Beef Rolls (Rindsrouladen) Recipe - Food.com (2024)

FAQs

What is the best cut of beef 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.

A classic Goan recipe where thin slices of beef are tenderized, marinated with spices and then stuffed with veggies along with pork fat or Goan chourico and cooked over a bed of onion and tomato base.

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.

The origin of the word “roulade” may be French but Rouladen is very much a traditional German dish usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is browned, then braised over low heat in a red wine broth.

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.

Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.

A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked.

When thin slices of meat, poultry, fish or leaf vegetables are filled, rolled up and braised, it is called a roulade – a dish that has been popular since the eighteenth century.

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.

Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.

How long do I bake rouladen? ›

I put a lid on the Dutch oven and place it in the oven to braise the Rouladen at 320˚F for about 90 minutes. Then I like to check for doneness. If the meat is very tender, the Rouladen are done. If not, I return them to the oven for a bit longer.

Interesting Rouladen Facts

Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls.

They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.

They are also facetiously known in the region as “small God cheaters”. The myth is that maultaschen were created in the 1600s by monks of the Maulbronn Abbey. During lent, they supposedly disguised the meat by mixing it with bright green wilted spinach and then cloaked it in a pasta wrapper.

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

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.