rouladen is a German dish - thin sliced beef slathered with mustard, minced onion and . . . (many variations follow) then rolled up, browned, finish cooked either in the oven or braised cooktop or oven.
there's the "pound the meat thin" crowd and the "never pound the meat" crowd.
altho I'm happy to bash a schnitzel to 2-3 mm, rouladen methinks should not be pounded.
so I bought a roast and rigged to slice it thin - this is just under 3/16" - sliced cross grain
stores/(a) butcher here do not offer rouladen cuts, so when in Sticksville, make like a stick...
this is a top round - the 'classic' choice for rouladen.
now, even in a good German eatery, it tends to be on the tough side.
anyone found a better cut to use?
there's a size issue: for a proper roll up it needs to be 3-4 inches wide and 8+/- inches long
there's a don't fall apart issue: something like chuck - with many muscle groups - is troublesome
eye round is similarly tough....
