Rouladen

Beef roulade or beef roulade is a traditional Sunday dish in Germany and Austria. This dish is similar to almost all prepared. As usual side dishes are cabbage and depending on the region boiled potatoes, mashed potatoes, noodles or dumplings.

Cooked beef rolls from large cut slices from the leg of beef, mostly from upper shell, lower shell, Thick bug Eckschwanzstück or ball. These are seasoned with salt, pepper and mustard, usually with bacon, onions, pickled gherkin and sometimes also filled with ground pork, rolled, the roles tied together with kitchen string or fixed with roulades brackets, skewer or toothpicks and after they were sautéed and hot, stewed.

Possible variations of beef roulade, a different fillings, as well as a rice - vegetable filling or, as in Austria, carrots can be used instead of the bacon and pickles. In Swabia is used as a filling for a whole hard boiled egg with bacon, mustard and pickle. However, mustard and onions are among the most recipes, as well as sour cream and cucumber fund after searing. This results in the typical rolls flavor and the spicy sauce.

Small portions large Rinderrouladen hot in the Alpine region ( Austria, Bavaria, Switzerland ) and meat bird and little bird.