Authentic German Rouladen and Gravy Recipe (2024)

FAQs

What is the best cut of meat for rouladen? ›

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.

Traditionally, Rouladen are made from beef, with the filling consisting of bacon, onions, and pickles. Braised for a long time with vegetables they literally swim in a flavorful, rich gravy.

Rouladen is one of Germany's most famous and delicious dishes! Rouladen are thinly sliced lean beef pieces filled with bacon, onions, mustard and pickles, then held together with toothpicks and browned and simmered in a fantastic gravy.

To freeze: Take the cooled rouladen and liquid and place into freezer safe container(s) covered with the cooking liquid. Thaw, then warm through as described above, and then make the gravy. Or if the gravy is already made, then cover the cooled rouladen with the gravy and freeze.

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

Total per capita pork consumption in Germany amounted to 27.5 kilograms in 2023. Pork was the most consumed type of meat in the country, followed by poultry, then beef and veal.

Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat. The German version is interesting in that it probably came from Germans using items they had on hand most of the time – mustard, pickles, onion, and pork – to make something that's unique in its own right.

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Rouladen is classic German food, with thin slices of beef, rolled up with mustard, onion, bacon and pickle. (Rouladen is based on the word Roulade, meaning “rolled”.)

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".

The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale .

What part of Germany is Rouladen from? ›

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. The traditional German Rouladen dish uses a thin and long cut of beef or veal.

A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling.

A California Zinfandel would be a good match for Beef Rouladen. Zinfandel is known for its bold, fruit-forward character, often with notes of blackberry, plum, and cherry.

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.

Rouladen is a popular, super flavorful German recipe made from beef steak stuffed with mustard, pickles, onion, and bacon! Using either your oven, crock pot, or cooktop, it's simmered in reduced wine and broth for roughly 90 minutes.

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Because the velveting process is great for tenderizing tough cuts of meat, it works really well on beef cuts like sirloin and flank steak. The cornstarch (or baking soda) and oil mixture used to marinate the meat helps the meat retain moisture while cooking for a more tender, juicy steak.