kept frozen. French people call it a roux to make cream sauces.
I love that pan. Who made it, and where can I get one?
Restaurant Supply Store !
You do very GOOD JOB. But i try to fill Die Rinder Rouladen with hard gekochten ei, sometimes slize wurst. Mit the gravy, very like you. But to the end i put the all vegetable into mixer and puriere all so i don't to use any Schwitze to make thicker. That what we have 1. Weihnachts Tag mit Kartoffel Kloese and Rothkohl. Thank you Kamilla Kanada
Looks yummy
Only your gravy is too thin for me ,my family like Dumplings with the Rouladen
I will try this recipe your way ,but I will thicken the sauce
Thank you 🙋♀️🙏🏻🇨🇦,
I agree, it's all about personal preference! Enjoy! 😊
I made this for my job's Octoberfest potluck. I followed your recipe exactly and it turned out great! 😁 Thank you
That's awesome!
22:03 yes indeed, that's very good advice...
I enjoyed this video. Motivated to make it. ( btw- is the chef the voice coach for Arnold Schwarzenegger?🥴🤪)
I can’t find the recipe, I really want to make this delicious looking meal
You can find the recipe in the description box below the video.
Good.
I have always made them less the onions, however I just love caramelized onions (as found in French onion soup too), so my next ones will definitely contain the caramelized onions, I can see how they will complement and even make the whole deal juicier too! Sehr gut, das mach ich!!
@Kivas. In the UK we normally have Horseradish sauce with beef. Wonder if it would work with this recipe ?
I like horseradish in many dishes but NOT for rouladen please....cheers🍷🇨🇦
Everyone makes them different. We did mustard onion bacon carrots for sweet. Never seen pickles
Sehr Gut!
Danke Schön! 😊
Thank you for the detailed illustration and technique!
My question is whether instead of braising on the stove top, would it be justcas good to braise in the oven with the lid slightly off?
Also, would it be OK to add a "bouquet garni" containing bay leaves, rosemary and parsley?
I use this technique when making the Rouladen's "Italian Cousin", Beef Brachiole.
Thank you
No. That doesn't work. The meat needs to be properly fried and browned on the outside.
I would also strongly advise against using a bouquet garni like you described. It's going to throw the original taste completely off and you'll end up with a Frankenstein gravy. Rosemary definitely doesn't work for roulades.
Question why do you Not Blend All The veges Base into the Sauce So it thickens and Zero waste Or I Use It To Add To The Nioki For More Flavour
I love rouladen. My wife and I always disagree about whether the pickles should be chopped or in quarters. I prefer chopped, but she grew up with them in quarters or whole small ones.
My German mother made this often. She did not use tomato in her gravy. Maybe a regional thing in Germany. She was born near Dresden. But everything g else was the same. Miss you Mom, and your rouladen.
My mother was from Danzig, Germany. She only added 1-2 tablespoon of tomato paste. Never cans of tomatoes!
I like it.Please send me your Receipe
. Thank you ❤
Thank you Chef. Would mustard powder be sufficient for this recipe, or is the prepared mustard necessary?
If using mustard powder,do not use too much tho.
Do you have a written recipe? I find it easier to follow after watching the video
Recipes you can find in the video description.
He mentioned a goulash dish and the butter/flour mix. Where do I find these? This is the only chef I am interested in watching.
Recipes you can find in the video description.
So you said top beef which isn't a common phrase here in the USA. I was thinking top sirloin but there is also top round roast. Or is it a different cut?
Top round roast it is.
Thanks
I like my gravy a little thicker.