Foods | Cooking
Hints & Tips
This is a traditional German dish. It should be made ahead and reheated in the gravy when ready to serve (the taste is better if
this is done). The original recipe is from my children's Grandmother, Gertrude Zemp. My family loves these wonderful roulades. That's why we call them
King of Meats!
Every major event in our family, calls for the preparation of King of Meats and
German Creamed Spinach. This was a very hard recipe for me to try and write down, as we just buy the ingredients and put it together - the
more steak you buy, the more other ingredients you will need.
Check out my family's
German Rouladen Dinner Menu (includes recipes).
King of Meats - German Beef Rouladen Recipe:
Yields: 6 to 8 servings
Prep time: 30 min
Cook time: 2 hr
3 pounds beef round steak*
Salt and pepper to taste
3/4 cup dry red or white
* You can also substitute flank
Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound
meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat).
Season each steak strip with salt
and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of
each steak strip.
To make rouladen, roll up (jelly-roll style) and tie well with cooking
string. NOTE: Cooking string can be found in most supermarkets.
In a large frying pan over medium-high heat, heat vegetable oil. Add rouladen and brown thoroughly on all sides. As each
roulade is browned, remove from frying pan and transfer onto a large plate.
When all rouladen are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute
(scraping up any browned bits on
the bottom of the pan into the wine).
In a large heavy baking pot or Dutch oven, place the rouladen and cover with the wine mixture; add water to just cover the rouladen.
Simmer gently 2 hours or until tender. When I'm make an extremely
large batch or rouladen (which is most of the time), I bake them in the oven, covered with the wine mixture, until
done. Bake at 350 degrees F. for approximately 2 1/2 hours or until tender when pierced with a fork.
When done, remove from heat and let cool. When cool, remove strings and place back into the liquid. At this point,
refrigerate the rouladen in the wine mixture. This is an important
step, as the rouladen gain more flavor if left sitting in the liquid for 1 day.
When ready to serve, place the rouladen, with the liquid,
back in the oven or on the stove. Using medium to medium low heat, gently
reheat the rouladen. Once heated and ready to serve, remove the rouladen
from the liquid and place on a large platter.
Make the gravy: Add enough flour to thicken. Cook over
medium heat, stirring constantly, until the mixture is thickened and bubbly,
about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl.
Serve with the rouladen and enjoy!
Makes 6 to 8 servings.
How can you call
your Rouladen recipe "German" when there are NO dill pickle in the
recipe? We have NEVER fixed Rouladens without a dill pickle, mustard,
and a strip of bacon - plus other spices. - Edda (9/23/05)
children’s grandmother, Gertrude Zemp, was from Germany. This is
her recipe and this is how she taught me to make rouladens.
This is how she learned to make it from her mother in Germany.
Just like in the United States, different areas of Germany have
their variations of food. Take clam chowder for instance - It is made
differently in various regions of the U.S.
- Linda Stradley
would so like to comment on the comment from EDDA that this
recipe does not have pickles or mustard. Our family does it
both ways. My Aunt in Hamburg uses mustard and no pickles.
My mom, who was a professional cook for a manor in Germany,
used NO pickles and no mustard. Others in Germany use both.
So Edda it is a matter of taste. Personally I prefer my
Mother's recipe, as the broth she used was the key. The
broth was made from scratch with beef bones. I use neck
bones(or even oxtails), and lots of leeks, onion, celery
root, and carrots. The more Fragrant the broth, the better
the sauce. We chop onion and raw bacon and put as much of
the onion and bacon in the middle as is possible. We omit
the wine from the sauce, but that would be an interesting
made rouladens tonight and was amazed at your recipe being
just like my mothers. She was born in Germany and came
to the U.S.A. in 1928. It certainly brought tears to
my eyes seeing your recipe, exactly like my mom made it. My mother never used pickles either. I believe the
Polish used pickles in their beef roll ups. My mother in law is Polish
and by the way is 97 years young. She always makes her roll
ups with the pickle. Thank you for sharing a wonderful
German recipe! - Dolores (10/20/06)
My birthday is tomorrow and
my daughter and her hubby are coming into town. Since I live
alone and HAVE to cook for myself to cook for others is a
JOY! So I was browsing to get some different ideas. I came
upon your Rouladen recipe....TIME WARP!!! I haven't thought
about or tasted them since I was a kid! I never knew the
name of them, but it's the very same that I had as a child
(both sides of grandparents were German). This is A MUST!!
I've never made this for my kids, as I said I had totally
forgotten about it, so it will be a new experience for my
daughter, and since my grandparents AND parents have since
passed on and it will be MY birthday...I'm going to have
some good old COMFORT FOOD! Thank you for the idea!!!!!!
Also doing the garlic mashed potatoes and the creamed
spinach. Thanks again! - Linda (1/05/07)
I was amazed to find this
recipe on line! My hard drive crashed and died, and
among the forever-lost files was my mother's recipe,
which she got from my German grandmother - and
definitely no pickles or mustard. It's almost exactly
identical with what I remember. It also had a name of
unknown origin/spelling - something like "Sirossi"
which is how we still refer to it. The only difference
is my mother would have the butcher slice 1/4-inch
slices of top round and didn't pound the meat. I think
she might have cooked the bacon first, too. My
grandmother died in 1945, and now my mother is gone now,
so am very happy this particular version lives on. -
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
Copyright TX 5-900-517- All rights reserved. -