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(Almost) My Grandma's Rouladen Recipe

(Almost) My Grandma's Rouladen

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on October 06, 2011

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    @ neharper7, you can use any cut that can be braised. You can use blade steak, round steak, or as I do a flank steak. Talk tot he butcher. And be sure to pound it thin. You don't have to use "cooking twine" just buy a nice spool of white twine at the hardware store, Walmart, or Target, and keep it only for cooking. You will have it forever. I swear mine is about 15 years old. But if you must, I'm sure Williams Sonoma or any of those kitchen gadget stores in the malls have it. I'm making mine this weekend. YUM!!!!

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  • on September 28, 2011

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    This was good but there were a few drawbacks. I was unable, after several tries, finding cooking twine, so I used toothpicks. Also, I had to go to three stores to find the right steak and I live in So. Cal. So, the preparation was quite messy which was unappealing for a weeknight meal. However, the flavor was good and I will put into my rotation.

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  • on September 03, 2011

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    Fantastic Melissa! I've been making Rouladen for years and decided to try your version and loved it! I have also used beef broth in place of wine in a pinch.

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  • on August 31, 2011

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    This was so delicious and easy! I too was a little skeptical on the pickle relish . . . . Awesome. The only thing I changed was doubled up on the garlic. The braised cabbage was delicious, too! My 1/2 German husband said it was the best he had ever eaten! This will definitely go in to the menu rotation. Thanks Melissa!!!!

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  • on August 27, 2011

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    I've seen recipes for rouladen over the years and never had an interest in trying them. Beef and dill pickles? After watching Melissa prepare her version, I decided it was time. The result? Yummy! Very flavorful combination of ingredients that hold up as leftovers, should there be any. Another keeper!

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  • on August 22, 2011

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    It wasn't as tasty as I was expecting - I cooked in a crockpot so it was very tender - My grandmother used to use a slice of pickle - not the relish. I also made the red cabbage but: fried some bacon, set it aside and cooked the cabbage in the bacon fat - adding the bacon back in. I would make this again but kicking it up a notch.

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  • on August 19, 2011

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    OMG, this was SO DELICIOUS! Unfortunately, I ended up with the wrong cut of meat (skirt steak and I feared that it would turn out tough and flavorless, but it was quite the opposite. I had a knife, but didn't need it. The meat was tender and the dish was full of flavor. My family LOVED this! Thanks Melissa for yet another great meal!

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  • on August 16, 2011

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    My family loved this dish. Takes a little bit to make it, but well worth it.

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  • on August 16, 2011

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    This dish was so yummy! It would be great for a cold weather meal. The meat was very tender and the sauce was chunky and delicious. It was a hit at our house.

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