Patrick Oconnell
Rouladen is a traditional German dish of thinly sliced beef, rolled with mustard, bacon, pickles, and vegetables, and then braised in a rich brown gravy. This hearty meal is typically served with mashed potatoes, polenta, dumplings, or spaetzle. For a twist on the classic recipe, you can stuff the rouladen with Swiss cheese and spinach. To prepare, butterfly a flank steak, season, and stuff with a blend of cheeses—ricotta, mozzarella, and parmesan—along with cooked spinach. Secure with butcher's twine and roast for 45 minutes to an hour.
| Characteristics | Values |
|---|---|
| Type of Dish | Entrée, Main Course |
| Cuisine | German |
| Main Ingredients | Beef, Swiss Cheese, Spinach |
| Other Ingredients | Bacon, Mustard, Pickles, Veggies, Olive Oil/Lard, Tomato Paste, Flour, Red Wine, Beef Stock, Cornstarch, Salt, Pepper |
| Cooking Techniques | Braising, Rolling, Frying, Baking |
| Cooking Time | 60-90 minutes |
| Serving Suggestions | Mashed Potatoes, Spaetzle, Polenta, Potato Dumplings, Sour Cream, Steamed Veggies, Red Cabbage |
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What You'll Learn
Preparing the beef
Choosing the Right Cut of Beef:
Select a suitable cut of beef that can be butterflied and rolled. Good options include top round, bottom round, eye of round, flank steak, or sirloin. The beef should be sliced thinly, about 1/4" thick, to ensure easy rolling and even cooking.
Butterflying the Beef:
Place your chosen cut of beef on a cutting board and identify the direction of the grain. You want the grain to be vertical. Using a sharp knife, carefully butterfly the steak by cutting it in half horizontally. Then, open it like a book to double its width.
Tenderizing and Seasoning:
Using a meat tenderizing mallet, gently pound the butterflied steak to an even thickness. This step helps tenderize the meat and prepares it for rolling. Once pounded, season the beef with salt, pepper, and garlic powder to taste. You can also add other seasonings or spices according to your preference.
Preparing the Spinach and Cheese Filling:
In a microwave-safe bowl, microwave the spinach for about 2-3 minutes until wilted. Chop the cooked spinach and then squeeze out any excess liquid using paper towels. For the cheese component, you can use a blend of Swiss cheese, ricotta, mozzarella, and Parmesan, or any combination of these cheeses that you prefer.
Assembling the Rouladen:
Lay the seasoned beef flat with the grain running from left to right. Spread the Swiss cheese and spinach filling evenly across the surface of the beef, leaving a small border around the edges. If you'd like to add additional ingredients, such as chopped pickles or bacon, you can do so now. Carefully roll up the steak away from you, creating a compact log shape. Secure the roll with toothpicks or butcher's twine at 2-inch intervals to hold it together.
Your beef Rouladen is now ready for the next steps of your chosen recipe, which may include browning, braising, or baking. Remember to remove the toothpicks or twine before serving!
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Cooking the spinach
To cook spinach for rouladen, start by microwaving a bowl of spinach for 2-3 minutes. Next, chop the spinach and squeeze out the excess liquid. You can use paper towels to help with this step.
Alternatively, heat oil in a saute pan and add mushrooms, shallots, and thyme. Sprinkle with salt and cook until the mushrooms and shallots are soft. Then, add the spinach and cook until it is wilted. Let the mixture cool before using it as a filling for the rouladen.
Spinach is a great ingredient to use in rouladen as it adds a lovely colour and presentation to the dish. It pairs well with mushrooms and cheese, such as provolone, ricotta, mozzarella, or parmesan.
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Rolling the rouladen
To make spinach and Swiss cheese rouladen, you'll need to start by preparing the flank steak. Identify the grain of the steak, ensuring it's vertical. Then, butterfly the steak by cutting it in half horizontally and flipping it open like a book to double its width. Next, use a meat tenderizing mallet to pound the steak to an even thickness. Season the steak with salt, pepper, and garlic powder.
Now it's time to prepare the spinach. Microwave it in a bowl for 2-3 minutes, chop it, and then squeeze out the excess liquid. You can use paper towels to help with this step.
Once your steak and spinach are ready, it's time to roll! Lay the steak flat with the grain running from left to right. Spread the Swiss cheese over the steak, leaving a one-inch border. Arrange the spinach on top of the cheese. Carefully roll up the steak away from you, creating a neat log shape. Secure the rouladen with butcher's twine, tying it at 2-inch intervals. You can also use toothpicks to secure the roll if you prefer, but twine holds more securely.
Now your rouladen is ready for roasting! Place it in a greased baking dish or on a rack in a roasting pan. Roast for 45 minutes to 1 hour, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of about 130°F.
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Making the sauce
While the traditional German Rouladen is made with beef, bacon, onions, mustard, and pickles, you can add a twist to it by stuffing it with spinach and Swiss cheese. Here is a detailed, step-by-step guide on making the sauce for your Swiss cheese and spinach Rouladen:
To make the sauce, you will need to prepare a pan with medium heat and add some olive oil or lard. Sauté for a few minutes, adding a splash of water if the ingredients start to burn. Next, add some flour and cook until the white specks disappear. This will help to thicken the sauce and provide a base for the other flavours.
For added depth of flavour, pour in some dry red wine and beef stock. Use a wooden spoon or whisk to scrape up any browned bits from the bottom of the pan. It is important to use no-sodium beef stock or low-sodium beef stock, as you will be reducing the liquid. If you are using boxed stock, start with 8 cups and reduce it by boiling until you have 4 cups of concentrated, flavourful liquid. Taste the sauce and adjust the seasoning with salt and pepper, and perhaps some low-sodium beef base if needed.
For a tangy twist, you can add a dash of red wine vinegar to the sauce, as suggested by one home cook. Alternatively, you can add some Italian flair with an Italian-style tomato sauce, or create a creamy peppercorn-cream sauce to accompany your Rouladen.
Once your sauce is ready, you can add the beef rolls and cook them in the oven until they are tender. Remove the toothpicks or kitchen twine before serving. If you find that your sauce is too thin, you can whisk in a cornstarch slurry over medium-high heat to thicken it to your desired consistency.
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Serving suggestions
Rouladen is a German dish that is often served during Oktoberfest, a fall celebration featuring great food, singing, dancing, and beer. It is a hearty and delicious dish that can be served in many ways. Here are some serving suggestions for Rouladen with Swiss cheese and spinach:
Mashed potatoes or spaetzle
One popular option is to serve Rouladen with creamy mashed potatoes. This can be a great way to soak up the rich gravy that often accompanies the dish. Spaetzle, a type of German noodle, is another traditional side dish that can be served instead of or in addition to mashed potatoes.
Steamed vegetables or red cabbage
Serving Rouladen with steamed vegetables or red cabbage can add a healthy and colourful touch to the dish. The vegetables can be simply prepared to let the flavours of the Rouladen shine.
Sour cream
A dollop of sour cream can be a delicious addition to Rouladen, providing a cool and creamy contrast to the rich flavours of the dish.
Mushroom-based gravy, peppercorn-cream sauce, or Italian-style tomato sauce
While Rouladen is often served with a rich gravy, you can also serve it with a mushroom-based gravy, peppercorn-cream sauce, or Italian-style tomato sauce. These sauces can enhance the flavours of the dish and make it even more indulgent.
Beer
As Rouladen is often served during Oktoberfest, a cold beer can be a perfect beverage to accompany the dish. The crisp, refreshing taste of beer can complement the hearty flavours of the Rouladen.
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Frequently asked questions
You will need the following ingredients:
- Swiss cheese
- Spinach
- Beef steak
- Olive oil or lard
- Tomato paste
- Flour
- Red wine
- Beef stock
- Salt
- Pepper
- Cooking twine or toothpicks
First, butterfly your steak by cutting it in half horizontally and flipping it open like a book. Then, pound the steak with a meat tenderizing mallet to an even thickness. Season the steak with salt, pepper, and garlic powder. Microwave the spinach in a bowl for 2-3 minutes, chop it, and squeeze out the excess liquid.
Preheat your oven to 350º. Layer the steak with Swiss cheese and spinach, and roll it up. Secure the roll with cooking twine or toothpicks. Heat oil in a pan and sear the roll until browned on all sides. Place the roll in a baking dish and add beef stock to the pan. Scrape up the drippings and pour the liquid over the rouladen. Bake for 45 minutes to 1 hour.
