Reviewed: Oct. 24, 2009

This had an incredible aroma when it was cooking. I followed the recipe exactly with the exception that I used sirloin instead of round steak. My husband and I thought the sour cream gravy and meat were very bland. I would not make this again.

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Jeanine

Cooking Level: Expert

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Reviewed: Oct. 16, 2009

Excellent German dish. Been to Germany several times and the taste took me back to Munich. Authentic. We followed common advice and doubled the beef broth, then put 5 TBS of cornstarch instead of 2 to make up for the additional broth. Perfect consistency when poured over final product. You definitley taste the pepper, dijon, and salt. Very good!

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lovemyjustins

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Reviewed: Aug. 26, 2009

I followed this recipe exactly, and it was awesome!

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I_Wanna_Bite!

Cooking Level: Beginning

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Reviewed: Jul. 16, 2009

I've made Rouladen before for my meat-eating family, but have never used mustard in my recipe. I tried it this evening and the guys really like it!

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Charlee

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Reviewed: May 17, 2009

Amazing, We crave this dish, yummmy!

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lizzie4

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Reviewed: May 6, 2009

My husband loved this! His coworker asked for the recipe. I made a few adjustments: 1. I lightly browned the bacon. 2. I used chopped onion, lightly sauteed in the bacon grease. 3. Along with the onions, I lightly sauteed asparagus and used 3 sticks in each wrap. 4. I let the rolls simmer for 1.5 hours for extra tenderness, and I used trimmed NY strip since I had it on hand. I served it over egg noodles with gravy, which I had to boil down for about 10 minutes for a good consistency. YUM!

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Trish

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Reviewed: Apr. 10, 2009

I have been making this recipe for years and love it as well as my husband and 4 boys . Lost my recipe so I was glad to find this one, it seems to be the right one, except for the pickle rolled up in the middle. You really need it, as weird as it sounds, it just adds to it and makes it authentic. My dad (full German) loves this and says it isn't right if the pickle is missing. BE BOLD- TRY IT!

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Heidi

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Reviewed: Mar. 23, 2009

I grew up in Germany and my mom would fix rouladen for Sundays or special occassions. The one addition that I add is dill pickle along with the mustard, the bacon and the onion. I then fix a brown gravy as I would for a roast.

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Inge

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Reviewed: Mar. 11, 2009

This recipe was great. I also did what another review did and fried that bacon a little bit then used the bacon grease to brown the meat. I also used a chopper and used real onion. Everyone loved it and I will defiantly add it to my recipe box for future use.

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Chris

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Reviewed: Feb. 22, 2009

I made this as written, but for 2 servings. It wasn't worth the time or effort. Sauce was very bland, had to add more sour cream, mustard,thyme and Maggi sauce and it was a bit better. Used sirloin that was already pounded thin, and all other ingredients and it was just so-so. won't make again.

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AUNTJANNER

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Reviewed: Jan. 25, 2009

My family loved it, even my picky husband :) I used round steak instead of cube steak and fried the bacon lightly prior to making my rolls. I also fried the rolls in the bacon grease, and added fresh dill to the filling. Was a fantastic meal!

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MicheleK

Cooking Level: Expert

Living In: Moore, Oklahoma, USA

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Reviewed: Dec. 8, 2008

This was Fabulous!!!! I used prepared mustard plus a grainy mustard which I think really added to the flavor. It was easy to do and everyone in the family loved it. The sauce is amazing over potatoes or veggies.

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Forever

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 14, 2008

Giving this 4 stars only because the bacon was raw & chewy even though I added 10 extra minutes to the cooking time. Next time I will brown the bacon a little first then, use the drippings to brown the steaks up. I too used Dijon mustard which gives it a very good flavor! :-)

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Shirley K

Cooking Level: Expert

Home Town: South San Francisco, California, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Nov. 11, 2008

Growing up, my Japanese mom made something very similar to this. Now that I look back, it's probably because my American dad was partly of German decent. We lived in Japan, but my mom made sure she fixed "american" fare for Dad, who did not eat the local foods. Many of her dishes were best guesses on her part, going strictly from my dad's description of how something looked/tasted. I had no idea I was eating a German dish when she served this for dinner! Although I did not follow this recipe exactly, my family enjoyed the dish and I enjoyed the trip down memory lane. Thanks for the recipe.

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gurohime

Living In: Sammamish, Washington, USA

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Reviewed: Oct. 7, 2008

This was soooo good! And much easier to make than I initially thought!!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Oct. 4, 2008

I was really glad to see your note about the cut of meat and the longer cooking time. I simmer the meat in the broth mixture (I add a couple of tablespoons of tomato paste) for 1 1/2 to two hours. Onions and a finely sliced carrot to the simmer broth mixture is also nice.

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AileenP

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Reviewed: Sep. 18, 2008

I made this with sirloin (wasn't able to pound it as thinly as I would have liked unfortunately), and Dijon mustard instead of yellow. Apart from the fact it was incredibly salty due to the beef bouillon paste I used, this turned out great - very tender and flavorful. I served it with wide egg noodles and green beans; Husband wolfed it down. Thanks, DebbyO!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 15, 2008

I too grew up with a German mother and have been making this for about 30 years. I do have to agree about the cubes steaks...not a good idea. A thin steak is the best. But I do have to disagree on the pickle...love it! I don't use sourcream, but I do use alot of mustard. It makes the gravy so yumsish! My family loves this recipe and asks for it frequently. Jutta

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Jutta

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Reviewed: Jul. 14, 2008

Excellent!!! This was super easy to prepare. I used an inexpensive piece of thin cut round steak and stone ground country style dijon mustard. This made plenty of gravy/sauce. We would have given this a 5 but never having eaten this dish before we didn't have anything to compare to. Awesome. Thanks for sharing, this is going into rotation here!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 22, 2008

I didn't read the reviews before making this and ended up using Cube Steak, if I try it again I'll use some other cuts people have suggested. I only made four rolls but kept the gravy amount the same since I was serving it with Semmelknoedel (Bread Dumpling). Overall, with the dumplings, it tasted very similar to a stew that I make, so with all the work involved I'll stick with my stew.

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