Beef roulades as with grandma


Preparation time: 20 min.
Cooking or baking time: 2 hours 20 minutes
Total preparation time: 2 hours 40 min.

Beef meat loaves - as on grandma's plate.


  • 6 pieces of beef rolls 6 - 7 mm thick
  • 6 pieces of ham slices
  • mustard medium hot
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 pieces of onions
  • Grow through 100 g of smoked bacon
  • 4 pieces of sour or spiced cucumbers
  • 3 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 0.4 l of malt beer
  • 0.4 l red wine, dry
  • 0.4 L broth

Roulades need about 140 minutes in the oven to simmer gently. You could cook them the day before, because of the pull through, the taste is and tastes then much better.


  1. Spread the roulades on the worktop, plate them (place the foil, then lightly roll or knock), then sprinkle with pepper, garlic and lightly coat the roulades with mustard. In a whole Rouladenfüllung hiding a lot of salt, so please handle the salt carefully!
  2. Peel onions, cut into cubes, pickled cucumber and cut the bacon into strips ... should look like thin fries.
  3. Now spread everything evenly over the whole roulades. Roll up the meat with the filling well and firmly and stick the roulades with the corresponding roulade needles, "with a bit more string you could also wrap them", who has no roulade needles.
  4. Heat the oil on the stove in a casserole dish and fry the roulades well from all sides. Casserole size so that the roulades cover the bottom well.
  5. Preheat oven to 150 ° C O. / U.!
  6. Roast a spoonful of tomato puree only briefly, then deglaze with a little red wine and malt beer and let simmer again.
  7. Fill up the sauce gradually with some wine and malt beer, so that the roulades are always covered in the pot.
  8. Now dice the slice of brown bread and put it in the roulade sauce. Any leftovers of the filling material left over can be put into the sauce, which also gives a good taste.
  9. Now put it in the oven and let it stew in the oven, but always turn the roulades in between, gradually add some sauce "with broth or water", the beef roulades should be so buttery soft, just like Grandma.
  10. Cooking time: Depending on the meat quality you need 130 to 150 minutes, just look back and try, with a meat skewer needle, because I can not really specify an exact cooking time.
  11. Now take the roulades from the sauce on a plate and keep warm in the oven off again. Put some cream "if available" into the sauce, because the sauce here will really do it really well. Then let the sauce boil again thoroughly and with an E-Stab and possibly taste again something, some cucumber water from the glass can make good in the sauce, "but beware" only spoonful of cucumber water now pure and taste again!

Additional binder "can", but you do not really need, this function has already taken over the cooked brown bread, "also has the sourdough" brought in a nice savory taste. Put the meat rolls back into the roulade sauce and let them pass for another 10 minutes in the stew pot.

tipServe with potatoes or dumplings and with kale or red cabbage.

Rouladen and Spaetzle with Grandma: EthNYC Eats | March 2023