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Rinderrouladen - Beef Rolls

dina Bayoud Kohl
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine German
Servings 4 servings


  • 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


  • 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.


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