Classic Beef Roll
A comforting family favorite, Classic Beef Rolls are tender beef rolls filled with flavorful ingredients, perfect for any occasion.
Ingredients
Main Ingredients
- 4 slices Rinderroulade (beef tenderloin) Choose high-quality beef, preferably from a local butcher.
- 2 slices Speck (bacon) Use pancetta or uncured bacon if Speck is unavailable.
- 4 pieces Gewürzgurken (pickles) Pick a brand using vinegar instead of artificial preservatives.
- 2 tablespoons Dijon Senf (Dijon mustard) Opt for a good-quality Dijon.
- 1 medium Zwiebel (onion) Sweet onions like Vidalia or yellow onions work well.
- 1 cup Karotten (carrots) Fresh, raw carrots offer sweetness and vibrant color.
- 2 cups Rinderbrühe (beef broth) Homemade is best, but good-quality store-bought works too.
- to taste Salz & Pfeffer (salt and pepper) Freshly cracked black pepper and sea salt are essential.
- 2 tablespoons Öl (neutral oil) Use canola or vegetable oil for sautéing.
Instructions
Preparation
- Lay the Rinderrouladen flat on a clean surface and spread Dijon Senf evenly over each slice.
- Lay Speck, Gewürzgurken, diced Zwiebeln, and shredded Karotten along the bottom third of each roll.
- Sprinkle the fillings with Salz and Pfeffer, then tightly roll the Rinderrouladen away from you, tucking in the sides as you go.
Cooking
- Heat oil in a large pot over medium-high heat and sear the rolled Rinderrouladen on all sides until browned.
- Carefully pour in the Rinderbrühe, scraping any browned bits off the bottom of the pot to build flavor. Cover the pot tightly.
- Reduce the heat to low and let the Rinderrouladen simmer for about 1.5 to 2 hours.
Serving
- Once cooked, remove the rolls, slice them into rounds, and serve with sides of your choice.
Notes
These beef rolls are perfect for cozy family dinners or festive occasions. Store leftovers in the fridge for up to 3 days, or freeze for longer storage. Cooked, sliced beef rolls can also be made ahead and reheated.