Feb 16, 2025 · This rouladen recipe is classic German comfort food, with beef, bacon, onions and mustard. It's simple and perfect for cold weather.

May 21, 2015 · Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness. Category: Appetizer , Grilling Method: Dinner Party , Eating Well , Exotic

Nov 22, 2024 · Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.

This traditional German dish combines thinly sliced beef with a savory, crunchy dill pickle center. Served with a warm, flavorful gravy this will quickly become a new favorite.

Jun 7, 2012 · Today I decide to try a BBQ Beef Rouladen, it made the German side of my wife very happy... Tradition is to sear and simmer in Beef broth, But I decided that this dish may be very tasty cooked on the grill. First the Bacon was given a quick cook.

Oct 6, 2023 · Flavorsome beef rouladen are pan-fried, then simmered in beef broth and served with a rich sour cream gravy in this traditional German recipe.

Oct 9, 2024 · This authentic German Beef dish is considered to be one of Germany’s most famous and delicious dinners. Rouladen are beef rouladed filled with onions, applewood smoked bacon, German Mustard, German Pickles and then browned and simmered in an amazingly rich and flavorful gravy.

Jan 21, 2025 · Authentic, tender beef rouladen are delicious when cooked right. LEarn how to do that here with our temp tips.

Feb 2, 2022 · Rouladen is a classical German recipe consisting of thinly sliced and pounded out beef that is stuffed with salt, pepper, mustard, bacon, onions, and pickles. You sear the beef and then simmer it in a flavorful beef sauce until it is tender.

Feb 19, 2014 · Beef Rouladen with Spätzle and Red Cabbage. Beef rouladen is a wonderful German comfort food dish and one of my favorite winter dishes. I got the recipe years ago from a great German restaurant we used to go to all the time in San Francisco called Suppenküche and have tweaked ita little.