Reviewed: Mar. 16, 2010

This is one of my husband's most favorite foods, but I had never tried cooking it at home before. This recipe was great! I followed the recipe except for these slight modifications. I used round steak instead of flank, I semi-fried my bacon before adding to the roll. I used a generous amount of mustard with horseradish on each one, and cooked in lower sodium beef broth with a splash of worcestershire. I couldn't get all my onions to stay on the rolls, so I chopped the leftovers up and added them to the beef broth, along with one dill pickle slice chopped, and one tablespoon of mustard. I simmered them for more like 2 hours after they browned. I served with the German Red Cabbage recipe from this site, and boiled russet potatoes. All in all a wonderful recipe, my only change next time will be to cut my round steak smaller, say 3" by 6-7". My rolls were a little large. Thanks Ron for sharing this!

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Reviewer:

Jackie

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 6, 2010

I have been making these for years but instead of flank stk. I usually use round steak and slice it very thin. If the meat is partially frozen it is quite easy to slice. 1/4 inch is too thick and won't be that easy to roll. Have the strips long enough so you can easily give them a complete roll at least 2 times. Sometimes I spread a little horseradish on the strips too which gives them a nice flavor. I cook the bacon in the microwave for a few minutes before putting it on the meat, otherwise it stays pretty raw. Instead of water I use either swansons or campbells beef broth and then thicken with flour to make a nice gravy and let simmer in the gravy.

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Reviewer:

Chloe

Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada

Reviewed: Feb. 26, 2010

This was OUTSTANDING!!! I chopped all the filling up and added minced garlic to it. I served it with Hot German potato salad and German beer. Delish!

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Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Feb. 22, 2010

This recipe absolutely wonderful. The only thing I add is 1 tbsp tomato paste on the gravy. I took out the meat and leave the gravy in the pan. Add corn starch a little bit to thicken the gravy. Thanks Ron for sharing.

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Reviewer:

ronazack

Reviewed: Jan. 23, 2010

Good!

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Reviewer:

LovesBaking

Reviewed: Jan. 22, 2010

Outstanding! Best I've ever had.

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Reviewer:

Egroeg

Reviewed: Jan. 17, 2010

This Recipe was great. Thank you! We wil make this again and will add cheese to it the next time, it is almost like a bacon burger.

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Reviewer:

cherbear

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

Reviewed: Jan. 14, 2010

This was strange tasting. I think it was the pickles. I used the correct meat, I bought it at a German butcher shop and tis meat was named for the dish sooo... Just our taste I guess

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Reviewer:

roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

Reviewed: Dec. 28, 2009

Easy, really delicious! Add more liquid to make more gravy.

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Reviewer:

Cookin46

Reviewed: Dec. 26, 2009

My Oma came from Germany with my dad in 1946. I have eaten this dish for more than 45 years. I work from scratch to make Rouladen. I use round steak that is cut very thin about 1/4" and is 3" by 6". I do use a good German mustard, bacon and onions that are sliced very thin (makes it easier to roll) and I buy good dill pickles and quarter them. I will use fresh ground pepper AND ground ALLSPICE to sprinkle on before rolling. Oma said that no German kitchen is complete without allspice. I roll, secure with roladen needles, (turkey lacing needles for holding in the stuffing work just as well) sear in a pan till nice and brown with some oil, and transfer to a dutch oven. Add your water and bouillon to taste along with 1-2 bay leaves, and a tea ball filled with some whole allspice and peppercorn. You will notice a very different distinctive flavor when done. Ome always made these with sweet and sour red cabbage and knortch. It is a regional dish from the area of Thuringen. Boil potatoes, drain and reserve some of the water. Mash good, add potato starch and a bit of the water, mash till they are sticky and end up like a glob on the wnd of the potoato masher. They are a bland dish, but with the gravy from the rouladen it is a wonderful meal. Now if you will excuse me I need to go make some because I am now very hungry.

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