Rinderrouladen (plural, singular Rinderroulade) are a
German meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
dish, usually consisting of
bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
,
onions,
mustard and
pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the
Upper Silesia region of Poland where it is known as ''rolada śląska'' (''Silesian
roulade'') and in the Czech Republic where it is known as ''španělský ptáček'' (''spanish bird''). In Britain, the equivalent dish is widely referred to as beef olive
.
Beef or veal is typically used, though some food scholars tend to believe 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
Silverside may refer to:
* Silverside (beef), a cut of beef
* Silverside (fish), the Atheriniformes, an order of fish
* Agnes Silverside (died 1557), one of the Colchester Martyrs
* USS ''Silversides'', the name of 2 U.S. Navy submarines
* Silver ...
since this is the cheaper cut. The meat is cut into large, thin slices.
The filling is a mixture of smoked and cooked
pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or
sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner.
Red wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grap ...
is often used for the
gravy.
Serving
Rinderrouladen are 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 are a good complement to the dish since they soak up the gravy well.
Originally considered as a dish for common people, it is today enjoyed by many as a festive dish.
See also
*
Roulade – filled rolled meat or pastry in general
*
Braciole
*
Zrazy
*
List of beef dishes
*
List of stuffed dishes
References
Austrian cuisine
Czech cuisine
German meat dishes
Hungarian cuisine
Polish cuisine
Silesian cuisine
Beef dishes
Stuffed dishes
Bacon dishes
Foods with alcoholic drinks
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