Rouladen – German Meat Rolls

I thought I would share this delicious and fairly easy German recipe from my friend Mia.

Rouladen (German meat rolls)

Pound flat the beef you will be using. Season the underside of the meat with salt, pepper and paprika. Spread the inside of the meat with mustard (either sweet or yellow). Add some minced onion and a gherkin pickle (you can use cornichons or any other pickle you like). Roll the Rouladen, tie together with a string, and then brown in a pot (such as a Dutch oven). When the meat is browned, add enough liquid to cover (water, beef broth, maybe a splash of wine). Bring to a boil, then turn heat down to a simmer. Braise for two to three hours, until tender and delicious. Serve with potatoes or Spätzle.

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4 responses to “Rouladen – German Meat Rolls

  1. Awesome stuff. Thanks for sharing that recipe. I’ve eaten rouladen plenty of times, but never thought about attempting to cook it.

    • bowmansinbavaria

      You’re welcome! They’re surprisingly easy to make. Wrapping the Rouladen is maybe the hardest part, but basically you want to fold the meat so it kind of makes a little “packet” to hold everything in together, if that makes sense.

      For a slightly more exotic Rouladen, you can, of course, use different fillings. I’ve tried sautéed mushrooms with a slice of blue cheese, for example. That’s definitely not the traditional way to make them, but also quite tasty!

  2. Mmm, I know Kevin would go crazy for this. What cut of meat do you typically use?

    • bowmansinbavaria

      Here you can usually buy the Rouladen beef, flattened already, and the cut of beef is not one you can usually find in the US. I think that you’d probably want to use something like round steak – basically, a cut that takes braising well over a long time.

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