Reviewed: May 16, 2012

This was "OK." Both my hubs and I agree that this is not the best rouladen we've had, but I'll admit, I'm a bit biased. :) On a past trip to Germany, I had the BEST (authentic) rouladen of my ENTIRE life. I don't in any way expect a homemade version to rival what I had there, but this wasn't even as good as what we get at our favorite local German restaurant. NOTE: I allowed my rouladen to simmer for 2 hours. Cube steak is a tough cut of meat. I wanted to ensure that my rouladen wouldn't be tough or chewy, but simmering for that long was a bad idea (my rouladen were pretty dry...). :( I strongly advise that you simmer NO LONGER THAN 1.5 hours (they will be just fine). NOTE #2: Use kitchen string to "tie" your rouladen bundles (it really works). Toothpicks will work too, but using string is MUCH easier. Served with Semmelknoedel (bread dumplings) and red cabbage, this was an allright meal. Thanks for sharing, Janet. :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Apr. 24, 2012

Oh thank you so much for this recipe. I remember a friend of mine used to make this, she is no longer here and I have always wanted to try this. I love to cook but my hubby (passed 4 years ago) and I do miss cooking for him, but guess what, I will try this when I go to visit my daughter and g-kids in Portland this summer. Again thank you.

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snowflurree

Cooking Level: Expert

Reviewed: Apr. 21, 2012

i've been making rouladen since i was 15 and i'm 48 now. my family loves this. i like the idea of using cube steaks, i'll def try it. usually i buy a whole rump roast and have it sliced at the butchers. in addition to the pickle, i include a stalk of asparagus and a thinly sliced carrot. depending on my mood, instead of mustard, a little spread of horseradish is also good. also, at the end when the meat is done, i plate it, and instead of the brown sauce, i deglaze my pan with a little cooking wine and pour it over the meat rolls. the beauty of this recipe is that once you make it, you realize how versatile it can be, and you can tweak it so many ways:)

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thatsoundsyummy

Home Town: Sioux City, Iowa, USA

Reviewed: Apr. 19, 2012

Cube steak for rouladen? Who knew? Well, it worked for us. I pounded out the cube steaks a little to be sure I'd be able to roll them up properly. I thought it was a little salty, so next time, I'll use the boxed beef broth instead of bouillon. I used twine to secure the beef rolls (rather than toothpicks), used fresh rosemary and did add some chopped carrots to the braising broth. After making the gravy, I put the rolls back into the pan, and let them simmer for a little while. The gravy had lots of color, so I did not need the browning sauce. Served this with sautéed homemade noodles, braised sweet & sour cabbage, and freshly-cooked apples. Thanks, Janet, we really enjoyed this.

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lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jul. 12, 2011

I spent 10 years in Germany and grew up making this with a family there. We fix potato dumplings with this and didn't use rosemary. one thing they didn't mention is add some pickle juice to the gravy. It might smell odd when cooking but the extra acid really brightens this sauce. Glad to see a recipe that I grew up with getting such fond thoughts.

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Sinn

Cooking Level: Expert

Reviewed: Jan. 16, 2011

I make those every year for christmas also. Its one of our holiday meals in austria. We also but a wiener inside where we roll the bacon around then the pickels and mustard. No onions though but that's optional. The cooking time for the meat to get tender is at least 1 hour if u brown them before u let them simmer. If not add another 30 min. So ur way off by the time but the rest seems right.

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Kat

Reviewed: Dec. 8, 2010

I was very nervous about the pickle in this but I must say it was terrific. My husband really loved it also. I did substitute Au Jus mix for the bouillon (did not have the bouillon). I will continue to make it with the Au Jus. Definitely a new favorite for us.

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Lynnlynn

Reviewed: Nov. 24, 2009

Although very tasty, the cook/prep times seem way off in the recipe. Prep time 15 min, cook time, ready in 30 minutes. Thenwhy does the recipe say simmer for 1 1/2 hours?

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Hairyduck

Reviewed: Oct. 24, 2009

Just made my once a year "Octoberfest" Rouladen tonight! A great recipe that sounds curious to people. I am not a great fan of pickles but the flavor from them is really good. I use regular yellow mustard and the quartered pickle slice,chopped onions and 1/2 piece of bacon. Also just salt and pepper for seasoning. A good hint to use twine (I have always used toothpicks). I brown the rolls and then add 1 1/2 cups of boiling water and 2 teaspoons of beef boullion. Put the pan in the oven covered at 200* for a long time!! Today it was 6 hours but some times it is for 3 1/2 hours. When ready to eat make a quick gravy with flour and add more water to the pan then bring to a boil. Serve with mashed potatoes. I have loved this recipe for almost 30 years!

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SALSU

Reviewed: May 16, 2009

Janet...great idea! I only used one pickle slice per piece of meat but used venison so the steaks were smaller. Used kitchen twine instead of toothpicks which kept the smaller pieces together better. Extremely tasty for a low prep time meal. Used the cooking time to make a nice salad and mashed potatoes.

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