Have you made or heard of rouladen before? This is a traditional German dish and one that I have made many times but not for years! This Traditional Beef Rouladen Recipe is pure comfort food and until the really warm weather hits, we are still wanting dishes like this.
Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I’ve found really great German Mustard at Wold Market.
Can I Make Rouladen in Advance?
The short answer here is yes, of course, you can. In fact, making it a day ahead will not only free up your time before serving the rouladen for dinner, but it will also enhance the flavors. Make the rouladen as you normally would and after it is done simply allow it to cool, cover and refrigerate for the next day. Make sure you take it out of the refrigerator a half-hour to an hour before reheating it, to allow it to come to room temperature.
Reheat it low and slow in your oven. You and your family or guests will love it!
Because this dish has German origins it is often served during Oktoberfest, a fall celebration featuring great food, singing, dancing and of course beer… a lot of beer! Spending time with family and friends eating great food and drinking beer shouldn’t only happen during Oktoberfest! You should plan events and gatherings throughout the year, and of course, serving up a fantastic dish like this will always be popular with everyone!!
This dish can be served with a dollop of sour cream and is fantastic all year round as it is a beloved dish that will be welcomed on the supper table.
Rouladen
Large inside round rouladen Dijon mustard Onion, finely chopped Chopped parsley and more for garnish Bacon Salt and pepper to taste Flour Butter Low sodium soy sauce Worcestershire Mushrooms, sliced
Gravy
Rich gravy, scrumptious bacon, onions and pickle, mustard, and topped with mushrooms, that is cooked on a slow braise! What is not to love about this traditional dish that has been around for ages.
Here is a sneak peek inside the rolls, they are so juicy, tender, and gorgeously flavored. I know you will be making this meal again and again.
Old pin before new pictures!
What Cut of Beef Is Used for Rouladen?
In Canada, we can buy meat that is actually called inside round rouladen, which is thinly sliced and meant for this dish. You could also use round steak, which may also be known as a rump steak.
The dish consists of a bacon strip, onions, mustard, and sometimes a pickle rolled up inside.
This time I omitted the dill pickle, but in discussion with my girlfriend, Cheryl, she now chops hers up finely and adds it to the middle of the beef roll. What a great idea! Let’s dive into this recipe!!
How to cut Beef Rouladen
FAQ
What is Beef Rouladen made of?
What is Rouladen called in English?
What wine goes with Beef Rouladen?
What is the history of rouladen?
What kind of beef is used in rouladen?
Rouladen is a popular German dish that relies heavily on the cut of beef used. The cut of beef used for Rouladen is typically top round or sirloin. These cuts are lean and tender, making them perfect for this dish. The meat is pounded thin, rolled with a filling of bacon, onions, and mustard, and then slow-cooked until it is tender.
What cut of beef is best for rouladen?
The ideal cut for Rouladen is top-round or bottom-round beef. They have a good amount of fat marbling which keeps the meat moist and tender, making it easy to roll up without falling apart. It’s important to note that the thickness of the beef slices also plays a vital role in the outcome of your Rouladen.
How to make beef rouladen?
A Traditional Beef Rouladen Recipe is pure comfort food and very easy to make. This is a dish that can be served any night of week or splendid for Sunday Supper also. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Add the 1/4 pickle spear if using.
What kind of steak is used in rouladen?
One of the most commonly used beef cuts in Rouladen is the top round steak. This cut is lean and tender, but it needs to be pounded or tenderized to make it easier to roll. Chuck roast or sirloin steak can also be used, but these have more marbling and require more trimming.