This is the closest I've seen to how my mother, and now I make our rouladen. Your channel has the most authentic recipes and methods I have found anywhere. Food Network TV and other vlogs are not even close. Thanks for showing how wonderful German food really is.
Thank you for your videos. My grandparents were from Germany and my mother grew up on many German foods she didn't inherited the ability to cook, so she hasn't eaten it in many years. I found your channel and made her this with red cabbage and potato salad, she almost started crying. She came home from work and said "This smells like mom's kitchen." So thank you for giving me a way to give her back a little bit of her mother.
Really appreciate your video. I’ve been looking for some real traditional German recipes, in English. Your channel is very helpful. Plus I really like when you explain the story behind every dish, very interesting and informative. Love to know more about German traditions. Keep up your work!
My dad came from Germany, and we used to have rouladen all the time. My oma taught my mother how to make it and it just became a staple of my household.
Part of a German American club. I don't cook much German food but want to. Enjoying your videos learning to cook soon the Bavarians at the club should be happy
In England this dish is verry much like something we call " Beef Olives" . I love your version too. My forth great grandfather was from Celle in Germany. X
I made this the first time the other day (different RU-vid) showed me the preparation. Incredible dish. I added mushrooms to my gravy and slight garlic powder before wrapping
Om making this for my next guest Sunday lunch!!! I can not wait. Thank you so much Klas for such awesome recipes. They always make me so hungry though hahaha
ausgezeichnet, Hello from Texas. This was an excellent recipe. Please do Schweinshaxe, doner kebab, or Sauerbraten. Also east german currywurst would be fun.
We love them up here in Sweden as well! We call them "Oxrullader" and the recipe is more or less the same as yours! We use the same cut of beef and the same stuffing. The only thing that we do a bit different is that we also add some capers to the stuffing (Swedes loves their salt haha) Our version of the sauce is a bit different though because we use beer instead of wine, and we dont use cornstarch to thicken the sauce. We use double cream and a bit of black currant jelly instead. The veggies in the stock are the same however, so the "Spirit of the sauce" is more or less the same as yours. :) I´m going to try your wine sauce the next time I cook rouladen though, because it looked delicious! Vielen dank for another great and inspirational cooking video Klas! Prost:)
I'm Danish born and we love our salt too.In America now;my neighbors leave "salt licks" outside for the deer.I worry I'll be caught licking one ,or waiting in a line of deer for a taste.
Thank you! I lived in Germany many years ago and learned the language. My favorite German food is rouladen, and I will make it now for my family. Have you ever made Schwaebische Maultaschen? Esse ich auch gern!
A Excellent Video.. Highly Recommended . Thank You Very Much For Sharing. In Germany Have You Got Crocks Pots? A Slow Cooker A Small Electrical Appliance? They Are Very Popular Here In Canada..
It becomes more tasty, when you press out the vegetables. You can choose the colour of your sauce depending how long you fry the vegetables without any fluids. But be careful, black tasts not that good... ;-)
Hi, so hat‘s meine Mama auch immer gemacht, ich hab dann immer mein Fleisch gegessen und hab ihr mein ingreisch gegeben 😂 so und etz teile ich dein Rezept in meiner Gruppe, damit meine Ami‘s auch hungrig 😋 werden 😂
Some suggestions if you don't mind. Get a set of stainless steel tongs for handling the beef rolls, it makes life much easier. As for the corn starch, I use the same red wine I'm cooking with as it has better flavor and doesn't dilute the sauce that you have been working so hard to create
Klas, what do you think of using a cartouche over the surface of the rouladen as they bake? It seems like it would produce a moister surface on the rouladen.
@@GermanRecipes I did, and though it helped a bit I noticed three other things: first, the beef has to be sliced quite thin, like Mexicans do for their version of Bisteak Milanese. Second, tying with kitchen twine rather than using a skewer approach to closing the rouladen helped brown all surfaces evenly, since there was nothing sticking out of the side to impede browning. Third, I needed to cook the dish longer at a lower temperature. If I had used the thinner beef and the lower temperature, the cartouche would have had an even greater effect.
In America, our bacon is a very different product than what you used in your roulades. It’s smoked, salty, and can be quite fatty. Yours looks very like prosciutto. Would you say prosciutto is a workable substitute for Americans making this recipe? Also, I noticed you brushed the mustard onto your raw beef, then returned the brush to the jar for more. Are you not concerned about contamination?
Yes. But i would also say that your salty and fatty bacon is worth a try. It‘s good to have some fat in it as the meat from the wrap doesn‘t have any itself. So it tends to be a bit demry. That‘s why a lot of sauce is absolutely necessary 😉
Do yourself a favour and invest in some Global knives, you won’t know yourself!!! I gift them to anyone that uses inferior knives! Am going to try your recipe, slightly different to my mum’s, she is from East 🇩🇪, she makes the best food! Have subscribed, well done!
Those ones weren‘t dry, I promise. But you are right. Its difficult sometimes that they are getting dry quite easily. (Thats why I didn‘t like them too much, when I was a kid) 😉
Naruto Uzumaki no, u put it raw in there, it gets cooked with the meat, through this, that u only put 1 slice per Roulade in there (the bacon is usually cut thin)
Naruto Uzumaki yes it tastes very good , u need to try it, instead the salt potatoes u can also eat potato balls or mash potatoes with it and yes German food is good
I‘d say yes :-) You can spice the vegetable formthe sauce and you can also spice the sauce when finishing. I‘d be careful with salting the roulades before cooking because of the salty bacon inside. Hope that helps 😊
Ich gehe mal davon aus, dass Du Deutscher bist. Frage also: Warum glacierst du das Gemüse denn nicht, sondern kippst gleich alle Flüssigkeit auf das Tomatenmark und das Gemüse? Anrichten könnte man es besser nicht auf der Schiefertafel, das sieht nicht gut aus und wenn man es anhebt, läuft die Soße sonstwo hin. Trotzdem guten Appetit!
There are a lot better Rouladen recipes out there. Do yourself a favor and spend 5 minutes to search for a better recipe. What is the purpose of having a camera taking a picture of a person taking a picture of the cook?
