If you’re looking for a hearty and delicious dish to impress your family and friends, look no further than German beef rolls! These succulent rolls, filled with bacon, onions, and mustard, are a delightful addition to any dinner table. Join me as we dive into the world of comforting, home-cooked German cuisine and discover how to make this classic dish perfect for any occasion.
Table of Contents
Traditional German Beef Rolls
For the Beef Rolls Gravy
- 500 g soup vegetables 4 carrots, 1/8 celery root, 2 leeks
- 4 onions
- 3 tbsp clarified butter
- 1 pinch salt
- 1 bottle of dry red wine
- 1 l beef fond
For Stuffing the Beef Rolls
- 7 beef slices (from top round) 0,5cm thin, around 1kg of meat,
- salt & pepper
- 180 ml german mustard
- 200 g bacon slices
- 7 pickled cucumbers
- 3 onions
- 2 tbsp clarified butter
- Peel and chop all soup vegetables.
- Preheat clarified butter and fry the vegetables with salt on high heat and roast the vegetables for 2-3 minutes. Keep on turning the vegetables so they don't get burnt.
- Add the tomato puree and fry for another 2 minutes.
- Reduce the heat to medium and pour the wine over the vegetables.
- Keep on simmering for at least 15 minutes.
- In the meantime prepare the beef rolls.
- After 15 minutes you can add the broth, simmer for another 5 minutes and set aside.
- Pound out the beef slices until they are 5mm thin. I bought already very thin beef slices that don't need pounding.
- Cut the pickled cucumber into quarters and peel and chop the onions.
- Sprinkle salt and pepper over the beef slices. Spread 2 large teaspoons of mustard per slice evenly. Then add 2 bacon slices, and 4 pieces of pickled cucumber and sprinkle the chopped onion all over the meat slice.
- Fold the long sides of the beef slice to make sure that the filling stays inside while cooking.
- Take one end of the slice and start folding up over the stuffing.
- Continue rolling until its completely rolled.
- Secure the end of the roll with a skewer, or kitchen twine, or use roulade clips. I use kitchen twine and I tie it around the roll as I do around a gift box.
- Preheat the oven to 160 degrees.
- Take a dutch oven and preheat the clarified butter on high heat.
- Brown beef rolls from each side.
- Pour the gravy all over the rolls. Cover the dutch oven with a lid and braise the beef rolls for at least 1,5h in the oven or until soft.
German Beef Rolls consist of thin beef slices that are stuffed with salt, pepper, mustard, bacon slices, pickled cucumbers, and chopped onions. The rolls are secured with toothpicks, kitchen twine, or special clips. We love serving our beef rolls with plenty of gravy, German potato dumplings (made from either cooked or raw potatoes), and traditional German red cabbage. In other regions of Germany, they prefer to serve them with homemade Spätzle or mashed potatoes.
My grandmother made simple but delicious German beef rolls. As soon as I tried the beef rolls my husband’s grandmother made, I knew there was room for improvement. So I added soup, vegetables, and lots of wine, and I did it! The gravy was more prosperous and had many flavours. I knew that this would be our new family recipe.
What we are trying to achieve
- Tender and insanely delicious beef rolls
- Rich dark gravy, lots of it!
What meat should be used for German beef rolls?
The best meat for beef rolls is large, thin slices from the top round or thick flank.
What meat should be used for German beef rolls?
The best side dishes for the German Rouladen are:
- Traditional German Potato Dumplings
- Traditional German Apple Red Cabbage
- Traditional German Spätzle
- Creamy German Mashed Potatoes.
What tools do I need?
I would advise using a Dutch to make those insanely delicious beef rolls. This uniform heat circulation allows the food to cook evenly without constant surveillance. They are perfect for browning and braising a large amount of food.
Storage & Reheating
Store beef rolls in an airtight container covered with sauce for up to 3 days.
Freeze beef rolls in an airtight container covered with gravy for up to 6 months.
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