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How to Make Authentic German Rinderroulade (Beef Rolls) with Pickles and Savory Gravy

Discover the art of making traditional German Rinderroulade, a delicious and impressive dish of thinly sliced beef rolled around a savory filling of pickles, bacon, and mustard. Slow-cooked to perfection in a flavorful gravy, these beef rolls are tender, juicy, and bursting with rich flavors that will transport you straight to a cozy German kitchen.

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Recipe Details

Prep Time

30 minutes

Cook Time

1 hour 45 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Rinderroulade is a classic German dish featuring tender beef rolls stuffed with pickles and bacon, then slow-cooked in a rich gravy. This hearty meal is perfect for special occasions or a comforting family dinner.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 large thin slices of beef (about 1/4 inch thick, 6 oz each)
  • 4 slices bacon
  • 4 dill pickles, sliced lengthwise
  • 2 tablespoons Dijon mustard
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened

Instructions

  1. Lay out the beef slices and pound them slightly to ensure even thickness.

  2. Spread each slice with 1/2 tablespoon of Dijon mustard.

  3. Place a slice of bacon on each beef slice, followed by pickle slices.

  4. Roll up the beef slices tightly, tucking in the sides, and secure with toothpicks or kitchen twine.

  5. Season the outside of the rolls with salt and pepper.

  6. Heat the vegetable oil in a large Dutch oven over medium-high heat.

  7. Brown the beef rolls on all sides, about 2-3 minutes per side. Remove and set aside.

  8. In the same pot, sauté the chopped onion until translucent, about 5 minutes.

  9. Add the beef broth, red wine, tomato paste, bay leaves, and thyme. Stir to combine.

  10. Return the beef rolls to the pot and bring the liquid to a simmer.

  11. Cover and cook on low heat for about 1.5 hours, or until the beef is tender.

  12. Remove the beef rolls and keep warm.

  13. In a small bowl, mix the flour and softened butter to form a paste.

  14. Whisk the paste into the simmering gravy until it thickens, about 5 minutes.

  15. Season the gravy with salt and pepper to taste.

  16. Remove toothpicks or twine from the beef rolls before serving.

  17. Serve the Rinderroulade with the gravy poured over the top.

Chef's Notes

  • For extra flavor, you can add some finely chopped carrots and celery to the onions when sautéing.
  • If you prefer a smoother gravy, strain it before serving.
  • Leftover Rinderroulade can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.
  • For a gluten-free version, use cornstarch instead of flour to thicken the gravy.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 40g
  • Fat: 35g (mostly from the beef and bacon)
  • Carbohydrates: 10g
  • Rich in iron, vitamin B12, and zinc

Serving Suggestions

  • Serve Rinderroulade with traditional German sides like Spätzle (egg noodles), Rotkohl (braised red cabbage), or Kartoffelpüree (mashed potatoes).
  • A crisp German Riesling or a full-bodied red wine like Spätburgunder (German Pinot Noir) pairs excellently with this dish.
  • For a complete meal, start with a light German potato soup and finish with a slice of Black Forest cake for dessert.
  • Garnish the plate with fresh parsley or chives for a pop of color and added freshness.