This amazing beef rouladen is stuffed up with mustard, pickles, and onions and served with a delicious easy to make beef gravy.
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German Beef Rouladen Recipe + Homemade Spaetzle
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I feel like you wouldn't get the same thing at all without red wine. That's a big skip?
I swear I have seen 10 million onions cut on youtube, lol, and thier all done slightly differently!! ❤Every meal must have onions.
I used to get this in my favourite pub in Aachen when I worked in Germany. The bar-man added beer to it as it was cooking.
My mom made this. But she didn't put pickles in it. Just a lot of bacon, onions, and some course black pepper and salt. She'd fix mashed potatoes, red cabbage and candied carrots with it, and gravy. She always made the red cabbage from scratch.
If you want to make traditional spaetzles, spread out the dough bit by bit onto a small cutting board preferably one with a handle. Dip a Chef's knife into the salted boiling water and slice off board-wide pieces of dough flinging it into the water. That flinging motion elongates and shapes the spaetzles before they hit the water. Warning: this can be messy because of occasional misses but it's worth the effort. A little fresh-ground nutmeg added to the batter boosts the flavor of the spaetzles but don't overdo it. The nutmeg should be in the background.
You should not cool the pasta in cold water, but rather just drain it after removing it from the cooking pot and add a good piece of butter, this gives the spaetzle/pasta an indispensable taste.
To fix the rolls, you can also use a few wooden toothpicks.
German here, but I've never had good rouladen if I'm honest. Every time my grandmother made them or when I had them at a restaurant they were dry and bland. But then in my experience finding a restaurant in Germany that makes good german food is actually rather difficult. This recipe looks so good though, mixing the wine and jelly into the sauce must give it a really interesting flavour profile.
Spaetzle needs nutmeg. It doesnt taste right without it. Just a pinch for a batch.
oh thanks delicious!
Great video I can hardly wait to try this. But I have to ask you what is that really cool looking watch that you’re wearing?
Well made, Sir!
Just some hints regarding the terminology: The word "RouladenS" makes no sence because "Rouladen" is the plural already (a single one of them is a "Roulade").
However, if you insist on an English plural it would be "Roulades".
Also the pasta is pronounced "Spätz-LE" instead of "Spätz-EL" (the letters are pronounced in the same order as they are written). 🙂
Wouldn't it be better to just leave the meat semi-frozen to make it easier to slide thin?
Beautiful.
You can use waterd rooth picks for to the roulasen keep thrir form
German food at best is O.K.
You can also leave the vegtetables in the sauce and puree it. It's of course going to be different but also good. That's the way my parents always do it, but they also use an instant pot. It's a classic meal for christmas.
When my mom was not pressed by her job too much, we got Rouladen about every weekend 🙂
German here! Well done! This is the classical Rouladen recepeit! Like my mom used to make them! The explaination on the searing is perfect, the veggie prep is right, the deglaze in spot on! And at the end you so got it right by adding the redcurrant jelly… Man! .. Overall a perfect video by a non-German on this project! And as I am just about to click away… then you throw in Spätzle… you have got to be kidding me…!!? it does not get any better than this? Really, really well done.. !
And then… wait… you show us how to serve it! As a cooking German I say: Best Rouladen Video on The Net! … Thank you for that!!!
My absolute FAVORITE! My late mother would make me rouladen for my birthday, June 27th. Even if it was 27-30° C outside this hearty comfort dish would hit the spot. May I suggest red cabbage also to this dish. 😊
Looks great. For what it's worth, my German grandmother pronounced it as 'SPETCHLY'. Correct German is probably more like SHPETCHLA … I hate to hear it Americanized..
My mom and dad made this for us as children, I carry the tradition on.
Hello billy I am a German and spetzle is my food that sp in German is pronounced shp I was born in to a German immigrant family and German and English are my first languages I have one of these spetzle makers I bought mine on amazon I am a food blogger from WordPress I never went to culinary school I am a home chef however and I am nearly self taught but my influence come from my grandfather and he is my muse
My grandma made this wo the pickles. My fave dish
Some cooks are putting meat in the oven and an equal amount cook on the stovetop. Being that it's summer, I'd rather not use the oven. Does anyone know if there's a downside to using the cooktop? Thanks
I am an English guy, used to work in Germany a lot and I had Beef Rouladen in Bavaria and it completely took my breath away. I always knew I was a fan of German beer but who ever talks about the food? Street food is amazing also and I still crave Currywurst and Frikadellen; I also remember a Goulash and French Onion Soup I had in Germany, and they too are very memorable.
One crucial step you overlooked, so I’ll call it a tip instead: press those cooked veggies through the chinois! It adds a tremendous about of extra flavour, body/texture and the colour of the Soße (sauce or gravy) is lightened (ie correct 😉)
I spoke to a German neighbor. I got curious so I looked into this. After watching i happily subscribed.