22 Reviews of Beef Rouladen

From: Ellen Brody

On May 9, 2002

Made today for dinner. It had a lot of flavor, was very moist, and over all delicious. I have a recipe close to this one but will throw it away, this was a lot better. Thank you.

From: ToiCara

On Sep 13, 2006

This is AMAZING! My husband has been asking for rouladen since we married(10+ years ago) and this is the first one that he has given a nod to. I did add a dill pickle spear to the filling of each roll, and that is the only variation I made to the recipe. We loved it!

From: grammyof3

On Feb 19, 2009

Yum! These were gobbled up at my VAlentine Dinner Party. I omitted the mustard but added a 4 inch finger size carrot and a similar size slice of potato to each roll. I tied all 20 with cooking twine and browned them before placing them in a slow cooker. I covered them with Swanson hot beef broth and cooked on low for 3-4 hours then I thickened the gravy. Perfection! Thanks for a lovely recipe.

From: ukichix

On Nov 9, 2006

AWESOME! Great traditional recipe. Just don't forget to add the pickle to the roll!

From: Chef @Oz

On Mar 5, 2007

DH said this was the first time he enjoyed eating rouladen. It was fabulous with home made gnocchi. I, too, added thinly sliced dill pickle. Another difference was I made a brown roux using flour and butter to thicken the sauce. If you don't like too much salt use salt reduced broth.

From: Brianna Waggoner

On Feb 17, 2007

I have been making this recipe for several years now from a card I cut out of taste of home. We enjoy this meal very much. I also sometimes make a roux to thicken instead of the slurry. Thank you for posting!

From: Snow White

On Sep 19, 2007

This is a delicious, rich, satisfying dish. I follow the recipe exactly, except I add julienned or chopped dill pickle to the stuffing for a more traditional German taste. Turns out perfectly every time. The braising keeps the meat moist and the rolls become fork tender. I serve it with sauerkraut (rinsed and drained well, tossed with crispy bacon and a bit of the rendered bacon fat — so simple, but fabulous!) and crisp potato pancakes made from shredded potatoes.

From: *sweetomato*

On Dec 27, 2007

This was delicious! I served it w/ red cabbage and mashed potatoes...the gravy was great on the potatoes! Thanks for a yummy recipe!

From: Bondem777

On Sep 19, 2009

Great recipe. This turned out tender and the gravy was absolutely delicious. I also added a dill pickle spear because the authentic rouladen I had at a little restaurant in Ramstein, Germany, had dill pickle in it. It adds a wonderful flavor to the whole dish as well.

From: Derf

On Apr 9, 2006

Wonderful flavour combination, we loved it. I used Canadian bacon, was out of the regular and the dejon mustard. I used cornstarch for the thickener and was out of parsley so left it out. DH thought it was the tastiest meal we've had for a while. Served with boiled potatoes and carrots and celery for veggies. Will definately be making it again, perhaps next time will try the dill pickle everyone talks about, thanks for sharing a real flavourful recipe.