Rouladen is a German dish of thin beef or veal slices spread with a savory filling -- commonly mustard, onion, bacon, and pickles -- then rolled, secured with toothpicks or string, browned, and braised in gravy until tender. The rolling and slow braising tenderize cuts that would otherwise be tough. It's a specific dish within the broader roulade technique, not just another name for it. Rouladen is traditionally served with spaetzle, red cabbage, and boiled potatoes, and Austria has its own close variant under the same name; fillings and exact method vary by region and household.