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Rinderrouladen (Beef Rolls)


4 Sandwich Or Roll Steaks; about 6 oz. each
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 Pickles; cut into long thin strips
2 oz. Salt Pork OR 2 Bacon cut into long thin strips
1 Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 Peppercorns
1/2 Bay Leaf
1 T Cornstarch


Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally.

Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.

Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter.

Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly.

Correct seasonings and serve separately.

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