In honor of Dan’s gram gram, we’re sharing with you Gram Gram’s Beef Rouladen. This has been passed down through the generations and has always been a favorite for the Dan clan. And for good reason, this is a classic German comfort food. Mustard rubbed beef stuffed with crispy bacon, onions, and then browned and covered in gravy. If that doesn’t have your mouth watering then I don’t know what you will.
Rouladen is a classic German meal, and its origins are largely unknown. It is known that it originated somewhere in Europe, and the word “roulade” originates from the word “rouler” In French which means “to roll”. It was originally considered a special occasion meal, only being served on Sundays or special occasions. In modern day, it’s a traditional dinner choice throughout Germany, but it’s particularly popular during the Autumn and Winter months. It’s sometimes referred to as “beef olive”.
Beef Rouladen is the modern day version, but many scholars believe that the original version was probably venison or pork. Pork is still popular in some areas. The cut of beef is usually topside or silverside since that is a cheaper cut of meat, the more expensive version would be round steak with the meat cut into large, thin slices.
How large should the beef slices be?
They need to be large enough to stuff and roll up, they should be around 4 to 6 inches and about ¼ inch thick.
Can beef rouladen be made ahead of time?
You can save time by assembling the rouladen in advance and chilling them until you’re ready to cook them. They are also good reheated
Should I use flour or cornstarch to thicken the gravy?
You can use either. It just comes down to personal preference and/or allergies.
What do I serve with beef rouladen?
In tradition, Rouladen are served with Gram Gram's Kartoffelklöße (potato dumplings).
How many beef rouladens shoudl I prepare per person
One should be enough for most people, but most people will want two because they’re so Dan good!