Dish

Rouladen

Rouladen is made by pounding thin slices of beef until they are tender and then topping them with bacon, onions, and pickles. The beef is then rolled up and secured with toothpicks or string. The rolls are then seared in a hot pan until they are browned on the outside, and then simmered in a gravy made from beef stock, red wine, and tomato paste until they are tender and flavorful. This dish is typically served with boiled potatoes and a red cabbage salad.

European cuisine› German cuisine

Meat Dish› Beef Dish

Origins and history

Rouladen has been a popular dish in Germany for centuries, and is believed to have originated in the Rhineland region. The dish was traditionally served on Sundays or special occasions, and was a way for families to use up leftover meat and create a filling and satisfying meal.

Dietary considerations

This dish is not suitable for vegetarians or those with a gluten intolerance due to the use of beef and gravy.

Variations

Variations of this dish may include different types of meat, such as pork or veal, and may use different types of pickles or seasonings.

Presentation and garnishing

Rouladen can be garnished with fresh herbs such as parsley or chives, and can be presented on a decorative plate or in individual ramekins.

Tips & Tricks

To ensure the beef rolls are tender, pound them thin and marinate them in the gravy for several hours before cooking. Use toothpicks or string to secure the rolls and prevent the filling from falling out.