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!
We here in Germany also know something that is called "Rouladenbraten" which basically is a roast, where you stack these things on top of each other, instead of rolling them up!
Also extremely tasty and it has a cross-section to end all cross-sections!
it would seem that the amount of salt sprinkled on, plus the salt in the mustard, plus the salt in the pickles....plus the bacon...plus the seasoning on the outside of such thin beef , that this would be very salty!
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!
"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.
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.
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
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.
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.
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
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.
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.
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.
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.
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.