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Beef Roll Ups
2 lbs. top round or sirloin tip roast (thinly sliced)
4 slices bacon, diced
3 dill pickles, sliced lengthwise
1 tsp. mustard
pinch of marjoram
2-3 Tbls. flour
2 Tbls. fat or bacon grease
2 cups beef broth
red wine


The meat should be cut into very thinly sliced portions in rectangular shape. Pound each with mallet until quite thin and all tissues have been broken down. Place bacon, pickle slices and mustard over each. Sprinkle with marjoram. Roll up, dredging outside of each roll with a little of the flour. Secure rolls with toothpicks. Saute in hot fat until well browned on all sides. Add remaining flour to the pan drippings, cook a few seconds, then slowly add the beef broth and wine. Simmer until thickened. Pour over meat in casserole. Cover tightly. Simmer 1 1/2 hours or until tender turning every 15 minutes.
Preparation Time: 2+ hours Serves: 4-6
Recipe Origin: Germany
Submitted by:
United States
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