German Beef Rouladen Nights at Hollerbachs March 20
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03/05/2008
Pilar - I didn't add pickle because I don't intendance for it, simply will eat it if this recipe is made that way. It doesn't matter what kind of freakin' onion you employ in the recipe either. And,... finally,... a little sour cream in the gravy never hurt anyone. I am High german too, and I take offense to your critique. My female parent is German, and this is basically how she makes it.
03/23/2009
I grew up in Germany and my mom would fix rouladen for Sundays or special occassions. The one addition that I add together is dill pickle along with the mustard, the bacon and the onion. I then fix a brown gravy as I would for a roast.
01/20/2011
Wow this Rouladen are so incorrect that own't even funny I'm german and I never in my whole alive heard of making them this style, Original Rouladen have pickles and cherry onions in it. Likewise there is no sour foam in those.
12/15/2007
My hubby and I both loved this dish! The merely change that I fabricated was I used a full tin of beef goop instead of half (making four servings)and an emergency substitution of flour for cornstarch which is 2 Tbs all purpose for ane Tbs cornstarch. I volition exist making this again.
07/15/2008
I as well grew up with a German mother and have been making this for nearly xxx years. I exercise have to concur well-nigh the cubes steaks...not a proficient idea. A thin steak is the all-time. But I do have to disagree on the pickle...love it! I don't use sourcream, but I do use alot of mustard. It makes the gravy so yumsish! My family unit loves this recipe and asks for it often. Jutta
04/eleven/2008
This was so easy and SOOO good! I used the beef that is already sliced super thin, substituted onion powder (I didn't accept whatever onions on hand!), used dijon mustard and used real bacon crumbs (from costco)...and followed the residue of the recipe...Crawly! Probably would be better with real onions, but the bacon was skilful like that and really easy! My german grandma would exist proud! Thanks for the recipe!
10/04/2008
I was really glad to see your note nigh the cutting of meat and the longer cooking time. I simmer the meat in the broth mixture (I add a couple of tablespoons of tomato plant paste) for 1 i/2 to two hours. Onions and a finely sliced carrot to the simmer broth mixture is besides nice.
01/30/2011
I seared the meat rolls first in my pressure cooker and then cooked them for thirty minutes. These were great with noodles!
04/17/2010
This was very tasty, merely afterward 40 years of cooking, I can't follow just one recipe & I'm always looking for shortcuts! That said, I used only almost 1/2 strip of salary (cut into small pieces) per roll. I besides added a minor (cut) dill pickle spear in each roll, which is the way I'd had this dish in Germany once. I saved myself the (five minutes?!) of making the gravy per the recipe. Instead of adding beef stock, water & corn starch, I used a jar of Heinz fat-complimentary beef gravy, 8 oz. of mushrooms and about a tablespoon of Dijon mustard & simmered covered for about an hour. I added the sour foam to the gravy merely before serving and information technology was Splendid! My husband would have eaten about v, but I convinced him to have some more than Brussels sprouts instead! I will make this once more ... cheers, Debby!
01/25/2009
My family unit loved it, even my picky husband :) I used round steak instead of cube steak and fried the bacon lightly prior to making my rolls. I also fried the rolls in the bacon grease, and added fresh dill to the filling. Was a fantastic meal!
06/29/2011
I grew upwardly on rouladen ... my wonderful nana makes it for special occasions.. I therefore combined this recipe, with her recipe .. her recipe calls for stuffing in the middle (bread crumbs, mixed with a little worcestershire sauce + a egg).. yous lay out the steak, opt for a little dijon mustard and onions, lay some bacon on there, then scoop a tbsp of stuffing, and curl it up/necktie information technology ... it tastes delcious! my boyfriend grew upwards eating rouladen the traditional way, with a pickle in the middle, so I made a few like that, too ... I followed the recipe to a t, minus the additions of stuffing and/or pickles... rouladen to me is one of the best things out there .. information technology's neat to see other variations of a great thing, thanks for the great recipe :))
11/09/2011
My boyfriend and I are High german and dearest German foods. Ane of my boyfriends favorite German dishes is Rouladen then I searched to observe a recipe to try to indistinguishable the ane his mother fabricated while he was a kid. I made a few changes becuase when I made the recipe as written the meat was extremely tough. These are the changes I made on my second endeavour. I pound the round steak out to exist around 1/4 inch thick. I brown the meat in the electric skillet on all sides. I add together 2 C beef goop and then enough water to have the liquid line come up halfway upwards the meat. I simmered in the electric skillet on 250-275 degrees for i i/ii- 2 hrs or until meat is tender. With these changes I've perfected this to our liking.
11/14/2010
Very proficient and very accurate German language recipe. I served information technology with spaetzle.
04/05/2008
These are GREAT!! My grandmothers are both German language and they thought it was really good! My married man loved it! I likewise made it with real mashed potatos.
04/30/2015
Authentic, traditional or not, I don't intendance. What matters to me is if information technology tastes good. I've fabricated "Roll Mops" for years, but never with Dijon or sour foam and both seemed interesting ingredients to attempt. From the start, however, I knew I would utilize all broth, no h2o, to ensure a rich gravy. Also, 30 minutes is not almost long enough to melt round steak to tenderness. It must exist braised for more than like an hour and a half. While Hubs and I both enjoyed this (considering of a gravy prepared with all broth), we both hold information technology'due south better without the Dijon and without the sour cream. Perhaps we're merely stuck in our means.
09/22/2012
I accept fabricated this twice . The first time every bit directed , and establish the meat rolls to be chewy , and the sauce a little bland . The second time after browning the meat rolls , I added a large sliced onion with the broth and water . Covered and simmered for 1 1/2 hrs. Did non strain , and after thickening the sauce , stirred in the sour foam , and simmered the meat rolls for virtually 10 more mins. Very tender and yummy . Thanks for sharing .
03/07/2011
I fabricated this for dinner tonight because I had some circular steak that I wasn't quite certain what to practise with since I did non accept fourth dimension to marinate or slow cook. My family (one husband and two teenage boys) loved information technology! The beef was very tender. I did pound it out to sparse it up a little. Give thanks yous. I will definitely make it once again. Thank yous.
01/23/2013
So very very good! I saw some negative reviews on how this isn't the proper German way to melt Rouladen. However, my Oma (whom is Mennonite so peradventure there are cultural differences to the dish) ever fabricated hers very similar to this. I didn't stuff them with pickles, but I did apply large olives stuffed with garlic and it was so tasty. Also, I used meat that was already cutting and prepared for Rouladen at our local grocery shop. This recipe is a keeper!
x/16/2009
Excellent High german dish. Been to Frg several times and the gustation took me back to Munich. Authentic. We followed common communication and doubled the beef goop, then put 5 TBS of cornstarch instead of 2 to make up for the boosted goop. Perfect consistency when poured over terminal product. Yous definitley taste the pepper, dijon, and salt. Very good!
08/29/2011
I changed the beef stock to veal stock and rolled upward a pickle with it. Tasted merely like my Grandmothers in Germany before I added the sour cream. I retrieve next fourth dimension I won't add together the cream (makes information technology taste more Hungarian than German with information technology).
05/22/2008
I didn't read the reviews earlier making this and ended upwards using Cube Steak, if I effort it once again I'll use another cuts people have suggested. I simply fabricated four rolls but kept the gravy amount the same since I was serving information technology with Semmelknoedel (Bread Dumpling). Overall, with the dumplings, information technology tasted very like to a stew that I make, so with all the work involved I'll stick with my stew.
07/10/2011
I was a bit intimidated by the wait of the finished production. I idea it might be as well time consuming, but it was worth the actress time. Good recipe and has a neat flavor. Will repeat this recipe.
09/08/2010
I never had this dish before. I only had one-half the amount of beef suggested, but I had the residue of the ingredients so I decided to make it. Information technology tenderized a rather tough cutting of meat and it created a dainty tasting sauce, which was my favorite part of the dish. I used butter instead of oil and I did not add the black pepper. I also do not like salary unless it is crispy, then I left that out. I heard the dish needs the salary to be authentic, but it being gone in dishes does not carp me. I also practise not know if I used the total two teaspoons of table salt and paprika, but I did sprinkle them generously on the meat before rolling. Either style information technology presented nicely and was fairly tasty. And, I felt similar I was eating in a German restaurant.
05/06/2009
My husband loved this! His coworker asked for the recipe. I made a few adjustments: 1. I lightly browned the bacon. 2. I used chopped onion, lightly sauteed in the bacon grease. iii. Along with the onions, I lightly sauteed asparagus and used 3 sticks in each wrap. iv. I allow the rolls simmer for 1.5 hours for actress tenderness, and I used trimmed NY strip since I had information technology on paw. I served it over egg noodles with gravy, which I had to boil down for about 10 minutes for a good consistency. YUM!
xi/18/2014
I practise not particularly care for bacon unless it is lean, well-baked and drained of nigh fatty. Thus I devised my own filling. I use approximately equal parts by weight of diced, preferably old, cheddar or like, a diced hard boiled egg and diced fresh onions. I set up this a day ahead by sauteing the onions golden brown, so add together the cheese and eggs, stir information technology all until information technology forms a overnice goo and let information technology cool to be used the next day. The next day I spread some Dijon mustard on the meat, my goo over that, add a thin piece of pickles, roll information technology all up (folding in the ends of the rolls) and secure information technology. This is a lot of work and I cannot be bothered to practice that oft. Accordingly I set a whole badge of these things, set aside those earmarked for immediate consumption, wrap the rest individually in saran and freeze them. The ones set aside, should be prepared as in this recipe, but simmered for AT To the lowest degree ane½ hours. Equally I said rouladen meat is generally tough and you want it to "melt in your mouth". Oh, and another note: If you lot decide to go the route of my filling, make lots of it. Anything left over can be used as spread or additive for all kinds of dishes. Good Luck
12/24/2010
I grew up on this dish however nosotros as well added a generous portion of onion in the centre of the roll upwardly, simmered the scroll ups in red wine and mushrooms. Succulent!
08/23/2010
Stock-still this simply like the recipe calls for...LOVED it!
03/01/2012
Neat Recipe! I cooked information technology with some high german potato pancakes, it was very delicious, well worth the minimal effort!
04/30/2015
This is a wonderful recipe. No idea what Pilar Is talking about.... Go create your own recipe if you lot're going to complain near some other's fantastic one.
02/18/2011
Was good simply alot of work. Never could quiet become the gravy to thicken upwardly any. Might make again merely not really sure
11/eleven/2008
Growing up, my Japanese mom fabricated something very similar to this. At present that I look back, it's probably considering my American dad was partly of German decent. We lived in Japan, simply my mom made sure she fixed "american" fare for Dad, who did not swallow the local foods. Many of her dishes were best guesses on her part, going strictly from my dad's description of how something looked/tasted. I had no idea I was eating a German language dish when she served this for dinner! Although I did non follow this recipe exactly, my family enjoyed the dish and I enjoyed the trip downwardly memory lane. Thanks for the recipe.
09/18/2008
I made this with sirloin (wasn't able to pound it as thinly equally I would have liked unfortunately), and Dijon mustard instead of yellow. Apart from the fact it was incredibly salty due to the beef burgoo paste I used, this turned out great - very tender and flavorful. I served it with wide egg noodles and green beans; Husband wolfed it down. Thanks, DebbyO!
04/04/2013
This was my first time making this, and I really enjoyed all the flavors!! I did add the pickle, and my family loved it with.(but I understand some may non) Served it with blood-red cabbage and spaetzle.
09/29/2014
then looking for something simple and different this solved the problem, easy and tasted great. Do non care for the pickle either part so this served well with mashed potatoes and a veggie side dish. Only thing I added which I do to everything was a generous sprinkle of granulated garlic. yummmmm
06/01/2010
Dandy recipe! Thanks for sharing
01/25/2010
I honey rouladen! I've e'er made information technology with garlic dill pickles also and the gravy is fantastic!! Gotta accept lots of sourcream mashed potatos. Yummo!
09/12/2013
Reminds me of mom! Outstanding!!!
x/06/2017
Hey DebbyO - My Mom is Austrian and we pretty much make it the aforementioned way as your recipe here except nosotros exercise add together half a pickle spear to each Roladen. We as well cook it on low heat covered much longer so that the meat falls apart and yes my Mom ever added sour cream to the sauce at the end. I similar to make it by browning the beef rolls well on all sides removing them from the pan and then adding some mushrooms to the pan and in one case they have cooked to the right texture then I add the beefiness broth, deglaze the pan, and so the residual is pretty much the same every bit yours. It'due south all good and the fun function is playing with these erstwhile recipes and making them our own. :)
10/21/2010
This was a flake disappointing. The mushroom stuffed beef rouladen was definitely tastier. Y'all need to use the sliced dill pickle as the minor whole ones were too hard to cut when eating. The bacon added no special flavor and the sauce/gravy was not equally tasty every bit the Mushroom Blimp Beefiness Rouladen.
07/sixteen/2009
I've fabricated Rouladen before for my meat-eating family, simply have never used mustard in my recipe. I tried it this night and the guys really like it!
04/10/2009
I take been making this recipe for years and love it as well as my husband and 4 boys . Lost my recipe so I was glad to find this one, it seems to exist the right one, except for the pickle rolled up in the middle. You lot really demand it, equally weird every bit it sounds, it but adds to it and makes information technology accurate. My dad (total German) loves this and says information technology isn't right if the pickle is missing. BE Assuming- Effort It!
12/06/2010
YUMMY! Served it with German Spaetzle Dumplings from this site!
09/02/2014
I make mine with the pickle and I season with marjoram, after painting with djon mustard. I brownish in bacon drippings and bake in oven at 350 for about i hour. It comes out so tender you tin cut it with a fork. I bake information technology in a brown gravy
x/24/2009
This had an incredible olfactory property when it was cooking. I followed the recipe exactly with the exception that I used sirloin instead of round steak. My hubby and I thought the sour cream gravy and meat were very bland. I would non brand this again.
09/eleven/2016
I've have been using this Beef Rouladen recipe for 6 years now. I first had Beef Rouladen in a restaurant and fell in love with it. I looked all over for a recipe that was like to the one I had in the eatery and this was the closest version. Virtually versions include pickle and I know the restaurant version didn't have pickle. This is succulent as written, but over time I have made a few changes. I now mince the salary and cook the onion along with the salary. I as well typically double the beef broth, adding it slowly throughout the cooking process every bit the liquid cooks down. It makes the gravy full of rich bulky flavor. I also omit the sour cream.
10/07/2008
This was soooo adept! And much easier to brand than I initially thought!!
01/03/2015
I added pickles to the rolls. Delicious
06/30/2017
This was a fabulous dish. I made my version of Spetzel with it and my girlfriend fabricated German potato salad. I loved it.
01/21/2014
This was AWESOME! I wrapped some of them with olives since non all the kids like pickles...I will make this again.
xi/13/2016
I made it and followed the recipe with the following addition. I added a mushroom gravy which augmented the beef broth significantly. Very tasty, I loved information technology.
08/26/2009
I followed this recipe exactly, and it was awesome!
12/nineteen/2009
Previous poster....this would not piece of work with sirloin. Try the round steak as posted. I don't think you'll be dissapointed. This reminds me of a dish my mother used to brand. However, she called information technology "sparrows" :) She sauteed the bacon and onion first and spooned it into the center of the steak. She never used mustard either. The bacon/onion combo makes the all-time gravy! Thanks for posting this....very nice and special meal.
01/27/2019
one.27.nineteen I didn't have any sour cream on hand for the gravy, so I omitted it. Recipe doesn't call for much anyway, so I didn't 't retrieve it would be a game changer. Since I was looking for a rich beef gravy, I used all beefiness stock, no water. I had a few mushrooms in the fridge, so I sautéed them, and added later on the gravy had thickened. I checked the rolls after 30 minutes, and they were not about tender enough (this is circular steak, after all), so I concluded upwards cooking for 1-i/four hours at which fourth dimension they were skillful-to-become. I added a little browning sauce (Kitchen Bouquet®) to get a richer, darker gravy for better eye appeal. That dijon mustard gave the beefiness rolls just a flake of tang, and the gravy was rich and robust, with simply a hint of bacon. Served today with Red Cabbage (recipe on this site), sautéed fresh egg noodles, and freshly-cooked apples. My husband's family has High german roots, he is accustomed to German cuisine, and he gave this a thumbs upwardly!
05/xvi/2010
I take to agree with the other reviewers who complained it was too banal. The gravy tasted like water, and the beefiness wasn't much ameliorate. i won't apply this recipe once again.
08/03/2010
My family unit loves this!! No leftovers here.
03/eleven/2009
This recipe was great. I also did what another review did and fried that salary a footling scrap then used the bacon grease to brown the meat. I also used a chopper and used real onion. Everyone loved it and I volition defiantly add information technology to my recipe box for future utilise.
03/24/2013
This recipe would have been good -- as others have suggested -- if the meat was cooked depression and tedious. Although I tenderized the meat thoroughly before cooking, it was very tough (used top circular steak). The flavor was nice, though I idea it could have been "bolder". If I would make this over again (which I probably won't) I would use goop in place of water and cook information technology slowly (in a crock pot). And since I like pickles, I might try rolling a pickle in in that location as well!
11/12/2014
Having grown upward High german (and Polish), I take enjoyed my Grandmother'southward recipe many times--it's a favorite! This i is very close...but we always add the pickle in the eye. Served with tater dumplings and crimson cabbage with apples. YUMM!
12/08/2008
This was Fabled!!!! I used prepared mustard plus a grainy mustard which I call up actually added to the flavour. It was like shooting fish in a barrel to do and everyone in the family loved it. The sauce is amazing over potatoes or veggies.
07/14/2008
Excellent!!! This was super easy to prepare. I used an inexpensive piece of thin cut circular steak and stone ground state mode dijon mustard. This fabricated plenty of gravy/sauce. We would have given this a 5 but never having eaten this dish before we didn't have annihilation to compare to. Awesome. Thanks for sharing, this is going into rotation here!
02/22/2009
I fabricated this every bit written, simply for two servings. Information technology wasn't worth the time or attempt. Sauce was very banal, had to add more sour cream, mustard,thyme and Maggi sauce and information technology was a bit ameliorate. Used sirloin that was already pounded sparse, and all other ingredients and information technology was only and then-so. won't make once again.
xi/xiv/2008
Giving this four stars only because the bacon was raw & chewy fifty-fifty though I added ten actress minutes to the cooking time. Side by side time I volition brown the bacon a footling first then, use the drippings to brown the steaks up. I too used Dijon mustard which gives it a very good flavour! :-)
06/27/2017
This was great! So easy! My family doesn't similar the pickles in rouladen so they were very happy!
07/05/2020
Gravy tastes proficient simply I've never heard of rouladen without a pickle .. that'due south what makes it! Very weird and definitely not how a true German language would cook it. But add in a pickle and Dijon and the recipe is great!
06/07/2019
Non a fan of the paprika and dijon mustard in this dish. I grew upward without them in information technology, but idea I'd try this recipe out. Going back to my Mom'southward crawly recipe.
ten/15/2018
Never having eaten this before, I invited friends over that has had it. This recipe was so piece of cake to follow, and they said the gustation was spot on. I LOVED it!
08/29/2019
I take made this many times with and without the pickles. I love this in the fall and wintertime. The thing I have changed lately is, I wrap the bacon around the rouladen with pocket-size pieces inside. I found the salary wasn't cooking properly. I cook mine in the oven and for extra zing I add together more pickle juice to the sauce. No affair which way yous arrive, this is a delicious recipe.
04/29/2019
did a few changes -used a good apple smoked bacon and used johnnys seasonings (Garlic and likewise their seasoned salt and made sauce with Johnny;s french dip Au Jus - came out wonderful
01/02/2018
umm something went wrong. I got water gravy
01/27/2017
This is just like the recipe I use. The only difference is I apply course German mustard, and flour instead of corn starch. 5 stars !!!!
02/10/2018
I did non have Dijon and then I used regular mustard. Fabricated it for 15 people. was a hit. adding it to my monthly menu.
12/20/2018
I have never commented before, but I've used this app for years. I'thousand going to endeavor making this for a cook your culture party. My question is how would you add dill pickle? With relish, or a piece? I'k going to prepare information technology both ways! Thank you for sharing the recipe.
02/14/2013
We were really intrigued by the combination of ingredients only when I made it, information technology was just a trivial bit as well odd. I personally don't call up information technology was the recipe, information technology was just our tastebuds. Fun to endeavour but I won't be doing it again. Might exist one of those things that you take to grow upward with to really appreciate. At least now I tin say I've had information technology though!
11/18/2013
Absolutely the best dish from this website I've e'er made and enjoyed! Very delicious
06/21/2016
I was surprised at how tender it was!
08/25/2015
Best rouladen I accept ever had. Then much flavor. My whole family loved it.
02/20/2018
Halved the recipe, it was great! The only downside was my gravy ended up too runny.
01/17/2008
This was very tasty and easy to make. Next time I will try a different meat, pound it a little harder, or cook longer, as our steaks were pretty tough (used cube steak). I saw people adding pickles to the curl in a dissimilar recipe, so tried that as well -- used actress hot pickle sliced thin, gave information technology a nice boot! Nosotros'll attempt this over again. Thank you!
02/07/2020
Love it
03/24/2022
My German mother in law used to purchase a superlative round roast and have the butcher slice it in 1/4 inch thick slices. Then she pounded the heck out of each slice on a lath with flour on information technology, flipping it over halfway, and so the flour was pounded into both sides. No demand for cornstarch, it thickens itself. It was always tender, and she didn't use beef goop, information technology made its own. Also she used dill pickle slices, salary & onion, not usually mustard.
03/25/2022
Raised by a German Grandmother and at that place was Always a pickle (kosher dill) and sour cream. Good Recipe. Cheers
04/25/2022
So I finally made this later on having saved the recipe a long time ago. The only changes I made were to use real onion, and to add the pickle as recommended. Afterwards tasting it, I don't know how you lot could omit the pickle! It made the dish. The cut of meat was very tough even later pounding and simmering, then I might endeavour it once more with a more tender cut.
x/06/2015
My mom used to make Rouladen when I was a child. I have been searching for a decent recipe. I add together dill pickle enjoy. This recipe is a huge hit in my house. Thank you.
09/22/2013
I BBQ mine and it was astonishing! My grocery store sells the beef ready to use and they use flank steak flattened...and then tender!
12/13/2016
DebbyO, I was looking for a Roladen recipe to effigy out what cut of meat to use, I couldn't remember what my dad used to use. This recipe is how my father taught me how to made Rouladen; only he didn't employ pickles or the sour foam in the gravy. Although reading the recipe I recall it would sense of taste very rich with the addition of the sour foam, everything seems to taste meliorate with sour foam added ? I might just try it next time I make this. I similar to add a can of sliced mushrooms to the gravy, not traditional, I know, but I admire mushrooms and they go so well with a beefiness gravy. We always had this as a special Sunday dinner when I was growing upward every bit a kid and I am planning on making information technology in honour of my dad for Christmas Eve this year. Thanks for sharing this!
06/20/2019
This was proficient. I did add a pickle to each one, but otherwise did everything every bit written.
ten/01/2017
Depending upon which area of Germany your family comes from defines how one makes this recipe. My mother-in-law learned how to make this from her husband; both of their families came from the Prussian area of Deutschland. They didn't use the mustard or the sour cream. Doesn't mean that it isn't good that way; it only wasn't how they learned to make it. The whole thought of a recipe is to employ it every bit a guideline, develop information technology to your tastes, and make it your own. Food is something that nosotros acquaintance with great memories in our lives. It isn't supposed to be another mode that nosotros tear each other apart. Cheers for your submission, and if someone doesn't agree with how you brand it but tell them to submit their own recipe.
09/19/2017
Splendid! Made it just like the recipe suggested. The only aligning I made was to simmer for1 1/ii hours like some others suggested in their reviews. Very tender.
03/17/2010
Very simple and my husband says it taste exactly like information technology should. Personally, I think it has a taste very similar to the type of homecooking down south that I am utilize to.
07/03/2016
I followed someone else'southward suggestion and precooked the salary a footling, merely even then it didn't cook all the manner through. Also, information technology was super spicy. We enjoyed information technology, just I would await for a different recipe another time.
03/24/2022
My grandmother always added a spear of dill pickle and and a stick of carrot to the rolls. No sour cream! E'er loved it!
08/19/2018
I used small-scale thin cutting round steak, thick cutting bacon and garlic instead of onion. My family unit all gave it a 4.five out of five as they tried information technology.
09/29/2018
I used thin ribeye steak pounded and used a pickle and added some mustard to the gravy. It was delicious
12/28/2016
I used Fry Light instead of oil, and fat free fromage frais reducing the calories and fat and still had a fantastic dish.
06/24/2019
What a great recipe! I fabricated half of this with and half without pickle. My wife loved both versions and I found the recipe to exist succulent. Volition use beef that is more thinly sliced (limited availability of the island) to get it within the specifications. Fun and easy to make, hearty, filling and flavorful. Thank you for sharing this one!
07/30/2017
Skillful but very salty. Reduce salt if not eliminate it.
03/24/2022
Similar to what my Dad used to make, only he used footing sausage instead of salary.
03/25/2022
DebbyO:
This dish has a couple of regional versions that tin can be quite unlike (for case, the version produced nearer to Berlin tend to add cabbage, and the areas effectually Leipzig and the Czech border tend to use pork instead of the beef used here). This version is from the western side of Frg, probably from one of the areas virtually the French border. I agree with Pilar that the type of onion does make a difference: xanthous onion is less common in Federal republic of germany and has a milder flavor; High german cooks tend to use red onions more, and scarlet onion does produce a sharper gustation that complements the pickle. German pickles are very sour, so the boosted flavour profile adds some other dimension to the dish, but if you don't similar them, you lot do you lot.
A German language cook would probably substitute some quark (a sour creamy cheese) for the sour cream listed here, just that'due south up to the cook. High german spicy mustard (sanft) also tends to take a more robust formula than dijon, which volition also modify the flavour quite substantially (I like information technology, but I'thou accustomed to it, so YdY) -- you just need to make sure information technology gets completely combined. Others have mentioned using all beef broth instead of water; I recall that improves the dish a lot.
That said, this variation is quite acceptable. Cheers for sharing it.
12/26/2020
This was a nice modify up at Christmas dinner. I used a flank steak, it came out a little chewy but tasty, and I would effort it over again with a unlike cut of meat that could exist flattened more. The sour cream fabricated a expert gravy sauce. Dont be inteimated by the mustard, the flavor is composite nicely afterward being cooked downward.
Source: https://www.allrecipes.com/recipe/149686/german-beef-rouladen/
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