Authentic German Rinderroulade
Experience the heart of German cuisine with this delightful Rinderroulade, a classic dish that showcases tender beef rolled around savory fillings of mustard, crisp bacon, and fresh vegetables. As it roasts, the flavors meld beautifully, creating a satisfying explosion of taste in every bite. Perfect for family gatherings or special occasions, this dish is not only hearty but it also tells a story of tradition and warmth. Serve it with hearty sides like red cabbage or potato dumplings for an unforgettable meal.
N/A
Servings
300
Calories
9
Ingredients
Ingredients
beef steaks
6 (thinly sliced and tenderized)
mustard
6 tablespoons (spread on beef)
onion
1 cup (diced)
celery
1 cup (diced)
bacon
6 slices (raw, placed on beef)
pepper
1/4 teaspoon (added to vegetable mixture)
garlic cloves
2 (minced)
dill pickles
6 (whole, used for rolling)
kitchen twine
12 pieces (5-inch lengths for tying roulades)
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a clean surface, lay out the thinly sliced beef steaks. Using a meat tenderizer, gently pound each piece until they measure about 3x6 inches, ensuring they’re evenly flattened.
3
Spread 1 tablespoon of mustard evenly over each piece of beef to infuse flavor.
4
In a mixing bowl, combine the diced onions, celery, minced garlic, and pepper. Mix until well blended.
5
Evenly distribute the vegetable mixture over each piece of beef, and place a slice of raw bacon on top.
6
Carefully place a dill pickle at one end of each beef slice. Roll the beef tightly around the pickle and secure the ends with kitchen twine.
7
In a frying pan over medium-high heat, add a little oil and brown each meat roll for about 2 minutes on each side until nicely seared.
8
Transfer the browned rolls to a roasting pan. Bake in the preheated oven for 45 minutes, ensuring they are cooked through and tender.
9
Remove from the oven, let rest for a few minutes, then snip the twine and serve the roulades with your favorite side dishes for an authentic German experience.
Nutrition Information
15g
Fat
5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic German Rinderroulade?
Authentic German Rinderroulade is a traditional beef dish featuring thinly sliced meat rolled around a savory filling of mustard, bacon, onions, and pickles.
What kind of meat is used for Rinderroulade?
This recipe uses 6 thinly sliced beef steaks that are tenderized to ensure they are easy to roll and cook evenly.
How do I prepare the beef for rolling?
You should use a meat tenderizer to gently pound each piece of beef until they are evenly flattened and measure approximately 3x6 inches.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C) before baking the roulades.
How much mustard is needed for this recipe?
The recipe calls for 6 tablespoons of mustard, with 1 tablespoon spread evenly over each piece of beef.
What vegetables are included in the filling?
The filling includes a mixture of 1 cup of diced onions, 1 cup of diced celery, and 2 minced garlic cloves.
Is the bacon cooked before being added to the beef?
No, you place one slice of raw bacon on top of each beef piece before rolling it up.
What type of pickle is used in Rinderroulade?
This recipe uses whole dill pickles, placing one at the end of each beef slice before rolling.
How do you secure the beef rolls?
The beef is rolled tightly around the filling and secured at the ends with 5-inch lengths of kitchen twine.
How long should I sear the meat rolls?
Brown each meat roll in a frying pan over medium-high heat for about 2 minutes on each side until they are nicely seared.
How long does Rinderroulade bake in the oven?
The seared roulades should be baked in the oven for 45 minutes until they are tender and cooked through.
Should I let the roulades rest after cooking?
Yes, it is recommended to let the meat rest for a few minutes after removing it from the oven before snipping the twine.
What are traditional side dishes for this recipe?
Traditional German sides like red cabbage or potato dumplings pair perfectly with Rinderroulade.
How many calories are in one serving?
Each serving of Rinderroulade contains approximately 300 calories.
What is the protein content of this dish?
One serving of this beef dish provides about 20 grams of protein.
How much fat is in this recipe?
There are 15 grams of fat per serving in this Rinderroulade recipe.
What is the carbohydrate count?
This dish is relatively low in carbs, containing only 5 grams of carbohydrates per serving.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves to be mixed with the vegetables.
What kind of pepper is used?
The recipe uses 1/4 teaspoon of pepper, which is combined with the onion, celery, and garlic mixture.
How many pieces of kitchen twine do I need?
You will need 12 pieces of kitchen twine, each cut to 5-inch lengths, to tie the 6 roulades.
What size should the beef slices be after tenderizing?
The beef slices should be pounded until they measure roughly 3 inches by 6 inches.
Can I use any type of mustard?
While the recipe just specifies mustard, a traditional German spicy or medium-hot mustard is often used for authentic flavor.
How many servings does this recipe make?
The recipe yields 6 beef roulades, which typically serves 3 to 6 people depending on serving size.
Is this dish considered a traditional recipe?
Yes, Rinderroulade is a classic German comfort food and a staple of traditional German cuisine.
Do I need to add salt to the filling?
The recipe relies on the saltiness of the bacon, mustard, and pickles, but you can add salt to the vegetable mixture if desired.
What is the purpose of browning the meat before baking?
Browning creates a seared crust that locks in juices and adds a deeper flavor profile to the finished dish.
Can I use celery stalks or just the leaves?
The recipe calls for 1 cup of diced celery, which refers to the stalks.
What should I do with the twine before serving?
You should carefully snip and remove the kitchen twine from each roulade after they have rested.
Is the onion cooked before being rolled in the beef?
No, the diced onions are mixed with raw garlic and celery and then rolled inside the beef to cook during the baking process.
What type of pan should be used for baking?
A standard roasting pan is recommended for baking the roulades after they have been browned.