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German Style Beef

This has been adapted from my Grandma's Roulladen Recipe.

Submitted by: Kurt from Chicago, Illinois
Yield: 4 Servings


  • 2 to 3 Pounds stew beef or round steak
  • 2 medium onions, chopped
  • 6 to 8 strips of bacon, chopped
  • 2 Tablespoons butter

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. Simmer covered for 1 to 11/2 hrs or until meat is tender. Thicken pan juices if desired.

Helpful Hints

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.


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