RINDERROULADE

Rinderroulade or rindsroulade (German for 'veal roulade') is a traditional Sunday dish from Germany and Austria. The dish is prepared almost the same everywhere. It is usually accompanied by red cabbage and, depending on the region, salted potatoes, mashed potatoes or klöße.Rinderrouladen are made with large fillets of veal shank, mainly topside (oberschale) or stifle (kugel), seasoned with salt, pepper and mustard. They are stuffed with bacon, onion and gherkin, and sometimes with minced meat, rolled up and tied or fastened with toothpicks, so that they remain closed while they are lightly braised and fried.Variations of the rinderroulade are possible using different fillings, substituting rice and vegetables or, in Austria, carrots for the bacon and gherkin. Mustard and onion appear in most recipes, as well as sour cream and cucumber after frying. This results in the typical spicy rouladen sauce.

Small pieces of rinderrouladen are called fleischvogel ('meat bird') or vogerl ('little bird') in the Alps (Austria, Bavaria and Switzerland).

The Czechs and Slovaks call them španělský ptáček ('little Spanish bird') and unlike in Germany it is an everyday rather than a Sunday dish. The dish was brought by a Spanish cook who was at the Prague court of Rudolf II  .more information

ingredients :

4 veal fillets

4 slices of smoked bacon

2 large onions

4 pickled gherkins

4 tablespoons German mustard

4 tablespoons flour

500 ml meat stock

250 ml German red wine (e.g. Spätburgunder or Dornfelder)

2 bay leaves

4 sprigs of thyme

Salt and pepper to taste

4 tablespoons lard

  instructions :

Spread beef steaks and season with salt and pepper.

Spread a tablespoon of German mustard on each steak.

Place a slice of bacon and some pickle strips in the center of each steak.

Carefully roll up the steaks and tie the rolls with kitchen twine to hold their shape during cooking.

Brown the rolls in a pan with lard until well browned.

Remove the rolls and set aside.

In the same pan, add the finely chopped onions and cook until transparent and lightly browned.

Sprinkle flour and form a roux with the onions.

Slowly pour in the beef stock and German red wine while stirring to avoid lumps.

Add the bay leaves and thyme sprigs.

Return the rolls to the pan and simmer for approximately 90 minutes or until the meat is tender.

Serve the Rinderrouladen with the sauce and serve with red cabbage and salted potatoes or mashed potatoes.