German Style Beef
Hearty German-style beef adapted from Grandma's rouladen. Slow-simmered with bacon and onions. Serve over noodles, rice, or mashed potatoes.
This has been adapted from my Grandma's Roulladen Recipe.
Submitted by: Kurt from Chicago, Illinois
Yield: 4 Servings
- Brown beef with bacon and onions, then simmer in beef stock until fork tender.
- Make ahead for best flavor; refrigerate overnight and skim fat before reheating.
- Thicken with a roux or cornstarch, and add juniper, mustard seed, or garlic for more German flavor.
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Preparation Instructions:
Cut and trim beef into bite sized pieces removing excess fat. In Dutch Oven or heavy pot with lid melt butter. Add bacon and onion, saute. Do not let bacon get crisp. Remove bacon onion mixture with slotted spoon to a strainer or collander placed over a bowl. Brown beef in pan juices salting & peppering to taste. Go easy with salt because bacon may be salty. Add bacon onion mixture and any drained juices to pot and stir to combine. Add bay leaves and stock to cover the beef. Simmer covered for 1 to 11/2 hrs or until meat is tender. Thicken pan juices with roux if desired.
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More About This Recipe
This is best made a day ahead and aged in the fridge overnight. Serve over Wide Noodles, Rice or Mashed Potatoes or use to stuff a Baked Potato. This recipe can also be made in a Crock Pot on Med-Low for 4 hrs or until meat is fork tender. For more complex German flavors, add minced garlic, juniper berries, and mustard seed to taste.
Frequently Asked Questions
What cut of beef should I use?
Use stew beef or round steak as the recipe suggests. Chuck, bottom round, or other braising cuts also work well because they become tender with slow simmering. Cut into bite-sized pieces or leave larger pieces for longer cooking.
Can I make this in a slow cooker?
Yes. Saute the bacon and onions and brown the beef first for best flavor. Transfer everything to the slow cooker, add bay leaves and stock, and cook on low for about 4 to 6 hours or until the meat is fork tender.
How do I thicken the pan juices?
For a richer gravy make a roux: cook equal parts butter and flour, then whisk it into simmering juices until thick. For a quicker option use a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid, stir in, and simmer until thick.
How can I reduce the saltiness?
Choose low-sodium or no-salt-added beef stock, use fewer or low-sodium bacon strips, and taste before adding extra salt. You can also dilute with a bit more stock or water if it tastes too salty.
What traditional German seasonings can I add?
Try minced garlic, crushed juniper berries, and mustard seed or a spoon of German mustard for depth. A splash of dry red wine or a little apple cider vinegar adds brightness. Add these during the simmer to meld flavors.
How long will leftovers keep and how should I reheat them?
Store leftovers in the fridge for 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce is too thick. For longer storage freeze up to 3 months and thaw overnight before reheating.
Can I prepare this recipe ahead of time?
Yes. This dish benefits from an overnight rest in the fridge to deepen the flavors. Reheat slowly and skim any solidified fat from the surface before serving.
What should I serve with German style beef?
Serve over wide egg noodles, rice, or mashed potatoes. It also works well as a filling for baked potatoes and pairs nicely with braised red cabbage or pickled cucumbers.
What cut of beef should I use?
Use stew beef or round steak as the recipe suggests. Chuck, bottom round, or other braising cuts also work well because they become tender with slow simmering. Cut into bite-sized pieces or leave larger pieces for longer cooking.
Can I make this in a slow cooker?
Yes. Saute the bacon and onions and brown the beef first for best flavor. Transfer everything to the slow cooker, add bay leaves and stock, and cook on low for about 4 to 6 hours or until the meat is fork tender.
How do I thicken the pan juices?
For a richer gravy make a roux: cook equal parts butter and flour, then whisk it into simmering juices until thick. For a quicker option use a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid, stir in, and simmer until thick.
How can I reduce the saltiness?
Choose low-sodium or no-salt-added beef stock, use fewer or low-sodium bacon strips, and taste before adding extra salt. You can also dilute with a bit more stock or water if it tastes too salty.
What traditional German seasonings can I add?
Try minced garlic, crushed juniper berries, and mustard seed or a spoon of German mustard for depth. A splash of dry red wine or a little apple cider vinegar adds brightness. Add these during the simmer to meld flavors.
How long will leftovers keep and how should I reheat them?
Store leftovers in the fridge for 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce is too thick. For longer storage freeze up to 3 months and thaw overnight before reheating.
Can I prepare this recipe ahead of time?
Yes. This dish benefits from an overnight rest in the fridge to deepen the flavors. Reheat slowly and skim any solidified fat from the surface before serving.
What should I serve with German style beef?
Serve over wide egg noodles, rice, or mashed potatoes. It also works well as a filling for baked potatoes and pairs nicely with braised red cabbage or pickled cucumbers.
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