Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (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.

Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat. The German version is interesting in that it probably came from Germans using items they had on hand most of the time – mustard, pickles, onion, and pork – to make something that's unique in its own right.

I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender.

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.

Buying Beef for Rouladen

In Germany, beef round, a very lean area from the back leg of the cow, is sliced very thinly at the butcher counter for rouladen. In the U.S., however, you will not find this exact cut, so you will need to ask your butcher for a thin cut from the round (eye round, top round, or bottom round).

The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right.

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.

Rouladen is classic German food, with thin slices of beef, rolled up with mustard, onion, bacon and pickle. (Rouladen is based on the word Roulade, meaning “rolled”.)

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

Do you roll a roulade from the long or short side? ›

Don't spread filling too thick and don't take it quite up to the edge of the sponge (leave a gap of a couple of centimetres). This will avoid too much squidging out when you roll the cake up again! Roll the filled cake up into a Swiss roll shape again.

Rouladen is a popular, super flavorful German recipe made from beef steak stuffed with mustard, pickles, onion, and bacon! Using either your oven, crock pot, or cooktop, it's simmered in reduced wine and broth for roughly 90 minutes.

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

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.