Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Today we're making beef rouladen, another new favorite of ours! If you haven't watched the sauerbraten video yet, it's right here: th-cam.com/video/Xtfi7f0OkQQ/w-d-xo.html. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
as a german I'd say this is a very good, traditional recipe. the only minor thing I saw is that I would make sure to close the ends of the rolls with toothpicks so that no filling spills out. I would whisk in some cold butter at the end. Also try it with spaetzle or bread dumplings (pretzel dumplings). I love that you didn't forget the red cabbage, it's a must.
My mom was from Bavaria. Her Rouladen filling was mustard bacon pickle parsesan cheese (a little) and parsley. She changed the recipe and sauted carrot celery and onion and added them to the beef broth before braising. Then when Rouladen were cooked she would blitz the veggies to thicken the gravy. No flour or corn starch. This was yummy. It was served for special occasions with red cabbage and spaetzle. Potato knodel were always served with Saurbraten. She was a marvelous cook and showed me how to make many of her mothers traditional recipes. Thank you for your Oktoberfest recipes
Yup, taking out the meat and blending up all vegetables is a common technique I have seen in German recipes in general, like Goulash as well for example.
What amazes me reading this, is that I just started "blending" the cooking aromatics & vegetables 20 years ago. No one taught me to do so, it simply made better sense than discarding them.
Grew up as a first generation German. My Oma made this, so wonderful. I also make it too. Only use onion, mustard, pickle and mustard in the roll. You can use Dijon if you’re not able to get German. Braise with leeks, carrots and celery.
Wrong! They used to be an integral part of American cuisine when so many German immigrants flocked to America and highly influenced barbeque culture the way it is now in so much of the USA!
I'm German and my wife is a Texan, we used to make Rouladen once a week now only once a month for the last sixty years. We make it with potato dumplings or spätzle.
As a German i can say that this is pretty authentic. I have never seen Soffrito (or Suppengrün as we call it) in the Roulade, but I wouldn't be surprised if someones Grandma has always done it that way.
Stimmt, ich schneide das Gemüse in längliche Stücke und den Speck brate ich auch nicht an, einfach Rinderschnitzel mit Senf und Pfeffer Salz, dann eine Schicht Speck und Gemeüse, dann einrollen und anbraten, mit Wurzelgemüse dann die Sauce ansetzen und danach Fleisch 2-3 Stunden kochen in der Sauce
Not enough appreciation for German food in the USA. Hard to find German restaurants. Only one in my hometown closed in 2021. People just don't seem to go for it, for whatever reason.
I grew up in La Crosse Wisconsin biggest Octoberfest in the midwest. German heritage. I agree and whats sad is German cuisine is my favorite. I lived in Germany and studied in Berlin in 95 and sad to come back not being able to find the things that were so good in the old country
German here: The food promoted as "typical German" are mostly Americanized versions of dishes that are already a clishé by itself. Every German Restaurant should offer things like Spinach and Eggs or "Strammer Max" or Pellkartoffeln with Hering Salad. These are the things most Germans grew up with.
This looks amazing. James giving it a 10 has me wanting to make this right away. This will be on the menu for Thursday. Thank you for sharing this recipe and the idea of the purple cabbage and potatoe 🥰🥰😋😋❣❣
Interesting take... not the way most fellow German chefs that I know would do it, but close enough to keep the German food vibe and the results looks good too. Here's how my Grandma made it and that's pretty close to how it was made at the place where I did my apprenticeship as a chef too: - Flatten the beef, garnish with mustard, bacon, shallots and thinly sliced pickled cucumbers + salt&pepper on the inside, then roll and either secure with a toothpick or cooking twine. - prep Onion, celeriac, carrots and leeks diced (what we call Suppengrün in German, similar to mirepoix but in Germany celery root is more commonly used than leaf celery like you did) - heat a pan, put in some neutral oil or better clarified butter, roast the roulades from all sides until you get a nice colour on them and set them aside - sweat your diced vegis, then add tomato paste and a pinch of sugar - de-glaze with small amount of red wine three times, reducing it down before adding the next round - add either good quality or self made beef stock - add the roulades back in, braise them in the oven - take them, strain the remaining liquid - reduce the liquid for a couple of minutes, then stir in cold butter - serve the roulades with the sauce and either spaetzle or some kind of potatoes. In my family we always serve them with home made potato dumpling (if anyone is interested, I can add a recipe for them too) and some veggies like broccoli or green beans. There are some recipe variants where they slightly dust the rouladen with flour, but tbh I prefer the version that skips it. If you want to thicken the sauce without using butter at the end, I'd rather use corn or potato starch. But that's just me looking at it from a view as a chef, because not using flour means you can serve it to people who have celiac disease.
Yes, your method is the same as how my mother made it, and she also served them with dumplings. Mum died when I was 18 and I don’t remember her dumpling recipe so if you could provide a recipe I’d be very grateful.
@@LSG7771 The bohemian dumpling does not have potatoes in it. It is a bread like loaf steamed or cooked in water, that is cut up in slices after cooking. I don´t know if I can find her recipe, bc I havent done them in over six or seven years, as I am a doomed dumpling maker...
YESSSS!!! This is such an underrated recipe. Super simple to make in an instantpot. I just skip browning them alltogether - there's already so much flavor in there. I also cut up everything into spears, (pickles, celery, carrot) and cut the onions into big slices as well.
When my first generation German mother-in-law made this recipe, she only used mustard, small piece of pickle thinly slice raw onion and uncooked bacon. One of my favorite meals. Thanks for sharing your version.
That’s very similar to how we do it but after moving to the middle of nowhere Canada I think it was tough to initially get everything (even on a farm - nothing growing yet) and we always did it with a mushroom gravy. But that’s very close to how we do the filling (I like a lot of pickle tho so I was humoured lol)
German Canadian here and you did an awesome job very authentic recipe❤ it's great that you're sharing Oktoberfest recipes wirh your audience. Hope you do some more!
Thank you so much for teaching me how to cook. You don't use fancy appliances and you use ingredients I can easily find in stores. Hope to see some soups for the colder months ahead!! ❤❤
My German grandmother and Tante use to make rouladen for us. They only used bacon and onions for the filling. I can’t wait to try this recipe. It looks amazing.
Looks pretty darn good to me! My grandmother made rouladen with just onions and bacon inside, but we are of German/Transylvanian/Austro-Hungarian heritage. Rotkohl is one of my favorite vegetables.
thank you for sharing this recipe!!! when i was visiting some relatives in frankfurt back in 2022, this was one of the dishes they had me try, it's so good!!!
I make rouladen in the fall a few times. What I do which to me is so much better is portion out your ingredients per piece of meat and then process into very small pieces and then spread it on. I myself just don't like the chunks of fat from the bacon this way it seems to really melt into the beef. Great dish with spatzel
Can I also recommend making some vegetable cream soups? They're a staple of southern German and Austrian cuisine and are perfect for fall. 1. Roughly cube your chosen vegetables, 2. Toss in some oil 3. Bake on a tray until browned 4. Boil with a little bit of water 5. Puree with an immersion blender 6. Add in some cream, ground nutmeg and black pepper (I also like to add some celery salt but you can do you ofc) 7. Salt to taste and serve with some toasted bread or if you have gluten problems you could do roasted chickpeas or nuts instead. So for example today I made one with cauliflower, onions, garlic and potatoes (I only put in potatoes in step 4 but you could have easily put them in at step 1 as well). I love making these soups bc here in NYC the street vendors often have special deals on vegetables that didn't sell in the supermarkets. These veggies often look beaten up but for this recipe you really don't care, so long as they're not green or moldy.
So on step 4 when adding water do you basically just cover the vegetables ?? Like you would when making a stew ( although covering the meat also ) . Would that be your liquid amount , in other words ?? Thanks
Great detail, as usual! I always appreciate how you make all your recipes so easy to amend in ways to best suit the ingredients one is able to get, or want to avoid. Adding BTB to ‘beef up’ boxed broth is a neat trick! Thank you for cooking like real people cook. 👍😁
German here .. Traditionally we sear the meat much more (make it more "brown") and we stew it for 2-3 hours with a lid on. The result is amazing. This is getting close, but it's still far from my christmas meal.
What cut of meat do you use? American top round tends to be too lean to braise for three hours, particularly after a thin-cut sear. Dries out too much. A top sirloin coulotte roast (thick cut with fat cap on) might be better for such a slow process.
@@VulcanLogic Top round is totally fine. I think the most important here is the correct process of searing .. roast the Roulades all around pretty well until it's brown and sealed everywhere. When brown from all sides, add the Roulades to a pan with a lot of sauce and let it simmer for 2-3 hours with a lid on and low heat. Rotate the roulades every 20-30 minutes to ensure an even distribution of sauciness. A good Roulade can be eaten with a fork. Or a spoon. Or a wooden spoon. With your bare fingers. It should fall apart when you even look at it.
@@VulcanLogic if i read your question again, maybe the missing secret is the lid and adding juice/sauce back to the meat during the process of stewing? (in german we call that "schoren"/"Schmorfleisch" -> "stewed meat")
Jim and family--I appreciate all you do: recipes, detailed instructions/tips, video quality/editing, modeling enthusiasm, respect, and teamwork as parents, etc. It warms my heart. Futhermore, the comments from viewers are supportive and valued; I especially like when someone says "this is the way my grandparent/parent/friend cooked" a dish and shares their personal experience and tips. Truly a special channel in a sea of content. 🥰
ROU-LADEN! Love it! And the recipe and the final Rouladen seems pretty much correct, just like my mother do them since oh so many years! Greetings from 🇩🇪
Whoa! What a surprise, Jim! It's Tuesday and as I always do every night, I check to see if you've got something new and tonight you DID! I thought you were only new on Thursdays. Anyway, I was so encouraged by James' rating and obvious enjoyment of this German recipe. I found you because I am Italian and love that cuisine. But ironically I am half Hungarian and can relate to German cuisine too. I think it's a great move on your part to introduce other cuisines into your channel. With your charm, as well as that of your whole family, the worst that can happen is that you attract some new viewers. Maybe lots of them! Also, I got an email from Patreon today which was nice. And my upgrade is still coming, I promise! Thank you so much for all your effort and cheerful presentations! - Marilyn
Southern Jersey girl here! I have followed your channel for a few months and truly enjoy it. I like how down to earth you are and that your whole family is part of the show :) Besides, your recipes are wonderful. The recipe I have used the most because it's perfect for busy weeknights is the tomato pasta. You are right; it's so underrated! Thank you for all your hard work.
First of all thanks for the video, nice to see some german cuisine on an american channel. Just one importand thing ro add: Never render the bacon before you add it into the stuffing. It goes into the Rouladen as it is to keep the rather lean beef from getting dry! Otherwise, there's no real "must do" when it comes to this dish. There's of course a classic recipe, but basically you can add whatever your heart is desiring. Best regards from Bavaria.
Hi Jim! I'm happy to see a German inspired dish on your channel, I've enjoy all your Italian dishes but being German/Dutch this is the type of food my grandmother would make. I'll make it soon. Thanks for the continued culinary inspiration. - The grown up Kid from Northport LI
Oh My!!! Everytime you do a German Recipe I have to go buy the meat to make it. Makes us all happy since it is now Fall. Comfort food. Got to have an Oktoberfest Beer to add to almost all the German gravy's or a good Bock Beer. YUMMY! We add beer to Irish meals too. I am almost 70 and still a foodie? What a beautiful plate. WELL DONE!
This recipe has been in my family for generations (thanks to my grandmother, who was born in the "German" part of Kashubia). In Poland, it's called zrazy. And it's DELICIOUS. You just have to have something on hand for heartburn. But really - if you like pepper steak (like I do) then there is a high chance you will fall in love with this dish.
Since first living in Germany in the 1970s, l’ve been making this dish. Home made spaetzle too, to go with the Rouladen, everyone loves it. A cucumber, dill, sour cream salad as an accompaniment. To die for.
Fondant potatoes came to mind. JR knows what he's talkin about -10/10- and pops is happy. Nice to see👍🏻. Here we consistently have wholesome, approachable techniques that folks can be proud to serve forth to guests.
Thank you so much, Sip and Feast! As a 75-year old who used to be a good cook, I have been away from cooking for a while. I want to get back into it. I AM SO OD'd on these very short videos from younger cooks. They are more interested in the art of the film rather than content. As a result, they omit a great deal because the speed is so fast. We older serious cooks need long and slow instructions.
One of, if not THE best German dish (I‘m German). Looks very good and authentic. Just the mirepoix we put in the sauce and don‘t use it as filling. Filling for me is just salt, pepper, mustard, onion (long thin raw strips), bacon and pickles (I personally leave the pickles out). As sides I prefere mashed potatoes and cucumber salad. The cucumber salad with a lot of dill brings a nice fresh element to the dish and is also the reason, why I leave the pickles out of the rouladen.
@@silkscreenart5515 You do you :-) I also enjoy the difference in texture and temperature ... I'm a big advocate of contrasts in food. Temperature, color, texture ... the more the better, the more interesting and exciting :-)
That's the beauty of this kind of dishes. Local mustard, local pickles, and other local secrets, and you get a cooking result, which only mum or grandma did it right. They are on paper super simple, but the mix makes a taste experience, with massive differences.
My mother, who was 90 and not in the best of health, made her family recipe for my birthday (which includes a shot of strong coffee, onions and pickles...no peppersorcelery). I was so touched as it was a lot of work....and SO DELICIOUS.
Thank you for another great recipe. I grew up with my Mother and Oma making Fleisch Rouladen, which I now make regularly. They made it very much like your recipe; however, they substituted mixed mushrooms and garlic for the carrots and celery. We also make it with veal instead of beef and put a little marinated red pepper in that recipe. Spätzle goes wonderfully with both. Again, thank you. God bless you.
Gorgeous. Over in South Africa we used to have exactly this all the time, and they were called 'beef olives'. The family has German roots, but I think used the English name which refers to something similar but not the same. I've always loved the pickle in the middle. I haven't made them in decades, must do it again, thanks!
As a German, Rouladen are probably my favorite food. Especially the ones my mom makes. What I particularly like about her recipe, is that she dices the pickles, onions and bacon very fine and then cooks it all down just until the onions turn slightly sweet. She then goes on to fill them and secures everything with toothpicks. We usually have them with mashed potatoes (add a little bit of nutmeg) and sweet Rotkraut (red cabbage). Tbh I’ve never seen Rouladen here with celery and carrots, but then again, recipes differ quite a bit and everybody has their own touch. What I’ve seen though is people adding diced hard boiled eggs inside.
Outstanding. My family is German, or from Germany, and we sear it in a Dutch Oven and then simmer it for a few hours but the way you did it is fine. Interestingly, you seem to have avoided the big debate of: do you cook the bacon first or do you wrap it raw in the Rouladen? Personally, I have to cook it...... it's a texture thing. There are lots of German grandmothers who use store-bought mix for the potato dumplings, so don't feel bad if you want to save some time. Thanks for sharing all these great videos.
This is a dish from my childhood my grandfather was an immigrant from Germany, he handed down his recipe to my dad who gave it to me. It's basically the same techniques only his has no carrot, celery or onion in the meat. And instead of bacon he would roll it with a slice of ham. I will be making it soon. Thanks for the memories.
After you brought back the beef stock san sodium with emphasis it all came to gather for me as a culinary duffer .I love good food and still have my youngest at home and he has been a good student of food,I appreciate him. But about you kind sir . I just came across this channel but am mo def a fan
Definitely going to give this one a try! Also, I'm really enjoying the full meal videos on patreon (I'm actually making that pork tenderloin meal for dinner tonight). Some awesome tips on meal prep, timing, etc. that I'm finding super helpful!
Great take on our German Rouladen. Our favorite variant doesn’t have the vegetables inside the rolls except for the onions. But added to the bacon and the pickle we put a bit of minced and seasoned pork („Mett“) inside. This enhances the flavor and helps keep the roll moist. Keep going 👍
Jim, I have a recommendation for what you're doing at 11:10 in this video. When whisking a paste or whisking the fond off of the bottom of a pan, I highly recommend using a flat whisk or a roux whisk. Those whisks are designed specifically for this procedure. Given how often you do this in your recipes, it would be well worth obtaining such a whisk. Also, I recommend not using a nylon whisk for this sort of thing. The friction between the nylon whisk and the rough cast iron may abrade microplastics into your food.
As a Polish American from Philadelphia where German influence was big, I love German cooking and appreciate this recipe here on Long Island where there arent many German restaurants! Thank you!
Thank you for doing this one!! I remember it from my childhood and I’m sure my mom at age 91 would not remember how she used to make it. This is indeed a gift!
Gut Ja! Favourite dish as a kid, so I made sure I learned our 'variation' which includes a generous amount of parsley in the stuffing, no pickle or veggies except onion & garlic. Other than that, similar as presented here. I like to spread horseradish in there with the mustard. My own tweaks include a little curry & paprika along with salt & peppa as spices. I kind of like the idea of the tomato paste so might try that next time. ;) Procedure similar except I use a large stock pot on the stove top vs a low pan. Pre cook the bacon to render fat for browning. Get a kettle of water boiling & once the rouladen are sufficiently browned, completely cover them with boiling water. Leftover stuffing is thrown in for added flavour, perhaps some carrots. Turn down the heat & simmer on the stove for the 90 or so minutes you use in the oven method. Check periodically & add boiling water to keep them mostly submersed. Good time to give them a turn. Once relatively tender, remove the rouladen & prepare the sauce with the liquid in the pot. Starch slurry & some dry beef bullion, dark gravy mix or other stiffening agent. Red wine here too, which I use to make the starch slurry. If things get too salty or spicy, a little evaporated milk or heavy cream can fix that & lighten the colour. Chuck the rouladen back in there to keep hot until served. End up with more than enough gravy, but I use that for subsequent meals.
I have fond memories of my 2 years in Germany as a young Infantryman. 84-86 and I was 10 km away from the Eastern border and got to go into East Berlin on a tour and did urban combat training in West Berlin. I was in a small, beautiful town called Gelnhausen and the people were generally quite good to us. I remember German WWII veterans sending us beers and being kind a respectful to us. Our barracks still had some bullet marks from the war. And yep, the food was good! Going to try to make Jaegerschnitzel this week. If it fails, there is always Jaegermeister. Great job as always Sip and Feast
Great recipe! I also love your sauerbraten clip, have made sauerbraten a number of times, but I make semmelknödel as a roll with it, it is easy, serviettenknödel with small hard fried pieces of crushed bacon. It is better than spätzle or kartoffelklopse in my book. A Swedish variant of rouladen is with Swedish anchovy and onion. Keep the recipes coming. Greetings from Romania.
My husband and I went to Germany for the first time last year and we still cannot shut up about how much we miss the food. The vinegar! The pickeling! The mustard! The beer! It was heaven. I miss that food here but look forward to attempting to recreate it!
If you have a store called "Cost Plus World Market" near you, they sell the potato dumplings in a box. You just throw them in boing water. The potato flakes are in a round cooking bag. Top with gravy and Dill. You can also pick up the red cabbage in a jar at this store. I make this dish once a year at Christmas time. It is labor intensive.
This is a great recipe! You were spot on with this! I'm from German background and my mother use to make this a lot. this is by far my favorite German meal! You did a great job with it. we do have a slight variance to this. we make a mustard sauce with it. try it and I think you will like it! Thank you for sharing!
It’ll probably be a while before I try this recipe. But last week we had your Italian style stuffed peppers and it was a big hit. Thank you. Absolutely delicious everyone loved them.
My family is from Germany and I've had rouladen at German restaurants here in the States, in Germany, my Oma making it and I've made it myself. Is this 100% traditional and authentic? No. Is a good introduction for an amazing European comfort dish? Hell yeah. Also, not sure when this was filmed but "perfect for Oktoberfest, which is coming up soon", Oktoberfest started September 21. Starts the second to last Saturday in September.
Thanks for watching!
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Today we're making beef rouladen, another new favorite of ours! If you haven't watched the sauerbraten video yet, it's right here: th-cam.com/video/Xtfi7f0OkQQ/w-d-xo.html. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
as a german I'd say this is a very good, traditional recipe. the only minor thing I saw is that I would make sure to close the ends of the rolls with toothpicks so that no filling spills out. I would whisk in some cold butter at the end. Also try it with spaetzle or bread dumplings (pretzel dumplings). I love that you didn't forget the red cabbage, it's a must.
Great channel! Great recipes.
My mom was from Bavaria. Her Rouladen filling was mustard bacon pickle parsesan cheese (a little) and parsley. She changed the recipe and sauted carrot celery and onion and added them to the beef broth before braising. Then when Rouladen were cooked she would blitz the veggies to thicken the gravy. No flour or corn starch. This was yummy. It was served for special occasions with red cabbage and spaetzle. Potato knodel were always served with Saurbraten. She was a marvelous cook and showed me how to make many of her mothers traditional recipes. Thank you for your Oktoberfest recipes
oooh.. a little bit of cheese sounds wonderful!
Yup, taking out the meat and blending up all vegetables is a common technique I have seen in German recipes in general, like Goulash as well for example.
What amazes me reading this, is that I just started "blending" the cooking aromatics & vegetables 20 years ago. No one taught me to do so, it simply made better sense than discarding them.
The one time I made it, I used a similar filling and it was incredible!
Grew up as a first generation German. My Oma made this, so wonderful. I also make it too. Only use onion, mustard, pickle and mustard in the roll. You can use Dijon if you’re not able to get German. Braise with leeks, carrots and celery.
Thank you for making these German recipes! I think they are underrated in North America.
We love them!
Wrong! They used to be an integral part of American cuisine when so many German immigrants flocked to America and highly influenced barbeque culture the way it is now in so much of the USA!
I'm German and my wife is a Texan, we used to make Rouladen once a week now only once a month for the last sixty years. We make it with potato dumplings or spätzle.
@@onefortexas2379 genau, alles klar, many German bloods in Texas.
@@ajl1973 Went to our local German restaurant in Plano, TX yesterday and ordered Rouladen.
Spätzle 🤤
As a German i can say that this is pretty authentic. I have never seen Soffrito (or Suppengrün as we call it) in the Roulade, but I wouldn't be surprised if someones Grandma has always done it that way.
I had to put my twist on it. Most recipes I found had either sauteed or raw onions.
@@SipandFeast Looks like they came out really well. Delicious!
Stimmt, ich schneide das Gemüse in längliche Stücke und den Speck brate ich auch nicht an, einfach Rinderschnitzel mit Senf und Pfeffer Salz, dann eine Schicht Speck und Gemeüse, dann einrollen und anbraten, mit Wurzelgemüse dann die Sauce ansetzen und danach Fleisch 2-3 Stunden kochen in der Sauce
Thats the way my mom learned to cook it. I could never remember what it was called. I just remembered the beef pickles and carrots @XxCrazZyNo0oBxX
We only use onions in my family.
Not enough appreciation for German food in the USA. Hard to find German restaurants. Only one in my hometown closed in 2021. People just don't seem to go for it, for whatever reason.
I grew up in La Crosse Wisconsin biggest Octoberfest in the midwest. German heritage. I agree and whats sad is German cuisine is my favorite. I lived in Germany and studied in Berlin in 95 and sad to come back not being able to find the things that were so good in the old country
That's pretty wild when you consider that the German population was once so large in the U.S. that German almost become the official language.
Hard to find German food even in German restaurants in the US
I absolutely agree!! I wish there were more German restaurants; my family loves German food!!!
German here: The food promoted as "typical German" are mostly Americanized versions of dishes that are already a clishé by itself.
Every German Restaurant should offer things like Spinach and Eggs or "Strammer Max" or Pellkartoffeln with Hering Salad. These are the things most Germans grew up with.
This looks amazing. James giving it a 10 has me wanting to make this right away. This will be on the menu for Thursday. Thank you for sharing this recipe and the idea of the purple cabbage and potatoe 🥰🥰😋😋❣❣
You are very pleasant and easy to listen to. Your presentation is clear and easy to follow. Thank you so much for your videos.
Interesting take... not the way most fellow German chefs that I know would do it, but close enough to keep the German food vibe and the results looks good too.
Here's how my Grandma made it and that's pretty close to how it was made at the place where I did my apprenticeship as a chef too:
- Flatten the beef, garnish with mustard, bacon, shallots and thinly sliced pickled cucumbers + salt&pepper on the inside, then roll and either secure with a toothpick or cooking twine.
- prep Onion, celeriac, carrots and leeks diced (what we call Suppengrün in German, similar to mirepoix but in Germany celery root is more commonly used than leaf celery like you did)
- heat a pan, put in some neutral oil or better clarified butter, roast the roulades from all sides until you get a nice colour on them and set them aside
- sweat your diced vegis, then add tomato paste and a pinch of sugar
- de-glaze with small amount of red wine three times, reducing it down before adding the next round
- add either good quality or self made beef stock
- add the roulades back in, braise them in the oven
- take them, strain the remaining liquid
- reduce the liquid for a couple of minutes, then stir in cold butter
- serve the roulades with the sauce and either spaetzle or some kind of potatoes. In my family we always serve them with home made potato dumpling (if anyone is interested, I can add a recipe for them too) and some veggies like broccoli or green beans.
There are some recipe variants where they slightly dust the rouladen with flour, but tbh I prefer the version that skips it. If you want to thicken the sauce without using butter at the end, I'd rather use corn or potato starch. But that's just me looking at it from a view as a chef, because not using flour means you can serve it to people who have celiac disease.
Yes, your method is the same as how my mother made it, and she also served them with dumplings. Mum died when I was 18 and I don’t remember her dumpling recipe so if you could provide a recipe I’d be very grateful.
Thanks for this version
That is how my grandma made them with bohemean dumplings
I would love the recipe for your homemade potato dumplings.
@@LSG7771 The bohemian dumpling does not have potatoes in it. It is a bread like loaf steamed or cooked in water, that is cut up in slices after cooking. I don´t know if I can find her recipe, bc I havent done them in over six or seven years, as I am a doomed dumpling maker...
YUM! Great recipe!! Thank you!
Note: honing knives often sheds small metal particles so clean surface honed over & rinse knife blade prior to using ;)
What a great team you are that you can talk honestly and support each other. That’s what happy loving marriages should be. Kudos to you both ❤
This is my all time favorite German recipe-more than any of the schnitzels for sure. Thanks so much for showcasing rouladen, and so well!!
YESSSS!!! This is such an underrated recipe. Super simple to make in an instantpot. I just skip browning them alltogether - there's already so much flavor in there. I also cut up everything into spears, (pickles, celery, carrot) and cut the onions into big slices as well.
When my first generation German mother-in-law made this recipe, she only used mustard, small piece of pickle thinly slice raw onion and uncooked bacon. One of my favorite meals. Thanks for sharing your version.
That’s very similar to how we do it but after moving to the middle of nowhere Canada I think it was tough to initially get everything (even on a farm - nothing growing yet) and we always did it with a mushroom gravy. But that’s very close to how we do the filling (I like a lot of pickle tho so I was humoured lol)
Thats the original way to do it. And how its done in Germany.
Our family recipe from Belgium is more similar to yours and it is absolutely my favorite dish
Same recipe I make, as my mom made. It makes the best gravy. No carrots, or celery, we used mustard and a bit or horseradish as well, salt and pepper.
German Canadian here and you did an awesome job very authentic recipe❤ it's great that you're sharing Oktoberfest recipes wirh your audience. Hope you do some more!
Thank you so much for teaching me how to cook. You don't use fancy appliances and you use ingredients I can easily find in stores. Hope to see some soups for the colder months ahead!! ❤❤
My German grandmother and Tante use to make rouladen for us. They only used bacon and onions for the filling. I can’t wait to try this recipe. It looks amazing.
Looks pretty darn good to me! My grandmother made rouladen with just onions and bacon inside, but we are of German/Transylvanian/Austro-Hungarian heritage. Rotkohl is one of my favorite vegetables.
Hands down this is my favorite German dish.
Love rouladen, with red cabbage AND spaetzle!
I made this dish for my family my 12 year old son sighed and had tears of joy. Made me mom and wifey of the year. Thank you!
thank you for sharing this recipe!!!
when i was visiting some relatives in frankfurt back in 2022, this was one of the dishes they had me try, it's so good!!!
I make rouladen in the fall a few times. What I do which to me is so much better is portion out your ingredients per piece of meat and then process into very small pieces and then spread it on. I myself just don't like the chunks of fat from the bacon this way it seems to really melt into the beef. Great dish with spatzel
Can I also recommend making some vegetable cream soups? They're a staple of southern German and Austrian cuisine and are perfect for fall.
1. Roughly cube your chosen vegetables,
2. Toss in some oil
3. Bake on a tray until browned
4. Boil with a little bit of water
5. Puree with an immersion blender
6. Add in some cream, ground nutmeg and black pepper (I also like to add some celery salt but you can do you ofc)
7. Salt to taste and serve with some toasted bread or if you have gluten problems you could do roasted chickpeas or nuts instead.
So for example today I made one with cauliflower, onions, garlic and potatoes (I only put in potatoes in step 4 but you could have easily put them in at step 1 as well). I love making these soups bc here in NYC the street vendors often have special deals on vegetables that didn't sell in the supermarkets. These veggies often look beaten up but for this recipe you really don't care, so long as they're not green or moldy.
So on step 4 when adding water do you basically just cover the vegetables ?? Like you would when making a stew ( although covering the meat also ) . Would that be your liquid amount , in other words ?? Thanks
Great detail, as usual! I always appreciate how you make all your recipes so easy to amend in ways to best suit the ingredients one is able to get, or want to avoid. Adding BTB to ‘beef up’ boxed broth is a neat trick! Thank you for cooking like real people cook. 👍😁
German here .. Traditionally we sear the meat much more (make it more "brown") and we stew it for 2-3 hours with a lid on.
The result is amazing. This is getting close, but it's still far from my christmas meal.
What cut of meat do you use? American top round tends to be too lean to braise for three hours, particularly after a thin-cut sear. Dries out too much. A top sirloin coulotte roast (thick cut with fat cap on) might be better for such a slow process.
@@VulcanLogic Top round is totally fine. I think the most important here is the correct process of searing .. roast the Roulades all around pretty well until it's brown and sealed everywhere. When brown from all sides, add the Roulades to a pan with a lot of sauce and let it simmer for 2-3 hours with a lid on and low heat. Rotate the roulades every 20-30 minutes to ensure an even distribution of sauciness. A good Roulade can be eaten with a fork. Or a spoon. Or a wooden spoon. With your bare fingers. It should fall apart when you even look at it.
@@VulcanLogic if i read your question again, maybe the missing secret is the lid and adding juice/sauce back to the meat during the process of stewing? (in german we call that "schoren"/"Schmorfleisch" -> "stewed meat")
if you can nail this one effectively you’re pretty much a boss in the kitchen
very well and authentic made....greetings from cologne Germany...love your channel!!!!
Jim and family--I appreciate all you do: recipes, detailed instructions/tips, video quality/editing, modeling enthusiasm, respect, and teamwork as parents, etc. It warms my heart.
Futhermore, the comments from viewers are supportive and valued; I especially like when someone says "this is the way my grandparent/parent/friend cooked" a dish and shares their personal experience and tips. Truly a special channel in a sea of content. 🥰
ROU-LADEN! Love it! And the recipe and the final Rouladen seems pretty much correct, just like my mother do them since oh so many years! Greetings from 🇩🇪
Whoa! What a surprise, Jim! It's Tuesday and as I always do every night, I check to see if you've got something new and tonight you DID! I thought you were only new on Thursdays. Anyway, I was so encouraged by James' rating and obvious enjoyment of this German recipe. I found you because I am Italian and love that cuisine. But ironically I am half Hungarian and can relate to German cuisine too. I think it's a great move on your part to introduce other cuisines into your channel. With your charm, as well as that of your whole family, the worst that can happen is that you attract some new viewers. Maybe lots of them! Also, I got an email from Patreon today which was nice. And my upgrade is still coming, I promise! Thank you so much for all your effort and cheerful presentations! - Marilyn
Hard to say if I love this or sauerbraten more. Just so delicious. The pickle makes it
Southern Jersey girl here! I have followed your channel for a few months and truly enjoy it. I like how down to earth you are and that your whole family is part of the show :) Besides, your recipes are wonderful. The recipe I have used the most because it's perfect for busy weeknights is the tomato pasta. You are right; it's so underrated! Thank you for all your hard work.
First of all thanks for the video, nice to see
some german cuisine on an american channel.
Just one importand thing ro add:
Never render the bacon before you add it into the stuffing.
It goes into the Rouladen as it is to keep the rather lean beef from getting dry!
Otherwise, there's no real "must do" when it comes to this dish. There's of course
a classic recipe, but basically you can add whatever your heart is desiring.
Best regards from Bavaria.
Hi Jim! I'm happy to see a German inspired dish on your channel, I've enjoy all your Italian dishes but being German/Dutch this is the type of food my grandmother would make. I'll make it soon. Thanks for the continued culinary inspiration. - The grown up Kid from Northport LI
My husband is half German and loves all things pickled. I’ve gotta give this one a shot!
Oh My!!! Everytime you do a German Recipe I have to go buy the meat to make it. Makes us all happy since it is now Fall. Comfort food. Got to have an Oktoberfest Beer to add to almost all the German gravy's or a good Bock Beer. YUMMY! We add beer to Irish meals too. I am almost 70 and still a foodie? What a beautiful plate. WELL DONE!
i like that you're considerate enough to create recipes using ingredient that are more common to me. Times are rough, but we can still eat good!
This recipe has been in my family for generations (thanks to my grandmother, who was born in the "German" part of Kashubia). In Poland, it's called zrazy. And it's DELICIOUS. You just have to have something on hand for heartburn.
But really - if you like pepper steak (like I do) then there is a high chance you will fall in love with this dish.
I love your recipe! I’ve made my own version a few times, but you have just taken it to a new level with the sauce! Thank you!!
I'm loving all these German recipes!! They are so overlooked!
Since first living in Germany in the 1970s, l’ve been making this dish. Home made spaetzle too, to go with the Rouladen, everyone loves it. A cucumber, dill, sour cream salad as an accompaniment. To die for.
The most wonderful part of your videos is the "taster"! ❤
Love this recipe and appreciate your style of teaching! Today is a good day to have a good day!
Fondant potatoes came to mind.
JR knows what he's talkin about -10/10- and pops is happy. Nice to see👍🏻.
Here we consistently have wholesome, approachable techniques that folks can be proud to serve forth to guests.
that kid is so self-aware and chill. this looks delicious
Love love this
Sip and Feast, the best recipes on TH-cam!
Thank you so much, Sip and Feast! As a 75-year old who used to be a good cook, I have been away from cooking for a while. I want to get back into it. I AM SO OD'd on these very short videos from younger cooks. They are more interested in the art of the film rather than content. As a result, they omit a great deal because the speed is so fast. We older serious cooks need long and slow instructions.
One of, if not THE best German dish (I‘m German). Looks very good and authentic. Just the mirepoix we put in the sauce and don‘t use it as filling. Filling for me is just salt, pepper, mustard, onion (long thin raw strips), bacon and pickles (I personally leave the pickles out). As sides I prefere mashed potatoes and cucumber salad. The cucumber salad with a lot of dill brings a nice fresh element to the dish and is also the reason, why I leave the pickles out of the rouladen.
I understand what you just said. Makes sense. I still like some gerken in the rollups.
@@silkscreenart5515 You do you :-) I also enjoy the difference in texture and temperature ... I'm a big advocate of contrasts in food. Temperature, color, texture ... the more the better, the more interesting and exciting :-)
That's the beauty of this kind of dishes.
Local mustard, local pickles, and other local secrets, and you get a cooking result, which only mum or grandma did it right.
They are on paper super simple, but the mix makes a taste experience, with massive differences.
My mother, who was 90 and not in the best of health, made her family recipe for my birthday (which includes a shot of strong coffee, onions and pickles...no peppersorcelery). I was so touched as it was a lot of work....and SO DELICIOUS.
We just love all of your recipes! Great explanations and directions! Thank you so much!
Thank you for another great recipe. I grew up with my Mother and Oma making Fleisch Rouladen, which I now make regularly. They made it very much like your recipe; however, they substituted mixed mushrooms and garlic for the carrots and celery. We also make it with veal instead of beef and put a little marinated red pepper in that recipe. Spätzle goes wonderfully with both. Again, thank you. God bless you.
Thank you so much for this recipe! Used to make something similar years ago but your recipe looks so much more tasty - can’t wait to try this!
First time I'm seeing someone make this. Yay! But I prefer my pickle to be chopped up.
Gorgeous. Over in South Africa we used to have exactly this all the time, and they were called 'beef olives'. The family has German roots, but I think used the English name which refers to something similar but not the same. I've always loved the pickle in the middle. I haven't made them in decades, must do it again, thanks!
As a German, Rouladen are probably my favorite food. Especially the ones my mom makes.
What I particularly like about her recipe, is that she dices the pickles, onions and bacon very fine and then cooks it all down just until the onions turn slightly sweet. She then goes on to fill them and secures everything with toothpicks. We usually have them with mashed potatoes (add a little bit of nutmeg) and sweet Rotkraut (red cabbage).
Tbh I’ve never seen Rouladen here with celery and carrots, but then again, recipes differ quite a bit and everybody has their own touch.
What I’ve seen though is people adding diced hard boiled eggs inside.
Great video!! Love these Oktoberfest recipes!!!! More of them please!!!
Outstanding. My family is German, or from Germany, and we sear it in a Dutch Oven and then simmer it for a few hours but the way you did it is fine. Interestingly, you seem to have avoided the big debate of: do you cook the bacon first or do you wrap it raw in the Rouladen? Personally, I have to cook it...... it's a texture thing.
There are lots of German grandmothers who use store-bought mix for the potato dumplings, so don't feel bad if you want to save some time.
Thanks for sharing all these great videos.
Looks like a German brasciole. The toothpicks work well. My family would use a thick sewing thread to tie the brasciole closed.
This is a childhood meal.
For me, too. Comfort food.
This is one of the best cooking shows on the internet!!! Keep it up
Havent tried this recipe but recently made Rouladen and its incredible and worth the effort!
This is a dish from my childhood my grandfather was an immigrant from Germany, he handed down his recipe to my dad who gave it to me. It's basically the same techniques only his has no carrot, celery or onion in the meat. And instead of bacon he would roll it with a slice of ham. I will be making it soon. Thanks for the memories.
Ich liebe Deutsche Essen! Your beef rouladen look sooooo delicious!!!! 👍👏🍽️🍷 Lecke!!!
Maggi Wurze will help too, I like it on salads even
love your recipes and the way you present them, keep doing it !
Love your recipes and how you explain your prep. Very easy to follow. I made (2) recipes so far from your page
After you brought back the beef stock san sodium with emphasis it all came to gather for me as a culinary duffer .I love good food and still have my youngest at home and he has been a good student of food,I appreciate him. But about you kind sir . I just came across this channel but am mo def a fan
Definitely going to give this one a try! Also, I'm really enjoying the full meal videos on patreon (I'm actually making that pork tenderloin meal for dinner tonight). Some awesome tips on meal prep, timing, etc. that I'm finding super helpful!
The chef I worked for during college was German and made this dish once in awhile, and OMG was it good!!!!!
I’m originally from Austria. We do this with pickles and carrots julienned put inside the Rouladen raw - it’ll cook while braising. Great show!
Great take on our German Rouladen. Our favorite variant doesn’t have the vegetables inside the rolls except for the onions. But added to the bacon and the pickle we put a bit of minced and seasoned pork („Mett“) inside. This enhances the flavor and helps keep the roll moist. Keep going 👍
Thank you for this video keeping this meal alive
My pops used the pickle juice for the gravy. Amazing
This sounds SO good. Will absolutely be making.
Jim, I have a recommendation for what you're doing at 11:10 in this video. When whisking a paste or whisking the fond off of the bottom of a pan, I highly recommend using a flat whisk or a roux whisk. Those whisks are designed specifically for this procedure. Given how often you do this in your recipes, it would be well worth obtaining such a whisk.
Also, I recommend not using a nylon whisk for this sort of thing. The friction between the nylon whisk and the rough cast iron may abrade microplastics into your food.
Pam here….love how giddy you get when he gives you a 10!! You are so pleased that you made your boy happy!! So sweet!!
As a Polish American from Philadelphia where German influence was big, I love German cooking and appreciate this recipe here on Long Island where there arent many German restaurants! Thank you!
Thank you for doing this one!! I remember it from my childhood and I’m sure my mom at age 91 would not remember how she used to make it. This is indeed a gift!
If you have German style pickles, i would recommend to use some of the liquid of the pickles also in the sauce.
Gut Ja! Favourite dish as a kid, so I made sure I learned our 'variation' which includes a generous amount of parsley in the stuffing, no pickle or veggies except onion & garlic. Other than that, similar as presented here. I like to spread horseradish in there with the mustard. My own tweaks include a little curry & paprika along with salt & peppa as spices. I kind of like the idea of the tomato paste so might try that next time. ;)
Procedure similar except I use a large stock pot on the stove top vs a low pan. Pre cook the bacon to render fat for browning. Get a kettle of water boiling & once the rouladen are sufficiently browned, completely cover them with boiling water. Leftover stuffing is thrown in for added flavour, perhaps some carrots. Turn down the heat & simmer on the stove for the 90 or so minutes you use in the oven method. Check periodically & add boiling water to keep them mostly submersed. Good time to give them a turn.
Once relatively tender, remove the rouladen & prepare the sauce with the liquid in the pot. Starch slurry & some dry beef bullion, dark gravy mix or other stiffening agent. Red wine here too, which I use to make the starch slurry. If things get too salty or spicy, a little evaporated milk or heavy cream can fix that & lighten the colour. Chuck the rouladen back in there to keep hot until served. End up with more than enough gravy, but I use that for subsequent meals.
I have fond memories of my 2 years in Germany as a young Infantryman. 84-86 and I was 10 km away from the Eastern border and got to go into East Berlin on a tour and did urban combat training in West Berlin. I was in a small, beautiful town called Gelnhausen and the people were generally quite good to us. I remember German WWII veterans sending us beers and being kind a respectful to us. Our barracks still had some bullet marks from the war. And yep, the food was good! Going to try to make Jaegerschnitzel this week. If it fails, there is always Jaegermeister. Great job as always Sip and Feast
Great recipe! I also love your sauerbraten clip, have made sauerbraten a number of times, but I make semmelknödel as a roll with it, it is easy, serviettenknödel with small hard fried pieces of crushed bacon. It is better than spätzle or kartoffelklopse in my book. A Swedish variant of rouladen is with Swedish anchovy and onion. Keep the recipes coming. Greetings from Romania.
Oh that looks so delish!! I just adore your videos 🙂
My husband and I went to Germany for the first time last year and we still cannot shut up about how much we miss the food. The vinegar! The pickeling! The mustard! The beer! It was heaven. I miss that food here but look forward to attempting to recreate it!
Great job, Jim! and James, “the best”!
I Adore German cuisine! I Would Love to try your "Rouladen " Soon! It lokks Awesome!
If you have a store called "Cost Plus World Market" near you, they sell the potato dumplings in a box. You just throw them in boing water. The potato flakes are in a round cooking bag. Top with gravy and Dill. You can also pick up the red cabbage in a jar at this store. I make this dish once a year at Christmas time. It is labor intensive.
This is a great recipe! You were spot on with this! I'm from German background and my mother use to make this a lot. this is by far my favorite German meal! You did a great job with it. we do have a slight variance to this. we make a mustard sauce with it. try it and I think you will like it! Thank you for sharing!
It’ll probably be a while before I try this recipe. But last week we had your Italian style stuffed peppers and it was a big hit. Thank you. Absolutely delicious everyone loved them.
My Mother in law makes Rouladen, she's from Berlin. It's the best dish she makes and she does make the giant potato dumplings and they are fire.
Good call on the sodium reduction. I love Better Than Bullion but you really can't reduce it that much until it becomes unpalatable.
Rouladen and kalbshaxen my two favourites
Spaetzel would be awesome with all the gravy.
Yes you totally did it like a Dutch oven awesome
Rouladen with rotkraut, and spaetzle. Yummy.
My family is from Germany and I've had rouladen at German restaurants here in the States, in Germany, my Oma making it and I've made it myself. Is this 100% traditional and authentic? No. Is a good introduction for an amazing European comfort dish? Hell yeah. Also, not sure when this was filmed but "perfect for Oktoberfest, which is coming up soon", Oktoberfest started September 21. Starts the second to last Saturday in September.
In germany we say:"DAS IST VOLL GEIL!!" Well done Jim!