Beef Rouladen – Beef Stuffed with Bacon, Onions & Pickles – How to Make Rouladen & Gravy

Beef Rouladen – Beef Stuffed with Bacon, Onions & Pickles – How to Make Rouladen & Gravy

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Learn how to make a Beef Rouladen recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef Rouladen recipe!

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31 Comments

  • Michael Mendillo on February 5, 2020

    OMG ! This is a must try !!!
    ?????

  • Jody Fama on February 5, 2020

    Luv your videos thank you

  • Erik Warner on February 5, 2020

    Is D-John the club-fairing alter ego of Chef John?

  • PJBearstein on February 5, 2020

    I would omit the mustard and onion.

  • Chris Licata on February 5, 2020

    Training cayenne!!!!! God you are FUNNY!!!!!

  • Ron Williams on February 5, 2020

    Our family lived in Germany for four and a half years back in the 60s when my dad was in the service stationed over there. We learned how to make this dish and to this day our family still enjoys it very much. You did everything correctly with the exception of the mustard, Senf was the mustard used but here back in the U.S. we use Dijon like you did. However red wine is always used as part of the sauce try it sometime and you will see the difference.

  • Jiri Svoboda on February 5, 2020

    I am originally from Czech Republic and we make this dish often , it is called "Beef Birds"' , I thought it was a Czech dish, we serve it with rice or mashed potatoes,so good.

  • Vanaan on February 5, 2020

    Main Mustard used in Germany is usually "Bautzener Senf"(Senf=Mustard). Comes in different intensities from Light to extremely sharp.

  • levuk on February 5, 2020

    I made this with duck bacon and substituted potatoes for cauliflower rice. It was delicious! The gravy from this is to die for!

  • Learama ws. on February 5, 2020

    That looks really tasty! I'll have to try it!

  • The filthiest Peasant on February 5, 2020

    Do you run wolfe pit channel to?

  • J. AULT on February 5, 2020

    " I forgot", " Yes it would have been easier", " I'm impatient"…
    This guy's hilarious!

  • bcask61 on February 5, 2020

    My German mother would approve. Except for the glaring lack of spaetzle, your rouladen would pass mustard at our house! A splash of red wine vinegar in the gravy never hurt either.

  • Jason on February 5, 2020

    Pretty close. The only thing missing is the sliced carrots rolled in the meat. I prefer cubed bacon though (it's less rubbery). 😉

  • Howard Johnson on February 5, 2020

    Might I suggest this https://kitchenproject.com/ in order to get a German Grandmother?

  • Caleb Smithwick on February 5, 2020

    May I suggest cast iron next time? No pan browns better than that of a cast iron.

  • beeswaxb on February 5, 2020

    I’m going to serve mine with Rotkohl and your Spätzle recipe. Thank you, Chef John!

  • Jack on February 5, 2020

    The Rouladen itself were good, just needs german Mustard ! 😉
    For the Sauce: you need to roast Vegetables like Carrots Sellery Onions ect. for the Aroma, huge benefit in taste my Friend!

    Sry for ze bäd spelling im a Germän and cant write english äs gut äs yu americans !

  • SpringoStar on February 5, 2020

    cast iron with onions in the pan is more how i remember it, ( from said German Grandma ) carrots pickle and celery are inside , onions are in the pan, along with the extra carrots and celery , into oven in cast iron pan covered at 275, broth and some beer…. then you wait, and wait. but add that over spetzel and wow!

  • Andrew MacIntosh on February 5, 2020

    Love the oxy meat. Good for you

  • Leif Dickson on February 5, 2020

    Nice. I thought you hadn't done one yet.

  • Lydia de haze on February 5, 2020

    german mostard is sweet My austrian mother in law makes them te same way accept for the onion she puts them in the gravy

  • ZwikyTips MANBEAR on February 5, 2020

    And as always, funny on salting the meat! T.Y. Chef John!

  • Erika Wyatt on February 5, 2020

    German mustard is heaven ???

  • Angela Richter on February 5, 2020

    I've only ever made the Dutch recipe which is the same and yet, so different, too. I've had both and they are delicious.

  • ed waar on February 5, 2020

    Wouldn't you call that the butcher's cut?

  • TIMOTHY on February 5, 2020

    Your commentary is 2nd to none and the food obviously as well. Love this channel above all home skillet!!!!!

  • Hey There on February 5, 2020

    German engineering lol

  • Kageyeboi on February 5, 2020

    Dijon mustard is way too fancy for this dish. You are supposed to use the ''wurst'' mustard you have

    Ayyyyyyyyyyyyyyyyyyyyyyyy

  • Junko on February 5, 2020

    1:35 ??

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