🥩 Rinderrouladen
Rinderrouladen are thin slices of beef spread with mustard, rolled around bacon, onion and pickled gherkin, then browned and braised until tender in a dark gravy. The meat is soft, the filling tangy and smoky, and the gravy rich. They are a classic German Sunday or holiday dish, traditionally served with braised red cabbage and potatoes or dumplings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thin slices beef topside (about 150 g each)
- 4 tsp mustard
- 4 slices bacon
- 1 onion, sliced
- 2 pickled gherkins, cut into strips
- 400 ml beef gravy
- 400 g red cabbage, shredded
- 1 tbsp oil
- Salt and black pepper
Method
- Season the beef, spread with mustard and top with bacon, onion and gherkin.
- Roll up tightly and secure with toothpicks or string.
- Brown the rolls in the oil, pour in the gravy, cover and braise on low heat for 1.5 hours.
- Meanwhile, cook the red cabbage with a splash of water and vinegar until soft.
- Slice or serve the rolls whole with the gravy and red cabbage.
How to make it lighter
- Trim visible fat from the beef and use thin bacon slices.
- Skim fat from the gravy before serving.
- Fill half the plate with red cabbage and keep potatoes to a small side.
History
Beef roulades are eaten across Germany and are especially associated with family Sunday lunches and Christmas. Similar rolled, braised meat dishes exist throughout Central Europe, and the exact origin of the German version is not documented.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Rinderrouladen and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →