German Beef Rouladen (or beef rolls) is a very delicious and popular German recipe. It is not only popular during the holidays, it is served for Sunday lunches when the whole family and friends get together. They are called in German “Rindsrouladen”.
The German beef rouladen are filled with bacon, onions, mustard and pickles, and are wrapped in thin sliced beef.
Served with mashed potatoes or Spaetzle and red cabbage, and a glass of red wine makes a delicious German dinner. You can get German pickles from the US brand Kruegermann or at Big Lots, and many local supermarkets carry the German brand Hengstenberg. You will find German mustard and pickles especially during the Oktoberfest season. Happy Cooking!
– 1 1/2 pounds flank steak (calculate 1 piece each person; if you can get it from a German butcher already sliced; if not slice it as thin as possible, about 1 cm or 0.5 inches thick)
– Dijon mustard or German style mustard, enough to spread a thin layer on each piece
– 1/2 pound smoked bacon (Speck) cut in thin slice (per slice meat 1 slice speck)
– 4 medium sized onions
– 3-4 pickles (preferably German pickles like from Hengstenberg or Kruegermann)
– 2 1/2 cups water (as needed)
– red wine to taste, about 1/4 cup or more
– 2-3 tsp clarified butter
– 1 celery stalk
– heavy cream or crème fraiche for the gravy
– some dry red wine for the gravy – optional but adds a nice taste
salt, pepper, mild or sweet red pepper (paprika) to taste
– Cut the meat in 6 rectangular pieces, 1 cm or 1/2 inches thick, pound the meat if it is too thick.
– Spice them with salt, pepper and red pepper (paprika) on both sides.
– Spread mustard on the spiced side.
– Place one thin sliced bacon stripe on top.
– Chop pickles and onions. The pickles can also be sliced very fine.
– Add onions and pickles on the meat, then roll the slice.
– Use sewing cotton or metal picks to prevent that they fall apart (don’t forget to remove them before serving).
– Heat the oil in a frying pan and fry the rouladen from all sides really well.
– Add celery leaves and another onion and quench it with water (or if you like you can use red wine instead).
– Put on the lid and let it simmer for at least 1 1/2 hours (the meat should be very tender and might need cook longer, depending on the meat).
Tip: Turn Rouladen one time and add more liquid if needed. Important is that Rouladen should be always covered with liquid so they won’t get dry.
And always after a good meal… Available here
– Place the Rouladen on a plate, cover with a lid or foil, keep warm in the oven while making the gravy.
– Use the liquid with all ingredients, mix it very well, pour through a fine sieve.
– Mix, depending on how much liquid you have, 2-5 tbsp flour or potato/corn starch with a bit of cold water or red wine, add to the beef juice.
– Add some heavy cream or crème fraiche to the liquid.
– Bring gravy to a brief boil. Should the gravy not have thickened, add some more starch.
– Attention: Never use hot water with the starch otherwise it will clump.
If needed add some salt and pepper or 2 table spoon tomato paste (adds a nice darker color).
If you don’t want to make the gravy from scratch use some instant gravy and stir it up with some cream.
Serve it with mashed potatoes and vegetable (red cabbage or peas/carrots mix) or Spaetzle.
To save time for the next meal, make the double amount and freeze the rest (without the metal picks of course).
Instead using yarn to hold the rouladen together, you can use special rouladen skewers or rings that are available at Germanshop24.com.
Fall and winter is the time for German baked apples – we call them Bratäpfel. Make sure to use big enough apples and serve them with your favorite items: whipped cream, vanilla ice cream or vanilla sauce. Or maybe all three together! Happy Cooking!
2 big apples
2 tbsp chopped almonds
some lemon juice
2 tbsp raisins
1 tbsp powdered sugar
1 tsp cinnamon
100 g soft butter
– Pre-heat oven to 420 F.
– Soak raisins in rum or apple juice until they have softened.
– Cut of lid.
– Remove the core from the apples.
– Drip lemon juice into the apple.
– Drain raisins (if soaked in rum you can add it to the filling).
– Combine very soft butter with almonds and raisins, add a bit of lemon juice, cinnamon and powdered sugar to taste.
– Fill it into each apple.
– Place each apple into a single fire proof form (ramequin form) or if you have more than 2 use a rectangle form.
– Place in oven and bake for 40 min. Cover with aluminum foil after 20 min.
– Melt some butter which you can drip over the apples.
Serve right away.
The baked apples taste wonderful with vanilla ice cream, whipped cream or vanilla sauce
Try this German Old Fashioned Beef Stew and you will be surprised how tasty it is. It is spiced with some exotic spices but this is the difference to all other stew recipes. Makes a great family dinner, or for festive occasions and Sunday lunches. The recipe is from the medieval times, around 1300,, from the Viandier de Taillevent, a recipe collection from the Middle Ages. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In German we would call it “mittelalterlicher Rindseintopf oder Gulasch”. Happy Cooking!
1 kg beef stew
100 g Speck (german bacon)
1 garlic clove
½ liter red wine (fruity note)
2 tbsp lemon juice
1 tsp of each ginger, ground and cinnamon, ground
1 dash cardamom
salt, pepper to taste
some beef broth if needed
– Cut Speck into very small cubes, place in a non-stick pan and on lower heat fry so all grease will be liquid.
– Peel onions, garlic, chop fine, add to the bacon. Fry until onions are transparent.
-Add the meat that you need to cut into cubes if it is not already cut.
– Brown the meat on high heat evenly.
– Spice with salt and pepper to taste.
– Place cloves in a small sachet, add with wine to the meat.
– Cover with a lid and let simmer for about 90 min (depends on the meat quality).
-Add lemon juice and spice with the remaining spices.
If the fond should be too thick add some beef broth and bring to a brief boil.
Serve with red cabbage, ribbon pasta, Kroketten, mashed potatoes, dumplings or Spätzle.
The German lentil soup is a classic among all German soups. We tried out several options: Using lentils from a can and dried ones. We came to the conclusion: Dried lentils are the best. You can reduce the cooking time when soaking them the evening before in water, and let them sit over night. Just just need to boil them the other day in the same water.
In Germany these recipes such as Lentil Soup or Split Pea Soup are called “Eintopf” which means literally “One pot”. The fact that all ingredients are cooking in one pot at the same time, makes cooking easy. Just stir frequently and, if you use sausages, add the sausages five minutes before the soup is ready. It is also easy to make a vegetarian dish by not using the bacon and sausages. Happy Cooking!
2 cups dry green or brown lentils
1-2 medium sized potatoes
1 medium sized onion
2 thin slices of German Speck (Bacon or smoked ham)
1/4 celery root
2 celery stalks
1-2 tsp sunflower or safflower oil
Purified or spring water as needed
2 tsp mustard, preferably German
Thyme and/or marjoram to taste
2 bay leaves
Salt, fresh ground pepper to taste
2 tbsp parsley, chopped
2-4 tbsp White Wine Vinegar (or to taste)
4 Wiener or Frankfurter Sausages
– Wash dried lentils, then soak them in water the day before. They should be covered with water. Let sit covered over night.
– Peel potatoes and cut them into small cubes.
– Cut celery root, stalks and carrot in small pieces.
– Chop onion, cut ham in small cubes.
– In a medium to big sized pot heat oil, add onions and saute for 1 minute.
– Use lentils with the soaking water, add to onions. Fill up with water if you don’t have enough (lentils soak up the water, so you need to add some, lentils should always be covered with water).
– Add potatoes, carrots, celery, and bay leaves. Add some more water if needed.
– Bring to a boil, let simmer (covered with a lid) on low heat for about 1 hour until lentils are very soft. Do the test, if they are not soft, let them cook longer.
– While the soup is cooking, add mustard, vinegar, herbs, salt and pepper to taste.
– Stir frequently so it won’t stick to the bottom of the pan. Add some water if the soup gets too thick.
– 10 minutes before the soup is ready add the sausages to warm them in the soup. Of course you could boil them separately but the typical way is to cook them in the soup.
– If you want cut the sausages into pieces, and add them to the soup until they are cooked.
– Add parsley before serving.Serve the lentil soup with fresh farmers bread and butter. In Southern Germany the soup is combined with the Southern pasta specialty “Spaetzle”. In this case you would cook the Spaetzle separately and serve them with the soup.
One of our favorite recipes: the Halloween recipe Big Foot Feet! It looks scary and funny! You don’t have to be an artist to make these feet. Perfect Halloween party food – your guests will love it! Happy Halloween!
makes 1 foot
1 kg ground beef, turkey or chicken
4 garlic cloves
bread crumbs natural, no salt or herbs
salt, black pepper, Hungarian paprika powder (mild or hot) to taste
1 tbsp instant broth
2 tbsp ketchup
chili sauce or red edible color
– Cut onion in half and cut from each half a 1 cm thick slice – this is the bone on top of the foot.
– From the outer layer of the onion cut toe nails.
– Chop the remaining onion in small cubes, garlic cloves as well.
– Mix ground meat with egg, spices and ketchup.
– On a sheet of baking paper create 2 feet out of the meat.
– Pre-heat oven to 200 degrees C or 350 F.
– Add chili sauce on top (cut off part of the foot) so it looks like blood, place 1 onion slice on top.
– Cut the onion in small pieces and place them as nails on top of the toes.
– Cook the feet for 30 minutes – 10 minutes before the end, add some more chili sauce on the top of the foot.
Enjoy your feet warm or cold with baguette bread, potato salad, french fries or pasta with tomato sauce or mustard. These feet taste cold as good as hot!
German stuffed peppers are filled with meat and are called in German “Gefüllte Paprika”. This German dish is easy to make and can be varied. If you don’t like to use meat fill the peppers with a rice-vegetable mix. You can also use ground Bison meat or a mix of pork and beef. Happy Cooking!
4 green medium size peppers (or red, yellow, orange peppers)
1/2 lb ground meat
1 cup of long grain rice
1 med size onion
2 tbsp chopped fresh parsley
1-2 tsp clarified butter
salt, pepper to taste
ground nutmeg, 1 dash
1 tsp sweet paprika powder
2-3 tbsp tomato paste, water
1 can diced tomatoes or 5 fresh tomatoes (or use all natural Italian style tomato sauce)
1/2 cube vegetable broth, instant
salt, black pepper, dried oregano, thyme to taste
or 1 jar ready made tomato sauce
(Note: If you use ready made tomato sauce you won’t use the spices)
– Cut off the upper part of the pepper (the lid); remove white parts and seeds inside the pepper with a sharp knife or a spoon.
– Chop onions fine; in a pan heat butter and saute onions until transparent.
– Add the meat and brown it briefly. Remove from heat.
– Combine meat with rice and mix it well.
– Spice with salt, pepper, nutmeg, and red paprika powder, and parsley. Mix well.
– With a spoon fill meat-rice mix into each pepper until it is filled.
– In a heavy sauce pan fill in the tomato sauce or chopped fresh, or diced tomatoes.
– Add herbs, spices and bring to a boil.
– Remove from heat.
– Place the filled peppers into the pot with the tomato sauce (the pan should be big enough so peppers will stand straight inside).
Important: Before you fill the peppers place them into the pot to see if it is the right size.
– On very low heat let peppers simmer for 15-30 minutes depending on the size of the pepper (needs to be covered with a lid). The rice is uncooked so it needs to cook until it is soft. They are done when they won’t show their fresh green color.
– 10 minutes before the peppers are done, place the lids on top of each pepper.
Serve them with mashed potatoes, boiled potatoes, or your favorite pasta.
– You can add zucchini, carrots, peas or leek to the tomato sauce.
– For the vegetarian version, mix rice with chopped carrots, peas and mushrooms, fill the peppers and let simmer covered the same way as described above in the recipe.
German Spaetzle are not only popular in the South of Germany, in Swabia, they are known in Switzerland and the Alsace. I am very happy that I even can purchase dried ones here in the USA! But do you know how to make them? If not, then you will love the following recipe. Spätzle are served mainly with meat dishes cooked in gravy such as a roast, beef Goulash or beef rolls (Rouladen). They soak up the gravy and are therefor an ideal side dish for your pork or beef roast.
Do you actually know what the word “Spätzle” means? It literally means “little sparrows”. In 1725, Rosino Lentilio, a councillor and personal physician from Baden-Würtemberg, stated that “Knöpflein” and “Spazen” were “all the things that are made from flour”. Spelt was grown widely in the Swabian-Alemannic area at the time.
Since March 2012, Swabian Spätzle and Swabian Knöpfle have been awarded the EU quality seal for “Protected Geographical Indications (PGI)” and are protected throughout Europe as a regional specialty. In order to be able to bear this sign, one of the production stages of the product must have taken place in the respectively defined region of origin.
German Spätzle are originally from Baden-Württemberg, the region around Stuttgart, Karlsruhe and Freiburg. German Spätzle served with fried onions and cheese are called “Cheese Spaetzle”, and this is a meal for itself that tastes awesome with a mixed salad.
To make them you can use a Spätzle maker like shown on the photo below. Just make the dough and pour it through the movable upper part of the board. Happy Cooking!
2 cups flour (wheat, all purpose) – or 250 g flour
1 tsp salt
1/4 tsp ground nutmeg
1 cup water or mineral water – 1/4 l water
– Mix the flour with half of the salt and the nutmeg.
– Add eggs, mix them in with a fork.
– Pour in water while stirring constantly with a large spoon until dough is smooth.
– Bring water to a boil in a big pot, add remaining salt.
– Set the Spaetzle maker over the boiling water and by going back and forward with the machine, press the dough through the wholes, a few tablespoons at a time, directly into the boiling water.
– Stir the Spaetzle gently to prevent them from sticking together.
– Boil them briskly for 5-8 minutes or when they are floating on the surface, remove them with a slotted spoon.
– Keep them in a bowl until all are done. Never do them all at one time.
That’s all, it is not that complicated. If you don’t want to make them from scratch just buy them packaged.
Find Spaetzle Maker on Amazon