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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


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

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