Traditional German Beef Roulades with Red Cabbage and Spaetzle

Beef roulades, or Rindsrouladen, are a beloved traditional German dish embodying comfort and hearty flavor. These rolled beef slices are filled with a savory mixture, simmered in a rich sauce, and often served with braised red cabbage and spaetzle. This dish not only warms the soul but also brings a taste of German culinary heritage to your table. In this article, we will explore the history of beef roulades, provide a detailed recipe, and offer tips to ensure your dish turns out perfectly every time.

A Brief History of Beef Roulades

Beef roulades have their roots in Central European cuisine, particularly in Germany and Austria. The dish is a testament to the resourcefulness of home cooks who sought to make the most of less tender cuts of meat. By rolling the meat with flavorful fillings and simmering it in liquid, they transformed tougher cuts into tender, delicious meals.

Traditionally, beef roulades were made during festive occasions and family gatherings, where they were often served alongside seasonal vegetables and hearty side dishes. Today, this dish remains a staple in German households and is enjoyed worldwide in various adaptations.

Ingredients for Beef Roulades

Rindsrouladen

To make four delicious beef roulades, you will need the following ingredients:

• 4 beef roulades (thinly sliced by your butcher)
• Mustard (for spreading)
• Salt and pepper (to taste)
• 4 slices of bacon (for flavor)
• 4 gherkins (for a tangy crunch)
• 1 large onion (cut into thin strips)
• 2 tablespoons oil (for searing)
• 500 ml beef broth (for simmering)
• 250 ml red wine (for depth of flavor)
• 2 tablespoons tomato paste (for richness)
• 2 bay leaves (for aroma)
• 4 juniper berries (optional, adds unique flavor)