German Beef Rouladen Recipe + Homemade Spaetzle

[@walterjoshuapannbacker1571]

A tip from my great-grandmother (b. 1890): add about half a cup (or a little less) of pickle juice to the braising liquid before putting in the meat. It will make the rouladen even more tender and give a nice tangy taste to the sauce.

[@fckprc8149]

But he alreadz puts red wine in it, that is enough acid. to also use vinegar from the pickle juice it gets too much

[@fwdcnorac8574]

@@fckprc8149 Take it from another German. Skip the red wine and add the pickle juice. It is more traditional.

[@Kiterou]

@@fckprc8149 Trust me, mate, it's really good.

[@fckprc8149]

@@Kiterou but does your grandma use wine in it too? I kinda doubt that.

[@Kiterou]

@@fckprc8149 She did. :)

[@sonatine3266]

One of THE best soulfoods ever. With a lot gravy, potato dumplings and red cabbage and you are in heaven.

[@ravvins4059]

no spätzle is the way to go because they are from south germany

[@Rubenwil]

@@ravvins4059 both are good. I'm from Saxony and we always serve Klöße (potato dumplings?) with beef rouladen.

[@patta8388]

@@ravvins4059 What is served to Rouladen totally depends on where you are. Rouladen are not a specific swabian dish, so you get potato dumplings, bread dumplings, potatoes or sometimes even mashed potatoes.

[@SkyForceOne2]

@@ravvins4059 rouladen are NOT from south germany. this style of food is common across europe, so claiming that they come from a specific place is just plain wrong and wishful thinking.

[@sonatine3266]

@@ravvins4059 What a weird conclusion. "No, bEcAuSe sOuTh gErMaNy". I'm from the proud North and Rinderrouladen are also very popular here. They are no specific dish from the South, but actually home to many German states, what's also the reason why they're one of the 3 German national dishes. And guess what: I also like Spätzle, but potato dumplings are my personal S-Tier sides to Rouladen (and red cabbage of course).

[@HausmannKochtEin]

German here! Well done! This is the classical Rouladen recepeit! Like my mom used to make them! The explaination on the searing is perfect, the veggie prep is right, the deglaze in spot on! And at the end you so got it right by adding the redcurrant jelly... Man! .. Overall a perfect video by a non-German on this project! And as I am just about to click away... then you throw in Spätzle... you have got to be kidding me...!!? it does not get any better than this? Really, really well done.. ! And then... wait... you show us how to serve it! As a cooking German I say: Best Rouladen Video on The Net! ... Thank you for that!!!

[@ChefBillyParisi]

Many thanks for the kind words. On any ethnic recipe that I do, I really try to do my best to do a lot of research and testing before I make a video about it.

[@ComboMuster]

At the moment, after making two german recipes, I am absolutely mesmerized by german cuisine, totally blown. Absolutely delicious.

[@SkyForceOne2]

youll also be blown by... the amount you blow up if you eat too much of it :P

[@jmc2179]

Swabian (home of Spätzle) here: We would consider this Knöpfle (little buttons). Spätzle are way longer and a little thinner. It always depends on the method: OG grandmas would make them by hand with a knife on a board. Perfect consistency for this method would be the batter breaking from a spoon, rather than dripping. Using a Spätzle-Hobel (spätzle-plane) like you do, I would add a little more water to the batter, so it becomes thinner and will tend more to Spätzle than Knöpfle. I have a Spätzle-press, a device you could also use to press cooked patatos into mash. Generally I would suggest using sparkling water, and a hook attachment rather than a whisk. You could add a pinch of nutmeg to the batter. If you want to go for restaurant style, add some breadcrumbs roasted in butter on top and some chopped chives or parsley. Always make too much, so you can make Käse-Spätzle (cheese-spätzle) on the next day. Reduce some cream with white wine in a pan on medium/high heat, add the Spätzle, turn off the heat and mix in roughly the same amount of Swiss cheese (Emmentaler and/or Bergkäse) as you have Spätzle.

[@Emeraldwitch30]

Okay I was going to ask this. My great gran was born in Germany and made this 2 ways just like you described. I knew it had a different name but could not remember it. She used to make a joke about the little ones and said if done right they look like little sparrow poops lol then she would giggle a bit. I was 16 when she passed away at age 98. I remember eating many of her wonderful cooking and remember fondly making the yearly sauerkraut (whew 2 -55 gallon wooden barrels full) I dont think I had this reloude dish tho. But a big roasted golden brown pork knuckle one was my all-time favorite with the big mashed potato balls with the cheese and coutons in the middle and the light colored gravy/sauce with a bunch of parsley in it. Thanks for bring back so.many memories. I'm old now with grandkiddos of my own I've been cooking for, I hope their memories of me are as fond as my memories of her and her daughter, my grandmother (I still think of her with every pot of chicken soup I make from her recipes). Have a great day(or night depending on where you are when you might see this 🥰)

[@jmc2179]

@@Emeraldwitch30 Thanks for reacting! And happy to bring some memories. I could almost hear an older Swabian lady say "Schwalben-Schiss". What you describe is probably Eisbein with Knödel and Soße. Mashed potatoes aren't uncommon, but with filling its most likely Knödel (dumpling). Recipes vary through Germany, but there is always a raw potato mass/dough with egg, sometimes cooked potatoes, sometimes flour, sometimes potato starch. There is this rather disgusting saying, that they taste best when rolled with the armpit...

[@monanagel6616]

Also Swabian here - never heard of the cream-method to make Kässpätzle. My Grandma, Dad and also my mother in law from western Austria just mixed Spätzle with cheese and put it ionto the oven on low heat to melt everthing together. No need for creame or whitewine, just a heap of roasted onions on top.

[@jmc2179]

@@monanagel6616 It depends on the region and which method you prefer. Cream and wine on the stove is the Allgäu-variant. Everyone I know in the Stuttgart region also adds cream to the oven method. I prefer the wine and cream method, because I like my Kässpätzle soft, melty and "schlotzig". Oven baked tend to dry out and taste rather boring.

[@iKyroja]

@@jmc2179 once you go wine + cream, you never go back!

[@Diggler72]

German here too and I was impressed that you kept it relatively true to the original German recipe. Very nicely done. For the sauce, I usually add a shot of cream. It gives it a lovely round flavour. The red cabbage, oh it has to be included as a side dish. Well done. I love your channel. The pronunciation of Spätzle was priceless. :)

[@loretta6089]

Wow brings me back to my childhood. My mom who immigrated here from germany made this dish all the time exactly the same as you except she made potato dumplings and red cabbage with it. It's been so long since I've had it. Thank you for reminding me of it so now I will make it for my husband

[@muschikatze]

Richtig 👍🏿 wenn man Rouladen macht gehören Rotkohl und Kartoffeln dazu. Aber Thüringer Kartoffelklöße schmecken auch ganz hervorragend dazu. Grüße aus Deutschland 🖖 Go to KZbin " Calle kocht Rouladen "

[@danielflaig8655]

@@muschikatze der kann doch nix, wieso willst du unsere Großartigkeit, durch solche Loide repräsentieren lassen? Bist du du Zegge und hasst Doitschland?

[@pg259]

Knoedel and Rotkraut is a must--not Spaetzle :-D

[@loretta6089]

@@pg259 I agree 😃

[@axemanracing6222]

I prefer bavarian "Semmelknödel" (bread dumplings). Problem for US people, you don't have proper rolls to make them. But Spaetzle will serve as well. Red cabbage is a given.

[@magnashield8604]

Learned this from my father. My kids request it all the time. I also make Rotkohl. To speed up the process, I brown the beef Rollade in a cast iron skillet and then cook them for 45 minutes in an instant pot pressure cooker with beef broth.

[@datpudding5338]

And use the broth as base for the gravy - gotta use all the flavour!

[@bgueberdenteich5206]

I cook my red cabbage in my Insta pot for exactly 1 minute . I wait for the lock button to drop before I open the lid. Perfect every time.

[@alexanderfo3886]

This is the first time I see a Non-German prepare this and I am impressed. Let alone a Non-German, Non-Swabian owning a spätzle maker.

[@ChefBillyParisi]

I wanted to do braised red cabbage, but I also didn’t want the video to be crazy long.

[@alexanderfo3886]

@@ChefBillyParisi True, even grandma would mostly take red cabbage from a jar. It takes none of your merit, even through the video, I can feel how this is just good. Thank you for making my day.

[@notacop1477]

Somehow I am glad to see people try something that really can be considered german cooking.

[@LexusLFA554]

This is probably the best german dish we need to spread across the globe.

[@yesjustmia]

Good job there chef! 👍🏻 We eat Rouladen in the winter but with red apple cabbage and dumplings. Also good job on the Spätzle too, I laughed heartily at the pronunciation. Thank you for this. Lots of love from Deutschland!

[@Dreatnought1966]

Der erste Fehler war das Fleisch zu teilen. Da war ich schon raus

[@silvialivick3034]

My mom and dad are German and this was Sunday dinner at its finest..

[@regineb.4756]

German here. Great to see my favorite recipe here! It is a favorite german recipe and exists in many varieties, but this is close to the most common version. Now, the version my mother taught me, is prepared with diced and rendered bacon and sautéed onions. Also, the gherkins must not be too sweet, nor salted or fermented. It is usually a whole or a quartered gherkin, rolled up in the middle.

[@mv80401]

Also German here, and I abhor 95% of the gherkins sold in the US. Many supermarkets now sell German Hengstenberg pickles: try them!

[@giddyup4232]

Would continental gherkins be fine? Not sweet or tangy

[@danielflaig8655]

@@mv80401 Jeder nicht völlig Verblödete weiß das: Wenn die Verstoßenen (die, die kein Deutsch mehr sprechen) über 'Pickles' reden, dann wissen sie garnicht worüber sie reden. Und wenn du Deutscher sein willst, Hengstenberg's Massenware feierst - dann! DANN geh mal in den Spreewald und lass dir mal etwas über Fermentation beibringen. Are you twisted?

[@ReyOfLight]

Would Polish dill pickles work? They’re the best I can find here in Sweden

[@derfenstermann9704]

@@ReyOfLight hey German chef here, yes polish pickles normally work (they are used in germany a lot too) but they might be a bit too sour if so just wash of the brine and they are good to use

[@nuggettflavor]

I made this entire recipe for Sundays dinner and it turned out perfect. It was delicious. Thanks Chef for another great recipe.

[@wolfgangscorset2855]

but you must put the gravy over the spätzle.

[@iliketoast-q9b]

German here, but I've never had good rouladen if I'm honest. Every time my grandmother made them or when I had them at a restaurant they were dry and bland. But then in my experience finding a restaurant in Germany that makes good german food is actually rather difficult. This recipe looks so good though, mixing the wine and jelly into the sauce must give it a really interesting flavour profile.

[@toniajackson102]

One of my favorite dishes -and the sauce from rouladen is a culinary high . . . (we thickened ours a bit) -but I am sure every family has their own tradition with the recipe. Thank you so much, Chef Parisi. You are tops!

[@karl-heinzgrabowski3022]

Yess, def, my family never ever used prickles for some reason, but we were great fans of bacon cubes as a filling

[@Tom-br2mw]

For us (German Nativ) this is one of the all time best Sunday family meals. In Addition to the pickles I am adding some carrot and some celery roots into the Roulade. This will add some earthy richness and some sweetness to the filling. As side dish we are surving potato dumplings and red cabagge. All family members loves it and for the family feasts there is sometimes the need to prepare 20 Roulade and 80 dumplings.

[@ourlittleadventures519]

My absolute FAVORITE! My late mother would make me rouladen for my birthday, June 27th. Even if it was 27-30° C outside this hearty comfort dish would hit the spot. May I suggest red cabbage also to this dish. 😊

[@patrikSMD]

One of the classic german recipes, very well executed! But one thing is missing IMO: Cooked red cabbage as a sidedish! And the way you butcherd the spätzle (spaetzle) pronunciation 😳😂

[@engc4953]

I laughed too at his pronunciation, almost every letter is pronounced in German.

[@juliakent2560]

Yes to red cabbage and butchering the word haha

[@diannysmith]

Love your youtube you make it so easy!! And yep the word is said like spatula but instead of the first a , say it with an e as in ever - and no u sound ( spetzla, sorta)

[@ello7222]

Red cabbage or bruxelles sprouts is a must as a side dish.

[@apfelmurks]

Yes, we germans are Krauts, we made of Kraut. We need more Kraut

[@jasondk5127]

This is so beautiful! My Oma and Aunt would make this on special occasions and I remember all the smells as a child. Thank you!

[@Hrldr]

As a German and rouladen beeing one of my favourite dishes, the only thing I can say, that is exactly how they´re done! My only personal option would be to add 2 cloves, a laurel leaf and a bit of allspice to the sauce in the end.

[@Hrldr]

@MauriceDelTaco Bacon is "speck" cut in a different way. I´m German and I use bacon.

[@Hrldr]

@MauriceDelTaco In German the word "Speck" means fat pork meat.

[@just_0P_0]

I am from Germany and it's also possible to put the Rouladen into a pressure cooker. Also you could use some yellow mustard, simply cover the inner side of the Roulade with a thin layer of it. That will give some extra taste. Old familiy tradition. :)

[@patta8388]

Yes! Slobber one side of the Roulade with mustard before rolling it. the more, the better.

[@j.m.9185]

As a German, that gets my approval.

[@lisayoung2093]

Love it and make this several times per year with the homemade spaetzle and sweet 'n sour red cabbage. I found several yrs. ago Walmart sells a cut of meat (I believe it's called Beef Milanese) and it's perfect for the rouladen.

[@mrsrn9907]

This is what I use. My German mother and Oma used to make this all the time. But they didn't use pickle. Theirs was made with dry mustard sprinkled on the meat, salt, pepper, slices of bacon, and the onion before rolled up and seared.

[@ajarnett5814]

My brother-in-law made Rouladen about 15 years ago and he used elk steak. It was absolutely delicious!

[@wernerglockler1394]

Rinds-Rouladen sind einfach lecker. Am liebsten jedes Wochenende eine Portion.

[@frogmccuish]

My dad was born in Untereviesheim (sp?), he made Rouladen and spetzle for us all the time. He would wrap the bacon on the outside though. Lots of variations. Love it! Thank you for showing us how to make it. The gravy looks awesome too.

[@philmitbart]

My dad used to love making these and I'm carrying the torch. I loved seeing that you make them almost exactly like our own family recipe. Allow me to critique your Spätzle ever so slightly (as a native Swabian, that is my birthright :D ) - The batter needs to be whisked by hand using a wooden spoon and doesn't need to be all smooth. If you want it even better, use "Weizendunst" which is kinda the inbetween of flour and semolina and sparkling water. And the true king will make them by scraping them into the water off a small cutting board 💪 But hey, they look PERFECT and all in all you've made me very happy while watching this.

[@julesgro8526]

One of my best friends is a Syrian guy and he is ALL OVER this food. We love to cook it for him :)

[@evonne315]

I swear I have seen 10 million onions cut on youtube, lol, and thier all done slightly differently!! ❤Every meal must have onions.

[@hablin1]

Glad to see you are sticking to the original recipe 👍🥰 our butcher slices them on a meat slicer for us so they are ready to wrap 🥰❤️ also we would put in whole pimento and a bay leaf

[@Gojam12]

I had this as a kid in Bavaria and have hoped to find this recipe for 40 years now

[@vahankervanbachian2918]

Speechless, I can even smell the taste, masterpiece. Thanks!

[@ChefBillyParisi]

Thanks for watching!

[@hunterdubbi8577]

I'm from germany and first I just laughed so hard of the pronunciation of Spätzle. I create a special typ of the original recipe with venison, onions, pickles and mushrooms in it, that's really tasty. The one thing I don't like is that you fry the Spätzle in butter. The problem with this is, that the Spätzle will never soak up the sauce, and that's very important. Greetings from swabia (the home of Spätzle)

[@markschoning5581]

But as a real Swabian, you should have mentioned that what he made was looking more like Knöpfle as Spätzle.

[@evalynchuran8684]

My mom and dad made this for us as children, I carry the tradition on.

[@ramseierjulie945]

made it last night it was fantastic and really easier to make than i thought

[@larswesterhausen7262]

Good effort. Being the typical German Wisenheimer, allow me to give you a few tips. Don't cut the meat in half. Here in Germany we get meet slabs at least 30 cm (11 inches) long, cut 6 mm (quarter of an inch) thick. Usually it's top round, sometimes the cheaper bottom round. What you have is way to short, even after pounding. It should be twice as long. Instead of bacon a lot of people use smoked fat back. That would be more traditional. Bacon is a rather modern twist. Instead of gherkins I would use cornichons for the crunch. As being said in the comments, in some regions people also add some ground meat to the filling. The sauce looks perfect, though Germans would rather celeriac instead of celery and take curly parsley. I also like to add a bay leave, a few twigs of fresh thyme and a couple of allspice berries to the sauce. Most Germans would also prefer their sauce to be thicker, so they use some corn or potato starch. Spätzle as a side are fine. Ususally it's dumplings or potatoes and red cabbage or green French beans. But anyway, I would your dish any day. Well, any Sunday. ;) Thumbs up.

[@tonyclown]

I always add a peace of "Kassler" to the sauce. Kassler is smoked and at best very marbled pork neck. You just got to simmer it with the Rouladen.

[@CediEntertainment]

Looks very authentic and tasty. I appreciate that you handmade Spätzle (you made Knöpfle but I can overlook that) but ... traditionally the meal is served with red cabbage sweet sour cooked with pieces of apple an red wine.

[@reenie4299]

Mmmm rotkohl

[@drxym]

I've done this in the past and it's great. Massive amount of work but it tastes great.

[@jackmclane1826]

Yep... Rouladen, red cabbage and potato dumplings. A must have meal in german christmas season. ;)

[@swk1610]

Love this video my dad used to make this a lot and everyone loved it. Haven’t had this since he passed away, that’s over 20 years ago. You just gave me the inspiration to make it.

[@lauradalgetty7775]

Oh my gosh this dish is so DELICIOUS 😋😋😋 I made this a few wks ago, my first time making it, it turned out really tender & delicious, my hubby said I did a great job, he loved it & asked me to make it again, I did but I forgot to tenderize the meat 😕 but he still loved it 😋 his mom used to make it & mine was as good as hers🤗 that made me feel good...

[@wandadorta1527]

The Amish have a saying" Good kissing don't last but good cooking never dies. A well fed husband is a happy husband. ❤

[@lilithsmith1290]

My husband was German and he use to make this food .he went about it just like you he add to stuffing hard boil eggs too . And he served it with potato Dumpling.

[@Alpha1044]

I spoke to a German neighbor. I got curious so I looked into this. After watching i happily subscribed.

[@JanThe12]

As a german i must say good Job! but one Tip, put in the sauce a little bit of the same ingredients as te roulade, mustard, bacon and pickles in the sauce.

[@Jan.Bouldering]

I'm a german hobby chef and this is one of my favorite dishes. Your recipe keeps it quite basic and that's great, as it does so very good. Some of my personal variations you might or might not want to try, combinated or seperated. - Add some minced beef to the filling - Add some powdered sugar to the vegetables before adding the tomato paste - Add a teabag with bayleaf, pimento, cloves, peppercorns to the sauce while it cooks - Add grinded dried mushrooms to the sauce while it cooks

[@TheMairMarco]

I am german, too. We also add some carrots to the pickles. Cut them like the pickles and add two pieces.

[@savantfool7123]

Eastern german and this is how we make it. The exact stuffing would be Räucherspeck instead of bacon but bacon is close

[@qweqwe1324]

Fantastic video Chef, very beautiful Rindsrouladen you've made there. I made this so many times when I first learned the recipe; I also want to commend you for using top round because that is exactly the cut that 80-90% of Germans will use for this, and want to applaud you for your PERFECT Spaetzle (Nothing better then butter, salt + pepper) it's trully classic. If anyone would like a more hands on/more labor intensive options; may I suggest to first dice your onions and sweat them a bit, the flavor is very apparent in the reduction step (last part) when you brown/lightly sweat the onions first. Lastly, if you are from western or northwestern Germany, it's very common to also dice and cook your bacon, at the end you'll have a sort of "German Mirepoix" with the diced pickles/onions/bacon, and they are very easy to spread/sprinkle and not rip while rolling (as certain chunks sometimes do). Kudos again.

[@bgueberdenteich5206]

he did not make Spaetzle, he made Knoepfli!

[@SmokingLaddy]

I am an English guy, used to work in Germany a lot and I had Beef Rouladen in Bavaria and it completely took my breath away. I always knew I was a fan of German beer but who ever talks about the food? Street food is amazing also and I still crave Currywurst and Frikadellen; I also remember a Goulash and French Onion Soup I had in Germany, and they too are very memorable.

[@liqiz1755]

Maybe you should try Maultaschen, Black Forest Cake or Döner Kebab.

[@SmokingLaddy]

@@liqiz1755 Döner Kebab is very popular in UK also, for me I don't have a sweet tooth but I would certainly try Maultaschen; I may have tried it before, not too sure.

[@liqiz1755]

@@SmokingLaddy you should also try Flammkuchen - it’s upper Rhine valley dish, Käsespätzle, Bratkartoffeln, Hendl, Potato Salad or zwiebelrostbraten maybe. Or fischbrötchen (in Hamburg) in northern Germany? You should try proper Brotzeit!!

[@liqiz1755]

Too bad you don't like sweets, there are a lot of tasty things. Bavarian cream, curd cheese strudel, yeast dumplings, buchteln, red fruit jelly, apple strudel and much more.

[@sebastiandohm5796]

Also German here: 7:05 If done right, it really doesn't taste good at that time. You really need to roast the veggies with the tomato paste until the bottom of your pot is completely covered with a dark brown layer. If you than deglace with dry red wine, all you will taste at this time is the roast flavors, as well as the terpenes and alcohol from the red wine. It is more of a bitter mess. The magic happens in the following 2 hours (i actually prefer 3 hours). So don't be discouraged if it doesn't taste awesome at the beginning. Just trust me, it's worth the patience. For the ones suggesting the use of a pressure cooker: Just don't! You will get the tenderness, but you will get nowhere near the flavors. Been there, done that...

[@jimf710]

Just stumbled upon your channel (and subscribed). I've been making spaetzle for years. My mom taught me and she learned it from my great aunt (born 1900) who was first generation born here. Mixing from hand, I shave the mixture from the mixing bowl into the salted pot. Your version and mine will taste the same but presentation a little different. I tried to use the spaetzle maker and it made spaetzle balls IMO. Just couldn't do it a second time. I could feel my great aunt shaking her head in disapproval. I look forward to seeing more of your videos.

[@thomastschetchkovic5726]

I know it's late... What he did in the video are called "Knöpfle" and are a different variant of Spätzle. The og variant is the way you do it, but you can also make them with a Spätzlespresse (a press which you can also use to mash potatoes). Knöpfle are more of a south-eastern Germany thing while Swabians will make real, long, thin Spätzle

[@carolinehernandez8328]

Something new that I must have to try, it looks delicious. Thank you for sharing yours recipe .

[@claire4910]

What a great recipe!!! Today I learned new fantastic recipe again for me 👍 Thanks you 💜

[@pierre6625]

Chef Parisi . just love to learn from you. Very well explained and I need to say that all the recipes that I tried from your videos turned out great. Thank You for sharing. This will be the next one on my menu. Best Regards.

[@christiang6960]

You got a new sub! Seeing as a german how authentic you cook this dish really makes me lookin forward to watch your other stuff!

[@marcelschlicke2637]

Hi... germany here :D You did it Real good... And Here some Tipps for a Real "german style" Rouladen (dont missunderstood me, you do it great)... 1. In germany we dont use twine, we use a "rouladen-nadel"/ Rouladen-needle and sew it up with the needle, without a twine, and let it Stick 2. We roast (with less fat/oil) Our vegetable... at first sellery and carrots on high heat for ca. 5min Then we add onion and roast it with the sellery-carrots for 5more minutes, then we and the Porree for maybe 2 minutes... 3. we use more "heavy and dry redwine" and we extinguish the vegatables and let the wine "disappaer" and then we extinguish againe, let disappaer and THEN we add the tomatopaste, roast it and extinguish again (yes, we love to extinguish with wine) and the we add the Stock... 4. We use Dijon-style-mustard (special knowlegde, one of the best Brands [for me the BEST] mustard is "bautzner senf". 5. At last, if you finish your sauce add Mix pickle-juice maybe a cup and one spoon off mustard in the sauce and stir it in and boil the sauce for one last time... believe me, you will love it... 6. In germany we love potatos, maybe as puree or as parsley-potatos... and as side-dish: sweet Red cabbage And pls. Dont missunderstood me, you really do a great job. I only want to share my/Our secrets with you... And now i know what i Cook These sunday ^^ Greetings from a german Master proffessional Chef... cheers

[@Revelation18-4]

Liver dumplings sound good too. Went to an authentic German restaurant and they also served these.

[@Maurice510]

Love seeing this on the channel. My family is German-American and for anyone who makes this dish, and I highly recommend that you try it, there is one detail you may want to consider: the bacon. It's a preference thing, but the question is do you cook the bacon before you wrap the rouladen or do you let it cook in the rouladen. If you cook it beforehand the texture, of the bacon, is generally better. If you cook the bacon inside the rouladen, all of the bacon goodness will render inside the rouladen but the bacon might be a little chewy. It's a bit of a trade off but depending on your personal preferences one might work better than the other for you. Now, let me help a brotha out. Shpaetz la, Billy, Shpaetz la. :-) Thank you for all the great videos.

[@karl-heinzgrabowski3022]

My mom used to wrap already cooked bacon cubes in the middle with another bacon layer, amazing

[@Maurice510]

@@karl-heinzgrabowski3022 That sounds amazing.

[@elkesimons-yarbrough2385]

Hi, my Mom and Oma pronounced it Spetzela. I think it’s because my Oma came from Schwabenland and that’s how it was pronounced there😊

[@poughquagpops3379]

If you want to use cooked bacon instead of raw, I would use the rendered bacon fat to brown the rouladens. I've only used raw bacon diced and rolled up in the rouladens. Great with mashed potatoes. Outstanding with homemade potato dumplings.

[@thomastschetchkovic5726]

Real Swabian here, I know a little bit late... It's Shbetsle. In Swabian, almost every SB, SP, SD, ST letter combination is pronounced with the SH sound. Also, Schwabenland is the standard German way of saying it but no real Swabian would ever say it that way as that word is very special to us. It's called "Schwåbaländle" (or "Schwobaländle" if you don't use the å) pronounced [ʃvɒːbɐlɛndlɐ] and it is our home 😊

[@jamesowen4938]

My mom made this. But she didn't put pickles in it. Just a lot of bacon, onions, and some course black pepper and salt. She'd fix mashed potatoes, red cabbage and candied carrots with it, and gravy. She always made the red cabbage from scratch.

[@guadalupeescalona19_6]

Hope 2022 is great for you & yours so far. Thanx for those recipes & for taking time to share them with all your commis. Saludos desde Panamá, Central America.

[@mv80401]

I've cooked this a few times but used a pressure cooked for the roulades. Fantastic results without the 2hour oven process.

[@cynthiasheptock7459]

Hi! Love your channel and subscribed right after watching this video. Please note that I followed your recipe exactly and my beef came out chewy and over done at 90 minutes. My husband and I loved the taste so I plan on trying this recipe again. I loved how easy it was and the left over sauce was great over mashed potatoes. I'm not sure what I did wrong but will definitely try this again in a few weeks since beef is so expensive right now.

[@Sleeping_Insomiac]

Hi there! German hobby cook here... It's very hard if neigh impossible to overdo Rouladen. If they're chewy, they didn't cook long enough. It's very important to char then all around, at least as much as in this video. I personally prefer to turn then only one quarter at a time, so they end up browned up all around. What he missed is adding one or two bay leaves and about a dozen dried juniper berries to the broth, if you can get them. Once the Rouladen are back in the broth, you stew them for *at least* two hours, that's the absolute minimum, unless you use a pressure cooker. If all goes well, you won't even need a knife to cut them, they'll come apart like pulled pork.

[@jamescarr1467]

I used to get this in my favourite pub in Aachen when I worked in Germany. The bar-man added beer to it as it was cooking.

[@chev39rsh]

This is one of my favorite meals. Sometimes i use capers instead of a pickle.

[@chriswald7700]

I love this dish but never made it with currant jelly in the sauce. Will try this the next time. I usually serve it with mashed potatoes and cooked red cabbage (cabbage finely sliced and cooked with some apple or apple sauce - if you are in a hurry) but the Spätzle also sound delicious.

[@lachlan00c]

very legit recipe. my german wife would be proud.

[@freibier]

As a German from a region where Rouladen with Spätzle are popular, I can say this is really close to the traditional recipe from here. I would recommend red cabbage (with red wine and little apple pieces in it) as a side in addition to the Spätzle.

[@elizabethgould994]

Can you do a video of you making it? I wanna make it how my Oma did

[@CalderaXII]

of all the english speaking recipes i find yours the best. not because of the rouladen themselves (not really a lot of variation in there) but my god... your sauce recipe looks like you made that thing with love. you can almost smell the different aromas through the screen :D

[@sandratews7561]

I am from Germany and Happy to See That the americans also Love German dishes. I Love this recepie. I searc a recepie vor American Applejack for jears!!!! My Kids Loved this dish! Is annybody here how can Tell me the original American recepie? Greetings from Germany 🥰

[@Thetanjanixxshow]

Love this, my mom used to make it on Sundays.

[@bgueberdenteich5206]

We only had it for very special occasions!

[@fizoblong9506]

I think Rouladen are best on Sunday when prepared on Saturday. A total of 4h cooking makes them best.

[@Sergedanilow]

To take the roulades to an even higher level, you can add one high quality dried plum each to the filling (they should still be very "juicy", then it will melt in your mouth). Our favourite mustard is "Düsseldorfer Löwensenf" (the hot one). Don't worry, the spiciness of this mustard disappears during cooking. But the aroma is unique. Instead of spaetzle, you can also use boiled potatoes, mashed potatoes or (my favourite) homemade potato dumplings (look for "Kartoffelklöße halb und halb" recipe!). Sauerkraut or red cabbage go very well with the dish. Greetings from Berlin, Germany

[@ingomennenga5291]

Sauerkraut mit Rouladen und dann auch noch Pflaumen, das bringen nur Ikkes ;-)

[@Sergedanilow]

@@ingomennenga5291 Ich vergaß zu erwähnen, dass Pflaumen STATT Gurken genommen werden. Allerdings muss ich dich enttäuschen: ich lebe zwar in Berlin, stamme jedoch aus dem Ruhrgebiet. Das mit den Pflaumen ist eine Eigenkreation aus meiner Hamburger Studienzeit. Meine Frau (Ur-Berlinerin) lehnt Sauerkraut auch ab und schwört auf Rotkohl. Das mit den Pflaumen liebt sie aber. Einfach mal ausprobieren!

[@bgueberdenteich5206]

We always had mashed potatoes with Rouladen !

[@taylor4778]

Thank you so much for posting this recipe. A German man I dated 20 years ago made this for me but he called it Rens Rouladen. Not speaking German I have no idea what the first part of that means, but I assumed it meant beef. However, I was never able to find a recipe, until now. I loved the Rouladen, and now I can make it myself!

[@DeColonel]

I think he said Rins-Rouladen, also Rinder-Roulden (beef rouladen) ^^

[@SilkesWelt]

Great presentation. It is the way my grandma made them and I made them as well! Thank you for sharing.🌺

[@MrEyescream]

Its truly a meal for sunday, glat we already can buy Rouladen meat already sliced at the butcher. I was surprised with the onions, but i think i will give it a try, could be good. Instead of the thread, we use either toothpicks or metal ones so you dont sqeez out the filling. The little differences are varie from region to region, and even from family to family so therefore i think its close enough to say you nailed it. And remember never skimp on the sauce! here, it needs to swim in sauce "A Schwob wird groß mit Spätzle und soß " (transl.: "a schwabe grows up with spaetzle and sauce." means you have it since childhood but also helps you to grow since the overall meal is very nutritious)

[@elizabethgould994]

My grandma made this wo the pickles. My fave dish

[@kentfritzel7074]

This video is.... simply... inspiring. thank you!

[@mortonslast9487]

This is a great video. More cooking videos should aim for this kind of high standard.

[@jentwickler]

I'm from northern germany and my grandmother would never slice the pickle, just take some smal from the jar and use it to start the rolling. Make sure not to use the sweet used for hotdogs, you need the accid, it is a herb food. You can also use a wooden spoon to needle the beef end to the below side. She would also use more bacon, most of the meat should be covered. I think she never foldet the sides in. You want the flavours from inside to get out and enrich the souce. I would recommend to use at least some butter, even when using oil to get some of the flavour. She also made a very thick souce (Ithink she used some starch to thicken it up) so that the souce sticks to the potatoes. Thanks for reminding me on such good Days. :)

[@OoOoOo-we3dn]

Use Bayleaf, Allspice, Juniperberries and clove for authentic flavour ( just put them in the sauce in a teabag/teaegg).

[@AdamHurley]

One crucial step you overlooked, so I’ll call it a tip instead: press those cooked veggies through the chinois! It adds a tremendous about of extra flavour, body/texture and the colour of the Soße (sauce or gravy) is lightened (ie correct 😉)

[@ChefBillyParisi]

Nah I didn’t overlook it. Since I do similar procedures in like recipes I don’t say it every single time for sake of being redundant. See my bisque recipe where I talk about it there.

[@Bloodstone_DC]

That's a pretty nice receipe. Just wanted to add: try adding a litlle bit of the pickle juice to the braising liquid and if you can get it use celery roots instead of the greens. This will take off the edge a little give more dephth.

[@ashamancito4630]

Very nicely done, it lokked delicious! Well, it has been too long. I guess I will be making some rouladen soon as well.

[@Sir_Loin_Of_Beef]

Try the Silesian version, it's stuffed with bacon, pickes and sometimes sausage and onions and it's served with potato dumplings (kluski śląskie).

[@rajana8720]

Try it with Knödel! Very traditional german Meal. Rouladen, Rotkohl and Knödel. Many greets from Germany 👍

[@123rudyboo]

Genau...🙌🏽🙌🏽🙌🏽🙌🏽💯💯💯💯💯💯💯🙋🏽‍♀🙋🏽‍♀🙋🏽‍♀🙋🏽‍♀

[@lajoyalobos2009]

One Christmas I made a huge batch of Käsespätzle using a large grater and a spatula to make the spätzle. That was a workout.

[@Yves_Ka]

I grew up in South Africa and we used to call this BEEF OLIVES. They were and still are my favorite beef dish

[@karl-heinzgrabowski3022]

I love Rinderrouladen, they were always my favorite dish during festival days. My grandmother used a little different recipe though, she never used pickles, but instead put little pre-cooked beef bites + raw grounded beef, mustard and onions wrapped with bacon in the middle, still similiar to the method shown in the video. my mom used to put already cooked bacon cubes instead of fine beef bites + groundbeef into it, but if you do it like this you should avoid adding additional salt, since this bacon stuff is already damn salty.

[@Psi-Storm]

Yes, ground beef filling is also done in Germany. I like it, but it's almost a meat overload. The one shown is a more balanced recipe. In Germany we prefer ham over bacon, so if you can find some nice smoked ham, you should try that as part of the filling too.

[@speckbretzel]

as a German, I a approve this message

[@philipschonemann8509]

They are perfect to freeze for later just seal airtight with some sauce and you only need cooking water and its an easy meal or cook in glasses then you can just put them on the shelf and can used after months

[@sharylfuller9277]

Been craving this for two weeks!

[@Defender833]

As a German here is my tip from grandma: Don't bother with thin sliced onions, use a quarter onion instead, same goes for bacon, we use 1 large chunk instead of 2 strips of bacon. As for the onion: that one also gets quartered. No need to get fancy because it's going to need some texture after braising, if your filling is sliced too thinly you will lose that :) Otherwise: I love rouladen and thanks for making a dish from my home country a little more known :)

[@marcusringer3810]

I'm German. This is actually a pretty accurate recipe for Rouladen and Spätzle.

[@ChefBillyParisi]

Thank you. I try to do a lot of research when I do recipes from other countries. I don’t always get it right but I try to get close.

[@marcusringer3810]

@@ChefBillyParisi You are Spot-On. But i have one question: why are you cutting the end of a pickeled gurken? No german Chef would care about it. We eat pickeled gurken right out of the glas jar for break.

[@vilmabock478]

From Germany, done to perfection! 👌

[@naturbursche6878]

Nicely made! Little tip from a German: use beer instead of water for the spätzle dough :)

[@TheOrigin79]

I make them very often here in Germany, its kind of tradition already. But i serve them with dumplings, red cabbage and alot of sauce.

[@peterpeterson4800]

You can also leave the vegtetables in the sauce and puree it. It's of course going to be different but also good. That's the way my parents always do it, but they also use an instant pot. It's a classic meal for christmas.

[@leberkasedestodes6667]

Als wär man Sonntags bei Mutti eingeladen! Sehr traditionell erklärt. 👍🏻👍🏻👍🏻

[@robcaputo9708]

Great video I can hardly wait to try this. But I have to ask you what is that really cool looking watch that you’re wearing?