What cut is Rouladen?

Rouladen is a German dish made of thin slices of beef rolled around a filling that typically consists of bacon, onions, mustard, and pickles. The meat is then braised or roasted until tender. Rouladen is considered a classic example of German cuisine and has been around since at least the 19th century.

What cut of meat is used for Rouladen?

Rouladen is typically made with thin slices of beef taken from the round or rump roast. These areas provide relatively lean, tender cuts that can be easily pounded thin. Some common cuts used for Rouladen include:

• Top round
• Bottom round
• Rump roast
• Eye of round

When purchasing beef for Rouladen, look for a roast that has good marbling throughout that will keep the meat tender during cooking. The cuts should also be thin enough to easily pound to the desired thinness, usually between 1/4-1/8 inch thick.

Why thin slices of beef are used

There are a few key reasons why thin slices of beef are ideal for making Rouladen:

• Allows for quick, even cooking: Thin slices allow the Rouladen filling to heat through without overcooking the beef. Thick pieces may end up underdone in the middle.
• Easier to roll and stuff: Thin slices are much more pliable and flexible, making them easier to roll neatly around the filling.
• More delicate texture: Thinner cuts result in a more delicate, tender texture than thick beef slices.
• Efficient use of meat: Cutting thin slices allows you to stretch a roast efficiently and get more Rouladen rolls from one piece of meat.

Pounding the meat before rolling also further tenderizes the beef and gives the filling something easy to adhere to during cooking.

How to prepare the beef for Rouladen

Here is the basic process for preparing beef for Rouladen:

1. Trim excess fat and silver skin: Use a sharp knife to remove any thick sections of fat or silver skin from the surface of the meat.
2. Slice against the grain: Cut the roast across the grain into 1/4 to 1/8 inch thick slices.
3. Pound the slices: Use a meat mallet or heavy pan to gently pound the beef slices until thin and evenly flat.
4. Season as desired: Season the pounded meat lightly with salt, pepper, and any other spices to be used in the filling.

Pounding the slices is a key step, as it further tenderizes the meat while also allowing you to achieve an even thinness. Take care not to over-pound the beef or it may fall apart during rolling or cooking. The prepared slices are now ready to be stuffed and rolled.

Traditional fillings and variations

While the filling can vary, most traditional Rouladen recipes use some combination of the following ingredients:

Filling Ingredient	Purpose
Bacon or pork belly	Adds flavor, moisture, and fat
Onions	Aromatics and moisture
Mustard	Tangy flavor
Pickles	Acidity to cut richness

In addition to these core ingredients, other common Rouladen fillings may include:

• Mushrooms – For earthy flavor
• Spices like paprika, caraway, or pepper
• Fresh herbs like parsley or thyme
• Worcestershire or soy sauce – For umami boost
• Breadcrumbs or mashed potatoes – To bulk up filling

The filling ingredients are combined and spread over the pounded beef slices, which are then tightly rolled up and secured with toothpicks or butcher’s twine. The stuffed rolls are then braised, roasted, or simmered until fork tender.

How to make Rouladen

Here is a basic recipe and process for making classic German-style Rouladen at home:

Ingredients:

• 2 lbs beef round or rump roast, sliced 1/4 inch thick
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 Tbsp mustard (Dijon, whole grain, or German)
• 4-6 dill pickles, chopped
• Toothpicks or butcher’s twine
• 2 cups beef broth
• 1 cup red wine
• Flour, oil, salt, and pepper

Instructions:

1. Pound beef slices until 1/8 inch thick.
2. Season with salt and pepper. Dredge lightly in flour.
3. Sauté onions and bacon until softened and lightly browned.
4. Stir in mustard and chopped pickles.
5. Spread filling evenly over each beef slice. Tightly roll up and secure with toothpicks or twine.
6. Heat oil in a Dutch oven or braiser. Brown rolls on all sides.
7. Add broth and wine. Bring to a simmer.
8. Cover and cook at low simmer for 1.5-2 hours until very tender.
9. Remove toothpicks/twine. Serve warm with pan juices.

The cooked Rouladen rolls can also be finished in the oven at 325°F until completely tender if time allows. Serve with mashed potatoes, spaetzle, or buttered noodles to soak up the delicious pan sauce.

Common accompaniments

Rouladen is traditionally served with starchy side dishes and pan sauces or gravies. Some classic pairings include:

• Spaetzle or egg noodles – The soft, hearty noodles soak up the meaty sauce.
• Potato dumplings or mashed potatoes – For comforting carbs to balance the beef.
• Red cabbage – Provides color contrast and tangy sweet-sour flavor.
• Bread sauce or gravy – Enriched sauce adds moisture and flavor.
• Braised vegetables like carrots or Brussels sprouts.

The rich, highly seasoned filling makes Rouladen a very satisfying main course on its own. But a few simple sides turn it into a hearty, well-rounded German meal. A crisp German lager or dark beer are also natural beverage pairings.

Rouladen around the world

While rouladen is most closely associated with Germany, similar filled beef dishes appear across Europe:

• Italy: Braciole features beef rolled around cheese, parsley, and garlic.
• France: Paupiettes are petite stuffed rolls made from thin slices of veal or beef.
• Switzerland: Roulade is generally made with thinner slices of meat than the German style.
• Austria: Rindfleischroulade is nearly identical to the German rouladen.
• Hungary: Roston is meat stuffed with smoked meat, bacon, onions, and paprika.

While recipes vary across regions, the basic concept of thin sliced beef stuffed and rolled around a flavorful filling is consistent. The technique allows for maximum flavor in a low-fuss, economical cut of meat.

Key tips for perfect Rouladen

Here are some helpful tips for achieving the best results when making Rouladen at home:

• Choose very thin cuts of beef, ideally 1/8 inch or less.
• Take time to really pound the meat thin and even.
• Chill the filling slightly so it’s firm for easier rolling.
• Roll the beef tightly around the filling and secure well.
• Sear the rolls first for enhanced flavor and appearance.
• Simmer gently over low heat until fork tender.
• Let the cooked rouladen rest for 10 minutes before serving.
• Skim excess fat from the braising liquid for a refined sauce.

Rouladen storage

Properly stored, leftover rouladen will keep in the refrigerator for 4-5 days. Reheat gently in the microwave or on the stovetop until heated through.

For longer term storage, rouladen can be frozen for 2-3 months. Allow the cooked rouladen to cool completely before freezing. Wrap each roll tightly in plastic wrap or foil and place in a freezer bag. Thaw in the refrigerator before reheating.

The Rouladen filling ingredients can also be prepared and frozen ahead of time. Simply combine the cooked bacon, onions, mustard, and pickles and store in a sealed container until ready to assemble the stuffed rolls.

Conclusion

With its thin slices of savory beef wrapped around a flavor-packed filling, rouladen is a quintessential example of German cuisine. The technique transforms an inexpensive cut of meat into a melt-in-your-mouth meal that’s ideal for feeding a crowd. While rouladen takes some upfront preparation with pounding and rolling, the long, slow braising rewards you with incredibly tender, juicy beef in every bite. Paired with traditional rich sides and washes down with a hearty beer, rouladen delivers the satisfying flavors of old world comfort.