beef Roulade

Classic Rolls court in Auerbach's Cellar in Leipzig: "Homemade beef roulade stuffed with carrot, gherkin, bacon and Kassel , with red cabbage and potato dumplings "

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”).

The usual side dish is red cabbage , sometimes sauerkraut and, depending on the region , boiled potatoes , mashed potatoes , spaetzle or dumplings .

Web links

Commons : Beef roulade  - collection of images, videos and audio files

Wiktionary: Beef roulade  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ^ 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