Bavarian & Swabian food - South Germany's finest grandma approved recipes

[Byrd]

That looks authentic, a good recipe.

Best meat for rouladen is top side cut, IMHO. We call it "Oberschale". IDK how I forgot that, because I had it on my mind when I made the thread.

We were there a few years after WWII (and a second tour in the sixties) -- I don't know where mom got the recipe from, but it's delicious.

What I miss, though, is real brotchen.  I've had it here in the states, and there's just not a lot of places that can do a proper brotchen.