Rinderrouladen – Beef Rolls

I am sharing with you my mother-in-law’s recipe of German beef rolls. I promise it will become a favourite dish for special dinners with family and friends. In Germany those tender bundles of beef wrapped around vegetables and bacon are mostly reserved for Sunday lunch, and often served on festive days.

The recipe is very easy to make provided that you find the right cut of beef at your butcher’s. In Germany you can find “Rinderrouladen” all the time at the supermarket next door. You will need beef steaks from the British cuts Topside or Silverside. Both are roughly equivalent to the American Round cut. The meat is cut into large thin slices that are lean and moderately tough. If the slices are not thin enough (they should be about 0.5 cm thick), just pound them with a meat tenderizer.

Once you have chopped the onions, crushed the garlic, cut the carrots and pickles, and have had ready the spices, mustard and metal skewers (you can also use kitchen twine or toothpicks), the making of the rolls, following my instructions, will be a piece of cake. You won’t be using all the vegetables for the rolls; you will need them for the sauce. If you think you need more for the flavour just add a little more from all the ingredients mentioned above.

Served in the flavourful creamy gravy with potato dumplings or mashed potatoes, and red cabbage, those beef rolls are simply delicious! I am quite convinced that you don’t desire to miss that culinary experience in your life.

I must admit though that I don’t make potato dumplings myself at least not yet, or to be truthful I tried that once. It is not that complicated but there is no need for that extra work if you live in Germany where excellent ready-made potato dough is available on the market, the same applies to red cabbage in jars.

Bon Appétit!

Rinderrouladen - Beef Rolls

dina Bayoud Kohl

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine German

Servings 4 servings

Ingredients

  

• 4 thinly sliced round steaks each about 200 g
• 8 slices bacon
• 3 medium onions chopped
• 5 large garlic cloves crushed
• 3 medium carrots cut into matchsticks
• 6 pickles cut into matchsticks
• Mustard
• Salt
• Sweet paprika
• Black pepper
• Sunflower oil
• 2 bay leaves
• 2 teaspoons corn flour for the sauce dilute in little cold water

Instructions

 

• To make the rolls: Lay the steak out flat and tap dry with paper towel. Sprinkle with paprika, salt and pepper and spread with one teaspoon garlic and one teaspoon mustard. Line 2 bacon slices on the steak followed by one handful chopped onions. Place 4-6 carrot sticks and 4-6 pickle sticks in the centre of the steak. Roll up tightly towards the other end, and secure with skewers on both ends.
• In a large pot heat 3-4 tablespoons sunflower oil over medium-high heat. Place the steaks in the pot, seam down first. Sear on all sides until nicely brown. Remove onto a plate. Reduce heat to medium and add in all the remaining ingredients of the stuffing. Cook for a few minutes until slightly wilted. Add the rolls, 1 teaspoon mustards and bay leaves, and pour in 750 ml hot water.
• Bring to a boil. Reduce heat to medium-low and cook, covered, for about 90 minutes or until meat is tender. Remove rolls onto a plate and remove the skewers. Purée the sauce with a hand mixer, (you might need to add some water) and slightly thicken the sauce with the diluted corn flour. Adjust taste with salt and pepper. Add in the rolls. Serve hot with potato dumplings or mashed potatoes and red cabbage on the side.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen