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Beef rouladen is a German dish made by rolling a piece of beef, veal or pork around a filling of onion, bacon, pickles, and mustard. It is seared and slowly roasted in a marinade of broth, beer or wine before being served with gravy and a side of spatzel, potatoes or red cabbage. The filling ingredients can vary, and it is traditionally served on Sundays or holidays.
The German dish known as beef rouladen, rinderroulade or olives consists of a piece of beef, veal or pork that has been rolled around a filling of onion, bacon, pickles and mustard and cooked. Beef is the most common rouladen meat and is usually a silvery, top or rump cut of steak. Long, thin strips of meat are coated with mustard and drizzled with stuffing, then rolled up and secured with toothpicks or string. A rouladen is traditionally seared and then slowly toasted in a marinade of broth, beer or wine for several hours before serving with gravy, red wine or beer and a side of spatzel, potatoes or red cabbage.
The typical rouladen filling includes smoked bacon, chopped pickles, and onion and mustard, but these ingredients can vary between German regions. Other possible filling ingredients are sausage, suet covered in breadcrumbs, parsley, raisins, pine nuts, and ground beef. In addition to beef, veal is also commonly used to make rouladen, although it is believed venison or pork was originally used.
The dish is prepared by spreading hot mustard and filling long thin strips of meat. The meat is then rolled into a log shape and wrapped with wire or secured with toothpicks or a special clamp. During the first stage of cooking, the rouladen is seared in a pan with some vegetables until golden brown. Red wine, beer, or chicken or vegetable broth are then added to the pan and the dish is slowly roasted for up to two hours in an oven heated to 350 Fahrenheit (175 Celsius). Rouladen can also be cooked in a covered skillet on the stove or in a slow cooker.
Once the rouladen has finished roasting, it is removed from the pan. More red wine, beer, or chicken or vegetable stock is added to whatever liquid remains in the bottom of the pan to make a gravy. The liquid is boiled down and reduced until thick, and the meat is returned to the pan to be slathered in the sauce and reheated. Heavy cream and flour can be added to the gravy to help thicken and flavor the sauce.
These beef roulades are usually served on Sundays in Germany during a family lunch or early dinner and is also reserved for holidays. Any threads, toothpicks or clamps used to secure the rouladen rolls should be removed before serving. Spatzel is the traditional side dish served with rouladen although boiled or baked potatoes or red cabbage are also common.
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