Rundstück warm

[1][2] It is sometimes served with mustard and side dishes such as pickles[1] or aspic from the roast stock.

: round piece) Those that were not eaten for breakfast were plated with slices of roasted pork, smothered in sauce and were then called "Rundstück warm".

Earlier versions of the dish typically only included a bread roll underneath the meat.

[1] Following this, leftover pork and gravy from Sunday roasts were used to prepare the dish on Mondays.

[1] It has been suggested that the rundstück warm may be a precursor to the hamburger, but ultimately, "food historians disagree on the modern burger’s origins".