Beef roulade or beef roulade is a traditional wrapped meat dish in Germany , Austria , Poland and the Czech Republic . For the roulades , large-cut slices from the leg of beef , mostly from the upper shell , lower shell , thick bow , corner tail piece or ball are used.
The meat slices are seasoned with salt , pepper and mustard , usually topped with bacon , onions and pickled cucumber and rolled. Then the roles are bridged , i.e. H. with kitchen string tied or rolls brackets , Roulade pins or toothpicks fixed and after short and hot fried were stewed . This results in the typical taste and a spicy sauce.
Possible variations of the beef roulade are different fillings, for example ground meat can also be added. Instead of the bacon and pickles , a rice and vegetable filling or, as in Austria, carrots can be used. In Swabia , a hard-boiled egg is used as a filling, along with bacon, mustard and cucumber. Small portion-sized beef roulades are also called “ Fleischvogel ” or “Vogerl” or “Vegele” in the Alpine region (Austria, Bavaria , Switzerland , South Tyrol ) , in the Czech Republic Španělští ptáčci (“Spanish birds”).
- Heinrich Keim, The Expertise of the Progressive Butcher , 9th edition 1981, Sponholz publishing house, Frankfurt a. M, 1981, page 122, ISBN 3-87150-159-X