Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (2024)

FAQs

What is the best cut of meat for rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I've found really great German Mustard at Wold Market.

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat. The German version is interesting in that it probably came from Germans using items they had on hand most of the time – mustard, pickles, onion, and pork – to make something that's unique in its own right.

Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.

Because the velveting process is great for tenderizing tough cuts of meat, it works really well on beef cuts like sirloin and flank steak. The cornstarch (or baking soda) and oil mixture used to marinate the meat helps the meat retain moisture while cooking for a more tender, juicy steak.

In addition, flour reacts faster to heat than raw meat, speeding up the browning process. In that sense, flour does help the meat sear "better" — however, food experts point out that browned flour just doesn't taste as good as browned meat.

Roll it while it's hot.

When the roulade comes out of the oven, run an offset spatula or paring knife around the edge of the pan to loosen the cake and parchment from the edge. Pick an end and start rolling, using the parchment paper to help guide you if the cake is too hot for you to handle easily.

Or, to be more exact: a Swiss roll is always a roulade, but a roulade is not always a Swiss roll. Roulade means “rolled up” in French, and technically, it's an umbrella term that's used to describe any dish made with the “rolling up” technique. This means Swiss rolls are roulades, yes.

Wagyu is different from other types of beef. After all, it is the most desired and highly-regarded meat across the world. Wagyu beef is distinctive because it is highly marbled.

: a slice of usually stuffed meat that is rolled, browned, and steamed or braised.

What is beef called in Germany? ›

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.