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.

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".

In Southern and South-Eastern Germany, the beef roladen are typically served with dumplings (Knödel) and red cabbage. Another popular kind of rouladen are stuffed cabbage rolls (Kohlrouladen). They are made from green cabbage and filled with ground meat or wurst. Some regions also add bacon or rice to the 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.

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

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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”.)

The Kronsfleisch ( skirt steak ) they serve here goes down a treat with a cool wheat beer .

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.

Berlin is Germany's culinary capital | about.visitBerlin.de.

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

Which of the top 5 German foods is considered to be the national dish of Germany? ›

Sauerbraten. Sauerbraten is a traditional German dish that literally translates to “sour roast”, and is often regarded as the national dish of the country. As the name suggests, this dish is made from heavily marinated meat, usually beef, lamb, pork, or venison.

Rhine wine goes nicely with soft cheeses, such as the Allgäu's Limburger. Mosel goes with butter cheeses, and Pfalz wine with Emmentaler. The last-named is better known to you as “Swiss cheese,” but it is also made in Germany. Much of the food we have described goes well with the famous German beer.

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.

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.

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.

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.

Generally, fattier roasts come from the animal's forequarter, or front end, Gathy said. Or think of it this way: The most tender—and expensive—roasts come from the parts that move the least (think rib roast and tenderloin).

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.