Rouladen
 

Rouladen is a classic and favorite German meal. The precise origin of the dish is unknown, however it is known that the dish originated in Europe and the word “roulade” originates from the word “rouler” in French which means “to roll.” Rouladen was once considered so special that it was served only on Sundays or on special occasions. Now they are a traditional dinner choice, served throughout Germany at any time of the week, or year, but especially during the autumn and winter months. Rouladen is popular as a laid back comfort food for the harsh German winters.  In some countries, the roulade is also known as “beef olive”.

Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef Rouladen as we know them today have become quite popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gurken) which is at times varied by adding minced meat, sausage meat, pine nuts and mustard. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often served with this dish.

What special food does one eat on Christmas Eve? It mightbe a seafood feast, or fondue, or roast goose? Maybe it’s the twelve significant dishes of the Ukrainian tradition, or the Polish version? Is it the French tourtiere, or maybe the Scandinavian boiled cod and potatoes? Whatever it is, just thinking about that food instantly brings back all the memories of your childhood Christmases – all the glorious, warm, crazy, love-filled, family times. Christmas Eve is that time of the year when the whole family comes together. Hence the culinary item for the evening should be such, which perfectly encompasses the positiveessence associated with the festive season. The taste should linger on long after the wearing off of the festive mood. FleischRouladen or  ‘Meat rolls’ – if you translate  it literally to English  (sounds much more delicious in German, doesn’t it?) are the savoury, tender rolls of thinly-sliced beef roast, stuffed with pickles and bacon, then sautéed and slowly simmered in a flavorful, wine-laced gravy. And even though Germans sometimes make them throughout the year for special occasions but they ought to have them on Christmas Eve, with sweet and sour red cabbage, fresh cucumber salad and mashed potatoes or spätzle to soak up the gravy. Across Germany the Rouladen is now associated with the Christmas season. A perfect Christmas is when you eat theRouladen and then gather around the tree on Christmas Eve and light candles and sing carols and open gifts. Those who couldn’t make it are missed and people thank god for the mercy he has shown upon them. It so happens during the festive season that you have a lot of friends and family in your house to be a part of the celebrations. The collective mood of the house becomes very happy and ecstatic. Such a mood should be accompanied by a festive special recipe and the Rouladen stands up to the occasion like nothing else. The best part about Rouladen is that the dish is a favorite amongst every member of the family. The kids, especially, love it a lot while the elders get nostalgic eating the dish. During early times the Rouladen was prepared only during celebrations as it wasn’t easy to afford. Now the Rouladen is a favourite Sunday supper choice.

The whole family comes together in preparing the dish. From rolling the meat into perfect rolls, to preparing the filing which is put inside, every step is very intricate. What makes the Rouladen so special and popular is the filing inside it. The cooking technique and the rolling method accentuate the taste of the filing coupled with the beef. Pickles, onions, and bacon create a flavorful filling for tender beef, smothered with rich brown gravy. The pickle absorbs the taste of beef and the gravy and brings out a flavor in the dish. Also another major reason for the success of the Rouladen is the fact that it has bacon in its filling. The bacon guarantees a taste which brings about a change in the texture of the dish altogether. The beef has a different texture while the bacon has another texture. The amalgamation of both the textures brings about a taste which is unique to the Rouladen. It is this very taste of the Rouladen which draws people towards it. The two different textures mixed with the dill pickle and the gravy gives it a taste like nothing else. This is why even year after year the Rouladen remains a favorite dish for special occasions. The gravy too has an important part to play in the enriching taste of the dish.  The taste of the beef translates into the gravy giving it an identity all to itself and precisely the reason why mashed potatoes are the preferred sides while having the Rouladen. The gravy gives the taste of the beef to the sides as well. They freeze well individually with or without gravy in individual small freezer bags. They reheat well in a saucepan, in the oven or in the microwave. They taste great cold. They can be cut into thick slices, skewered with a toothpick, and served as finger food. They can be cooked a day ahead of a big event, then heated through in either the natural juices or in a ready-made gravy. They can be stuffed with a variety of things if bacon and pickle are not to your liking, although the bacon and pickle give them the traditional flavor.

Make the Christmas Eve perfect with a nice serving of the beef Rouladen and make sure to serve it with a good choice of sides and a good red wine. That’s the recipe for a perfect festive celebration with the loved ones.