Comments on: Beef Rouladen

By: Caroline's Cooking

Caroline's Cooking — Sun, 31 Dec 2023 23:58:35 +0000

In reply to Ania Lato. Sounds tasty as well - indeed there are many variations along this same idea in different places. And no doubt all worth trying!

By: Ania Lato

Ania Lato — Sat, 30 Dec 2023 19:53:32 +0000

The version of this is a staple in Poland, „zrazy zawijane”. The meat ( does not have to be beef) is typically tenderized with a mallet to quite thin before rolling. Typically it is served with buckwheat and shredded beets hot side dish with plenty of sauce. The source is bouillon / drippings based often thickened with a bit of cream.

By: Caroline's Cooking

Caroline's Cooking — Sun, 24 Sep 2023 00:55:21 +0000

In reply to Kelly. So glad to hear! It's one we make often in colder weather, too.

By: Kelly

Kelly — Sat, 23 Sep 2023 00:48:38 +0000

This recipe is amazing and I’ve found myself coming back to it for years now!

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Sep 2022 14:55:11 +0000

In reply to Janessa. It really is! It's a firm favorite in our house in the cooler months.

By: Janessa

Janessa — Tue, 20 Sep 2022 17:42:20 +0000

Such a delicious meal! Great for the cooler weather.

By: Caroline's Cooking

Caroline's Cooking — Sat, 10 Sep 2022 19:25:14 +0000

In reply to Amanda. Great! I agree, it is such a wonderfully comforting dish.

By: Amanda

Amanda — Sat, 10 Sep 2022 17:37:08 +0000

This is such great comfort food! The beef came out nice and tender, and the gravy added such a decadent touch. Will definitely have to make again this fall.

By: Caroline's Cooking

Caroline's Cooking — Thu, 08 Sep 2022 19:11:17 +0000

In reply to Cathleen. So glad to hear - it's a firm favorite here!

By: Cathleen

Cathleen — Thu, 08 Sep 2022 17:53:07 +0000

I am obsessed with this recipe!! My husband wanted me to make it 2 days in a row. Thank you so much for sharing 🙂

By: Caroline's Cooking

Caroline's Cooking — Thu, 27 Jan 2022 22:19:23 +0000

In reply to Jil. No, you don't - it cooks during the slow cook in the braising liquid. It doesn't become crisp, but gives a lovely flavor and becomes tender, as does the beef. Hope you enjoy!

By: Jil

Jil — Thu, 27 Jan 2022 22:12:16 +0000

Do you cook the bacon first?

By: Caroline's Cooking

Caroline's Cooking — Wed, 06 Oct 2021 00:05:11 +0000

In reply to Klaus Beyer. Yes the pouring wine over/adding back achieves much the same end result (just using same dish for browning and cooking avoids needing an additional dish). It is indeed a great dish to make ahead, too. I'm intrigued by the different flavor additions!

By: Klaus Beyer

Klaus Beyer — Tue, 05 Oct 2021 21:10:03 +0000

In reply to Caroline's Cooking. After browning the roulades, I put them in a glass dish and pour red wine over them halfway up and cook for 90min. at 325 degrees, Let cool inside the stock. place In the fridge overnight and then skim off the solidified fat from the liquid, discard. Thicken the red wine stock the traditional way, adding green peppercorns in brine and a dollop of tamarind paste for a tangy note. The addition of some sour creme (or yoghurt for a lighter note) is optional

By: Caroline's Cooking

Caroline's Cooking — Fri, 13 Aug 2021 13:04:17 +0000

In reply to Alex. Thanks, it's certainly packed with flavor, a big favorite here. Hope you enjoy!

By: Alex

Alex — Fri, 13 Aug 2021 02:10:12 +0000

I've never heard of this dish before but it looks so hearty. I'll bet it's so full of flavor too! Look forward to making.

By: Caroline's Cooking

Caroline's Cooking — Wed, 30 Sep 2020 10:59:04 +0000

In reply to Linda Geisselbrecht. I have seen it made that way too - it's certainly something with a few slight variations. Personally I prefer working with the slightly larger pieces of filling so they hold in place more easily.

By: Linda Geisselbrecht

Linda Geisselbrecht — Tue, 29 Sep 2020 15:26:38 +0000

In reply to Caroline's Cooking. I chop my pickles, onions, and cut my bacon in small pieces, because that's the way my mom made it.

By: Caroline's Cooking

Caroline's Cooking — Tue, 29 Sep 2020 07:19:05 +0000

In reply to Ernie. Yes a friend used to sometimes make this a day ahead and re-heat, partly for convenience and partly for the flavors to mingle. It certainly works well wither way, you just may need to watch the liquid level if you are re-heating.

By: Ernie

Ernie — Tue, 29 Sep 2020 00:04:25 +0000

In reply to Inge. I’ve been making it for 44 yrs very similar to that way. Now I make it a day ahead so that all the spices and ingredients can blend in.

By: Caroline's Cooking

Caroline's Cooking — Mon, 28 Sep 2020 22:37:48 +0000

In reply to Inge. Pickles can be a little dividing, but I found my kids like them as long as I get ones that are on the sweeter side! And yes, I agree the gravy that it makes is wonderful, with just that little bit of thickening. Enjoy once you get to the butcher!

By: Caroline's Cooking

Caroline's Cooking — Mon, 28 Sep 2020 22:34:16 +0000

In reply to Gudrun Leszczynski. So glad to hear!

By: Caroline's Cooking

Caroline's Cooking — Mon, 28 Sep 2020 22:30:15 +0000

In reply to Laurie. Hope you both enjoy! They really are so tasty.

By: Inge

Inge — Mon, 28 Sep 2020 20:47:29 +0000

This is exactly how my mother made them, Minus the pickle (however my daughter wants the pickle) lol.
It makes its own fantastic gravy which I thicken at the end. I’m going to share this recipe with my friends, then I won’t have to go over and over it again! As soon as can get to my butcher, I’m getting Rouladen, thanks for the dinner ide,!!

By: Gudrun Leszczynski

Gudrun Leszczynski — Mon, 28 Sep 2020 19:04:23 +0000

Love Rouladen your receipe is just how my parents made them!

By: Laurie

Laurie — Mon, 28 Sep 2020 17:26:19 +0000

This sounds so yummy!😊 I cannot wait to make this for my hubby, who is German. Thank you so much for sharing this!❤