Rouladen

Thin slices of beef wrapped around a filling of mustard, bacon, onions, and pickles, then braised in red wine and beef stock for two hours until tender -- Rouladen is the definitive Sunday roast of northern and central Germany. First documented in cookbooks in the 17th century, it remains one of the most prepared home-cooking dishes in Germany, with each family having a recipe passed down through generations that varies in filling and sauce thickness.