Reviewed: Mar. 1, 2012

Great Recipe! I cooked it with some german potato pancakes, it was very delicious, well worth the minimal effort!

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Reviewed: Nov. 9, 2011

My boyfriend and I are German and love German foods. One of my boyfriends favorite German dishes is Rouladen so I searched to find a recipe to try to duplicate the one his mother made while he was a kid. I made a few changes becuase when I made the recipe as written the meat was extremely tough. These are the changes I made on my second attempt. I pound the round steak out to be around 1/4 inch thick. I brown the meat in the electric skillet on all sides. I add 2 C beef broth and then enough water to have the liquid line come up halfway up the meat. I simmered in the electric skillet on 250-275 degrees for 1 1/2- 2 hrs or until meat is tender. With these changes I've perfected this to our liking.

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Chef GourMAY

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 29, 2011

I changed the beef stock to veal stock and rolled up a pickle with it. Tasted just like my Grandmothers in Germany before I added the sour cream. I think next time I won't add the cream (makes it taste more Hungarian than German with it).

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Kirsten von Buedingen

Reviewed: Jul. 10, 2011

I was a bit intimidated by the look of the finished product. I thought it might be too time consuming, but it was worth the extra time. Good recipe and has a great flavor. Will repeat this recipe.

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latinmomma

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Jun. 29, 2011

I grew up on rouladen ... my wonderful nana makes it for special occasions.. I therefore combined this recipe, with her recipe .. her recipe calls for stuffing in the middle (bread crumbs, mixed with a little worcestershire sauce + a egg).. you lay out the steak, opt for a little dijon mustard and onions, lay some bacon on there, then scoop a tbsp of stuffing, and roll it up/tie it ... it tastes delcious! my boyfriend grew up eating rouladen the traditional way, with a pickle in the middle, so I made a few like that, too ... I followed the recipe to a t, minus the additions of stuffing and/or pickles... rouladen to me is one of the best things out there .. it's great to see other variations of a great thing, thanks for the great recipe :))

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Right on!, Rachel

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Mar. 7, 2011

I made this for dinner tonight because I had some round steak that I wasn't quite sure what to do with since I did not have time to marinate or slow cook. My family (one husband and two teenage boys) loved it! The beef was very tender. I did pound it out to thin it up a little. Thank you. I will definitely make it again. Thank you.

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erin

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 18, 2011

Was good but alot of work. Never could quiet get the gravy to thicken up any. Might make again but not really sure

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coleebear

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Sykesville, Maryland, USA

Reviewed: Jan. 30, 2011

I seared the meat rolls first in my pressure cooker and then cooked them for 30 minutes. These were great with noodles!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jan. 20, 2011

Wow this Rouladen are so wrong that ain't even funny I'm german and I never in my whole live heard of making them this way, Original Rouladen have pickles and red onions in it. Also there is no sour cream in those.

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Pilar

Cooking Level: Expert

Reviewed: Dec. 24, 2010

I grew up on this dish however we also added a generous portion of onion in the middle of the roll up, simmered the roll ups in red wine and mushrooms. Delicious!

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