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Rinderrouladen served with vegetables and sauce

Rinderrouladen (German Beef Rolls)

Rinderrouladen is one of the most well-known classic dishes in German cuisine, prepared for festive occasions and everyday lunches alike. The dish has roots in German rural cuisine, where beef was enriched with inexpensive yet flavorful fillings. The vegetable base and long braising time ensure that the meat is tender and delicious.

Prep Time 20 min
Preparation 1 hr 30 min
Total 1 hr 50 min
720 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Beef slices
⭕ 50 g Mustard
⭕ 100 g Smoked bacon
⭕ 3 Pickles
⭕ 2 Onions
⭕ 2 Carrots
⭕ 1 db Celery stalk
⭕ 500 ml Beef broth
⭕ 200 ml Red wine
⭕ 1 pinch Salt
⭕ 1 pinch Black pepper
⭕ 30 ml Oil

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    Preparation Steps

    1

    Prepare the ingredients: thinly slice the beef, peel the onions, carrots, and celery, and dice them finely.

    2

    Spread mustard on the beef slices, then place a strip of bacon and a lengthwise slice of pickle on each.

    3

    Roll up the beef slices tightly and secure them with toothpicks or kitchen twine to prevent them from falling apart during cooking.

    4

    Heat oil in a large skillet over medium-high heat. Sear the rolls on all sides until golden brown. This helps to seal in the flavors.

    5

    Add the diced vegetables (onions, carrots, and celery) to the skillet and sauté until softened slightly.

    6

    Pour in the red wine and let it reduce slightly, then add the beef broth.

    7

    Cover and simmer the rolls over low heat for about 90 minutes, or until the beef is completely tender.

    8

    Before serving, remove the toothpicks or twine. Serve the Rinderrouladen with mashed potatoes or Spätzle.