Rouladen | German Beef Rolls

[@gigih.hammer306]

The Rouladen looked wonderful. I'm German born, but I live in Texas now. My mom made this meal often, but she never added celery and other veggies into the gravy to be. My American husband didn't care for the pickle in the stuffing, so I made them without them in it. I made my Rouladen on top of the stove. After I fried off the meat, I added beef broth. Just before my Rouladen where done, I took them out of the beef broth and thickened my gravy with corn starch. Returned the mead to the gravy and let it simmer a little more. My whole family is gravy crazy, so I make quite a lot. Its a very satisfying and loved meal in my family. In Germany the meal usually gets served with red cabbage. Also not a favorite of my husband. Thank you for sharing your recipe with all of us.

[@jameshishappyeats8109]

As a Chef and somebody who lived in Germany for 2 years I must say Keefy that's a cracking job, looks good 🇩🇪

[@Keefcooks]

Thanks James

[@bondaluh]

Congratulations, Keef, you nailed it! Your Rouladen do look sooooooo delicious! Greetings from Germany!

[@Keefcooks]

Thank you very much!

[@robertshepherd5163]

By pure coincidence, before I saw your video, I removed some beef from the freezer so as to make rouladen this weekend. I'm fortunate to be able to buy very thinly sliced top round steak cutlets from a local supermarket. I use what you call "streaky bacon" both inside the rolls and around the outside too. There's no need to tie them or fasten them with toothpicks that way. In addition to the pickles, I stuff them with a simple bread stuffing made with lots of sauteed onion and celery and parsley. Mashed potatoes are a great side, but I usually make spaetzle which I think you have made. Thank you for all your hard work. I watch your vids as much to hear your good natured chuckle and to see Mrs. Keef Cooks as I do for the recipes.

[@southernboycookin5383]

Interesting! I make rouladen routinely heh. I never once thought to wrap outside with the bacon, too. This, I shall do!

[@Keefcooks]

Argh, I remember the spaetzle episode!

[@jerkym2521]

Thanks for the shout out Keef. Mmmmm looks lush

[@linus4394]

Hey Keef! Very well done! Usually our butchers sell thinly sliced topside, which they cut against the grain. I think you can compare the thickness to some Schnitzels (0.5-0,8 cm). But other cuts work as well. Just compare with involtini, that follow the same principle. I braise my topside in the oven at 130-150 Celsius for 1,5 to. 2 hours until tender. Also fine with potato or bread dumplings and braised red Cabbage. Thank you four sharing your wonderful arrangement. Best wishes from Germany! Tobias

[@JanTheNan]

Mrs K lucky lady being taster.

[@giantred]

Aww you two are so sweet :)

[@coffeemonster100]

Hi Keefy, just watched your take on the Roulade, very good. I make them quite often and add salt, pepper and vinegar essence which is rubbed in the meat before adding the mustard and bacon. I also brown them in the pan they are cooked in with the gravy on the stove top. That way they melt in your mouth. Still a very good video.

[@bilbosaggins9793]

As a student Im glad to say your videos have inspired me to cook much more complicated meals than a student can afford. Plus my gf loves my cooking now whereas in first year i lived off of super noodles and freezer food. Thanks keef love the videos :)

[@philiprose1901]

As a Brit who has lived in Deutschland for over 40 years i'll give you top marks for this one. Here we get Roulade meat already sliced, much bigger (the size of two hands) and thinner than your version!

[@karendaley3184]

Doesn't that look tasty! I always thought rouladen was very hard to make but you have made it seem approachable. Hope you and Mrs KC have a great weekend.

[@sanseijedi]

You and Mrs. Keef are really adorable! Such enjoyable videos, though I'm always ravenous afterward. Cheers!

[@jameshishappyeats8109]

Ps: You did work with a load of raw meat on a BLUE chopping board which is a NO NO but no worries, still a tasty recipe and your recipes and awesome. Just a heads up Chef 🙂

[@Keefcooks]

Not a chef, home cook. Chopping boards selected to match/complement colour of food. Etc.

[@timkouba4347]

OMG, that looks awesome. Can't wait to try it out. Thanks for another great vlog.

[@rannykovt]

I love your cooking video, want to know more about British foods.

[@theresa5059]

kzbin.info/aero/PLxD-Q6geLvPNhPawvd1BEAz1QDTsG7CHt

[@sinformant]

My god that looks amazing!

[@dabblingwithbonsai]

Oooh.. Looks so good! I like things wrapped up with other things. Like sushi. Or spring roller. Or the "Man log". Tho Finnish "Kaalikääryleet" have never been my favourite (minced meat, rice and spices wrapped in cabbage).

[@edgarburlyman738]

Baklava is a dessert that is like that, very sushi-like without actually tasting anything like it or sharing any of the same ingredients

[@harrybond007]

Looks good

[@indochinajames3372]

Ey up Keef, looks lovely lad.

[@rainbow64446]

Looks lovely Keef

[@normacoope8239]

Look very tasty. I would have to substitute the mash for something else, maybe some dumplings

[@brendarigdonsbrensden.8350]

AWWWW i love this meal minus dill pickles so I use sour pickles (don't like dill) now try sauerbraten its so yummmm

[@Keefcooks]

Looks interesting

[@brendarigdonsbrensden.8350]

@@Keefcooks the crushed ginger snaps make thicken the gravy and flavor is interestingly savory sour rich and delicious.

[@jerkym2521]

Keifay how about making a Gingerbread house and decorate it. Tis the season and all that. Oh and how's Leeds Christmas market. Really missing it I am.

[@Keefcooks]

Gingerbread structure is on my list. German market is cancelled this year.

[@jerkym2521]

@@Keefcooks No really. Oh no what a kick in the teeth.

[@jaytlamunch4459]

Looks divine Keef, :-)

[@jameshishappyeats8109]

Keefy! Can you possibly make a classic Borsch with dill and sour cream and a side of Draniki please. If you actually did that it would be amazing 😃 its traditional food from Belarus by the way 🇧🇾 that would be awesome ✌

[@Keefcooks]

Borscht is here: kzbin.info/www/bejne/pF66oK2kg81oftk . Draniki, too specialised, I think. I'd get slaughtered by every Belarusian on the planet who will insist their dear old grandmother does it best.

[@tangfastic7075]

Very nice looking dish. Is this a traditional German dish as it looks very similar to Beef Olives? Rundervink in Holland.

[@Keefcooks]

Yep, goes back 100 years+

[@dunastrig1889]

Woot!

[@cindymurata4609]

I like your picture that you put in the thumbnail that replaces the chef's hat. Which I totally missed that you did for the Makaronilaatikko. Whoops. :P I like pickles & mustard on my roast beef sandwich, this should taste great hot. :) Hello Mrs. KeefCooks! Since you're stuffing and tying meat, would making another retro comfort food suggestion be okay? May I suggest Chicken Cordon Bleu? I know you did Chicken Kiev, but I like Cordon Bleu better.

[@Keefcooks]

I thought I had done chicken cordon bleu - but apparently I haven't so that's on the list!

[@cindymurata4609]

Thank you! 😃

[@tyrion3575]

Er... great vid. your bananas are going off! LOL. Cheers Keef.

[@Keefcooks]

Nay, the bananas are ripening nicely!

[@elaine58100]

This looks really great. I know you suggest which cut of meat to use, however could those slices of steak that you can get called minute steaks be suitable? My butcher slices them quite thick anyway :)

[@Keefcooks]

They need to be thin enough to roll...

[@karendaley3184]

Brenda's comment made me realize I was confusing sauerbraten and rouladen. I think the former is a bit involved, or at least takes some planning ahead. Do you think you'd take a crack at sauerkraut?

[@philiprose1901]

Sauerbraten is not difficult and tastes so yummy ... Marinate the meat for a few days, put in the oven for 3 to 4 hours and enjoy! Great with dumplings and red cabbage. www.allrecipes.com/recipe/221361/traditional-sauerbraten/ www.daringgourmet.com/authentic-german-sauerbraten/

[@heatherlinton5057]

Oh Keef...MUSTARD is only one THE world's best is COLMANS ENGLISH MUSTARD packs the ultimate flavours 😛😛👌👌🇿🇦

[@Keefcooks]

When your sinuses and tear ducts need a rebore then, yes, Colman's is the thing. But for many dishes it's way too strong. Dijon is perfect for rouladen - well, actually, a German equivalent but we don't tend to see German mustard in the UK.

[@philiprose1901]

I agree with Keef ... Hate Colmans Mustard, much too strong with no real taste ... Dijon is a good compromise! If you can get German mustard, try Bautzner!

[@Keefcooks]

I never said I hated it, but I do think it should be used with caution!

[@kevinbyrne4538]

Any reason for the poppy on your shirt? Remembrance Day isn't until November 11th.

[@Keefcooks]

It's usually worn 2-3 weeks before the day.

[@kevinbyrne4538]

@@Keefcooks -- Bless you for maintaining that tradition.

[@cato451]

Hi Keef...your bananas are over ripe. Time to make some banana bread 🍌 yum

[@carolford371]

Do you have a cook book?

[@Keefcooks]

I'm guessing you mean one that I've written.. no I haven't but I think 2021 might be the year!

[@charlottewall4675]

My question is: USA bacon looks different, what you used looks like thin pork chop. So is it smoked or a pork loin or chop? I like what you're doing here, except the mustard and pickles. Sorry my palette is different. After all recipes are only ideas. Make it your own. Mrs. Keef Cooks, your so cute! I mean that in a sisterly way. Keef Keep up the recipes, I will put my own twist on this, but love the idea. 💞

[@Keefcooks]

We have 2 main types of bacon in the UK - back bacon that I used here is basically pork loin with a bit of belly attached, and streaky which is more like what you're familiar with is cured pork belly. And both types are available smoked or unsmoked.

[@charlottewall4675]

@@Keefcooks thank you! I'm going to do the recipe just like you did," taste test", then if like it, I won't change it. But "mustard" ? Mustard is for hotdogs. Lol your a hoot. Awe, glad I found your channel! I'm enjoying new foods! Recently​, I ordered British foods to try....clotted cream, digestive bisquets, oh and Mrs. Birds instant custard. Can't wait. Also if you haven't made toad in the hole, I would like the proper method. I'll be waiting...💞

[@linus4394]

@@charlottewall4675 You can use streaky bacon or what Italians call Lardo, which is pure white fat to keep the Roulade moisty. Best wishes from Germany!

[@charlottewall4675]

@@linus4394 thank you from Airzona, USA. 💞

[@theresa5059]

@@charlottewall4675 Toad in the hole; kzbin.info/www/bejne/pWbUZ2hsjbqgmrM

[@tatianastropsa-fs8oe]

❤👍❤️

[@denniswendy11]

yuck as Canadian of German descent we never ate this hope you enjoy

[@Keefcooks]

What a bizarre comment. Yes, we enjoyed it very much, what do you think is yuck about it?

[@denniswendy11]

@@Keefcooks Sorry if offended you keef I really think it's the pickles and mustard. I really love German food just not this dish. Grandmother was not fan either.

[@Keefcooks]

Not offended, just baffled 😊

[@southernboycookin5383]

I am baffled as well. This is a well-known, well-liked traditional German dish. I told my Aunt, who is from Hof, your comment and she was confused, too.

[@denniswendy11]

@@southernboycookin5383 well my father never ate blood sausage either. I guess being third generation Canadian I have different tastes. Part of is mustard is not part of my or my diet at all.

[@gracethefriendlyface3742]

First? Lol