German Beef Rolls (Print)
Thin beef rolls packed with flavor and bold red wine sauce—classic, tasty, and rich.
# Ingredients:
→ For the sauce
01 -
1 tbsp sugar
02 -
1/4 celeriac, diced
03 -
2 carrots, chopped up
04 -
1 tbsp tomato paste
05 -
500 ml dry red wine
06 -
2 parsnips, diced
07 -
1 tbsp butter
08 -
375 ml beef stock
09 -
sea salt and black pepper
10 -
1/2 small leek, sliced
→ For the rolls
11 -
1 tbsp oil
12 -
1 small bunch fresh parsley, finely chopped
13 -
1 tbsp butter
14 -
6 slices top or bottom round beef (about 200g each), sliced thin
15 -
6 big pickles, cut into sticks lengthwise
16 -
2 tbsp all-purpose or wheat flour (Type 405)
17 -
3 tbsp Dijon or mild mustard
18 -
6 slices prosciutto or 12 slices bacon
19 -
2 yellow onions, sliced
# Steps:
01 -
Serve everything drowned in sauce. Soft egg noodles, potatoes or good white bread go awesome on the side.
02 -
Turn the beef rolls over gently after 45 minutes. If the meat isn't super soft after 90 minutes, leave it for another 20 minutes.
03 -
Pour in the red wine and beef stock and stir the whole thing. Snuggle the rolled beef into the veggies so they're halfway covered in sauce. Pop the lid on and leave it in the oven for 90 minutes.
04 -
Melt butter in your dutch oven. Drop in chopped carrots, parsnips, celeriac and leek. Let it cook on medium for 10 minutes, stirring now and then, till the veggies get soft. Add in tomato paste and sugar, let it sizzle for 2 minutes longer.
05 -
Heat butter and oil in a big heavy pot. Sear the beef rolls really well on all sides, take them out, and keep them nearby.
06 -
Tuck the long sides in a bit, then roll the beef up tight from the short edge. Hold it together with kitchen string or a couple toothpicks. Sprinkle some flour on the outside.
07 -
Squeeze a thin layer of mustard onto each beef slice. Stack on prosciutto (or bacon), then toss on sliced pickles and onions. Finish with chopped parsley.
08 -
Set your oven to 180°C (top and bottom heat). Smack all the beef with a rolling pin or meat pounder so they're about half a centimeter thick. Add salt and black pepper.
# Notes:
01 -
You can serve the sauce and veggies together if you like. If you want your sauce thicker, strain out the veggies and use 2 tbsp of starch mixed with 80 ml cold water, then stir that into the hot sauce and bring it briefly to a boil.
02 -
To keep the beef rolls snug, go with toothpicks or kitchen twine. Just let everyone know at the table if you've left in toothpicks.
03 -
One roll is plenty for each person if it's your main course. If you want bigger plates, make more rolls.