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Beef Rouladen – Beef Stuffed with Bacon, Onions & Pickles - How to Make Rouladen & Gravy

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Learn how to make a Beef Rouladen recipe! Go to http://foodwishes.blogspot.com/2015/05/beef-rouladen-german-engineering-you.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef Rouladen recipe!
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Text Comments (688)
Tim Doheny (3 days ago)
I would use less salt as the bacon and pickles already have plenty in them . Jus sayin .
Alan Rowe (5 days ago)
I made this on a camping trip and the adult boy scout campers thought I was an incredible genius chef. Such a simple one pot meal. I have also deglazed the pot with red wine and let it braise in that and it turned out great also!
princed47130 (7 days ago)
It looks insanely DELICIOUS!!!!
raedwulf61 (10 days ago)
My mother-in-law was German. She used to make this- it became one of my favorites!
Aaron Turner (12 days ago)
John, The thumbnail of this video matches 6:40 precisely. You sir are a good chef. Let's lose the enthusiasm in the voice please. Sincerely, YouTube Fan.
Robert Pait (13 days ago)
Did I get this meat at a discount? I'd rather not say........rofl!!!
michaelXXLF (18 days ago)
"Lump-o-phobes" made me laugh! There are also recipes with boiled eggs cut in half as a filling, different types of sauce (or gravy) and different side-dishes. Depending which part of the country you come from and how your mom or grandma made it. Which is of course the only "true" recipe. Germany has a number of different mustards ranging from sugary sweet to hot. Generally speaking, the most widely used kind of German mustard (mittelscharf) is less hot than mustard in other countries, especially dijon style mustard. Rouladen traditionally don't have any heat in them, Germans aren't too much into hot (in the sense of spicy) food, this has only slightly changed in the last years. (Hint for Americans: if it says "hot" on a German bottle, expect no more than low-medium heat!) Your gandma most certainly didn't have cayenne on her spice shelf. It never got hotter than white pepper. Of course, all generalization here.
Fjellstorm Bushcraft (24 days ago)
Definitely one of the best german recipes
Patrik Holy Holy (29 days ago)
its almost same as in my country but we put inside quarter of boiled egg and piece of sausage and we call it SpainBirds
John Kapri (1 month ago)
These are traditionally served aside some red cabbage and potato dumplings. Aside from that, they look beautiful! Though, my grandmother would have given you the old tappa-tappa with her wooden spoon if she caught you putting pickles in there. Pickled rouladen are frowned upon in my family.
Cyndi Foore (1 month ago)
Ruined with the pickles, bleaaaak!
Don Hancock (1 month ago)
Wash it down with a good German beer.
dopeymark (1 month ago)
I actually think my moms is better. She used ham Instead of bacon, she put mushrooms in hers, some herbs and used a little dry white wine in the gravy. I
Salty Teemo Main (2 months ago)
I understand that this is the authentic german version but the pickles just killed it for me. You can’t have something like pickles inside such a meaty stuffed roll which not only gets soggy but ruins the entire texture of the dish, let alone having it cooking for 1.5 hours to make it taste like pickle soup. Pickle soup guys...fricken PIckle Soup. When i made this dish i switched the pickles with chitake mushrooms that i cut into parallel strands and finely chopped their remains to add to the stuffing. Also i browned the meat before i assembled the roll, surprisingly it didnt affect its consistency nor did it make it harder to roll, it just gave it a more equal distribution of browning
Arnie_Outdoors (2 months ago)
Thanks! I have to make Beef Rouladen as one of the dishes for my final practical exam with duchesse potatoes.
munnjean (2 months ago)
C'mon Chef ,,,, that is top round ( inside round ) not bottom round !!
Wim M (2 months ago)
Thanks very much Chef for transferring these skills. This dish looks so good and all those ingredients suits me fine. Regards Wim
Diane Jordan (2 months ago)
This looks Yummy Thanks Food Wishes...
D Johnson (3 months ago)
Man, I would throw that meat away before buying it at a discount. I know it doesn't make a difference, but I know what the meat looked like.
bradsky7464 (3 months ago)
I made this for dinner tonight. It's very, very good! Thanks!
marcy devos (3 months ago)
I know all the German grandmas and they no make this....damn.. I do like there cabbage rolls..mmmm
The Blunt And Only (3 months ago)
I've had this made for my birthday for almost 20 years and counting. It is a german thing :)
TheCaptainKim (3 months ago)
Rollade!
Lunch (3 months ago)
Chef, can you par cook the bacon before stuffing? It just seems like wasted opportunity for more flavor, although not traditional. Also, what’s the function of the mustard; to glue the bacon?
MsJavaWolf (3 months ago)
Looks almost ok, but needs knödel and red kraut on the side instead.
6996katmom (3 months ago)
What about the strings? Do they get eaten? I am making this for the 1st time for a church gathering and I need to know if I leave the strings on or cut them off?
Eclectica Eclectica (3 months ago)
Julia Child suggested hot liquid. Why you contradict her theory? It's not about hot or cold but how good you can move it. LOL
dotatough (3 months ago)
If you can find horseradish pickles you have to use those. Incredible.
MissyChiyo (3 months ago)
Here in Austria, we fill our Rouladen with bacon, pickles, carrot, celleriac and sometimes cheese (most likely gouda). We also more often than not use toothpicks to secure our Rouladen. #FYI
Karl Ruehs (4 months ago)
We chopped the bacon & onions and did not use mustard nor paprika. I’m sure this is excellent and fully approved from the old (pre mooslum) Germany style. Now it violates shira law and punishment is, of course, death via beheading with a rusty knife.
Aa Glad (4 months ago)
i like it filled with more onions and a mustard gravy. simply make 10 to 15 more than u did. put in roasting pan and put mustard over them. the baking grease and mustard will make the gravy. old style from Leipzig Germany. serve with red cabbage and boiled potatoes with stick of real butter.
sixpool (4 months ago)
roll one up, homie!
Al Gerbitz (4 months ago)
Mom would make these and always use a grainy mustard. And she used toothpicks. Do a video on a REAL German Struedle please. It's a lost art. I miss my mom.
Aleksandra P. (4 months ago)
We have them in Poland as well.
Monique Quinto (4 months ago)
Does anyone know what part of beef was use in the video? And what could be the substitute for it if pork will be used
Angela Maria Melendez (4 months ago)
great,close to authentic,
Harald Honk (4 months ago)
Ah yes, Hogans Heroes, the only good sitcom on the planet! Also, my mom uses the same kind of mustard ("german mustard" probably is what we call sweet mustard, but I think the dijon one you used is better here) but two needles with a loop at one end to hold it together. Always funny to guess if there`s still one in there or if you got them all... And I'm going to tell her to make rouladen like that chef from San Francisco on YouTube, not the "traditional way" with with her artificial sauce powder because your way seems a lot more healthy, natural and better. By the way: could you make a video about LeBeau's Crepe Suzette? I found a recipe a while ago but the sauce was pretty thin. Had orange juice in it and I always wanted to try what Feldwebel Schulz liked so much
Reilly444 (4 months ago)
I'm not sold on the idea of pickles in this. Do they really go well with beef?
drottercat (4 months ago)
Paprika - training cayenne!
Technicolor (5 months ago)
Also, grocery store had some similar cuts on sale, and I was like “I don’t really want to make fajitas right now “. Well, now I wish I bought the cuts to make this.
Technicolor (5 months ago)
At the end I thought (as Chef John said it),”man oh man this would be great on a bed of mashed potatoes with that gravy spooned over”, and lo and behold the comment section would attest to how delicious that would be.
lusteraliaszero (5 months ago)
in my language, "rouladen" is "the roulade", roulade being the word and the N making it specific
Francois Michaud (5 months ago)
those slices of meat are actually TOP round
Gildedtongue (5 months ago)
Made this a few days ago. After about 2 hours 30 minutes in the gravy cooking, the bacon was still raw and the beef was tough like shoe leather.
Michael Staadt (5 months ago)
Gildedtongue There are basically two ways to get them to be tough as shoeleather: 1. Not putting a lid on the pot while cooking. 2. Adding too much cold liquid at once while cooking. Apart, of course, from picking the wrong kind or quality of meat in the first place. Maybe another factor is, that if you buy the meat at a bucher's who is not familiar with the dish the cuts might be too thick. In Germany we usually flatten the cuts of meat with a kitchen mallet. If they do turn out tough just cover the pot and cook them some more, they'll become tender eventually.
JayEffW (5 months ago)
If you still need a german grandmother friend, mine could certainly use some live english training =p plus, she also makes rouladen!
Deóis Ua Cearnaigh (5 months ago)
"Training chilé"
Carol Docherty (5 months ago)
chef JohnGerman mustard is the best. You should get hold of some. Best one is Löwensenf middle hot
Sean Boyer (6 months ago)
Training cayenne! Boy that made me laugh.
ParanoidPixel (6 months ago)
My oma use to make this... it wasn't as filled as yours, but they were always great.
Larkle (6 months ago)
My German Oma would approve. :D
Andaru Bima sakti (6 months ago)
expecting you're the Bin Laden of your Rouladen
harry viking (6 months ago)
wow! Ill do this this weekend!
MrGoatflakes (6 months ago)
German beef dish with French mustard cooked in an Espagnole. Got it :D
MrGoatflakes (6 months ago)
Wait I forgot it's got Hungarian Paprika and American pickles. Probably spanish onions :P
MrGoatflakes (6 months ago)
OMFG! Meat that isn't bright orange! Quick get the carbon monoxide gas! (Not even joking that's why meat is blood red. It should actually be a darker and less vibrant red).
drownthedays (6 months ago)
German, authentic and pancetta don't go well together. You'd have to go out of your way to get pancetta here. Cured back bacon would be fine I guess.
D- mist (6 months ago)
feels good to rewatch this after making and eating it
dbsill cockney (6 months ago)
Love your videos. I'm amazed how much you know about our food (European)
Felix Marshall (6 months ago)
My German mama and Oma would approve
Heather Leigh (6 months ago)
i miss my grandma...
R BICKERTON (6 months ago)
What an amazing recipe! Thank you chef it's going to be Sunday dinner this week. I can not wait! Keep doing what you do . You're the good side of the Internet
Michael Kohlman (6 months ago)
OK, German mustard... The difference. Usually it is a variety of whole mustard grain, and made rather sweeter then most, usually with honey. Less vinegar as well, but not hot as the seed isn't ground. Great for Pretzels but not to most tastes for cooking. I definitely like the idea of using the Dijon for this, but if you want to go with German Mustard, I would recommend a little Spätlese, which is also required to thin it down a bit. Just another note on recipes like this, as I was told this was a Great Depression dish which my Grandfather on my maternal side liked. Apparently when immigrants came here and they had problems... They resorted to the dishes they were brought up on, which was to make the most out of what they could get. I was told the roots of the Depression Dishes where ethnic in origin, German or Czech, but the food I loved never made it to those cookbooks as they only included the recognized dishes. Ironically I found the recipes I like in the book of Yiddish cookery when I completed my Crown International Cookbook collection. They saw the value of preserving the more practical recipes.
gilligun29 (6 months ago)
#loggish haaaaa
Sarah Moore (6 months ago)
I have roulade clamps from Bavaria.
Rob B (6 months ago)
I loved watching Hogan's Heroes with my Dad. That looks really good. I think my Fiancee will like it.
Eule Federvieh (7 months ago)
actually most people dont season the meat at all and just smear some mustard with diced onions on it and cook it for couple hours in a "sauce" made by little pieces of the meat and sometimes even bones wich they take out before you put the rouladen in.
Astrofrank (7 months ago)
My mother makes Rouladen slightly different: diced bacon fat instead of sliced bacon, diced onions, no pickles, no cayenne pepper, and first frying them until almost black. The gravy is almost stiff. After the Rouladennadeln are pulled out, the Rouladen are served with Salzkartoffeln, red cabbage and, of course, gravy. Now a few people might get jealous: one hour ago, I have eaten *three* Rouladen! A hint: a mixture of hot and medium mustard often works best.
tac nuke (7 months ago)
Osama rouladen
Yung Melvin (7 months ago)
GERMAN SCIENCE IS THE BEST IN THE WORLD
poppykok5 (7 months ago)
YOU, "Chef John,"  are THE rOcKsTaR of ALL Chef's...I NEVER tire of you...My "food wish" would be to spend an afternoon in the kitchen with you to observe your great "Chefness"...  : )
mangachanfan (7 months ago)
"Dangerous, unsightly, and generally annoying" LMAO Sounds like my mother-in-law
Lloran Hope (7 months ago)
Paprika aka "Training Cayenne"!?!?! Ahhh Bahaha yes that's hilarious
Colin Pendlebury (8 months ago)
in my experience, the red is oxidized and the grey is not
Natalie Halsband (8 months ago)
my grandmother would have been proud.... red cabbage would have been the icing to this
Joshua Willett (9 months ago)
im tryin this w venison tonight! !!
blondizsmilz (9 months ago)
Being from Deutschland, I love the recipe! Pretty accurate!
Pan Darius Kairos (9 months ago)
Serve in a hoagie roll with some cheese
Mike Clark (9 months ago)
This makes me hungry!!
bobb420 (9 months ago)
sieht ganzschön lecker aus. i prefer semmelködel over fried potatoes though.
MoratiRace (9 months ago)
Don't forget the "spaetzle:.
David Meara (9 months ago)
what time is dinner
mimoocho dom (9 months ago)
YUM!!
princessrose17 (10 months ago)
whoohoo! go Hogan's Heros! Love that show! First saw it on tv (as a re-run) when I was learning about WWI & WWII in grade 11 and i can tell you, that show kept me sane! It added a much needed levity and comic relief to all the depressing things about the wars that i was learning.
phoenixkhost (10 months ago)
what if you added cheese to the middle...too much?
Kruku88 (10 months ago)
Intresting way to make it. Back in my home my granny used to put a piece of good quality sausage and a gurkin instead of bacon.
ISMFOFbitches (10 months ago)
i am a fairly new follower, and I just came across this today. of course I said to myself, this is what I'm making for dinner tonight! I didn't have onion, but I have to say.. this is probably my favorite thing I've made from your channel so far! (that or the bleu-tons) thank you for existing. I thoroughly enjoy learning from you and trying new things.
Eddie Gooden (10 months ago)
This motherfucker calms me down. All the time, lol. Im a Chef, although not a great one, been hooked for years now.
AStrawberryFruitBat (10 months ago)
Please try german Schweinekrustenbraten mit Biersauce.
Luciwho1 (10 months ago)
no pickles or mustard, but my mom was into self expression : ) also, a lil gravy master.
Robert Garcia (10 months ago)
PROST !!!
Hussain Attai (10 months ago)
6:25 GERMAN ENGINEERING IS THE BEST IN THE WORLD!!
باسل الدوسري (10 months ago)
@Foodwishes You are the Bin-laden of your Beef Rouladen 😝🤣🤣🤣🤣
Dylan Hammerstein (10 months ago)
Ahhh. I was gonna say I'd make some mash but you feel the same way. Would I eat it though? Fuuuuuuuuuuuuuuck Yeeeeeeah. Yumm 😋
Udo Rabe (10 months ago)
made 4 of these with mashed potato,to go with the gravy ,vunderbar, comfort food at its best something homely and honest about this meal delicious
MrcnKK (11 months ago)
We call it "zrazy" in Polish. It's kind of awesome.
Emma Trappe (11 months ago)
Can this be reheated well? Or does that make it icky?
Kevin Katz (11 months ago)
Perfect...
Lukas Schoierer (11 months ago)
precise german ingeneering
Adam Oliphant (11 months ago)
Good lord, imagine this on a sandwich.
thatfatkid100 (11 months ago)
I'm gonna make this with emmental cheese and there's nothing you can do to stop me!

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