Rinderroulade is the German dish of braised beef rolls traditionally filled with bacon, onions, mustard and pickles.
Thin slices of beef are spread with mustard, layered with the filling, rolled and secured before browning. They are then slowly braised, often with stock, onions and root vegetables, producing a rich gravy.
Rinderrouladen are especially associated with home cooking and festive meals. Regional recipes vary: some cooks add carrots, celery or minced meat, while others use pork instead of beef. The German word Rinderroulade specifies beef, whereas Rouladen can describe related rolled meat dishes.
They are commonly served with red cabbage and boiled potatoes or potato dumplings. The dish is sometimes confused with roulades from other European cuisines, but the mustard, bacon and pickle combination is a particularly recognizable German preparation.