Reviewed: Feb. 10, 2004

my mother and i are from the southern part of germany and over there they use the pan drippings with about a cup or so of red wine, bringing to a boil then adding water and flour to the pan to thickin the red wine in it makes for a GREAT gravy and serve with egg noodles,this recipe is a family favorite but the red wine is a must, just makes the whole thing come together

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63 users found this review helpful

Reviewer:

Tammy

Cooking Level: Expert

Home Town: West Long Branch, New Jersey, USA

Reviewed: Nov. 20, 2004

I lived in Germany and learned how to make this there. I use almost the same recipe, but place the rouladen in a brownie pan, add a bit of water, then bake it for one hour partially covered. I do not put bacon in the rouladen and it still tastes wonderful. I have found that it turns out better if you use the really hot and spicy mustard, sprinkle with coarsely ground black pepper. (I like spicy foods, though). Have never used the brown gravy mix as suggested in this recipe. The drippings from the meat-onions-pickles makes a tasty gravy base on their own.

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44 users found this review helpful

Reviewer:

BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Jan. 31, 2001

Try finely chopping filling ingredients and then wrap. Bake 4 to 5 hours in crockpot with gravy.

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25 users found this review helpful

Reviewer:

DAWN RENE

Reviewed: Feb. 2, 2006

Can I give it a even 10? This is my second favorite recipe on this site. I do change it to my own and family's taste but follow the basic idea. I make the rouladen as described. Then for the sauce I do a modified Sauerbraten Sauce. I use 2 packages dry brown gravey sauce (we LOVE Gravy) make it to the specs on the package, I add to it about 1.5 tablespoons brown sugar, 2 table spoons Onion Powder, 2-3 Tbl. Red Wine Vinegar, 2 Tbl Worcestershire Sauce, and finally 1/4 to 1/2 tsp of ground ginger... Allow the Rouladen to steam in this mixture to incorporate flavor for 20 to 30 minutes..... I serve over noodles... Yummy!

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14 users found this review helpful

Reviewer:

DITZOYD

Reviewed: Oct. 28, 2001

Delicious!!! My mother is from germany and this recipe is identical to the way she makes rouladen. For nearly 40 years this has been my personal favorite dish. Kids like it too. The pickle provides a unique flavor and works to tenderize the meat beautifully.

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13 users found this review helpful

Reviewer:

BECKYURYC

Reviewed: Feb. 2, 2003

This is a great classic dish. I served it to some European friends and they loved it. Some may want to omit the dill pickel but DONT as it makes for a great unexpected taste. Thanks Michelle

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11 users found this review helpful

Reviewer:

Wayne

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Huntsville, Ontario, Canada

Reviewed: Jun. 2, 2005

My FAVORITE dish even though I didn't know it had a name other than "steak rolls". We use top round steak, sliced thin, secure with toothpicks, brown them in a skillet, place on a rack in a pressure cooker, add cleaned and quartered russet potatoes and cook at 15# for 10 minutes. I then mix the drippings with sour cream for a sauce. Any leftover potatoes (I always make sure there are leftover potatoes) are chopped and fried for breakfast. I have also found that after browning, they can be frozen and later put straight into the pressure cooker, just increase cooking time to 12 minutes. We actually prefer the firmer texture this creates.

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Reviewer:

ABEEPOS

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 3, 2002

the bacon doesn't get cooked and the pickle seemed bitter. I re-did the recipe with marinated mushrooms & coarsely chopped the onion.This made it roll easier and smoothed out the "pickle" tartness.

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7 users found this review helpful

Reviewer:

SANDUNN

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Junction City, Oregon, USA

Reviewed: Apr. 1, 2005

If you can't find sirloin tip steaks, try using London Broil, asking the butcher to cut it for Rouladin (most grocery store butchers know what to do, but if not have them cut it across the grain 1/4" thick). My German family always used this cut, which makes for smaller pieces, usually 3-4 for a serving. You can use toothpicks to hold them together. Stuff them with whatever pleases you, with variations as mentioned here. Try sliced mushrooms - yum!

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6 users found this review helpful