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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 to make a Beef Rouladen recipe! Go to for the ingredient quantities, additional info, and plenty of, many extra video recipes! I hope you get pleasure from this simple Beef Rouladen recipe!

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50 Comments

  • Gittl G. on December 10, 2018

    I watched it to where he put the onions on…they should be slightly fried first btw. and always roll from the small end to the large. But I absolutely can't stand that uptalk! I'm outa here. Never to return.

  • Jörn Kessler PFM on December 10, 2018

    I have 2 German Grandmas and I approve!

  • Eff This Game on December 10, 2018

    His voice makes me want to punch a baby

  • Tony Martine on December 10, 2018

    I happened upon this food blog yesterday. So enjoyable looking at various recipes.
    I’m picking up tips. I think this is going to be good, I’m referring to the experience.
    I’ve already picked up where I made mistakes previously.
    Your knowledge and efforts are appreciated.

  • Norbert Haag on December 10, 2018

    Well, German mustard would be Düsseldorfer Löwen (lions) Senf which is pretty much like Dijon mustard.

  • Noble Turtle on December 10, 2018

    I'm 22 with not much cooking experience, and with parents who are fantastic cooks. I made this recipe for me and my parents and they absolutely LOVED it. Even my dad who usually analyzes and judges other people's food, he found absolutely nothing wrong with it. I added more pickle in the recipe, used beef broth, seasoned both sides of the meat first unlike chef john (lol) and served it with mash potatoes with that delicious gravy and cilantro rice. It was an absolute hit. This is the first time I ever made a Food Wishes recipe after sooooo much time watching and being fully entertained by chef john and his humor. Thank you and I will definitely try making some more recipes.

  • cptpapa on December 10, 2018

    I was thinking Hogan's Heroes

  • clara xo on December 10, 2018

    afterall you're the alladin of your ruladen

  • william fitzpatrick on December 10, 2018

    You have a very annoying voice.

  • Mike Poulin on December 10, 2018

    All the German I know I learned from Hogan's Heroes (specifically ….Sgt Schultz):

    eins zwei drei

    ya vol
    herr kommandant
    strudel
    wunderbar

    auf wiedersehen

    schnell

    achtung

    I know nothing… I see nothing

  • platoon mexx on December 10, 2018

    sorry but this is very far from how germans, especially elders make rouladen

  • 130starfish on December 10, 2018

    I SEE NOTHING<<< I HEAR NOTHING<<<< I SAY NOTHING>>>>>

  • general zzodd on December 10, 2018

    I wonder. Would top round be to tough?

  • Josh Hencik on December 10, 2018

    Aren't the onions parallel to the roll? Or am I failing at math again?

  • Toophless One on December 10, 2018

    Great presentation! Glad I found you!

  • Karrick on December 10, 2018

    06:33

    Oh it's my ex girlfriend!

  • _ musique on December 10, 2018

    Great recipe (as aaalways!), but come on, don't serve them cut open, opening them yourself is half of the fun! I like to use red wine instead of beef stock for the gravy, it gives them a more festive taste, but maybe that's just some fake mediteranian idea. Best greetings from Germany! 🙂

  • MrKurtank on December 10, 2018

    Chef John Banner!

  • NoThanksYoutube on December 10, 2018

    I am going to comment on every recipe of yours I end up making. It's going to be a lot. Your videos and blog have helped me SO MUCH over the years in helping me develop my cooking skills. I love trying new recipes and I am much more confident winging it due to all the techniques you demonstrate. My cooking skills have definitely helped me impress all my family, friends, and coworkers – not to mention the ladies 😎

    The rouladen turned out fantastic, I just finished putting it into containers with mashed potatoes and your root vegetable gratin. The gravy is some of the best and most complex I've ever made – must be the mix of bacon fat, steak, mustard, and pickles. I reduced mine quite heavily and after applying to each meal I used the remainder to zazz up a slowly braised stroganoff/stew thing I'm throwing together. A quarter cup of it made a huge difference! My parents loved making this as a special treat when I was a very picky child. I'm excited to make it for them sometime!

  • Emc4421 on December 10, 2018

    This is my favorite food channel.

  • AC AC on December 10, 2018

    Brilliant as always.

  • Davi D on December 10, 2018

    Between a nice german bracciola or not… please could you pleeeease do an italian one! I found an old TBT of yours!! Like that either!!!

  • Sebastian H-Man187 on December 10, 2018

    I'm from Germany and I used to love Grandma's Rouladen. Unfortunately I don't have any grandma's anymore, but I have to teach my wife how to make em 😀

  • 2010Baldy on December 10, 2018

    I close the roulades by wrapping them a little to the inside left and right during the roll up. After that you just need a toothpick to close the Top. For the gravy I use some Redwine too lol. I would recommend NOT to use German Musstard ,this Stuff is only good for you're Bratwurst (Sausage) at the Oktoberfest lol

  • Caster Louis on December 10, 2018

    Watching this made me wonder if my german grandma hates me.

  • Natalie Wheat on December 10, 2018

    Is this they guy from The Wolfe pit what are we eating?voice sounds the same.

  • crazydougfam on December 10, 2018

    I dont even like dill pickles much and wow this looks delish!

  • Ronald Morell on December 10, 2018

    Why roll large end to small end ??…I will try both ways.

  • Mary Hooper on December 10, 2018

    That's beautiful

  • Mary Hooper on December 10, 2018

    You are Wonderful

  • Splestrie on December 10, 2018

    When the pickles went on, the penny dropped and I said HOLY CRAP THAT’S WHY THEY LOST THE WAR!

    “You are the Kaiser of these rolls” OMG genius

  • Tiny Room Studio on December 10, 2018

    while i don't believe it would work, it just feels like it should have a lovely piece of swiss cheese rolled in

  • el mao on December 10, 2018

    wunderbar

  • Junah Moreau on December 10, 2018

    'Hogan's Heroes'? Is that anything like the show we have here in Germany called 'Klink and Company'?

  • Andreco Manigault on December 10, 2018

    I love how.. you point out your mistakes, changes or reason why you rushed and did something different in your videos.. it makes your videos more enjoyable and I know that a little mess up isnt going to ruin the entire dish.. great job..

  • Mitsubishi F-2 on December 10, 2018

    Those are basically minute steaks right?

  • looncraz on December 10, 2018

    I'm going to have to try this, but I think I will do a quick high heat sear on both sides of the meat (seasoned in advance, of course) before finishing almost exactly like in the video. Maybe experiment with cooking the bacon a little in advance as well.

  • Lob Preis on December 10, 2018

    OK aber gegen deutsche Rouladen ohne Chance

  • Efreetom Efreetom on December 10, 2018

    Gloomy sunday

  • gonzisonsbc on December 10, 2018

    Simple and awesome.

  • OneThrough8 on December 10, 2018

    Hogan's Heroes. LOL! (Hour and a half seems like too long of a cooking time.)

  • Grastermane Forte on December 10, 2018

    By the way, if you are wondering "Should I paprika all my bacon?" and I have to say it doesn't hurt, partly if the dish has runny egg yolk as it seasons it beautifully. Anyhow, I finally made this as I no longer hate pickles and I have to say if you do this is a good introduction. They come out perfect.

    Also, there are two kinds of people in the world. People who throw out accumulated juices and people who you never want to make dinner… or anything… ever… in fact, they should just stop existing. unless they added it yomy Bloody Marry then i will blow their, er… minds!

  • Manuel Gomez on December 10, 2018

    =) enjoy

  • Katherine Maas on December 10, 2018

    I’m a German grandmother and I approve of this recipe.

  • shawn figueroa on December 10, 2018

    My god I think I've finally found a recipe I can make lol. I mean I cook an such just nothing like this.

  • Tony P on December 10, 2018

    I thought you were part Italian.
    Why didn't you make Bracioles?
    The Italian rouladen.

  • ATLBrysco on December 10, 2018

    Love your version – very close to mine. The only difference is that I use Inglehoffer Original Stone Ground Mustard (so there are still nice chunks of seed), Black Forest Kaiserfleisch for bacon, and then make spaetzle to soak up the rest of the gravy… 🙂

  • Automaton 1 on December 10, 2018

    Thats top round.

  • Nombre Apellido on December 10, 2018

    I tried this recipe. The bacon within the meat was disgusting. Yuck. After 3 months, 3 of the rolls are still in the freezer. Going to cook it and give to the stray cat that often visit.

  • Niko Kurkcu on December 10, 2018

    This was my favorite meal growing up. We used top sirloin and uncured bacon, some brands of bacon are much too salty. Also, it tastes way better without the pickles.