Traditional German Beef Rolls Rouladen - Authentic Beef Roll Ups

Today I have for you only one recipe: Traditional German Rouladen in Englisch. German braised beef rolls are one of those dishes that Grandmother's cooked and here in Germany those are considered comfort food. Those German beef roll ups are stuffed with onions, bacon, pickled cucumber as well as salt and pepper. So if you wonder how to make german rouladen with a lot of gravy from scratch please watch this video!
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[@honeyfromthebee]

I love rouladen!! It's a dish that impresses guests, but it's not hard to make

[@cooking-the-world]

That’s right! 😉

[@RiceaRoni354]

My husband’s favorite food. He had never had until I made it for him a few years ago after talking about it for several years. I was raised in the US as a first generation American so it was a delicious treat my Oma would make us. I make it exactly like you but never as one large roll as it’s difficult to find such large slices here.

[@michaelwittkopp3379]

Rouladen is smaller. At best, one will equal one portion. In the US, you can use a thin-cut Sirloin steak, then pound the crap out of it. Often a bit smaller than the German cuts, but it works. Better of course, is if you can get a butcher to center-cut out of a full Sirloin roast. (That's then about 1ft long and 6in wide. But you still have to "tenderize" it, and make bigger.) Either way, you want the grain going through the thin. Grain length-wise (thin-cut Sirloin tip or Sirloin roast) will work, but you'll have to simmer longer to get tender. However, stay away from cuts with marbling... Hope that helps.

[@pibble3962]

Wonderful recipe, photography and presentation. Thank you!

[@mikep1341]

My favorite.

[@clete3977]

I lived in Deutschland for six years, 1983 - 1989. Schweinfurt. Fell in love with the people (okay, girls) and the food. And the nightlife (c'mon, I was 18 when I got there). Always impressed with the German peoples' command of English language. We are so provincial in the US, and very few people are bilingual comparatively.

[@petraullmann389]

In your time there, where you able to visit Nürnberg or Fürth? My hometown 😊

[@dianegrossack8354]

my family came from the town of Schweinfurt. My mother & grandmother never put pickles in their rouladen. they also dice and added some shallot along with the bacon and mustard.

[@derekwiffen1115]

My Mum used to make this dish and taught me to make it. She also put in a quarter of a hard boiled egg. I serve it with red cabbage and potato knodel. It was a favourite of my dads. My oma used to make a dish which was based on beef slices thinly cut and just simmered for 6-8 hours. It was served in the liquid which was clear with a little oil in it. I never got the recipe for it. She served this with pasta elbows or spirals sometimes with a little butter melted through it. An incredibly simple dish but it tasted amazing! That angel could cook! She cooked on a wood fired arga and did the most amazing roasts with gravy that was to die for. Everything that came out of that kitchen was made with love. My Mum was the president of the German club in Toowoomba Australia and I remember helping to make cabbage rolls and huge quantities of German potato salad for the Oktoberfest! I had such an amazing time with the German side of my family. 😊❤

[@cooking-the-world]

Hahahaha I see that. You didn’t only eat well but you also had fun haloing and making those foods! Those are lovely memories ☺️

[@ah4furnishings348]

Marta a really nice recipe And you extracted as much flavor as possible from the ingredients Camera work was great too 😊

[@cooking-the-world]

Thanks! Don’t ask how much it took me to film it 😉

[@ah4furnishings348]

@@cooking-the-world I know it takes a lot longer than the video presentation I was a radio talk show host and I spent hours off Mic 🎤 preparing for each show Your doing great 👍

[@knightsofneeech]

What a wonderful video! Thank you for the excellent content

[@bridgetpeek1955]

Looks delicious! Keep up the great videos ❤

[@robkrieg7894]

Thank you thank for posting this! One of my favorites!! Danke!

[@thomasgronek6469]

very nice, thank you.

[@Drumulater1]

Very nice recipe. Thank you for sharing.

[@all-gone]

Lovely! Thanks very much for sharing. 😊

[@jacobmecrob5185]

I just made this today. I used a Malbec and beef stock. I also added some beef bouillon and mushrooms to the gravy. The prep work took forever but the end product was really good so thank you for your clear instructions!

[@cooking-the-world]

Sounds great! I am glad it worked out:)

[@kiza4178]

Thank you so much!

[@MultiSauvik]

mouth watering

[@MsBfromtheD]

Looks delicious. That gravy…so smooth and glossy looking 😊

[@erikalouwrens3992]

My favorite German dish! So very delicious!

[@jerrycratsenberg989]

Mmmmmmmmm! I am hungry now!

[@cooking-the-world]

Oh why?😉

[@heidismidt6219]

This looks amazing! I always thought they were hard to make!

[@cooking-the-world]

Just time-consuming ;)

[@petulaboltman1090]

That looks delicious!😍Thanks for the recipe👌

[@cooking-the-world]

Thanks for watching!

[@jefff6167]

Thanks for taking the time to create this wonderful video. You are a very good presenter. 👍🇺🇸

[@timc2346]

Thanks!

[@cooking-the-world]

Thanks Tim!

[@grahamturner5963]

Always a "must have" whenever I'm in Germany 😃 Must have a go at making this. Hope you and the family are well

[@cooking-the-world]

Oh we are, thank you. And I hope you are well too!

[@gregoryharris2614]

But its so hard to find at a restaurant in Germany these days. None of them seem to have it any more

[@paulbegansky5650]

Brings back childhood memories. I don't make it but my parents made it several times a year. No knife needed, cut with a fork

[@cooking-the-world]

Oh right, so tender. Mine were almost falling apart. But it was worth it, I had my mother visiting and she was very impressed. My grandmother made gravy less richer in ingredients.

[@jameswilson4426]

This looks so tasty, and I have not had Rouladen in so many years. Perhaps I will find some soon :) I need to take several of your cooking classes, as there is little hope for me to make this !

[@cooking-the-world]

Hahaha 🤣

[@chev39rsh]

A good reason to keep some red wine handy. Thanks for the fine recipe.

[@bruceunderhill5517]

I used to travel to Erlangen for training when I worked for Siemens. I remember the instructor said to us... "be careful gentlemen, the food here is very strong and delicious. You might have to let your belt out one notch by the time you leave". I discovered rouladen on one of those trips and have been making it at home ever since . The family loves it. I recall when my grandson came home late from work and as soon as he entered the house he said... "I understand there is a rouladen here for me. I make it pretty much the same as you. I am ashamed to say that I do use canned beef gravy though. I'm so ashamed. I promise I'll do your gravy next time. One thing I have never mastered are those lovely mashed kartoffels the Siemens cafeteria served with it

[@jimfrodsham7938]

Morning Marta. That's pretty much my Oma's recipe that I make. I have to pound the steaks though, I've never seen them that thin, I presume your butcher does them just for rouladen. I use diced speck if I can get it, lardons if not. My whole family love it when I do them, but these days it's a rare treat given the price of even the cheapest steak.

[@cooking-the-world]

Oh yes. And to be honest it’s also a lot of work 😛 I like the idea of chopped bacon, I think i had beef rolls which were made that way and I really liked it!

[@halverde6373]

Stay warm!

[@bro1292]

Looks amazing Marta! As always, great video. Please keep them coming.

[@Dr.Nagyonfaj]

Nice recipe. It might be an idea to use some of the vegetables (pureed) to thicken the gravy, instead of starch.

[@georgiaman1926]

It looks wonderful! I got all the ingredients out and was ready to make this dish, however I did not make it past the wine. I now need to go to the store and get more wine but it looks like I am not going to be able to drive until tomorrow. Can't wait to try this recipe.

[@cooking-the-world]

Hahahaha 😛

[@marcush4741]

Better than Oma's? You take that back! But for real, your rouladen looks amazing.

[@cooking-the-world]

😂

[@tatianastropsa-fs8oe]

Like ❤Thanks ♥️

[@MohamadBajuri-px4bg]

My grandma always cook this recipe on eidl fitri (muslim celebraion day) but her change bacoon with omelet and wine with soy ketchup

[@clete3977]

4:03 pickled cucumbers.

[@AlysiasArtStudio]

Just an idea (yours look amazing)! You could brown the rolls in batches so that the pan isn’t crowded and they will brown so easily and not steam. Just a thought, I’m so hungry watching this!

[@timc2346]

Interesting never seen a roast prepared that way.Did see a vintage recipe on a Canadian show where they pounded a steak and stuffed with bread crumbs , tied and rolled.But your version looks delicious! My choice of topping on a burger, mustard and onions. 😉

[@cooking-the-world]

That’s right, those are burger toppings 😂

[@James-is2dr]

Marta hi. Looks great will have to try. I assume in your recipe when you include cucumber I take that to mean pickle in English? From a previous vid on making Spätzle I’ve tried contacting Fissler USA and Canada to purchase the maker and they don’t stock it. Went to Fissler Germany and couldn’t find it? Any suggestions?

[@cooking-the-world]

Fissler should have it, it’s on their assortment. I always get them on Amazon here in Germany when I buy it as a gift though. And yes James I meant pickled cucumbers!

[@andrewwiles2409]

Somewhere i overheard Rouladen should be 2/3 high in the liquid. I heed that since, but then, i don't use stock and only half the amount of wine. And im using fat bacon. Other than that, no differences to how i make them.

[@michaelwittkopp3379]

Gravy aside, I make the Rouladen with the same ingredients as you, just a little tip you can try out. I chop everything from bacon, onions, pickles, then mix them together with the mustard (etc). This I then portion out per beef cut. Doing this, I make sure that in each bite, you for sure get a little bit of everything. Try it out, you might like it.

[@cooking-the-world]

Oh you are right. I love this idea!

[@JoviGoo]

@Michael Wittkopp This is a good idea!! So if you had, say, 6 pieces of beef, with 2 tablespoons of mustard each, as in this recipe, you'd just put the 12 tablespoons mustard in a bowl and mix that with the bacon, onions, and pickles, and spread that on the beef?

[@michaelwittkopp3379]

@@JoviGoo Basically yes. Since we (US) use a different bacon than the Germans, I'd cook the bacon bits & onion mix first, then add them to the mix. (But if you're going to let the Rouladen simmer in the gravy long enough though, you can skip doing that. (That's how I do it.) Aka, German bacon can be eaten raw if so desired, US can't.) Also, you don't need to spread that mix fully on the beef slabs. You're going to roll them just like a burrito, so you'd do the same... A line of mustard mix, fold ends in, fold up and partly over, then finish rolling them up, finally tying them off. After that it's just like Marta showed; fry on each side in a fond pan, take out, make your gravy, then put back in and let simmer until tender and fully cooked. (Btw, in the US, you can use a thin-cut Sirloin steak, then pound the crap out of it. Often a bit smaller than the German cuts, but it works. Better of course, is if you can get a butcher to center-cut out of a full Sirloin roast. (Still have to "tenderize" it, and make bigger.) Either way, you want the grain going through the thin. Grain length-wise (thin-cut Sirloin tip or Sirloin roast) will work, but you'll have to simmer longer to get tender. However, stay away from cuts with marbling.)

[@JoviGoo]

@@michaelwittkopp3379 Ah, ok! Thanks for your reply!! 🙂

[@ah4furnishings348]

Hello Marta 😊

[@JoviGoo]

I love rouladen!!!!!!!! My grandma used to make it for my parents and I! Can beef broth be used instead of the wine?

[@cooking-the-world]

Sure :)

[@derekwiffen1115]

Any really good beef gravy base should work but a little wine never hurts.😉remember a cup for the dish a glass for the chef and if it’s not good enough to drink it’s not good enough to cook with!

[@JoviGoo]

@@derekwiffen1115 Ok, thanks! "A cup for the dish, a glass for the chef". lol. I've never heard of that one before!! 😆

[@RichardEhlinger]

"And those are much better than the ones from my grandmother." HOW DARE YOU INSULT OMA?!

[@Drumulater1]

Are those dill pickle cucumber Spears? and what kind of beef cut is that is that flank steak?

[@42034EMTHawk]

Guten Tag! Which cut of beef do you use for that? I can't find what you used, locally, based on the image.

[@cooking-the-world]

The best meat to use for beef rolls is large and thin slices from the top round or thick flank. I used top round

[@42034EMTHawk]

@@cooking-the-world Thank you!

[@cydrych]

What is beef fond? Is it broth or tallow?

[@cooking-the-world]

Fond is more intensiv in taste as beef broth. And usually doesn’t have any salt.

[@ezee2daz]

What cut of beef is that? Eye of round?

[@cooking-the-world]

top round

[@andreacooke3210]

I see on the video you have sugar as an ingredient but it's not on the written recipe or while you are cooking in the video. How much sugar and when is it added?

[@ennykraft]

This is a classic but there wasn''t anything that my Oma would've done differently. The only difference is that her (and my) sauce isn't as soupy.

[@paulsilver]

Hello Enny how are you doing. Where are you watching from?

[@Ravsawicki1]

Bacon is in polish silesian recioe, german smoked ham only. Arę you sure it is a traditional germsn recipe?

[@cooking-the-world]

Yes, I am sure about the bacon.

[@yagzyalcntas553]

what happened to veggies??

[@Ravsawicki1]

Stock should be first. This is the base to…. Grave in the end.

[@cernejr]

When in Czechia, look for the Spanish Bird on the restaurant menu. Not sure where the name came from. The Czech version often has sliced soft sausage inside in place of the bacon. And also a boiled egg. The recipes vary quite a lot.

[@cooking-the-world]

Oh thank you. I would love to try the version with the sausage

[@cernejr]

Half mm thick, haha. She was just kidding, go for 5mm.

[@cooking-the-world]

That’s right!;)

[@bmolitor615]

we would make gravy from your peels and eat your gravy vegetables for dinner...

[@mickgatz214]

some how, as strange as it sounds, I here an Aussie accent..... 😕