Here you can discover my Rouladen recipe. The beef roulades are a popular stew from Germany.
We know braised roulades with bacon, mustard and cucumber as typical home cooking. The dish is perfect for a family dinner on Sunday or when friends come to visit.
Popular side dishes for the roulade are mashed potatoes, jacket potatoes with herbs, glazed vegetables, Brussels sprouts and red cabbage…
Below you will find a step by step guide to roulade stewing with many photos to cook yourself.
I wish you success, questions I answer over the comment function at the end of the page.
1. How to make the best Roulades?
In the classical preparation we know the beef roulades in Germany filled with mustard, onions, bacon and gherkin.
Here are the first tips for perfect roulades:
- Use Dijon mustard, which is hotter and gives the roulade a stronger taste.
- Use gherkins, small gherkins that simply taste finer.
- If your time allows, cook a veal stock for the roulade sauce or use a veal stock from the glass.
Let’s also have a look at Austria:
The Austrian roulade is also filled with carrot. This adds colour to the cut and tastes excellent. The carrot is also healthy … 🙂 or?
2. What is the best Meat for Beef Roulades?
For the good, homemade beef roulade, you buy meat from the butcher or butcher of your choice from the top shell of the beef.
The butcher usually cuts the thin slices of meat thinly from the whole top shell on the machine.
Place the meat slices on cling film, place another sheet of cling film on the meat and then plate the meat with a platen iron or the flat side of the schnitzel knocker.
You can also knock the roulade meat directly with the schnitzel knocker, this will break the meat structure.
Why knock at all? So that the roulade is softly placed on the plate later after stewing.
3. At what Temperature do you stew Roulades?
My mother always braised the roulades in a pot with a lid on the stove – as usual…
As a cook I learnt… braising means: cooking in a closed vessel with heat from all sides.
You really braise in the oven. First sauté the roulades, then pour on the sauce, bring to the boil, cover with lid and put into the oven.
I stew my roulades at 160°C and give the roulades a good 1.5-2 hours in the oven.
4. How long do Roulades in a Pressure Cooker take?
I’m not a fan of the pressure cooker, I admit that, but I still tried the roulade stewing in the pressure cooker.
You can prepare beef roulades in the pressure cooker in about 45 minutes.
5. Recipe Roulades
Here is my recipe for roulades, with many step by step photos, chef checked and approved by my mother – I wish you every success!
The best side dishes for roulades are parsley potatoes, mashed potatoes and oven potatoes.
- 4 pc beef roulades from topside have prepared by the butcher
- 2 tbs Dijon-mustard
- 1 pc onions or shalotts
- 2 pc gherkin
- 1 pc carrot optional
- 4 slices bacon or ham in strips
- 8 pinch salt
- 8 pinch pepper
- 1 tbs clarified butter
- 1 pc soup vegetables
- 1 tbsp tomato puree
- 4 pinches sweet paprika optional
- 500 ml veal stock
- 300 ml red wine
- 1 pc potato I use to bind sauce
- 10 g dark chocolate
- 1 tbs Butter
- 1-2 tsp Dijon-mustard Optionally I use to season the sauce
- 2 pinches brown can sugar
- 4-6 pc big potatoes
- 4 pc carrots
- 40 g Butter
- 1/4 bunch parsley
- Let the butcher cut the beef roulade meat thinly from the topside. Wash the meat slices and pat dry. Prepare all the ingredients for the roulade.
- Place the roulade meat between cling film and lightly tap (plate). You can also gently tap the roulades directly with the Schnitzelklopfer.
- Brush the roulades with mustard and season with salt and pepper. Sprinkle onion cubes, place pickled gherkin, bacon and optional carrot on the meat.
- Fold in the side parts of the roulades and roll the roulades together. Tie the roulades with a string or fix them with toothpicks. Preheat the oven to 160°C hot air.
- Die Rouladen außen mit Salz und Pfeffer würzen und in einer Pfanne mit Butterschmalz oder Sonnenblumenöl anbraten.
- Place the roulades in a roaster with a lid.
- Das Gemüse klein schneiden und in die Pfanne geben. Gemüse bei hoher Hitze anbraten. Wenn das Gemüse Farbe genommen hat das Tomatenmark dazu geben.
- Roast the roasted vegetables with the tomato paste for another 5 minutes. The roast may take on a light brown colour. Now you can sprinkle some sweet paprika with veal stock and wine shortly before you deglaze.
- Deglaze the sauce mixture for the roulade sauce with the veal stock and the red wine and bring to the boil.
- Pour the sauce with the vegetables to the roulades in the roaster.
- Close the roaster with the lid and stew the roulades in the oven for 1.5-2 hours.
- After one hour of cooking, turn the roulades once and continue stewing again, closed with a lid.
- At the end of the cooking time, check the cooking degree of the roulades by piercing them with a thin meat fork. The roulades can be pierced softly. Remove the roulades from the sauce. Bring the sauce to the boil and thicken with finely grated raw potatoes. Pass the roulade sauce through a fine sieve. Bring the roulade sauce to the boil, season to taste with salt and pepper, assemble with butter and keep the roulades warm in the sauce in the oven.
- Prepare the side dishes: Boil the potatoes, peel and toss in the butter with the parsley, season with salt, pepper and nutmeg.Optionally cut carrots into thin slices and sauté with butter. Add zucchini and caramelize the vegetables with sugar. Season the vegetables with salt, pepper and nutmeg.
- Warm the plates to serve. Take the roulades out of the oven and cut them diagonally in half, bring the sauce to the boil. Insider tip: Refine the sauce with a little dark chocolate and mix.
- Arrange the roulades, add the vegetables and sauce and serve quickly.