![]() ![]() Originally, venison and pork were used although now beef ( Rindsrouladen) or veal are usually used.These are filled with a variety of ingredients, such as vegetables, cheese, and other meats. Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls.Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, France has Paupiette, Czech Republic has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have Rouladen.My favorite? I think it would be pressure cooker if I'm making just a few ('cause they are so tender and moist) and the stove top for making enough for the whole family. I vary between all four of them, depending on the situation and how much time I have. In Germany, the most popular ways are using a pressure cooker or the oven. Check out the hints section of the recipe for this version. She would cook them on low heat for 6-8 hours. As years went by and Mutti got her first slow cooker, that became her favorite way of making them. I grew up with my Mutti making them on the stove top. ![]() Then, there are four different methods for making these stuffed beef rolls. This actually makes it possible to have many traditional recipes for Rouladen that are so different from each other, meaning you can find one with a stuffing that matches your German food taste buds. The differences stem from the different regions of Germany. One major difference is in the ingredients that the Rouladen are filled with. ![]()
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