Beef Rouladen Recipe - Food.com (2024)

FAQs

What is the best cut of meat for rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide.

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

A California Zinfandel would be a good match for Beef Rouladen. Zinfandel is known for its bold, fruit-forward character, often with notes of blackberry, plum, and cherry.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Flat Iron Steak - This cut may be the best-kept secret in the meat industry. Butchers and beef experts have long favored the flat iron for its incredible tenderness — it is a close second to its more popular cousin, the filet mignon, considered the most tender steak of them all.

The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

This beef rouladen recipe is another great German dish that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish! The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

How to cut meat for rouladen? ›

I usually use flank steak to make my rouladen (top round steak also works great), cut it into thinner steaks before flattening it with the flat (not tenderizer side) or a meat hammer. I then add mustard, season it lightly with salt and pepper and fill it with bacon, onion slices, and sliced pickles.

Wiener schnitzel—or breaded pork cutlet—thrives on Riesling and light reds, especially Pinot Noir. If you're a fish lover, herring and pickled whitefish pair well with sparkling wines, dry Rieslings, and Chablis. As far as desserts, black forest cake is the most popular German dessert out there.

Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness. A porterhouse roast is the next best thing.

Because the velveting process is great for tenderizing tough cuts of meat, it works really well on beef cuts like sirloin and flank steak. The cornstarch (or baking soda) and oil mixture used to marinate the meat helps the meat retain moisture while cooking for a more tender, juicy steak.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.

Hanger Steak, also known as an Onglet Steak, comes from the lower belly of the cow and hangs down between the cow's ribs and loin, helping support the diapragham. As a a muscle that does not have to work that hard, it is relatively tender and best cooked medium.