Grandma Schwartz’s Rouladen
Total TimePrep: 35 min. Cook: 6 hours
Very similar to rouladen we enjoyed in Germany. I liked it better there, however, because it was cooked in a brown gravy, and without the extra veggies in the sauce. And skip the mashed potatoes: this dish needs spaetzle, which are hearty German noodles that cling to the sauce. Yum!
I made this dish and it was fantastic. The only change I made was I used Campbell's Healthy Request Cream of Mushroom soup because it has no MSG (which I am allergic to) and also has low sodium. Campbell's Golden Mushroom has MSG in it and I can not use it. Other than that change - I followed the recipe except that like the other reviewer, I cut the carrots and pickle to the size of the meat so none would be sticking out when I rolled it up. My Opapa (German for Grandfather and he was German) would have loved this meal too.
This totally surprised me with fabulous taste. I did not add parsnips this time and instead added onion slices. Next time I would love to try the parsnips. The only other change I made was cutting the carrots and pickles to match the size of beef slices instead of poking out like the picture here, adding about 1/3 C water and cooking for 3 hrs on simmer instead of 6. At 3 hrs, the beef was perfectly cooked. I loved the taste that golden mushroom soup gave this dish. So much better than all other rouladen recipes I've tried in last 45 years. Good job Grandma Schwartz!