Rinderroulade, also known as a beef roulade, is a traditional German dish made from thin slices of beef rolled around a filling of bacon, onion, and pickles. It is typically braised in a flavorful sauce made from red wine and beef broth and is often served with a side of potato dumplings or spaetzle. The dish is hearty and savory, making it a popular meal during the colder months.

Here is a recipe for Rinderroulade:


  • 2 lbs beef round or sirloin, pounded thin
  • 8 slices of bacon
  • 1 onion, diced
  • 8 pickles, diced
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp caraway seeds
  • 2 tbsp flour
  • 2 tbsp butter


  1. Preheat the oven to 350°F.
  2. Lay the beef slices flat on a cutting board and season with salt and pepper.
  3. Place a slice of bacon, a spoonful of onion, a spoonful of pickles, and a sprinkle of garlic on top of each slice of beef.
  4. Roll up the beef slices tightly and secure with toothpicks or kitchen twine.
  5. Heat the butter in a large pot or Dutch oven over medium heat.
  6. Add the roulades and brown on all sides. Remove the roulades from the pot and set aside.
  7. Add the wine, broth, tomato paste, and caraway seeds to the pot and bring to a simmer.
  8. Sprinkle the flour over the sauce and stir to thicken.
  9. Return the roulades to the pot and spoon the sauce over them.
  10. Cover the pot and place it in the preheated oven.
  11. Bake for 2-3 hours or until the beef is tender.
  12. Remove the toothpicks or kitchen twine before serving.
  13. Serve the Rinderroulade with potato dumplings or spaetzle and a side of gravy.

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