Reviewer:

Reviewed: Mar. 7, 2012

This is one of my all time favorite German dishes, i am german and lived there for several years my mom is the queen at this dish. however she cooks hers in a portable skillet hours to get the meat real tender also dresses it with the spicy mustard, chopped onions, and bacon(it really does add great flavor), my mom as well makes the gravy from the broth from cooking the meat, wine and brown gravy mix. we prefer a thicker gravy however it can be made to anybodies likes. we serve ours with potatoe balls, gravy, and red cabbage or any kind of vegetables.

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Reviewer:

jayray6

Reviewed: Dec. 12, 2011

What a unique dish! Growing up we never had any type of German dishes except for the hot potato salad sold in cans. As an adult my husband and I went to a few German fare restaurants and loved the dishes but have never had the pleasure of tasting Rouladen. Well now this has become a standard meal in our house. Even my picky son and his wife ask for this dish as a Sunday Supper. I followed the recipe as written but did my own brown gravy to serve over it. Thanks for a wonderful dish!!

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Reviewer:

puppylover

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 23, 2011

Excellent! So easy to make andt hey tasted just like my German step-mother's, except hers were larger.

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Reviewer:

cruisefan

Reviewed: Jul. 25, 2011

Cube steak or minute steak can also be used. I use white thread to tie it up. I keep a spool of white thread in a zip-lock bag just for this purpose. I remove the thread just before serving.

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Reviewer:

Alice

Reviewed: Jul. 4, 2011

I have an American version where I use pickle slices, pre-cooked bacon, and chopped onion. Then I spear several rolls onto skewers to be grilled.

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Reviewer:

SarahS

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Oct. 1, 2009

Turned out very good! I pounded the sirloin steaks I had even thinner (covered by plastic wrap). I chopped the bacon, onion, and pickles for the filling. I placed in a crock-pot all day on low. I served with yellow mustard instead of gravy. I'll make this again!

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