Comments on: Rouladen

By: Judith Hanneman

Judith Hanneman — Sat, 26 Mar 2022 23:54:27 +0000

In reply to CINDY.

That sounds awesome! I’m getting so many great suggestions for the next time I make them!

By: CINDY

CINDY — Sat, 26 Mar 2022 23:44:51 +0000

we add sour cream to the gravy.

By: Judith Hanneman

Judith Hanneman — Thu, 24 Mar 2022 20:53:07 +0000

In reply to Mary Eman.

I used to use the relish–as my mother-in-law did but when I saw my friend do it with pickle spears, it was a game changer. Next time I’m trying mustard too–another reader said she uses it and it does sound outstanding.

By: Mary Eman

Mary Eman — Thu, 24 Mar 2022 15:26:54 +0000

In reply to Susanne Edwards.

We were stationed in Germany from 1986 to early 1993. Your Rouladen recipe is what we had there (and how I prepare it now). Sometimes I chop the pickles, sometimes not, sometimes German mustard, sometimes French’s bright yellow. It’s all good. And I must add this: in the time we were in Germany, I never had a bad meal!

By: Judith Hanneman

Judith Hanneman — Wed, 23 Mar 2022 18:26:02 +0000

In reply to Susanne Edwards.

Oh my that mustard sounds awesome!!! Next time I make these I’m going to try that!!!

By: Susanne Edwards

Susanne Edwards — Wed, 23 Mar 2022 18:08:29 +0000

Hello Judith. I was born and raised in Germany until my mother married a U.S. serviceman. We still make rouladen and, you are so right, it is definitely comfort food.

Our recipe, passed down from my Omas, all include German mustard spread on top of the meat before it is rolled up and the bacon is uncooked. (It cooks on its own in the gravy.) We still use German pickles (Hengstenberg still makes the best) and make tons of these delicious Rouladen as the whole family still begs for them at most family get-togethers. Serve with Spaetzle and Rot Kraut for the authentic experience.