Bro... This is exactly like my Oma use to make... She taught me how to make this when I was young... Thanks for reminding me... I'm making this dish tomorrow...
I am German, and this looks amazing! Another great demonstration, Ivo -- thank you. You know what I'd really love to see on your channel? Since it's Cooking with the Coias (
I make my Rouladen with exactly the same recipe, but with a twist, I caramelize the onions before putting them on to take off the edge and cook the bacon so it’s crispy this gives it so much more flavour, I also add a can of button mushrooms with sliced onions on top. Yours looks great!
I remember when I made these ages ago at a place called Café Vienna here in Ontario which has long since gone but I remember some of their recipes & YES this is exactly how we made them as where most of their recipes "Authentic Traditional" & they are absolutely delicious. We used cooking string to tie them into attractive little bundles. Yours looks amazing.
I have been making my mothers rouladen for all of my adult life. The ingredients are the same, but I par cook the bacon first to render out the fat before I roll them up. Then brown in the bacon fat. Also, I add beef stock to the dutch oven to partially cover the meat and braise for about 2 hours. After removing the meat to keep warm, I thicken the gravy with a flour slurry. It's interesting how many different ways people make the same dish. This is hands down my family's favorite. I make it every Christmas eve, and special occasions.
This looks almost exactly like my Gram’s rouladen except she would put the potatoes in a skillet with bacon grease and get a nice crisp on the outside. I haven’t had hers in over 25 years, but I think this is coming for Sunday dinner this weekend.
I am also ITALIAN, my best girlfriends family with German, one dish they used to make Including my girlfriend was called sauerbraten and it was delicious
I have made Rouladen for 64 years . I do not salt the meat, but I take a thick slice of bacon and put it lenghtwise over the meat. The bacon contains enough salt. I never serve the meat the same day I cooked it. It needs to rest overnight in the fridge. Soysauce in gravy for rouladen is unheard of.BUT I am curious and will try it! I also add a carrot the gravy. I am open to the idea of using potato water in the sauce, that is a new way for me too! We will see! Guten Appetit !
I’ve been making my gramma’s rouladen for years, and wanted to watch this to see how it compared. The ONLY difference is that my Gramma used Marmite instead of soy sauce, and… my addition was to mix the thickening agent with a good glug of red wine instead of water. I agree, Ivo… this dish makes the best tasting gravy EVER. Always a joy to see someone enjoying good food 😊
I haven't made Rouladen for a long time, it is is actually pretty easy. Finding a butcher or the right cut is difficult. My local grocery store only sells pre-packaged, but we do have Mennonite meat shops, I'll ask them.
Mexican stores have the thin slices of top round. That's where I get my meat now because it is hard to get grocers to cut it right if at all. In fact I'm making rouladen today. But I roll mine closed with cooking string instead of toothpicks.
I just found out you had a cooking channel! I've been watching Thundermist fishing videos for a couple years but just found out about your cooking videos. You seem to have good recipes!
I looked at your first video on how to preserve sun dried tomatoes then I went on your link for this recipe. I have never heard of this dish, I don’t know any traditional Germans here in Los Angeles. That is packaged bacon that you cook prior to assembling this dish right? It was a pleasure watching you and seeing your love for cooking. Thank you. ❤
My German mom made those. I do my version. Your bacon is awesome, dry and relatively lean, but I find especially commerical bacon is too fatty and thick and just gross, so I use thin slices of proscuito instead and it is what I definitely recommend. You don't need that much. (Maybe render some diced up bacon or salted pork bits for lard and flavor to saute the rouladen and onions in. ) Also pickles are lovely, but I prefer pickled Italian pepperonci out of the jar instead. We usually leave the onions sliced so they won't fall out so easy, but either diced or sliced works well. Schmeck!
Toothpicks? My family has special Rouladen-together-holders that are passed down the generations. I have either seen steel belts (many holes, and a hook on the other end to close them tight), or a bident like thing with the tiniest of a handle.
So great to see you cook Rouladen 😍 And even better to see you enjoying it! Great vid and so well done! I never used soy sauce for teh gravy but I will try this for sure next time. btw. what recipe did you use for the red cabbage?
So glad you enjoyed this episode and happy to hear you are going to try soy sauce in your gravy...you're going to love it 👍As for the red cabbage, I must say LOL because I bought it in a jar, imported from Germany 👍👍
Thanks for your feedback and if you have a good traditional recipe for gravy, please share it on this string, for me and our viewers....I'd love to know your version and would like to try it someday 👍👍
@@CookingwiththeCoiasadd carrots and perennials celery and leek. Some garlic is always good. Dont add so much water. use some red wine instead (400ml Potato Water : 400ml Red Wine) and boil until the alcohol is gone. instead of corn-stew use some old black bread, roast it until its dry and gets some more color. Add that to the sauce and boil it up. Add Tomato Paste. In the End you can press through a sieve. Instead of the bred u can use "Soßenlebkuchen" (gravy gingerbread) instead. Makes it a bit more taste like christmass. My mom and my grandmom made it like that and it is S++
Mexican groceries sell meat for carnitas that is thin like this and useable for rouladen, although the size thickness and quality of the meat in this video is mostly superior
On my 3rd video of yours when I realized that I was excited to subscribe after watching the first 2 but almost forgot to actually hit the sub button. smh This getting older stuff sucks!! Well, just the physical part anyway.. ;)
Just ask your meat person for thin sliced top round. about 1/4". The cut in the vid is top round without the cap, not eye of round. Trust me, I cut meat for 27 yrs, now retired. I've always wanted to try making this as I'm of German heritage.
In Poland, it is the regional dish called Silesian roulade with red (modra) cabbage. You run your channel very well and present interesting recipes. Greetings from Poland 👋
My mutti and I make this every year for the holidays. We make about 20,they are eaten. However, we make ours with traditional gurken( german pickles) and when the meat is cooking its got got 1 onion,1tomato,and 1 leek. Cook on the stove with a bit of stock. The gravy is Raum sauce with a bit of saur cream,not brown gravy. Served with knudell, semmel or pfanne.
I remember eating this while stationed in Germany. Your cooking style made me a bit nervous as you poured the gravy while over the stovetop. One small slip and you'd have had a very big mess to clean up.😮
@@CookingwiththeCoiasThere always seems to be at least one hater. SMH, You responded exactly how I have come to expect, with class and dignity. Cheers Chef...
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This is my favorite German meal.
Bro... This is exactly like my Oma use to make... She taught me how to make this when I was young... Thanks for reminding me... I'm making this dish tomorrow...
So happy to hear this 😃😃😃
“Beautiful little bundle of joy” indeed! Thank you for another excellent recipe, Ivo.
So glad you enjoyed this episode 👍👍
I am German, and this looks amazing! Another great demonstration, Ivo -- thank you. You know what I'd really love to see on your channel? Since it's Cooking with the Coias (
LOL.....I'll have to see if I can get her to do that...good idea - thanks 👍👍
Besides sharing your knowledge it was nice to watch a video without a bunch of cussing.
So glad you enjoyed this episode and thanks for your kind feedback 👍👍
I make my Rouladen with exactly the same recipe, but with a twist, I caramelize the onions before putting them on to take off the edge and cook the bacon so it’s crispy this gives it so much more flavour, I also add a can of button mushrooms with sliced onions on top. Yours looks great!
Thanks for sharing your tips with us 👍👍
I remember when I made these ages ago at a place called Café Vienna here in Ontario which has long since gone but I remember some of their recipes & YES this is exactly how we made them as where most of their recipes "Authentic Traditional" & they are absolutely delicious. We used cooking string to tie them into attractive little bundles. Yours looks amazing.
So glad you enjoyed this episode and thanks for sharing your memories with us 👍👍
My wife and I have just finished eating so it's time for me to say a very hearty thank you, that was
so very tasty, that sauce is just mmmmm.
You just made my day!! So happy to hear this and thanks for taking the time to write in and let me know :) :) :)
I have been making my mothers rouladen for all of my adult life. The ingredients are the same, but I par cook the bacon first to render out the fat before I roll them up. Then brown in the bacon fat. Also, I add beef stock to the dutch oven to partially cover the meat and braise for about 2 hours. After removing the meat to keep warm, I thicken the gravy with a flour slurry. It's interesting how many different ways people make the same dish. This is hands down my family's favorite. I make it every Christmas eve, and special occasions.
Thanks for sharing your family tips with us 👍👍👍
You should post your video, it sounds marvelous.
Yes the liquid for braising is important. We also turn it once halfway through. Bay leaves and Worcester sauce to season the gravy.
I would not get rid of the fat from the bacon, that gives good flavor and also moisture.
Its my favorite meal from childhood that I still make. Awesoms video!
You're always a pleasure to watch. Thank you for your hard work.
Thanks for such great feedback and so glad you enjoyed this episode 👍👍👍
Thank you so much for sharing. That looks yummy
This looks almost exactly like my Gram’s rouladen except she would put the potatoes in a skillet with bacon grease and get a nice crisp on the outside. I haven’t had hers in over 25 years, but I think this is coming for Sunday dinner this weekend.
Sounds good 👍👍 So happy to hear this🙂🙂
Beautiful little bundles of joy…German Braciole.
German here, you use the EXACTLY same mustard as my parents. :) Looks delicious.
thanks for such great feedback :)
You make it exactly like I do and it is a wonderful dish!! Love your videos!
Thanks for your feedback 🙂🙂
Very nice.
Thank you from Detroit 🇺🇲
Subscribed too.
Great to hear from you in Detroit and great to have you on board....we have a fantastic family of subscribers👍👍
gut gemacht, Sir. Well done, Sir!
I am also ITALIAN, my best girlfriends family with German, one dish they used to make
Including my girlfriend was called sauerbraten and it was delicious
Masterpiece ❤
Greetings from Dallas Texas
Great to hear from you in Texas and so glad you enjoyed this rouladen episode 👍👍
Well done, I do it the same way over here in Germany. 100% approved.
Thanks for that feedback and great to hear from you in Germany 👍👍
That's our next dinner. 😊
Happy to hear this😊😊you're going to love it 👍👍
Nice try making this recipe
I have made Rouladen for 64 years . I do not salt the meat, but I take a thick slice of bacon and put it lenghtwise over the meat. The bacon contains enough salt. I never serve the meat the same day I cooked it. It needs to rest overnight in the fridge. Soysauce in gravy for rouladen is unheard of.BUT I am curious and will try it! I also add a carrot the gravy. I am open to the idea of using potato water in the sauce, that is a new way for me too! We will see! Guten Appetit !
Thanks for sharing your tips with us and so glad you are going to try some new things 👍👍
Sounds good 😁
I’ve been making my gramma’s rouladen for years, and wanted to watch this to see how it compared. The ONLY difference is that my Gramma used Marmite instead of soy sauce, and… my addition was to mix the thickening agent with a good glug of red wine instead of water. I agree, Ivo… this dish makes the best tasting gravy EVER. Always a joy to see someone enjoying good food 😊
I haven't made Rouladen for a long time, it is is actually pretty easy. Finding a butcher or the right cut is difficult. My local grocery store only sells pre-packaged, but we do have Mennonite meat shops, I'll ask them.
...they should have it👍👍
Mexican stores have the thin slices of top round. That's where I get my meat now because it is hard to get grocers to cut it right if at all. In fact I'm making rouladen today. But I roll mine closed with cooking string instead of toothpicks.
@@vickifilipek734 Awesome that you were making Rouladen today! Thanks for the info on Mexican round steak cuts!
My oma did essentially the same recipe except she used ginger snap cookies to thicken the gravy
Interesting.... thanks for sharing your family's tip with us 👍👍
I just found out you had a cooking channel! I've been watching Thundermist fishing videos for a couple years but just found out about your cooking videos. You seem to have good recipes!
So glad you found my cooking channel and I really hope you give some of my recipes a try - you will love them👍👍
I looked at your first video on how to preserve sun dried tomatoes then I went on your link for this recipe. I have never heard of this dish, I don’t know any traditional Germans here in Los Angeles. That is packaged bacon that you cook prior to assembling this dish right? It was a pleasure watching you and seeing your love for cooking. Thank you. ❤
So glad you are enjoying my videos and yes, I just used packaged bacon👍
You do not cook the bacon prior to assembly!
1
My German mom made those. I do my version. Your bacon is awesome, dry and relatively lean, but I find especially commerical bacon is too fatty and thick and just gross, so I use thin slices of proscuito instead and it is what I definitely recommend. You don't need that much. (Maybe render some diced up bacon or salted pork bits for lard and flavor to saute the rouladen and onions in. ) Also pickles are lovely, but I prefer pickled Italian pepperonci out of the jar instead. We usually leave the onions sliced so they won't fall out so easy, but either diced or sliced works well. Schmeck!
Thanks for sharing your tips with us 👍👍👍
Ivo, thought you were Italian? I might have to try this recipe, looks fantastic... no olive oil, after all that tasting.
LOL...Yes I am Italian but love all food 👍🙂🙂
my mom used green pepper instead of pickle. She just preferred it like that.
Thanks for sharing your mom's tip with us👍👍
Toothpicks? My family has special Rouladen-together-holders that are passed down the generations. I have either seen steel belts (many holes, and a hook on the other end to close them tight), or a bident like thing with the tiniest of a handle.
Wow - super nice!! I will need to get me some👍🙂
I miss Germany 🍺🐷😋
At least I have the German club of New Orleans 😎
@@jamestregler1584why not move back?
I miss Europe!
Ivo, that bacon looks like the German double smoked bacon. Mmmmm!
This looks amazing! Yum. Did you just boil the cabbage?
..I did not boil it..I just heated it up in a pan on the stove top👍
I prepare my red cabbage in my pressure cooker for only 1 minute ! Do not remover cover for 5 minutes!
So great to see you cook Rouladen 😍 And even better to see you enjoying it! Great vid and so well done! I never used soy sauce for teh gravy but I will try this for sure next time. btw. what recipe did you use for the red cabbage?
So glad you enjoyed this episode and happy to hear you are going to try soy sauce in your gravy...you're going to love it 👍As for the red cabbage, I must say LOL because I bought it in a jar, imported from Germany 👍👍
Oma Rita dreht sich im Grab bei der Soße....
Thanks for your feedback and if you have a good traditional recipe for gravy, please share it on this string, for me and our viewers....I'd love to know your version and would like to try it someday 👍👍
@@CookingwiththeCoiasadd carrots and perennials celery and leek. Some garlic is always good. Dont add so much water. use some red wine instead (400ml Potato Water : 400ml Red Wine) and boil until the alcohol is gone. instead of corn-stew use some old black bread, roast it until its dry and gets some more color. Add that to the sauce and boil it up. Add Tomato Paste. In the End you can press through a sieve. Instead of the bred u can use "Soßenlebkuchen" (gravy gingerbread) instead. Makes it a bit more taste like christmass. My mom and my grandmom made it like that and it is S++
Odd you haven’t tasted it as you go.
Can I ask what kind of pickles you used? Sweet?
They were Bicks brand, dill pickles👍👍not sweet
How come the beef looks grey on one sode?
I would love to try this recipe, will the butcher cut the meat like that for you?
Mexican groceries sell meat for carnitas that is thin like this and useable for rouladen, although the size thickness and quality of the meat in this video is mostly superior
@@OWK000 thank you 😊
Yes, just ask the butcher for rouladen and he/she will cut it for you and ensure that you get the right cut👍👍
@@CookingwiththeCoias thank you 😊
@@cherylschwotzer3227 hope you give this recipe a try - comes out amazing every time 👍👍
On my 3rd video of yours when I realized that I was excited to subscribe after watching the first 2 but almost forgot to actually hit the sub button. smh This getting older stuff sucks!! Well, just the physical part anyway.. ;)
LOL😊😊😊
Just ask your meat person for thin sliced top round. about 1/4". The cut in the vid is top round without the cap, not eye of round. Trust me, I cut meat for 27 yrs, now retired. I've always wanted to try making this as I'm of German heritage.
In Poland, it is the regional dish called Silesian roulade with red (modra) cabbage. You run your channel very well and present interesting recipes. Greetings from Poland 👋
gOD BLESS YOU ! Thank you so much! Important information,
My mutti and I make this every year for the holidays. We make about 20,they are eaten. However, we make ours with traditional gurken( german pickles) and when the meat is cooking its got got 1 onion,1tomato,and 1 leek. Cook on the stove with a bit of stock. The gravy is Raum sauce with a bit of saur cream,not brown gravy. Served with knudell, semmel or pfanne.
Thanks for sharing your tips with us 👍👍
You mean RAHM sAUCE !
Thanks for the spelling correction @@bgueberdenteich5206
I mean you could use eye but it case anyone is trying to replicate this then it would be helpful when they go to the butcher shop to ask.
Thanks for your feedback
As far as I know dijon musturad which is French i different then a German mustard
I remember eating this while stationed in Germany. Your cooking style made me a bit nervous as you poured the gravy while over the stovetop. One small slip and you'd have had a very big mess to clean up.😮
Thanks for your feedback
Pffft I think he knows his way around the kitchen….
That’s Beef top Round, not eye of round btw.
😅😅😅bettet use thinn bacon. Not Dijon. Düsseldorfer löwensenf. Typical is the upper Shell. No garlic no tomate paste. No redwine.👍👍🇩🇪guten Appetit.
YES for the red wine!
All wrong. Onions cut too small. they will fall out. Wrong mustard, wrong pickles, no bacon.
Ha,Ha,Ha!😄😄😄🤣
It comes from top round not eye
Thanks for your feedback
@@CookingwiththeCoiasThere always seems to be at least one hater. SMH,
You responded exactly how I have come to expect, with class and dignity. Cheers Chef...
It’s “hating” to correct the cut of meat?
i don’t even eat meat but i’ve watched this entire video… bruh
(not for ethical reasons just because i think it is gross texture n flavour wise tbh)
Thanks for writing in 👍