(Almost) My Grandma's Rouladen

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I thought this was very good. I've never eaten any food like this so can't compare it to anything. The sauce in the meat reminded me of hungarian goulash. Or was that because I added a dash of worcestershire sauce to eat? I thinned out the sauce with some leftover chicken broth and then made gravy out of it by adding cornstarch and the W. sauce. Hubs likes gravy and mashed potatoes so this was a hit with him. Will definitely add it to my recipe box and make again.

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I don't know what traditional Rouladen should taste like but this was fantastic. I absolutely loved it. The meat was melt in you mouth tender. Definitely serve this with mashed potatoes of some type of potato cake to absorb all those luxurious juices! Don't waste a drop!

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I had never made a rouladen before but Melissa made it seem easy and it came together really quickly. I used flank steak and it came out extremely tender. I did not end up with enough juices though and the meat seemed a little dry. I think I may have used a skillet that was too large which may have caused it to dry out. I actually forgot the garlic(unbelievable since I am a huge garlic lover so I'm sure just that addition will make it even better next time.

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This was really great and even better the next day. In WA State, Fred Meyer and Safeway carry the steak and it is far better than round steak. I loved the use of the dill pickle relish as it evenly distributed the dill pickle flavor throughout the meat. Used fire roasted tomatoes, doubled the celery and carrot and cut them in larger chunks and doubled the garlic. There was no need for beef broth as it had plenty of liquid with all the veggies and just deglazed the mixture with a little more red wine for the extra veggies. The steak is a pretty tender cut of meat, so next time I may see what it looks like after just an hour of cooking

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I know all ethnic recipes vary, but I grew up with one completely different, so I sort of hated this one. I prefer pounded round steak, mustard, bacon (raw, and sliced dill pickles. Sear on all sides, braise in red wine and beef broth, onion, garlic, celery and carrots all finely diced. Add bay and thyme. No tomato. No pickle relish. Yuck! Reduce the braising liquid and stir in a bit of cream, or sour cream, or creme fraiche. Sooo much better. This is just bad TV dinner swiss steak.

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I couldn't get flatiron steak up in the north country so the butcher recommended round steak which came in over $12.00 a pound. That worked well, the meal was very tasty, and I will make this again for my family. I had left overs and when I reheated this, I added a little tomato sauce as to not dry out the meat and still leave enough sauce for serving.

PC from MN

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This was my first attempt at Rouladen and is now a favorite! I will add more vegetables next time, as they were delicious! Omitted the wine and used low sodium beef broth. I am definitely making this for Sunday dinner.

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Excellent. Fork tender and great flavor! Just added a cup or so of beef broth because I was worried about it drying out. Probably would have been fine without it.

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This looks wonderful and I want to make it. Did you use dill relish or sweet relish?

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I love all of Melissa's recipes but the Roulauden was tops. Wish she was still on at 1 o'clock.
shew75