Today we’re making beef rouladen and continuing the Oktoberfest theme!
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GERMAN RED CABBAGE:
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
2 1/2 pounds (1130g) top round sliced and pounded into (8-10) 1/4-inch thick pieces
salt and pepper – to taste
German mustard
4 large Dill pickles – sliced lengthwise
1/2 pound (226g) bacon – cut into 2-3 inch pieces
1 large onion – finely diced
2 ribs celery – finely diced
2 medium carrots finely diced
3 tablespoons minced flat-leaf Italian parsley for garnish
FOR THE SAUCE
4 cups (960g) low-sodium beef stock – can reduce 8 cups of no-sodium boxed beef stock to 4 cups
2 teaspoons (12g) low-sodium beef base optional, see notes below
3 tablespoons (45g) tomato paste
1 cup (240g) dry red wine
1/4 cup (30g) all-purpose flour
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Today we're making beef rouladen, another new favorite of ours! If you haven't watched the sauerbraten video yet, it's right here: https://youtu.be/Xtfi7f0OkQQ. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
one more "hack" for variety: add a glug (for the amount in this video, I'd say about a shotglass full) of pickle brine to the sauce, along with the broth and wine. Alternatively, half the amount of good-quality dark balsamic vinegar. Don't worry, your sauce won't be dominated by a strong pickle flavor from that small amount – it just helps balance the richness. If you've gone overboard, a pinch of sugar, but you do want the sauce slightly tangy.
German food is perhaps the greatest culinary discovery of my adult years so far. Had zero idea what I was missing.
This is my all time favorite German recipe—more than any of the schnitzels for sure. Thanks so much for showcasing rouladen, and so well!!
The chair not matching Jim's shirt
Spatzle is good too try picked banana peppers are jalepeno if you really like spicy chop them up with mustard and spread on beef yum
Thank you for this video keeping this meal alive
Yes!!!!!! The red cabbage tooo wooohooo
Yes you totally did it like a Dutch oven awesome
Seems I’m being critical totally not a lot of people have never even heard of quite a few German dishes, grandma had a awesome vikingkopf its looks wonderful and you are totally right to warn over and over about the salt you can ruin this dish real quick if you don’t know
Carrots is interesting never had it with carrots, I did do pickled banana peppers once carrots would highlight them hmm
Maggi Wurze will help too, I like it on salads even
Grandmas sauerbraten was so good she would marinate it for days, sometimes even get deer or elk, grandma said back in the day they would even do horse sauerbraten
Instead of flower try cornstarch
Just like grandma used to make I’ll tell you in a minute if you do it the same Dutch oven we shall see
Fondant potatoes came to mind.
JR knows what he's talkin about -10/10- and pops is happy. Nice to see👍🏻.
Here we consistently have wholesome, approachable techniques that folks can be proud to serve forth to guests.
Pam here….love how giddy you get when he gives you a 10!! You are so pleased that you made your boy happy!! So sweet!!
Ive never seen carrots or celery in any German Rouladen. Ive had it all over the world, and my moms who was german. Rouladen, thin roll steak, onion's, a real good chopped pickle, bacon, Dijon mustard, salt , pepper, garlic powder, maybe onion powder. NO carrots no celery.
You know when the kids love it it's a great dish. Reminds me when I made a swedish meatball recipe for my younger siblings and stepmom disliked it but they asked for seconds lol.
This sounds SO good. Will absolutely be making.
Gordon food service sells the wide rolls of plastic for what it's worth. Very handy
Stop.using electric sharpeners on your knife
Ah yes, this takes me back to my times being stationed in Germany this dish and jagerschnitzel I could eat my weight in …..😃
I’m really scared
My husband is half German and loves all things pickled. I’ve gotta give this one a shot!
Oh that looks so delish!! I just adore your videos 🙂
This was so confusing to me but I will try it regardless because I love your recipes but … As a German, I've never and I mean NEVER had celery or carrot in a rouladen or even heard of it. The bacon, pickle and onion should be rolled in raw, not cooked. You put all 3 and then roll, add some more and roll, etc. Little strips. We serve with Butter Egg Noodles or homemade Spätzle and side of Rotkohl (Red Cabbage)
Since first living in Germany in the 1970s, l’ve been making this dish. Home made spaetzle too, to go with the Rouladen, everyone loves it. A cucumber, dill, sour cream salad as an accompaniment. To die for.
Great job, Jim! and James, “the best”!
Love your channel! I recommend using a filet knife if you have one!
Hard to say if I love this or sauerbraten more. Just so delicious. The pickle makes it
You are very pleasant and easy to listen to. Your presentation is clear and easy to follow. Thank you so much for your videos.
Love Roladen
Damn that looks good
Had this dish years ago in Germany while staying with my wife's fam in Germany. Love this!
As a Polish American from Philadelphia where German influence was big, I love German cooking and appreciate this recipe here on Long Island where there arent many German restaurants! Thank you!
Love rouladen, with red cabbage AND spaetzle!