This classic German dish features tender beef steaks rolled with tangy pickles, sweet onions, and savory bacon or salt pork. The meat is seared to lock in juices, then slow-simmered in a aromatic broth with peppercorns and bay leaves until fork-tender. The result is a deeply flavorful, comforting main course with a rich, thickened gravy that perfectly complements the stuffed rolls. Ideal for cozy weeknight dinners or special family gatherings, this hearty meal offers a satisfying balance of textures and robust flavors. It is a timeless recipe that brings authentic home-style cooking to your table, perfect for serving alongside potatoes or noodles.
Rinderrouladen (Beef Rools
Description
This classic German dish features tender beef steaks rolled with tangy pickles, sweet onions, and savory bacon or salt pork. The meat is seared to lock in juices, then slow-simmered in a aromatic broth with peppercorns and bay leaves until fork-tender. The result is a deeply flavorful, comforting main course with a rich, thickened gravy that perfectly complements the stuffed rolls. Ideal for cozy weeknight dinners or special family gatherings, this hearty meal offers a satisfying balance of textures and robust flavors. It is a timeless recipe that brings authentic home-style cooking to your table, perfect for serving alongside potatoes or noodles.Ingredients
Directions
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Cut the pickles, salt pork (or bacon), and chopped onion into long, thin strips.
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Lay the beef steaks flat on a clean surface.
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Spread each steak evenly with Dijon mustard, then sprinkle with salt and pepper.
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Divide the prepared pickles, meat strips, and onion among the steaks, placing them near one edge.
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Roll up the steaks tightly, jelly-roll style, and secure each roll with toothpicks, kitchen twine, or metal clamps.
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Heat vegetable oil in a heavy saucepan or Dutch oven over medium-high heat.
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Add the beef rolls and brown them well on all sides, approximately 15 minutes total.
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Pour in the hot beef broth, whole peppercorns, and bay leaf.
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Cover the pot and simmer gently for 1 hour and 20 minutes, until the beef is tender.
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Remove the beef rolls from the pot and transfer them to a warm platter; discard any toothpicks or clamps.
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In a small bowl, blend the cornstarch with a few tablespoons of cold water to form a smooth slurry.
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Stir the cornstarch slurry into the remaining gravy in the pot.
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Bring the gravy to a boil, stirring constantly, until it thickens and becomes bubbly.
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Taste the gravy and adjust seasoning with salt and pepper if necessary.
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Serve the beef rolls with the hot gravy poured over or on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1338.6kcal
- % Daily Value *
- Total Fat 77.0g119%
- Saturated Fat 24.6g123%
- Cholesterol 215.2mg72%
- Sodium 3507.6mg147%
- Total Carbohydrate 80.4g27%
- Dietary Fiber 28.8g116%
- Sugars 4.1g
- Protein 99.9g200%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
