Bro... This is exactly like my Oma use to make... She taught me how to make this when I was young... Thanks for reminding me... I'm making this dish tomorrow...
@CookingwiththeCoias6 ай бұрын
So happy to hear this 😃😃😃
@hardtruth63americanpatriot664 ай бұрын
This is my favorite German meal.
@viviantruong87086 ай бұрын
“Beautiful little bundle of joy” indeed! Thank you for another excellent recipe, Ivo.
@CookingwiththeCoias6 ай бұрын
So glad you enjoyed this episode 👍👍
@KathyM-c6i6 ай бұрын
I am German, and this looks amazing! Another great demonstration, Ivo -- thank you. You know what I'd really love to see on your channel? Since it's Cooking with the Coias (
@CookingwiththeCoias6 ай бұрын
LOL.....I'll have to see if I can get her to do that...good idea - thanks 👍👍
@pibble39624 ай бұрын
Besides sharing your knowledge it was nice to watch a video without a bunch of cussing.
@CookingwiththeCoias4 ай бұрын
So glad you enjoyed this episode and thanks for your kind feedback 👍👍
@barleyarrish3 ай бұрын
My wife and I have just finished eating so it's time for me to say a very hearty thank you, that was so very tasty, that sauce is just mmmmm.
@CookingwiththeCoias3 ай бұрын
You just made my day!! So happy to hear this and thanks for taking the time to write in and let me know :) :) :)
@atomicboost6 ай бұрын
You're always a pleasure to watch. Thank you for your hard work.
@CookingwiththeCoias6 ай бұрын
Thanks for such great feedback and so glad you enjoyed this episode 👍👍👍
@bluethunder19516 ай бұрын
I make my Rouladen with exactly the same recipe, but with a twist, I caramelize the onions before putting them on to take off the edge and cook the bacon so it’s crispy this gives it so much more flavour, I also add a can of button mushrooms with sliced onions on top. Yours looks great!
@CookingwiththeCoias6 ай бұрын
Thanks for sharing your tips with us 👍👍
@michaelbressette25996 ай бұрын
I remember when I made these ages ago at a place called Café Vienna here in Ontario which has long since gone but I remember some of their recipes & YES this is exactly how we made them as where most of their recipes "Authentic Traditional" & they are absolutely delicious. We used cooking string to tie them into attractive little bundles. Yours looks amazing.
@CookingwiththeCoias6 ай бұрын
So glad you enjoyed this episode and thanks for sharing your memories with us 👍👍
@em9sredbeam6 ай бұрын
Its my favorite meal from childhood that I still make. Awesoms video!
@sonatine32664 ай бұрын
German here, you use the EXACTLY same mustard as my parents. :) Looks delicious.
@CookingwiththeCoias4 ай бұрын
thanks for such great feedback :)
@elainelawson74725 ай бұрын
You make it exactly like I do and it is a wonderful dish!! Love your videos!
@CookingwiththeCoias5 ай бұрын
Thanks for your feedback 🙂🙂
@carmenkashlan94975 ай бұрын
gut gemacht, Sir. Well done, Sir!
@AngelaGraniero-r5r6 ай бұрын
Thank you so much for sharing. That looks yummy
@Marymina67545 ай бұрын
Masterpiece ❤ Greetings from Dallas Texas
@CookingwiththeCoias5 ай бұрын
Great to hear from you in Texas and so glad you enjoyed this rouladen episode 👍👍
@antoniocastillo30184 ай бұрын
So great to see you cook Rouladen 😍 And even better to see you enjoying it! Great vid and so well done! I never used soy sauce for teh gravy but I will try this for sure next time. btw. what recipe did you use for the red cabbage?
@CookingwiththeCoias4 ай бұрын
So glad you enjoyed this episode and happy to hear you are going to try soy sauce in your gravy...you're going to love it 👍As for the red cabbage, I must say LOL because I bought it in a jar, imported from Germany 👍👍
@ScratchGlass93 күн бұрын
Very nice. Thank you from Detroit 🇺🇲 Subscribed too.
@CookingwiththeCoias3 күн бұрын
Great to hear from you in Detroit and great to have you on board....we have a fantastic family of subscribers👍👍
@angielamarche6206 ай бұрын
I have been making my mothers rouladen for all of my adult life. The ingredients are the same, but I par cook the bacon first to render out the fat before I roll them up. Then brown in the bacon fat. Also, I add beef stock to the dutch oven to partially cover the meat and braise for about 2 hours. After removing the meat to keep warm, I thicken the gravy with a flour slurry. It's interesting how many different ways people make the same dish. This is hands down my family's favorite. I make it every Christmas eve, and special occasions.
@CookingwiththeCoias6 ай бұрын
Thanks for sharing your family tips with us 👍👍👍
@garrykniffen14616 ай бұрын
You should post your video, it sounds marvelous.
@marlies74446 ай бұрын
Yes the liquid for braising is important. We also turn it once halfway through. Bay leaves and Worcester sauce to season the gravy.
@EchoSigma66 ай бұрын
I looked at your first video on how to preserve sun dried tomatoes then I went on your link for this recipe. I have never heard of this dish, I don’t know any traditional Germans here in Los Angeles. That is packaged bacon that you cook prior to assembling this dish right? It was a pleasure watching you and seeing your love for cooking. Thank you. ❤
@CookingwiththeCoias6 ай бұрын
So glad you are enjoying my videos and yes, I just used packaged bacon👍
@charlesseekssilver29855 ай бұрын
This looks almost exactly like my Gram’s rouladen except she would put the potatoes in a skillet with bacon grease and get a nice crisp on the outside. I haven’t had hers in over 25 years, but I think this is coming for Sunday dinner this weekend.
@CookingwiththeCoias5 ай бұрын
Sounds good 👍👍 So happy to hear this🙂🙂
@TheNortheastAl6 ай бұрын
Beautiful little bundles of joy…German Braciole.
@listenchump40416 ай бұрын
I just found out you had a cooking channel! I've been watching Thundermist fishing videos for a couple years but just found out about your cooking videos. You seem to have good recipes!
@CookingwiththeCoias6 ай бұрын
So glad you found my cooking channel and I really hope you give some of my recipes a try - you will love them👍👍
@AngelaGraniero-r5r6 ай бұрын
Nice try making this recipe
@dirkf.kappes4676 ай бұрын
Well done, I do it the same way over here in Germany. 100% approved.
@CookingwiththeCoias6 ай бұрын
Thanks for that feedback and great to hear from you in Germany 👍👍
@bunk8226 ай бұрын
Sounds good 😁
@AngelaGraniero-r5r6 ай бұрын
I am also ITALIAN, my best girlfriends family with German, one dish they used to make Including my girlfriend was called sauerbraten and it was delicious
@fin59shaw4 ай бұрын
I haven't made Rouladen for a long time, it is is actually pretty easy. Finding a butcher or the right cut is difficult. My local grocery store only sells pre-packaged, but we do have Mennonite meat shops, I'll ask them.
@CookingwiththeCoias4 ай бұрын
...they should have it👍👍
@vickifilipek7343 ай бұрын
Mexican stores have the thin slices of top round. That's where I get my meat now because it is hard to get grocers to cut it right if at all. In fact I'm making rouladen today. But I roll mine closed with cooking string instead of toothpicks.
@fin59shaw3 ай бұрын
@@vickifilipek734 Awesome that you were making Rouladen today! Thanks for the info on Mexican round steak cuts!
@sunnymeb6 ай бұрын
This looks amazing! Yum. Did you just boil the cabbage?
@CookingwiththeCoias6 ай бұрын
..I did not boil it..I just heated it up in a pan on the stove top👍
@rimstalker22926 ай бұрын
Toothpicks? My family has special Rouladen-together-holders that are passed down the generations. I have either seen steel belts (many holes, and a hook on the other end to close them tight), or a bident like thing with the tiniest of a handle.
@CookingwiththeCoias6 ай бұрын
Wow - super nice!! I will need to get me some👍🙂
@watsonrk16 ай бұрын
Ivo, thought you were Italian? I might have to try this recipe, looks fantastic... no olive oil, after all that tasting.
@CookingwiththeCoias6 ай бұрын
LOL...Yes I am Italian but love all food 👍🙂🙂
@OWK0006 ай бұрын
My German mom made those. I do my version. Your bacon is awesome, dry and relatively lean, but I find especially commerical bacon is too fatty and thick and just gross, so I use thin slices of proscuito instead and it is what I definitely recommend. You don't need that much. (Maybe render some diced up bacon or salted pork bits for lard and flavor to saute the rouladen and onions in. ) Also pickles are lovely, but I prefer pickled Italian pepperonci out of the jar instead. We usually leave the onions sliced so they won't fall out so easy, but either diced or sliced works well. Schmeck!
@CookingwiththeCoias6 ай бұрын
Thanks for sharing your tips with us 👍👍👍
@TheNortheastAl6 ай бұрын
Ivo, that bacon looks like the German double smoked bacon. Mmmmm!
@heatherbell53066 ай бұрын
I’ve been making my gramma’s rouladen for years, and wanted to watch this to see how it compared. The ONLY difference is that my Gramma used Marmite instead of soy sauce, and… my addition was to mix the thickening agent with a good glug of red wine instead of water. I agree, Ivo… this dish makes the best tasting gravy EVER. Always a joy to see someone enjoying good food 😊
@jamestregler15846 ай бұрын
I miss Germany 🍺🐷😋
@jamestregler15846 ай бұрын
At least I have the German club of New Orleans 😎
@vickiehale80866 ай бұрын
Can I ask what kind of pickles you used? Sweet?
@CookingwiththeCoias6 ай бұрын
They were Bicks brand, dill pickles👍👍not sweet
@cherylschwotzer32276 ай бұрын
I would love to try this recipe, will the butcher cut the meat like that for you?
@OWK0006 ай бұрын
Mexican groceries sell meat for carnitas that is thin like this and useable for rouladen, although the size thickness and quality of the meat in this video is mostly superior
@cherylschwotzer32276 ай бұрын
@@OWK000 thank you 😊
@CookingwiththeCoias6 ай бұрын
Yes, just ask the butcher for rouladen and he/she will cut it for you and ensure that you get the right cut👍👍
@cherylschwotzer32276 ай бұрын
@@CookingwiththeCoias thank you 😊
@CookingwiththeCoias6 ай бұрын
@@cherylschwotzer3227 hope you give this recipe a try - comes out amazing every time 👍👍
@chimom71122 ай бұрын
my mom used green pepper instead of pickle. She just preferred it like that.
@CookingwiththeCoias2 ай бұрын
Thanks for sharing your mom's tip with us👍👍
@monikamichaelis-iw3to14 күн бұрын
How come the beef looks grey on one sode?
@chefscorner706318 күн бұрын
On my 3rd video of yours when I realized that I was excited to subscribe after watching the first 2 but almost forgot to actually hit the sub button. smh This getting older stuff sucks!! Well, just the physical part anyway.. ;)
@CookingwiththeCoias18 күн бұрын
LOL😊😊😊
@bkieks6 ай бұрын
Just ask your meat person for thin sliced top round. about 1/4". The cut in the vid is top round without the cap, not eye of round. Trust me, I cut meat for 27 yrs, now retired. I've always wanted to try making this as I'm of German heritage.
@at-hc9sr6 ай бұрын
In Poland, it is the regional dish called Silesian roulade with red (modra) cabbage. You run your channel very well and present interesting recipes. Greetings from Poland 👋
@cmaur8112 ай бұрын
Odd you haven’t tasted it as you go.
@cynnail3956 ай бұрын
I remember eating this while stationed in Germany. Your cooking style made me a bit nervous as you poured the gravy while over the stovetop. One small slip and you'd have had a very big mess to clean up.😮
@CookingwiththeCoias6 ай бұрын
Thanks for your feedback
@W84Mee..6 ай бұрын
My mutti and I make this every year for the holidays. We make about 20,they are eaten. However, we make ours with traditional gurken( german pickles) and when the meat is cooking its got got 1 onion,1tomato,and 1 leek. Cook on the stove with a bit of stock. The gravy is Raum sauce with a bit of saur cream,not brown gravy. Served with knudell, semmel or pfanne.
@CookingwiththeCoias6 ай бұрын
Thanks for sharing your tips with us 👍👍
@macakucizmama8316 ай бұрын
As far as I know dijon musturad which is French i different then a German mustard
@LouienDottie20 күн бұрын
That’s Beef top Round, not eye of round btw.
@monikamichaelis-iw3to14 күн бұрын
All wrong. Onions cut too small. they will fall out. Wrong mustard, wrong pickles, no bacon.
@jamesquinn6874Ай бұрын
It comes from top round not eye
@CookingwiththeCoiasАй бұрын
Thanks for your feedback
@chefscorner706318 күн бұрын
@@CookingwiththeCoiasThere always seems to be at least one hater. SMH, You responded exactly how I have come to expect, with class and dignity. Cheers Chef...
@fakeschopenhauers6 ай бұрын
i don’t even eat meat but i’ve watched this entire video… bruh (not for ethical reasons just because i think it is gross texture n flavour wise tbh)