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My Favorite Rouladen

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“When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.”
READY IN:
1hr 30mins
SERVES:
4-5
YIELD:
8 meat rolls
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
  2. Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
  3. Continue until all the rolls have been made.
  4. On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
  5. Roll each meat roll in the flour mixture setting aside any leftover flour for later.
  6. Place the oil in a medium hot skillet.
  7. Brown the meat rolls on each side.
  8. Pour in the beef or chicken stock over the meat and add the bay leaves.
  9. Cook for about an hour or until the meat is tender.
  10. Remove meat to a clean plate.
  11. Remove the bay leaves from the pan and discard.
  12. Mix the leftover seasoned flour with 1-2 cups of cold water.
  13. Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
  14. Cook until thickened, stirring continually.
  15. Add additional salt and pepper if needed to taste.
  16. Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.

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