Rinderroulade (Beef Rolls) | German Recipes

ByPetrina 
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Rinderroulade, or German beef rolls, are a beloved holiday dish known for their flavorful filling and tender texture. Thin slices of beef are filled with mustard, onions, pickles, and bacon, then rolled and slow-braised in a hearty gravy. This dish has deep flavors that develop during the slow-cooking process, resulting in a melt-in-your-mouth experience. Serve with potatoes, red cabbage, or spaetzle for a complete German feast that’s perfect for a Christmas celebration or a comforting winter meal.

Difficulty: Intermediate
Prep Time: 25 mins
Cook Time: 1 hr 45 mins
Rest Time: 5 mins
Total Time: 2 hrs 15 mins
Cooking Temp: 160°C
Estimated Cost: $30
Calories: 480 kcal per serving
Best Season: Fall and Winter

Rinderroulade
Rouladen with red cabbage and dumplings

Ingredients:

  • 4 large beef roulade slices (top round or flank steak, about ¼ inch thick)
  • Salt and black pepper, to taste
  • 4 tbsp Dijon or German mustard
  • 4 strips bacon
  • 1 large onion, thinly sliced
  • 2 pickles, quartered lengthwise
  • 2 tbsp vegetable oil
  • 1 cup beef broth
  • 1 cup red wine
  • 1 bay leaf
  • 1 tbsp flour (for thickening sauce, optional)
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Prepare the beef: Lay the beef slices on a cutting board, season both sides with salt and pepper, and spread a thin layer of mustard over each slice.
  2. Add the filling: Place a strip of bacon, some sliced onions, and a pickle spear on one end of each beef slice. Roll the beef tightly around the filling and secure with kitchen twine or toothpicks.
  3. Sear the rolls: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef rolls and sear on all sides until browned, about 8-10 minutes.
  4. Deglaze and add liquids: Remove the beef rolls and set aside. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, and the seared beef rolls back into the pot.
  5. Braise: Cover the pot, reduce heat to 160°C, and let it braise for about 1.5 hours, or until the beef is tender.
  6. Make the sauce: Remove the beef rolls from the pot and set aside. If desired, whisk in 1 tbsp of flour to thicken the sauce, then simmer until it reaches your desired consistency.
  7. Serve: Remove any twine or toothpicks from the beef rolls. Garnish with fresh parsley, and serve with sauce drizzled on top.

Nutrition Facts (per serving)

  • Calories: 480 kcal
  • Calories from Fat: 180 kcal
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 750mg
  • Potassium: 650mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 40g
  • Vitamin A: 100 IU
  • Vitamin C: 2 mg
  • Calcium: 40 mg
  • Iron: 3 mg
  • Vitamin D: 0 IU
  • Vitamin E: 1.5 mg
  • Vitamin K: 4 mcg
  • Thiamin: 0.1 mg
  • Riboflavin: 0.2 mg
  • Niacin: 8 mg
  • Vitamin B6: 0.5 mg
  • Folate: 15 mcg
  • Vitamin B12: 2.5 mcg
  • Phosphorus: 220 mg
  • Magnesium: 30 mg
  • Zinc: 5 mg
  • Copper: 0.1 mg
  • Manganese: 0.1 mg

Notes:

  • Storage: Leftover Rinderroulade can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the sauce for best flavor.
  • Make Ahead: The rolls can be assembled a day in advance and stored in the refrigerator until ready to cook.
  • Serving Suggestion: Pair with mashed potatoes, spaetzle, or red cabbage for a full German holiday meal.
  • Customizations: Feel free to add mushrooms or carrots to the pot for additional flavors in the sauce.

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