Beef Rouladen Recipe - Food.com (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.

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.

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".

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.

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.

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.

I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender.

The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

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.

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”.)

Can you freeze German rouladen? ›

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.

Beef rouladen contains high amounts of vitamin B6, vitamin C, niacin, selenium, and zinc. One serving (3.5 oz / 100g) of beef rouladen has 105 calories (50 calories from fat), 5.5g total fat (2.5g saturated fat), 35mg cholesterol, 212mg sodium, 194mg potassium, 1.8g total carbohydrates (1g sugars), 12g protein.

Best red wine for cooking beef - Merlot

Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.

Wiener schnitzel—or breaded pork cutlet—thrives on Riesling and light reds, especially Pinot Noir. If you're a fish lover, herring and pickled whitefish pair well with sparkling wines, dry Rieslings, and Chablis. As far as desserts, black forest cake is the most popular German dessert out there.

I'd suggest a full-bodied (and oaky) Chardonnay, Viognier or Marsanne. A mature white Rioja, or even an older Riesling might work. And I love Champagne or sparkling wines with steak (and especially steak tartare).

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 average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness.