Beef Rouladen; Dieses Gericht ist ausgezeichnet!

Beef Rouladen; Dieses Gericht ist ausgezeichnet!

Tenderized beef or veal is used though some food scholars tend to believe that the original version was probably venison or even pork. Tenderloins of pork is still popular in some areas. The beef Rouladen as we know it today has again become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices. By partially freezing, will make slicing easier.
My filling mixture is double smoked cooked pork belly bacon, chopped fried onions and chopped sweet dill pickle or whole gherkins. The mixture varies from region to region.
Rouladen are traditionally served for dinner. Red wine is often used for the au jus pan gravy.
A good butcher store would have some pre sliced. I tenderize using a meat mallet pounding till all the silver seams and muscle tissue is bruised. I sprinkle with salt and pepper, and smear a teaspoon of grainy mustard. I then place a whole gherkin pickle in the centre and tuck the sides in first, and then roll like a fat stogey.
The gravy is an absolute requirement to round off the dish and is usually made with the pan drippings and red wine. Make a goodly amount whic is then poured over the meat.
Spätzle is the best complement to the dish since they soak up the gravy well and was how I was first served this dish. Rouladen’ s are also served with either potato dumplings or mashed potatoes and pickled red cabbage is a must along with roasted vegetables as common side.
This dish was considered a common people dish but nowadays mostly enjoyed by many as a festive dish.
Rouladen or Rinderrouladen is a German meat dish. Usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.
Tenderized beef or veal is used though some food scholars tend to believe that the original version was probably venison or even pork. Tenderloins of pork is still popular in some areas. The beef Rouladen as we know it today has again become popular again. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices. By partially freezing, will make slicing easier.
My filling mixture is double smoked refried pork belly bacon, chopped fried onions and chopped pickle (gherkins). The mixture varies from region to region.
Rouladen are traditionally served for dinner. Red wine is often used for the au jus pan gravy.
A good butcher store would have some pre sliced. I tenderize using a meat mallet pounding till all the silver seams and muscle tissue is bruised. I sprinkle with salt and pepper, and smear a teaspoon of grainy mustard. I then place a whole gherkin pickle in the centre and tuck the sides in first, and then roll like a fat stogey.
The gravy is an absolute requirement to round off the dish and is usually made with the pan drippings and red wine. Make a goodly amount which is then poured over the meat.
Spätzle is the best complement to the dish since they soak up the gravy well and was how I was first served this dish. Rouladen’ s are also served with either potato dumplings or mashed potatoes and pickled red cabbage is a must along with roasted vegetables as common side.
This dish was considered a common people dish but nowadays mostly enjoyed by many as a festive dish.