Easy Rouladen Recipe - Tastes Better from Scratch (2024)

FAQs

What cut of meat is rouladen made from? ›

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.

Pour in the beef stock, season well with salt and pepper, and then add the beef rouladen back into the pan. Bake in the oven at 325 for about 90 minutes or until the beef is very tender. Remove the cooked beef set aside and strain the braising liquid into a medium-size saucepot.

Region: all over Germany, apparently French origins.

As so often in German cooking, Rouladen are a simple dish. Combined with sides like dumplings and cabbage they make up a true Germany classic.

You can prepare the rouladen the day before up to the point of making the gravy. Store everything in an airtight container in the fridge. The next day re-heat over medium low heat, either in the oven or stove top until the meat is warmed through. Then remove the rouladen and make the gravy as described above.

Cooking and finish temps for rouladen

As we need some collagen breakdown in the top round (and the bacon), we want to get these rolls up to 203°F (95°C). If we don't make it that far, they're likely to be tough and chewy, not tender and yielding.

Open the roast up like a book and cut one side to 'unroll' the roast to be about ¾-inch thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch thick. Using a meat mallet (tenderizer), pound the roast to about 1/2-inch thickness.

The meat is usually a very thinly cut beef that has been rolled around a filling, seared, and simmered for a long time in a gravy. In French it is referred to as a Roulade which is also the German name for a singular roll. We call them Rouladen, like the German plural, as we never make just one.

Serve the sliced roulade with the mushroom sauce spooned over the top, and the Italian couscous on the side. You could also serve it along with a simple green salad or maybe some crusty Italian bread. Whatever you do, don't forget about the wine.

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

What is the national dish of Germany a roast is also called? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy.

Pairing wines with Beef Rouladen involves balancing its rich, layered flavors. Recommended choices include German Pinot Noir, Margaux, Amarone, and Corbieres.

Interesting Rouladen Facts

Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls.

Instead, reheat food on a lower heat (around 200-250 degrees) and add a dash of oil or butter to keep the meat moist. This method normally takes 10-15 minutes.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string.

Beef flap meat is a very thin cut from the bottom sirloin. It has a texture and flavor somewhat similar to skirt steak, but is less prized (and thus less expensive). It's frequently used in tacos, carne asada, stir fry & other sliced or chopped applications.