One of Germany’s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in the richest gravy imaginable. Mouthwateringly delicious, this authentic Rouladen recipe is the only one you’ll ever need!
Growing up in Stuttgart, we regularly enjoyed family dinners with my Oma and Opa. My Oma was famous for her Kasseler, Kartoffelpuffer, Sauerbraten and her Rouladen. When a meal included gravy she always knew to make extra when we came over because I would heap copious amounts of it over my meat, potatoes, Knödel, Rotkohl, Sauerkraut, you name it. (I still do.) For me the gravy was one of the primary highlights of the meal. Rouladen is one of my all-time favorite German dishes and its accompanying gravy is arguably the king of all gravies. Today I’m sharing my homemade Rouladen recipe with you and I’m confident you’re going to love it as much as we do!
Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.
Rouladen are enjoyed throughout the year in Germany but are often associated with Sunday dinners and special occasions like Christmas Eve.
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.
Flour or Cornstarch to Thicken the Gravy?
You can use either. Cornstarch will make a more translucent gravy and flour will make a slightly opaque gravy. It just comes down to personal preference and/or allergies.
What Do I Serve With Rouladen?
Traditionally, Rouladen are served with Rotkohl and boiled potatoes or Knödel – either Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings). Instead of potatoes or Knödel, they are also commonly served with Spätzle.
How to cut Beef Rouladen
FAQ
What is rouladen called in English?
How do you cut a roast for rouladen?
What is roulade made of?
Where does Beef Rouladen come from?
Do you pound rouladen?
The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale. You definitely don’t pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case. I don’t know how to cut it that way at home. In Germany, the butcher sells the meat pre-cut to the correct size.
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.