Rouladen auf dem Teller angerichtet mit Beilagen. Step Bild.

OTHER LANGUAGES: deGerman

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.

beef roulades sauce potatoes vegetables close-up

Braised beef roulades served with sauce, parsley potatoes and glazed vegetables. The stewed roulades are a highlight of German cuisine.

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?

beef roulades mustard sauce

Austria Beef roulades filled with carrot, bacon, cucumber and mustard, combined with a strong mustard sauce and baked potato. The carrot as a filling in the roulade is still an insider tip in Germany.

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.

Prepare roulade, meat from the beef topside on a kitchen board while tapping.

Prepare beef roulades. Lightly tap thin slices of the topside of the beef so that the roulade safely stews softly.

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.

Beef roulades fried in roaster with sauce poured on before braising with lid.

Roasted roulades in a roaster with sauce. Stewing the roulades in the oven with lid has proved its worth.

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.

Beef roulade served with sauce and side dishes.

Beef roulades are also successful in pressure cookers. That’s not my favourite method, but it’s a good idea if you want it to go fast.

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.

Rouladen auf dem Teller angerichtet mit Beilagen. Step Bild.
Beef roulade recipe with potatoes and vegetables
Votes: 4
Rating: 5
You:
Rate this recipe!
Rezept drucken
Roulade recipe by professional chef Thomas Sixt, prepare beef roulades perfectly with many tips for meat selection, braising temperature, preparation in a pressure cooker, fantastic sauce and side dish.
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Rouladen auf dem Teller angerichtet mit Beilagen. Step Bild.
Beef roulade recipe with potatoes and vegetables
Votes: 4
Rating: 5
You:
Rate this recipe!
Rezept drucken
Roulade recipe by professional chef Thomas Sixt, prepare beef roulades perfectly with many tips for meat selection, braising temperature, preparation in a pressure cooker, fantastic sauce and side dish.
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Ingredients
Roulades
  • 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
Preparation and Sauce
  • 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
Potatoes and vegetables
  • 4-6 pc big potatoes
  • 4 pc carrots
  • 40 g Butter
  • salt
  • pepper
  • nutmeg
  • 1/4 bunch parsley
Servings: Portions
Units:
Instructions
Preparing and stewing beef roulades
  1. 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.
    Prepare the roulades, prepare all the ingredients.
  2. Place the roulade meat between cling film and lightly tap (plate). You can also gently tap the roulades directly with the Schnitzelklopfer.
    Prepare roulade, meat from the beef topside on a kitchen board while tapping.
  3. Brush the roulades with mustard and season with salt and pepper. Sprinkle onion cubes, place pickled gherkin, bacon and optional carrot on the meat.
    Roulades fill step image.
  4. 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.
    Roll the stuffed roulade together and fix in place.
  5. Die Rouladen außen mit Salz und Pfeffer würzen und in einer Pfanne mit Butterschmalz oder Sonnenblumenöl anbraten.
    Beef roulades frying in a pan.
  6. Place the roulades in a roaster with a lid.
    Roulades of beef roasted in a roaster.
  7. Das Gemüse klein schneiden und in die Pfanne geben. Gemüse bei hoher Hitze anbraten. Wenn das Gemüse Farbe genommen hat das Tomatenmark dazu geben.
    Fry the root vegetables in a frying pan, add the sauce for roulade sauce.
  8. 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.
    Roasted vegetables with tomato paste in the pan.
  9. Deglaze the sauce mixture for the roulade sauce with the veal stock and the red wine and bring to the boil.
    Prepare beef roulades sauce: Step picture Prepare sauce.
  10. Pour the sauce with the vegetables to the roulades in the roaster.
    Roast roulades with sauce and vegetables in the roaster before stewing.
  11. Close the roaster with the lid and stew the roulades in the oven for 1.5-2 hours.
    Beef roulades fried in roaster with sauce poured on before braising with lid.
  12. After one hour of cooking, turn the roulades once and continue stewing again, closed with a lid.
    Stewed beef roulades photographed in the roaster. © Thomas Sixt Foodfotgraf
  13. 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.
    Roulades ready stewed on a board, now the sauce is boiled up, passed, assembled and you can soon get ready to serve.
Preparing potatoes and side dishes
  1. 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.
    Side dishes for rouladen prepare step picture.
Arrange roulades and side dishes
  1. 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.
    Sliced stewed roulades on a board
  2. Arrange the roulades, add the vegetables and sauce and serve quickly.
    beef roulades sauce potatoes vegetables close-up
Recipe Notes

Notes on the sauce: The dark chocolate gives the sauce a strong depth, alternatively you can add a little of cocoa to the sauce.

Veal stock makes this dish an absolute highlight, buy veal stock in a glass or prepare your own veal stock according to this recipe.

Commercially available gravy paste is a possible substitute for sauce preparation, but does not come close to the taste experience that I would like to convey with this recipe.

6. Nutritional Values And Calories Roulades

Nutrition Facts
Beef roulade recipe with potatoes and vegetables
Amount Per Serving
Calories 709 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 158mg 53%
Sodium 1403mg 58%
Potassium 1198mg 34%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 3g
Protein 51g 102%
Vitamin A 44%
Vitamin C 41%
Calcium 6%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

Thomas Sixt

Thomas Sixt

Servus! Ich bin Thomas und zeige Dir auf dieser Website tolle Rezepte zum selber kochen. Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen. Gutes Gelingen & Guten Appetit!

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