rouladen

Rouladen, or Rinderroulade, is a traditional German dish consisting of thin slices of beef rolled around a savory filling, then braised until tender. The classic filling typically combines bacon, onion slices, and pickled gherkins, with some cooks spreading a thin layer of mustard on the meat before adding the fillings.

Prepare by pounding the meat to an even thickness, placing the filling on each slice, rolling tightly, and tying with kitchen string or securing with skewers. The rolls are browned in a pan to develop color and flavor, then braised in beef stock—often with red wine, onions, bacon, and the pickles—for one to two hours.

The finished sauce is strained from the braising liquid and often thickened with a small amount of flour or cornstarch. Rouladen are commonly served with boiled or mashed potatoes, and side dishes such as red cabbage or potato dumplings.

Regional variations exist throughout German-speaking areas, including Austria, where similar dishes may be prepared with different fillings or sauces. The dish is a traditional Sunday or festive offering in many households and is associated with home-style, comfort food.