Beef Roll Ups With Stove Top Stuffing
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06/08/2015
I love to make these! My mother was from Poland and she used sweet pickle instead...both have a great flavor. I also like the way you use the whole piece of meat and roll up. I would cut it up into 3 pieces and makes smaller rollups which is so much work. and I use toothpicks..my mother also made a saltine cracker stuffing (crushed crackers, chopped onions, 1 egg, Kellogg's corn flake crumbs, and milk) rollup along with the pickle ones. Thanks for posting and the idea of rolling up in one piece!
06/23/2015
Yeeeeesssssss! This is hands down my favorite recipe from Chef John. I was a little nervous about the pickle so I only used half and could have kicked myself for not adding it all. The entire family said it was great.
09/18/2015
Wow what a fantastic recipe! Simple and delicious! I was cooking for a small army (our 6 children plus a friend or 2) so I did modify the cooking method. I followed the recipe exactly right up to the point where you would return the rolls to the pan with the gravy to simmer on the stove until done. Since I was cooking 8 fairly large rolls I put them in a roaster, poured the gravy over them (I made enough to cover them almost completely), covered the roster with foil, and baked at 350 degrees for 90 minutes. When they were done I skimmed the grease (there was a lot), put the gravy back in the pan I browned them in, and thickened it with a little slurry of flour and beef broth. The ONLY thing I might change next time is maybe going with thinner dill spears our cutting it down to 2 per roll. I will without a doubt be making this again!
06/27/2015
love the food and the videos..i went to culinary arts and love making food..your simple step videos has made it easier for my husband to make beautiful great tasting food on his own and it makes me happy to see him so proud of himself so thank you and keep the food and videos coming :-)
06/26/2016
I have been making this my whole life! I as surprised to see almost the exact re pie as I always use. Having a very large family, 6 children and 14 grandchildren, I have to make a lot. Therefore I brown them and put them in the oven for an hour and half at 350. I serve with spaetzle and red cabbage. Delist! Right on Chef John.??
02/11/2016
My parents lived in Germany when I was a kid so I grew up on this. The only differences in how we make it are: 1) After browning the rolls, we place in a 350 oven for 1 hour. 2) To make gravy, we add baked drippings with mixed flour/water until it thickens, stirring constantly. I also don't believe we've ever used paprika. So good! I also frequently make some with chicken for non-beef eaters. It is almost impossible to get it thin enough, but the flavor is on point!
08/13/2016
I made a dozen of these ahead of time then baked covered with foil for two hours at 350! I added a half sliced onion to the gravy mixture as it baked.
07/08/2016
Meat was ok, but it made the best gravy i have ever had
09/05/2016
Followed the recipe exactly. A bite putzy but absolutely worth it. A good rich beef gravy is a must. Used a choice bottom round steak that I cut down to 1/4 inch thickness then pounded to 1/8-1/16 thickness.
10/03/2016
I made this for the first time this afternoon. It was fabulous. We made the Rouladin exactly as the recipe instructs but substituted one cup of red wine for one cup of the beef broth. We will be making this again.
03/26/2016
GOOD I always like the idea of these. We still enjoy. The cooking time is always the issue. They dry quickly. One minute the knife clearly doesn't insert easily the next it does but now may be dry. Watch small ones with larger ones, they will dry sooner. Sample one now and again to be sure. But I always like them.
02/14/2016
I used one large round steak and pounded thin. It was much easier than working with smaller pieces of meat. I then sliced on an angle. I also trimmed the fat off the ends of the bacon. Next time I will use center cut bacon which is leaner.
11/30/2018
Enjoyed by all. I didn't have twine, so I used toothpicks. I also added minced mushrooms to the 'spread'
08/21/2018
I love these and have been making them for decades. My ex-wife is German and her dad was an old-world German butcher. Her mom taught me her version, which is very much like yours, but includes a couple of blanched carrot wedges in each roll. Having been a chef from NYC/Long Island, NY, I like to play with my food. Some of the things I do differently is to 'par-cook the bacon between two sheet pans lined with parchment; under and over the bacon. Regular bacon can be used in place of pancetta if boiled first, to remove the unwanted flavors. Instead of butter, for my roux, I use bacon grease. It makes a difference.
05/30/2019
We love, love, love this recipe! I only use one large pickle spear instead of the 3 in the recipe. Otherwise, no changes. Great flavors and very simple.
11/16/2015
Sounds exactly like what my mother and grandmother made, minus the dill pickles. Thanks for the post, the cooking times are helpful. I used Cabernet to deglaze the pan to add to the flavor of the gravy.
04/20/2016
I lived in Germany for 4 years back in the 90s. One of my favorite things to order out was beef rouladen. This is GOOD! I was able to find a package of two round steaks (8 oz each) that were about 1/2 inch thick. I pounded them out to 1/4 inch and followed the recipe pretty closely. For some reason, my rolls looked alot bigger than Chef John's in his video. I wound up cooking them in the gravy for about 2 hours and 15 minutes and they were great. I followed the suggestion to serve with mashed potatos. I also braised some purple cabbage with butter and a little balsamic. Thanks for another great recipe!!
07/10/2016
I made this last night. I was interested to see what the final flavor was going to taste like, considering its unique combination of ingredients. I made it exactly as presented and we were pleased. Thanks for the recipe.
11/03/2018
My German grandmother always made this. I was so happy to find this recipe. Delicious ! Just like Grandmas. I love Chef John.
03/21/2020
forget the stupid pickles lol. It would taste ok without the pickles, however, it was easy to make and does taste good with out the pickles so I picked them out .
10/29/2016
i have been making this for years Thanks for giving me some good new tips! Another variation that my sister-in-law makes (her Mom as a German cook for wealthy families) is to just use bacon, chopped onions, and sprinkle dill over it. That's it. I'm not sure how I like it better so I usually do a few each way with each batch I make. Can't wait to go make it now with your new tips!
03/05/2017
I made 4 pieces and used regular mustard instead of Dijon. The recipe turned out fairly well. Everyone seemed to like it. I found the gravy that is made with this recipe a bit salty. I used 4 cups of beef broth instead of the recommended. I would make this again with a couple tweaks.
07/02/2019
I can only go to five stars? This is a 10 star plus. It reminds me of what my grandmother in West Germany would make on special occasions. It is interesting how the bacon renders down to nothing but flavor. It makes a killer gravy. I made potato dumplings to go with it. Awesome. We will have this at Thanksgiving instead of turkey. Thanks for showing me how oma (grandma) made it.
06/09/2018
I made this for the first time. It turn out very well. I didn't have beef broth but use the beef bullion with 3 cups of water. It didn't have that dark brown color that I hope for but it was good. This is a keeper. I also made German purple cabbage that I also got the recipe from this site. I Served on top of spatzle. So good!!!
10/25/2017
This is my new favourite dish!!! And its sooo easy to make!!
10/28/2018
Great recipe! It is five stars as written. I like to use German mittlesharf (medium) mustard and German cornichon dill pickles. Both are available at Aldi's. I also add shredded carrots in my filling, because that's the way my Mom makes it.
03/02/2021
this recipe was fantastic. My family loved it.
02/10/2021
good need more pickel
08/21/2017
thought i'd try it with the pickle inside, it was very good. my family didn't use that, but used yellow mustard, diced onion, diced bacon, and instant rice. think i'll ultimately stick with the pickles on the side though. rouladen makes the best gravy i've ever had.
11/04/2019
no changes and will make again
10/26/2016
Wunderbar! I loved Rouladen in Germany and have missed it since I left. Serve it with some oven roasted potatoes or even Gnocchi. German comfort food at its best. The recipe was easy to follow. I do recommend string over toothpicks. It keeps the rolls together better. Guten Apetit.
05/22/2016
Loved it as is! Also watched the video, which isn't really vital, but there were a few pointers which I can use elsewhere,too. My German husband thought his grandmas was loose in the kitchen again.
03/04/2019
The meat is so flavorful and it melts in your mouth! The flavors are so complex, I didn't expect it to go over with my youngest son (who has rather simple taste) but he loved it!
09/01/2020
One of my favorite things to make and eat it is just heaven in your mouth.
03/28/2019
Simple to make and great ro eat. These rolls pack a protein punch. I make them with parmesan-roasted potatoes (on this site). I left off the pickle. It's a good dinner that sticks with you.
07/04/2019
This was delicious. Made it exactly as written. Don't skimped on the pickles. It makes it. The gravy comes out perfect.
10/31/2018
I used toothpicks to hold it together as I did not have twine. It worked fine.
01/26/2017
I made it just the way the recipe called for and it was fantastic. I used hot and spicy pickles. we had friends over for dinner and they loved it. they wouldn't leave until I printed the recipe for them.
02/27/2019
This looks like a very good recipe I'll have to try. The last time I had Rouladen was in Potsdam and it was amazing! My German mother never made that for some reason.
01/04/2017
I liked this. My moms friend was from Germany and used to make this for us as kids. Hers was definitely better. However, my husband was really into it. I would skip the bacon next time as rubbery non crispy bacon just isn't my bag. Overall, it was tender with a nice flavor and the gravy was quite good! This is a good Sunday evening venture.
12/06/2017
Made exactly as written and hands down the best rouladen ever. It is now a staple in our house and this year our grandchildren requested a German meal for Christmas, and this will be my contribution.
03/01/2020
It was okay... I think it might be a culture thing
08/09/2021
If it was just me, It would get 1 star. I found it absolutely revolting. Son and Husband would give it 4 stars. Daughter tolerated it, hidden behind BBQ sauce and folded into a tortilla. So I'll split the difference and give it 3 stars, but as the house chef, we won't be doing this again.
04/30/2021
This turned out great the only thing I didn't different was I added 2 tablespoons of corn to thicken the gravy.
12/12/2020
This was Fantastic!
08/23/2018
I made this and thought it was ok but won't make again. There are dishes that I prefer. The reviews were very good and for my taste didn't live up to expectations. I try numerous recipes and I know that I am very persnickety. It's very difficult for me to find a recipe that I think is over the top and one I would like to serve to guests. That said I think you can probably rely more or other reviews.??
12/20/2019
Fantastic!! I made it once and it is now one of my favorite meals handsdown. Thank you so much for this yummy recipe!
01/04/2017
Made it as per recipe and it turned out great. The flavors of the meat and gravy were fantastic. The only thing I would change is the number of servings because there were no left overs for later.
03/25/2017
I made the recipe as directed and loved the results. Thanks to Chef John for another tasty dish!
01/25/2020
It was very tasty. I did one with onions rather than pickle. When browning everything I used a stainless pan. I would use cast iron the next time. Gravy was very rich and delicious.
01/21/2018
I was looking for something different and wasn't sure about the pickles. It turned out great and everyone at the table said it is a keeper!
01/08/2017
I doubled the number of rolls, but did not double the sauce and it was plenty. The only change I made was to use Turkey bacon as this was what I had on hand and it turned out great and probably a bit more healthy! I also used sweet pickle in one roll just to try it and it was amazing as well!!
01/06/2017
It was easy to make. But my boys didn't really seem to like this much.
05/22/2016
Loved it as is! Also watched the video, which isn't really vital, but there were a few pointers which I can use elsewhere,too. My German husband thought his grandmas was loose in the kitchen again.
02/20/2017
This dish came out amazing. I added slices of hard boiled egg though. Czech Style
12/26/2019
I previously made beef rouladen using another recipe and toothpicks and it was a MESS! Chef John hit it out of the park on this one. The video was very helpful on the construction and the string tying held those rolls together perfectly. My boyfriend who loves all things German was practically moaning in ecstasy when he ate these! You rock Chef John!!!!!
02/03/2020
This is a great Sunday meal. The gravy on roasted potatoes was delicious. The rouladen plated nicely and not a lot of work. Did all the prep work in the morning and then let it cook while I prepared the rest of the dinner. Meat was tastey and tender.
02/09/2020
2.9.20 I'm so lucky because I have an Hispanic supermarket nearby that sells the beef exactly as called for in the recipe. Almost perfectly 1/4 inch thick, and it made assembling and rolling the beef very easy. I tasted the gravy before the beef went back into the pot for its 90 minutes cooking, and thought the flavor was a bit weak. I did add a bit of Better Than Bouillon® Roasted Reef Base, and that really kicked up the flavor. The gravy got even better once the rouladen started releasing its beefy flavor, along with the bacon. Gravy is IMPORTANT in this recipe, and I was extremely happy with the way it turned out. The only change I will make in the future is reducing the pickles back to two pieces which is personal taste. I planned this to finish a couple hours before dinner, so I just put it into the Instant Pot® and used the slow cook function on low. The rouladen were so very moist and tender that you just about could cut it with a fork. Simply put, we loved this recipe, and although it does take some time to cook, it's really very easy to make. Good meal today served with mashed potatoes, red cabbage, and cooked apples.
04/28/2021
You really have to make as written. We had this in a restaurant and it was mediocre. Chef John's videos make you more confident to try it. If I could, 10 stars!!!
05/08/2021
OMG other half went ape over this it is now his all time favourite thanks chef John and your video is fabulous had a real belly laugh.
04/20/2021
Wow! Thank you Chef John for sharing this. I hardly ever review a recipe as my family's tastes are so different and often hard to please. Well, we ALL loved this recipe. The gravy...unctuous and extremely bread worthy. The meat.....delicate and soul warming. The pickle.... ,"Really, a pickle?" my daughter exclaimed in wonder with a smile when she stumbled upon this hidden gem. It's hard to please everyone all the time, but I sure as heck did today. Thanks.
04/30/2022
Excellent recipe for the Beef roll ups. Substituted Inglehoffer Stone ground mustard that I think is a better mustard for this method. Also used an Au Jus gravy mix for cooking the rolls in. Careful with the cooking temps and level of gravy mix when cooking. I got the tops of the rolls well done once when the level gravy was low.
06/14/2018
I was leery of the unusual ingredients but am so glad I tried it. Delicious gravy. Followed recipe exactly but used smaller cuts of meat which worked out great. Served over leftover jasmine rice with the gravy. I will make again.
05/14/2018
Simple and delicious! I took the advice of others and baked it n the oven using my Dutch oven - I didn't want to have to babysit it. (Instead DH & I went for a walk!) I added next to no salt to the meat and the whole thing (rolls & gravy) was too salty so I'll eliminate all added salt next time.
06/02/2019
Great recipe. Easy to assemble and so delicious. Didn't change a thing. A keeper.
01/28/2019
This recipe is terrific. I used precooked bacon because that was all I had. I also subbed smoked paprika. They came out just perfect with Chef John's directions. Thanks for another winning recipe, Chef John.
12/04/2015
Not a fan. Didnt care for the flavor at all.
02/14/2019
We served with mashed potatoes. It was amazing!
09/23/2017
Meat was so tough I had to throw my serving out. DH plowed through his because he was hungry enough to eat tough steak. I won't repeat this one which is really unfortunate because the gravy was to die for! The braised cabbage was a new idea for me and we enjoyed that a lot so it was not a total loss but a lot of work for too-tough to eat steak.
05/17/2019
Very good recipe. I made it as written and my husband and I enjoyed it very much. It's very similar to an Italian beef braciole I make but with different ingredients inside.
12/06/2018
Rave reviews from all of our guests! The guest I actually made this for is from Nuremberg, Germany. She claimed it was just like her grandmother's. Sides were spaetzel and red cabbage with apples.
04/06/2021
Chef, that's a top round or inside round not a bottom round. Big difference.. A bottom round pretty chewy..
12/20/2020
Turned out even better than I expected, so delicious. Loved the easy to follow directions and video! Will definitely make it again!
09/11/2020
My family was very impressed at this recipe and can think of many ways to make similar style with different tastes. Overall it was great and we will attempt it again.
01/10/2019
A tad time consuming with all the steps of preparing and rolling the Rouladen, but expected. I did find thinly sliced beef round roast (label for making Carne Asada) The slices were large enough to make the rolls. Followed recipe to the 'T' only used toothpicks to hold rolls together as did not have cooking twine. This was served with Uli's Apple Red Cabbage and Chef John's Spatzel along with smashed potatoes. It was a wonderful German meal my hubby and I both enjoyed immensely!
03/08/2018
Gravy was excellent but I need to improve on my rolling.
12/04/2019
My wife loved it, she said we can serve it for company.had to add a little flour at the end gravy was a little runny
12/08/2018
OMG! This was absolutely fantastic!! In my opinion it is the best German food I have ever eaten and I made it myself ... w Chef John. If you are int he Oktoberfest mood any time of the year, try this out!!!
11/27/2017
Great Rouladen recipe. I doubled the recipe and used Better Than Bouillon. Cooked bacon first but not crispy. Like my gravy a little less thick so less flour. Cooking time was 2hrs in electric skillet on simmer turning every 20min. Do not add salt! One can over salt Rouladen very easy.
02/26/2017
Family really liked it. I made this a month ago and am doing it again tonight. Was really easy with pre-cut beef round. I did use a dutch oven for the last part instead of cooking on the range. That worked out pretty good.
12/22/2017
Made it, was absolutely delicious and the gravy was amazing, luckily I avoided his regret by making mashed potatoes with it :)
03/18/2019
I made it and it was terrific. It was a request from company and they loved it.
06/02/2020
My only changes were: turkey bacon (it's what I had), smoked paprika (I was out of the regular stuff ) and I added red wine to the gravy (because wine makes everything better). It was seriously awesome and reminded us very much of our travels through Germany. Will make again.
08/12/2021
Absolutely delicious. My husband loves this every time I make it. I was thrilled to find thinly sliced steak at my local grocery store.
11/27/2020
This is pretty good! I will definitely make it again. My pieces of round meat were small so I ended up with a few little rouladen but that is OK good for leftovers! I was feeling adventurous and served it with a side of Incredible Potato casserole. Pairs well!
12/29/2020
It was delicious! Better than I expected; the ingredients blended to make a superb gravy. I will make it again.
Source: https://www.allrecipes.com/recipe/244200/chef-johns-beef-rouladen/
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