Richard, I made the rouladen last night and am so glad I did. The one I made 45 years ago

M

Marg CDN

Well-known member
was a huge disappointment. Huge enough to last me this long. It was an old German recipe.

Yours was simply wonderful. Thank you.

My supermarket that has outstanding beef always sells packs of 4 fresh "Rouladen" (never seen that before) that kept urging me to give it another try. It surprised me that there could be a large enough market to warrant this cut of meat on a continuous basis. Maybe people around here have your recipe.

 
I'm so glad you enjoyed it. That is an Heirloom T&T classic at my house

I serve it frequently for company dinners when I'm cooking Bavarian/Austrian dinners.

What did you serve it with? I love it with spiced red cabbage and potato dumplings drenched in the sauce. To dress up the place I use an old Austrian garnish of a small pear half filled with cranberry sauce for company dinners.

There are Austrians and Germans who will get into fights about the stuffing depending on how their Oma's made it.

 
Potato dumplings would have been perfect. It's asparagus season here so I use what is

coming out of the ground and the sea at the moment. I love red cabbage but have never made it well. I often wonder if it's the oil I use. I don't get along with canola. I'm sure you have posted a recipe here somewhere and will take a look for it.

My potatoes were just par-boiled then pan fried but always good. I had considered spaetzle (sp?) but too much work for 2 people. The rouladen is pretty labour-intensive.

The rouladen in the store continues to wink at me.

 
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