Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödel. I’m quite sure that my mom’s are the best. I tried to duplicate hers as best I could, and boy, where they ever fantastic, but they still aren’t mom’s. I’m ok with that. Fantastic tender beef stuffed with a mixture of pickles, mustard, bacon and onion. Cooked and then served with a fantastic pan gravy made from the yum-yums left in the pan. The knödel are spatzle-like. Cold mashed potatoes formed into bowls, stuffed with crunchy croutons, simmered in water. Served with more of the gravy from rouladen. Delicious!

Rouladen and Knödel

Thinner Is Better

I used a top round that was already sliced. I pounded it thinner using my trusty meat pounder. Next time I’ll probably opt to pick up a whole top round and slice it myself. That’ll give me a bit more control over how the meat comes out. Even still, the rouladen were sooooo tasty good. For only my second time making rouladen and knödel, I was very happy!

Be Gentle With The Knödels

This was my first time making knödels from scratch. You can find packets of mix in the grocery store that make the process much easier and still come out fantastic. I decided to give making them myself a shot. They are actually very easy to make. My only advice is to be very, very careful removing them from the pot after they’ve simmered. They really, really want to fall apart. Be gentle and slow and they’ll come out great.

Also try my delicious German classic, warm potato salad.

Rouladen and Knödel
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5 from 1 vote

Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödels. I’m quite sure that my mom’s are the best.
Course Main
Cuisine German
Keyword knodel, rouladen
Prep Time 1 day
Cook Time 2 hours 15 minutes
Total Time 1 day 2 hours 15 minutes
Servings 4 servings
Calories 621kcal
Author Mike

Ingredients

For the Rouladen

For the Knödel

Instructions

For the Rouladen

  • Cook the bacon in a large skillet until done but not crispy. Remove and let drain and cool on paper towel.
  • Lay the beef slices out on a flat surface and season well with salt and pepper on both sides.
  • Squirt one side of the meat with the yellow mustard. Don’t be shy with it. Spread out evenly.
  • Divide the onion, pickles and cooked bacon between the meat slices.
  • Roll meat up, securing with toothpicks.
  • Melt butter in a large skillet over medium-high heat.
  • Add the rouladen and brown on all sides. Remove to a plate.
  • Add 2 cups of water to the skillet and stir.
  • Bring to a boil then reduce to a simmer.
  • Add the rouladen back to the skillet. Cover and continue simmering for 1 1/2 hours.
  • Mix together 2 tablespoons of water and the cornstarch until smooth.
  • Remove rouladen.
  • Whisk in the cornstarch mixture until thickened.
  • Whisk in the sour cream until smooth.
  • Return the rouladen to the pan. Carefully remove the toothpicks, coat with the gravy and serve.

For the Knödel

  • Place potatoes in a large pot of boiling salted water.
  • Cook until tender, about 30 minutes.
  • Remove from water and let cool completely then refrigerate overnight.
  • Rice or mash the potatoes and transfer to a large bowl.
  • Add 1 cup of the flour, a pinch or two of salt and the eggs.
  • Mix well and press to form 2″ balls. If the potatoes don’t hold together add a bit more flour.
  • Place 2-3 croutons in the middle of the potato balls and lower into a pot of simmering, salted water. Simmer for 20 minutes.
  • Carefully remove from water using a slotted spoon and serve immediately.

Notes

The potatoes need to be cooked the day before you are preparing the meal so that they set up and get cold.

Nutrition

Calories: 621kcal | Carbohydrates: 85g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 759mg | Potassium: 1198mg | Fiber: 5g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 5mg

Nutritional values are approximate.

German Cowboy Dog

Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I could’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!

German Cowboy Dog

No More Boring Hot Dogs

The German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!

I’ve really enjoyed making hot dogs that don’t remind me of the pretty plain ones I remember as a kid. I mean, those weren’t bad. But they weren’t amazing. These are.

Try my American cowboy dogs too. Giddy up!

German Cowboy Dog
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5 from 1 vote

German Cowboy Dog

I could’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 446kcal

Ingredients

Instructions

  • Cook dogs as desired.
  • Toast buns.
  • Add dogs to buns. Top with the warmed beans and kraut.
  • Add mustard and devour.

Nutrition

Calories: 446kcal | Carbohydrates: 71g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 1576mg | Potassium: 793mg | Fiber: 13g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 6mg

Nutritional values are approximate.