Rouladen (beef rolls with bacon and pickled cucumber)

Rouladen is a festive meat dish of German cuisine: thin beef slices filled with mustard, bacon, onion and pickled cucumber, rolled up and slowly braised until tender. The tangy, smoky filling and the fall-apart meat from the long braising make it a real favourite.

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Method

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1. Season the beef slices with salt and pepper, and spread each with mustard.
2. Top each with bacon, a little of the onion, and a piece of pickled cucumber.
3. Roll up tightly and secure with a toothpick or string.
4. Brown the rolls all over in the oil.
5. Pour in the stock, cover, and braise over low heat for 1.5 hours, until the meat is tender. ⏱ Timer: 1.5 h
6. Remove the rolls, thicken the sauce with the flour (mixed with a little cold water first), and simmer for 2-3 minutes. ⏱ Timer: 2 min
7. Serve the rolls with the sauce; mashed potato or Spätzle makes a good side.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Pound the meat thoroughly thin, as it can only be rolled tightly that way.
• Always secure the rolls well, or they'll come apart during braising.
• Strain the sauce at the end if you want a silky, smooth finish.
• It's even better the next day, once the flavours have had time to meld.

Frequently asked questions

What meat is it made from?

Traditionally beef, but it can be made the same way with pork cutlets, which need a shorter braising time.

What else can it be filled with?

Many families add other vegetables, such as carrot, but bacon, onion and pickled cucumber is the most classic combination.

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• Labskaus (Hamburg-style meat and potato mash with fried egg and pickled beetroot) · German
• Beef roulades with buckwheat (zrazy) · Polish

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• Sauerbraten (Bavarian beef pot roast marinated in vinegar)
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• Rindergulasch (German beef goulash with red wine and fried onions)
• Schmorbraten (slow-braised beef roast with red wine and vegetables)
• Westfälischer Pfefferpotthast (Westphalian marinated beef stew with capers)

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