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
I made this the first time the other day (different TH-cam) showed me the preparation. Incredible dish. I added mushrooms to my gravy and slight garlic powder before wrapping
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
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
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.
ausgezeichnet, Hello from Texas. This was an excellent recipe. Please do Schweinshaxe, doner kebab, or Sauerbraten. Also east german currywurst would be fun.
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... ;-)
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..
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.
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!
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 😉
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 😊
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
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) 😉
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?
![[LIVE] นาทีนี้ต้องพี่ทนาย | ทนายแก้ว vs ทนายไพศาล | #คุยให้เด็กมันฟัง EP.47 (02/11/67)](http://i.ytimg.com/vi/HmquaO-PL_M/mqdefault.jpg)
BRAVO
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.
Thank you for your video! That is exactly how my oma taught me to make it. We have it every Sunday as well. Love your videos.
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.
Me too!!
My Mom always used twine to hold the rouladen together. Also believe she diced the gherkins. Terrific Sunday meal.
Yes my Mom did it the same as yours . A bit more time consuming !
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
Say hello from me!
Now I know what I’m having for Abendessen😄
I made this the first time the other day (different TH-cam) showed me the preparation. Incredible dish. I added mushrooms to my gravy and slight garlic powder before wrapping
Good idea
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
Vielen Dank dafür! Es sieht lecker aus und ich werde es versuchen!
Sehr gerne. Viel Erfolg. Und lass es dir schmecken.
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
I grew up eating Rouladen. We always diced up the pickles. Great recipe. Yummy I am now hungry. 😃
Just made this tonight and it was delicious!
It might be unorthodox,but rouladen gravy is great with crispy potato pancakes.Add a little marjoram,caraway and garlic to the pancake mix.
Easy Peasy! I make many and freeze along with red cabbage!
Thank you for this wonderful recipe
This is my favorite. I learned it from my grandmother. She called it Pigs in a Blanket because of the bacon. Love your channel!
Thanx!
Pigs in a Blanket is sausage in puff pastry... usually ;)
Perfect ❤❤❤
Very informative instruction. I made this one, success and tasty. :)
i like your show. It is called Beef roll and Roulade (roula-di in german).
Ps. I fix mine with tooth picks too, I then pan fry them , make a sauce for them and finish them off in the oven just like yours ....So yummy x
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:)
Thank you for that post. I think it sounds very interesting. I love creamy sauces. I have to try it the swedish way bext time.
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.
oh my mom makes this. I love this food!!!!!
only one per person.not at my house lol
ausgezeichnet, Hello from Texas. This was an excellent recipe. Please do Schweinshaxe, doner kebab, or Sauerbraten. Also east german currywurst would be fun.
Archie Carnes Have a look at our recipes - there is already Currywurst and also Schweinebraten!
How to Make Currywurst - German Recipes - Episode 9th-cam.com/video/HPZgz0bxs7M/w-d-xo.html
How to Make Bavarian Pork Roast - German Recipes- Episode 1th-cam.com/video/KZoxizWozCg/w-d-xo.html
thank you so much
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... ;-)
Tasty and yummy.
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!
Oh yes that be nice one 😉😊
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..
Great video I have made these but fried the bacon etc your method is easier and the sauce looks delicious too
My favorite!! 🤗
What is butter lard? Is it ghee? or clarified butter? for those of us in the USA. Love your recipes and videos! About to make sauerbraten!
Super Rezept, es schmeckt genau so wie meine Oma sie gemacht hat.
Das freut uns sehr!
Gonna try making this love from trindad
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 😂
Vielen Dank und viel Spaß dabei oder sollten wir sagen: guten Hunger?! ,)
Dankeschön 😄
Wow you are amazing
Looks like the perfect recipe for dried out beef roll-ups ... LOL I love this silly Kraut!
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
Yum.....................
DOUBLE-LIKE BUTTON, where is the double-like button?
Lecker!
I miss Germany. 😔
Me too. The bakeries in the morning
What cut of beef in the USA would I ask the butcher for to make these
Thank you for your Videos really enjoy them. GrertingsDsniels
Can you do a video on the rotkraut, bitte?
Yes sure. 👍
What did you do with the vegetables?
Hi did I see celery root?
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.
Please try that and tell us if it was good!
@@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.
Take out the pickles and cook it in the broth of the gravy and you got my mother's rouladen.
I make this quite often it is so good but don’t use American pickles use German instead of mustard I use tomato paste
In the US we call this Rouladen, the German word. Roulades is a dish from Louisiana.
Oh really? Thank you. Didn‘t know that
Please show us Red Cabbage!
double dipping that mustard brush.
I am not a food science expert, but mustard does have a very low pH.
👏👏👏
You look different in every video but in this one you look good😁
Thank you 😊 I will tell my hairdresser to do it again right like that 😊
German Recipes 😁😁😁😁😁
Do you use sweet or sour pickles?
I can‘t seriously answer this queston. The pickles you get here are sweet and sour 😏
Your supermarket may have Hengstenberg or Gundelsheim pickles, from Germany. Use those.
Dill pickles
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!
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 😉
kiltlvr, American bacon works wonderfully but I suggest cooking it first to get rid of some of the fat.
Use American bacon. Do not pre-fry it. The fat is wonderful for making the gravy.
What can you substitute for butter lard?
Basically any fat works.Neutral oil's better(Canola,shortening,corn,palm).YOu can also use pure butter,just add a little oil to keep it from burning.
You put the same brush back into the mustard after it touched the raw beef. You are putting bacteria back into the mustard container:(
👌！！
What about salt and pepper?
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 😊
what kind of bacon ?
Naruto Uzumaki u can use any ordinary bacon
i guess it's being baked so it should be ok
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)
i know i meant it's being baked while rolled up. It looks good either way. All German food is the best
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
Looks good but 2hrs seems like a bit much. Thehy looked a bit dry.
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) 😉
"Lecker" I dice the pickle and onion and add a little wine to the sauce .
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!
Toothpics should already be set out, not touched w/ hands from RAW meat
.
Your bacon doesn't look like U S bacon. It looks more like prosciutto.
U.S. bacon is different. European bacon as well as bacon from the UK is more like ham.
Are your teeth for real? They are perfect 👌
Your gurken sweet ard dil
If you are not Jewish, (kosher) GHERKINS = PICKLES in the English language.
Thank you!
@@GermanRecipes Here in the US, I typically see dill pickles or sweet pickles - Which one should I use?
Reed Hill Dill works well
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?
Wy your tattoo is not german language?
Because my our sons are born in St. Petersburg. So i wrote their names in kyrillic letters
Herr you spell it wrong, and said it wrong. You forget the n . Roladen. ,
Fry ur pork belly and ONION
The meat sgould be wider, yours is too long.
Vvgb
That display does not appetising.