Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (2024)

FAQs

What is the best cut of meat for Rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I've found really great German Mustard at Wold Market.

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

Region: all over Germany, apparently French origins.

As so often in German cooking, Rouladen are a simple dish. Combined with sides like dumplings and cabbage they make up a true Germany classic. The traditional German Rouladen dish uses a thin and long cut of beef or veal.

Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.

Because the velveting process is great for tenderizing tough cuts of meat, it works really well on beef cuts like sirloin and flank steak. The cornstarch (or baking soda) and oil mixture used to marinate the meat helps the meat retain moisture while cooking for a more tender, juicy steak.

Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef.

An Instant Pot is a multi-cooker that combines the functions of a pressure cooker, slow-cooker, rice cooker and yogurt maker in one. It has a manual program, a stainless steel cooking pot and a range of cooking functions to cook different foods.

What is the best meat to use for Rouladen? ›

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat.

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.