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Rinderrouladen served with sauce and mashed potatoes

Rinderrouladen

Rinderrouladen is one of the most well-known dishes in German cuisine, traditionally prepared for festive occasions. This stuffed beef roll is a legacy of 19th-century German rural cooking, and it remains a popular part of family meals at home. The tender meat and rich sauce harmonize perfectly and are usually served with mashed potatoes or steamed vegetables. Despite its simplicity, Rinderrouladen offers a true culinary experience that reflects the heartwarming flavors of German gastronomy.

Prep Time 20 min
Preparation 2 hr
Total 2 hr 20 min
550 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Beef slices (thinly sliced)
⭕ 3 tbsp Mustard
⭕ 150 g Smoked bacon (cut into strips)
⭕ 2 Onion (finely chopped)
⭕ 2 Pickled gherkins (cut into strips)
⭕ 500 ml Beef broth
⭕ 200 ml Red wine
⭕ 3 tbsp Oil (for frying)
⭕ 1 tsp Salt
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Flour (for the sauce)
⭕ 10 g Fresh parsley (for garnish)

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    Preparation Steps

    1

    Lay out the beef slices and thinly spread mustard on each. Season with salt and pepper.

    2

    Place a strip of bacon, chopped onion, and pickled gherkin on each slice. Roll them up tightly and secure with toothpicks or kitchen twine.

    3

    Heat oil in a large skillet over medium-high heat. Brown the rolls on all sides until golden brown.

    4

    Add the beef broth and red wine to the skillet. Cover and simmer over low heat for 1.5-2 hours, or until the meat is tender.

    5

    When done, remove the rolls from the skillet. For the sauce, whisk flour with a little water to form a slurry, then add it to the juices in the skillet. Simmer until thickened.

    6

    Serve the rolls hot, smothered in the thick sauce. Garnish with fresh parsley and serve with mashed potatoes or steamed vegetables.