Rouladen

Uncooked Rouladen

Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.^[1] The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček (spanish bird).

Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often used for the gravy.

Serving

Rouladen are usually served with either potato dumplings or mashed potatoes and pickled red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish and is usually poured over the meat. Spätzle are a good complement to the dish since they soak up the gravy well.

This dish was considered a dish for common people. It is nowadays enjoyed by many as a festive dish.

See also

• Roulade - filled rolled meat or pastry in general
• Braciole
• Zrazy
• List of beef dishes
• List of stuffed dishes

References