Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too.

Ingredients Nutrition


  1. Spread the beef slices lightly with the prepared mustard. Season with salt and pepper.
  2. Mix together the onion and bacon. Spread 1/4 of this mix on each slice of beef.
  3. Starting at the short end, roll each slice up and secure with a skewer or tie with thread.
  4. Heat the oil and brown the rolls well on all sides.
  5. Carefully pour in 1 cup of boiling water. Cover and simmer slowly for 2 to 2 1/2 hours, adding additional water as it cooks away.
  6. Mix the cornstarch with 1 T cold water and thicken the sauce. (the larger amount of cornstarch will result in a thicker sauce).
  7. Season to taste and serve.


Most Helpful

This was a great recipe. I did add some gravy powder at the end after tasting the sauce as I think it needed a little extra, I might try beef stock instead of water next time I make it. Made and reviewed for ZWT4.

Sarah June 04, 2008

This was a very tasty dish. I am going to try it again with some of the suggested variations. I doubled the cornstarch. We served it over Recipe #203838 . Made for ZWT4.

Slatts June 01, 2008

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