Rouladen is a traditional German recipe which literally translates to ‘roll ups’. It is melt in your mouth by the time it has simmered in its juices for an hour or two. This is a typical Sunday dinner or holiday recipe.
I came to realize a number of years into my marriage into a German heritage family that most of my family holiday entertaining recipes were German. I am not particularly sure why except that when you were entertaining my traditional German father-in-law, traditional German cooking was generally a much safer bet!
I guess also the more English childhood recipes from my Mom – think ham and scalloped potatoes- though delicious were not as intriguing as a new type of cuisine. Regardless of the reason I am happy to have this recipe in my repertoire!
Because the Kitchener Waterloo area has a strong German background I can go to the meat market and buy rouladen cutlets. The are escalopes of beef usually about 10″ long by 4-6″ wide and about 1/4 ” thick. If you have to ask your butcher to cut them for you ask for inside or top round cut to the above specifications.
For the mustard slather I just trickle a zig zag line the length of the rouladen from the squirt jar. Then I smooth it all over the face of the meat. All that to say… I am guessing at the 6 Tbsps below!
The ‘roll ups’ are typically slathered with mustard, topped with onion and bacon and rolled around a dill pickle slice. I sometimes use whole baby dill pickles if they are approximately the width of my rouladen. If I only have large dills then I would halve them lengthwise.
My mother-in-law had a good trick – she always used 2 toothpicks per roll up whether she needed two or not. That way she knew if she removed 2 from each rouladen she had them all. This is more important than you might think! I always double check the number of toothpicks I have removed at the end…and I have had to go back for a missing one more than once!
This recipe makes a lot of broth that you thicken to gravy consistency. I like to serve it with red cabbage on the side and lots of mashed or roasted potatoes to take advantage of all that gravy!