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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Easy
Recipe Id: GER116

Rinderrouladen (Beef Rolls)

  • 4 sandwich or roll steaks; *
  • 2 teaspoon mustard; dijon-style
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pickles; **
  • 2 oz salt pork; ** or
  • 2 bacon; strips **
  • 1 onion; large, chopped
  • 1/4 cup vegetable oil
  • 1 1/2 cup beef broth; hot
  • 4 peppercorns
  • 1/2 bay leaf
  • 1 tablespoon cornstarch

* Sandwich or roll steaks should weigh about 6 oz each.

** Pickles, Salt Pork or Bacon should be cut into long thin strips.

  1. Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper.
  2. Divide pickles, salt pork (or bacon), and onion among the steaks equally.
  3. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
  4. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
  5. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
  6. Remove beef rolls, discard clamps, and arrange on a preheated platter.
  7. Blend cornstarch with a small amount of cold water, stir into sauce and bring to a boil.
  8. Boil until sauce is thick and bubbly.

Correct seasonings and serve separately.


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