ルーラーデン
The Sunday-roast classic of German home cooking: thin slices of beef smeared with mustard, layered with bacon, onion and pickle, rolled up and braised low in red wine until fork-tender. The braising liquid becomes a deep, glossy gravy. Served with potato dumplings and red cabbage, it's the comforting centrepiece of countless German family tables.
Spread thin beef slices with German mustard, season, and lay on streaky bacon, sautéed onion and a strip of pickle. Roll up tightly and secure with toothpicks or string. Brown the rolls hard on all sides, then braise them low in red wine, stock and a little tomato with the aromatics for about 1½–2 hours until fork-tender. Lift out the rolls, thicken the strained sauce into a glossy gravy, and serve with dumplings and red cabbage.
- Use thin slices of a braising cut (top round/topside) — they roll well and turn tender over the long braise.
- Brown the rolls hard first; that fond is the backbone of the gravy.
- Braise low and slow until fork-tender, then reduce the strained liquid into a deep gravy.
Equipment
- Dutch oven
- Toothpicks or kitchen string
- Sieve
材料
Rolls
- 4 large thin beef slices (top round/topside)
- 30 g German mustard (mittelscharf)
- 120 g streaky bacon
- 2 onions, sliced
- 2 pickled cucumbers, in strips
- Salt and pepper
Braise & gravy
- 30 ml oil
- 300 ml dry red wine
- 400 ml beef stock
- 15 g tomato paste
- 1 carrot, 1 bay leaf; flour or cornflour to thicken
作り方
- ステップ01
Lay out the beef slices, season, and spread each with mustard. Top with bacon, some sautéed onion and a strip of pickle. Fold in the sides and roll up tightly, securing with toothpicks or string.
- ステップ02
Brown the rolls hard in oil in a Dutch oven on all sides until deeply coloured. Lift out. Soften the remaining onion and the carrot, then stir in the tomato paste.
- ステップ03
Pour in the red wine and stock, scraping up the browned bits, and add the bay. Return the rolls, cover, and braise low until fork-tender, 1½–2 hours, turning once.
- ステップ04
Lift out the rolls and keep warm. Strain the sauce (or leave the vegetables in), then simmer and thicken with a flour or cornflour slurry into a glossy gravy. Season.
- ステップ05
Remove the toothpicks/string. Nap the rouladen with the gravy and serve with potato dumplings (Klöße) and braised red cabbage.
Make ahead
An ideal make-ahead: braise a day or two before, cool and refrigerate, then reheat in the gravy. The flavour deepens overnight — perfect for a relaxed Sunday lunch.
Storage
Keeps 3 days refrigerated and freezes 3 months — and, like most braises, it's even better the next day. Reheat gently in the gravy. The rolls hold their shape well once cooked.
Variations
With red wine or without
Some cooks use all stock (no wine) for a milder gravy; others add a splash of cream at the end.
Pork rouladen
Use thin pork slices for Schweinerouladen — a common variation.
Extra filling
Add a little minced beef or mushrooms to the filling for a heartier roll.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
What cut of beef is best for rouladen?
Thin slices of a braising cut — top round (topside/Oberschale) is traditional. Butchers often sell beef pre-cut and labelled for rouladen. The slices need to be thin enough to roll and from a cut that turns tender over a long, slow braise rather than drying out.
What goes inside rouladen?
The classic filling is German mustard spread on the beef, then streaky bacon, sautéed (or raw) onion and a strip of pickled cucumber. The mustard and pickle give the dish its characteristic tangy savour. Some add minced meat or mushrooms too.
How do I stop them unrolling?
Roll tightly, tucking in the sides, and secure each roll with a couple of toothpicks or a wrap of kitchen string. Browning them seam-side down first also helps set the shape. Remove the toothpicks or string before serving.
Can I make rouladen ahead?
Yes — they're a classic make-ahead braise that tastes even better reheated the next day, as the flavours meld and the gravy deepens. Cook, cool and refrigerate (or freeze), then warm through gently in the gravy to serve.
What do I serve with rouladen?
The traditional accompaniments are potato dumplings (Kartoffelklöße) and braised red cabbage (Rotkohl), which soak up the rich red-wine gravy. Spätzle, mashed or boiled potatoes also work well.
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