OTHER LANGUAGES: German
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.
OTHER LANGUAGES: German