Traditional German Sunday dish with centuries of history, rinderrouladen combines rolled meat with pickles and mustard in a classic of German home cooking.
International
Rinderrouladen
Traditional German Rinderrouladen: stuffed beef rolls, authentic step-by-step recipe.
- Germany
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 36 g
- Carbohydrates 10 g
- Fat 26 g
Story behind the dish
Preparation
Rinderrouladen is a preparation from Germany with medium difficulty. Reserve about 130 minutes in total (30 for mise en place and preparation, 100 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 thin beef fillets to roll.
- Have ready: 4 slices of bacon.
- Have ready: 2 tablespoons of mustard.
- Have ready: 2 pickled cucumbers.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Spread each fillet
Spread each fillet, spread with mustard and place half a slice of bacon, a little chopped onion and pickle strips on top. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Roll each fillet into a compact roll and secure with toothpicks…
Roll each fillet into a compact roll and secure with toothpicks or kitchen twine. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the rolls in hot oil until well sealed on all sides.
Brown the rolls in hot oil until well sealed on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add remaining chopped onion and sauté
Add remaining chopped onion and sauté, then cover half of the rolls with broth. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Cover and cook over low heat 1
Cover and cook over low heat for 1.5 hours until the meat is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the rolls
Remove the rolls, thicken the sauce with flour dissolved in cold water, and serve the rouladen bathed in the sauce. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Secure the rolls with toothpicks or twine so that they do not open during cooking.
- Long, slow cooking is what completely tenderizes rolled meat.
Variations
- Version with bacon instead of bacon.
- Pork rouladen, cheaper.
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