Oma’s Rinderrouladen translates into Grandma’s Beef Roll is also simply known as Rouladen in Germany. This German dish is usually made with a thin slice of beef coated with mustard and rolled around a slice of bacon, onion, and pickle filling. It is then cooked in a red wine sauce that is made into a gravy to serve on top of the Rouladen.
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Ways to Make Rouladen
Beef or veal is typically used for this dish, though it’s believed 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 meat is cut into large, thin slices for rolling.
The filling is usually made with bacon but a mixture of smoked and cooked pork belly. It also has chopped onions and chopped pickles (gherkins) which are at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen is traditionally served for dinner. Red wine is often used to make gravy.
How to Serve Rinderrouladen
Rinderrouladen is 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 is a good complement to the dish since they soak up the gravy well.
How to Store Beef Roll
Leftover rouladen will last 3-4 days in an airtight container in the refrigerator. It should be covered with gravy to keep it moist when you store it. To reheat leftover rouladen, ensure they are covered in gravy and reheat either in the microwave, or covered in the oven at 375F until heated thoroughly.
Rouladen can be prepared and frozen either before or after you have cooked them. If uncooked you can store them in freezer bags or an airtight container directly into the freezer. If the rouladen has been cooked, place them on a baking sheet for a few hours before placing them in a freezer bag or air-tight container for up to 6 months. To enjoy from frozen, defrost in the refrigerator overnight and cook as directed in the recipe.
The Metropolitan City of Munich, (München) Germany
Munich, Bavaria’s capital, is home to centuries-old buildings and numerous museums. The city is known for its annual Oktoberfest celebration and its beer halls, including the famed Hofbräuhaus, founded in 1589. In the Altstadt (Old Town), central Marienplatz square contains landmarks such as Neo-Gothic Neues Rathaus (town hall), with a popular glockenspiel show that chimes and reenacts stories from the 16th century.
A Brief History of Munich, Germany
The year 1158 is assumed to be the foundation date of Munich, which is only the earliest date the city is mentioned in a document. By that time the Guelph Henry the Lion, Duke of Saxony and Bavaria, built a bridge over the river Isar next to a settlement of Benedictine monks.
During World War II the Nazis created the first concentration camp at Dachau, 10 miles northwest of the city. Because of its importance to the rise of Nazism, the Nazis called Munich the Hauptstadt der Bewegung (“Capital of the Movement”). The city was very heavily damaged by Allied bombing during World War II—the city was hit by 71 air raids over a period of six years.
After the American occupation in 1945, Munich was completely rebuilt following a meticulous and, by comparison to other war-ravaged German cities, rather conservative plan which preserved its pre-war street grid.
Tourism in Munich, Germany
From lakes, parks, and beer gardens to museums, historical sites, and massive stores, there’s something for everyone who visits Munich. If you seek the finest beers, the most idyllic views, eco-parks, amazing cuisine, mind-blowing art collections or you just wish to sit in the midst of really great people, a trip to the Bavarian capital is all you need. Sit back and relax while we take you on a rollercoaster of places to visit and things to do in Munich!
The Cuisine of Munich, Germany
Munich cuisine contributes to the Bavarian cuisine. Munich Weisswurst (“white sausage”, German: Münchner Weißwurst) was invented here in 1857. It is a Munich specialty. Traditionally eaten only before noon – a tradition dating to a time before refrigerators – these morsels are often served with sweet mustard and freshly baked pretzels.
– Featured Restaraunt –
Wirtshaus Rechthaler Hof
Arnulfstraße 10, 80335 München, Germany
Telephone: +49 89 557750
The Rechthaler Hof inn is located directly at Munich’s main train station and spoils its guests with fresh, Bavarian and Austrian cuisine. Beer on tap and typical Bavarian decor.
How to Make Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll Recipe
I got this recipe from a grandmother in Germany when I was stationed there in the 1980s. I visited a family for a weekend on a US/German cultural program to acclimate new arrivals to life in Germany. That was the first time I had this dish and have loved it ever since.
This recipe for Rinderrouladen is a bit labor intensive and has many steps but is quite easy to make. If your beef comes ready from the store you can begin with seasoning it, but if you have to prepare your beef you will need to slice it thin or pound it thinly before beginning. The beef must be able to roll around a filling.
You will need either baking twine or toothpicks to keep the beef roll closed while cooking. I used toothpicks but regardless of which method you use, you will need to remove the toothpicks or twine before eating it.
What You Need to Make Rouladen
Equipment Needed:
For the Rouladen:
- 4 slices beef top round approximately 9×5 inches and 1/8 inch thick
- 4 slices bacon
- 4 tbsp dijon mustard
- 2 dill pickles, sliced thin
- 1 small yellow onion, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
For the Gravy:
- 1 large carrot, chopped
- 1 small leek, chopped
- 2 celery ribs, chopped
- 1 cup red wine
- 1 tbsp tomato paste
- ½ tsp white sugar
- 2 cups beef broth
How to Cook Beef Rouladen
Rouladen Cooking Directions
- Peel and Cut the Onion and Pickles
Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.
- Peel and Cut the Carrot, Celery, and Leek
Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.
- Tenderise the Meat
Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
- Season the Beef
Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).
- Add the Filling
Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
- Roll up the Rouladen
Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
- Preheat the Oven
Preheat your oven to 310 degrees Fahrenheit.
- Sear the Rouladen
Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.
- Saute the Vegetables
Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
- Add the Wine
Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
- Add the Broth
Add the beef broth to the pan/pot and bring everything to a simmer.
- Add the Rouladen
Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.
- Roll the Rouladen Over
After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for additional 30 minutes.
- Cover and Cook
After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.
- Remove the Rouladen
After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.
- Separate the Vegetables
Pour the sauce through a sifter to capture the cooked vegetables.
- Blend the Vegetables
Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it until thick.
- Serve and Enjoy
To serve the rouladen place on a plate and pour the gravy over the top. Serve with potato dumplings or mashed potatoes and pickled red cabbage.
If you have never had Rinderrouladen you are missing out on one of the great treats in life. Although time-consuming, it’s well worth the time and effort, I promise you that.
If you liked this dish please Rate This Recipe and leave a comment.
Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll
Please Rate this Recipe
Equipment
- 1 Knife
Ingredients
For the Rouladen
- 4 slices beef top round approximately 9×5 inches and pounded thin
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp dijon mustard
- 4 slices bacon
- 2 dill pickles sliced thin and length-wise
- 1 small yellow onion chopped
- 1 tbsp vegetable oil
For the Gravy
- 1 large carrot chopped
- 1 small leek chopped
- 2 celery ribs chopped
- 1 tbsp tomato paste
- ½ tsp white sugar
- 1 cup red wine
- 2 cups beef broth
Instructions
- Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.1 small yellow onion, 2 dill pickles
- Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.1 large carrot, 1 small leek, 2 celery ribs
- Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.4 slices beef top round
- Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).1 tsp salt, 1 tsp black pepper, 4 tbsp dijon mustard
- Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.4 slices bacon, 2 dill pickles, 1 small yellow onion
- Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
- Preheat your oven to 310 degrees Fahrenheit.
- Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.1 tbsp vegetable oil
- Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.1 large carrot, 1 small leek, 1 tbsp tomato paste, ½ tsp white sugar, 2 celery ribs
- Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.1 cup red wine
- Add the beef broth to the pan/pot and bring everything to a simmer.2 cups beef broth
- Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.
- After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for anditional 30 minutes.
- After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.
- After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.
- Pour the sauce through a sifter to capture the cooked vegetables.
- Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it untill thick.
- To serve the rouladen place one rouladen on a plate and pour the gravy over the top.
Notes
- Rouladen is usually served with potato dumplings, bread dumplings, spaetzle noodles, or potatoes.
- German red cabbage and a green side salad are also popular additions.
Nutrition
Other Recipes That Go Well With Rinderrouladen
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Wirtshaus Rechthaler Hof – By https://www.facebook.com/wirtshausRechthalerhof2015/
- By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=26601798
- By Rafael Fernandes de Oliveira – Own work, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=35611712
- By Diego Delso, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19438304
- By Diliff – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1443071
- By David Kostner – Own work (Original text: David Kostner), CC BY-SA 2.0 de, https://commons.wikimedia.org/w/index.php?curid=19057626
- By Ttkr – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=46260807
