Rinderroulade (Beef Roll with Bacon) Recipe – German Special
Rinderroulade is a beloved traditional German beef dish made with thin slices of beef rolled around smoky bacon, tangy pickles, onions, and mustard, then slowly braised until fork-tender. Finished in a rich, savory gravy, this comforting German main course is perfect for family dinners, festive occasions, or anyone who enjoys hearty European comfort food served with classic sides like mashed potatoes, red cabbage, or spaetzle.
- Prep Time50 min
- Cook Time1 hr
- Total Time1 hr 50 min
Rinderroulade (Beef Roll with Bacon) Ingredients:
- 6 thin beef slices (top round or flank, ~150g each)
- 6 slices of bacon
- 2 small pickles, sliced lengthwise
- 1 onion, finely chopped
- 2 tsp mustard
- 2 tbsp vegetable oil
- 2 cups beef stock
- 1 cup red wine (optional)
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- Flour for dusting
- Fresh parsley for garnish
Rinderroulade (Beef Roll with Bacon) Instructions:
Lay beef slices flat and season with salt and pepper.
Spread mustard over each beef slice.
Place a slice of bacon, some pickle strips, and a few chopped onions on top.
Roll the beef tightly and secure with toothpicks or kitchen twine.
Lightly dust the rolls with flour.
Heat oil in a heavy pan over medium heat and brown the beef rolls on all sides.
Add beef stock, red wine (if using), thyme, and bay leaf to the pan.
Bring to a simmer, cover, and braise on low heat for 1–1.5 hours until tender.
Remove rolls and keep warm.
Thicken the sauce if desired by simmering it uncovered or whisking in a bit of flour or cornstarch.
Remove toothpicks or twine before serving.
Garnish with fresh parsley and serve with mashed potatoes, red cabbage, or spaetzle.
Recipe Notes :
Use very thin beef slices to ensure easy rolling and even cooking.
Secure the beef rolls tightly with kitchen twine or toothpicks so the filling stays intact while braising.
Red wine deepens the gravy flavor but can be skipped for a lighter, more traditional home-style version.
Braising slowly on low heat ensures the beef becomes tender and juicy.
Thicken the gravy at the end if needed for a classic rich German sauce consistency.
