German Meat Rolls with Beer

Pat Duran


This is another recipe from my Aunt Martha who is from Germany.
She was a great cook and baker.

pinch tips: How to Use a Meat Thermometer



8 servings


25 Min


2 Hr 15 Min


Stove Top


1/2 lb
bulk pork sausage
2 tsp
chopped fine, onion
1/4 c
dry bread crumbs,day old toast is great
2 lb
beef round steak, cut in thin slices
salt and pepper to taste
8 slice
1/4 c
1 lb
sliced fresh mushrooms or 8 oz. can
2 tsp
beef bouillon granules
1 large
onion,sliced thick
2 can(s)
12 oz. each german beer
2 tsp
minced parsley
12 oz
pkg. cooked noodles

Directions Step-By-Step

Combine onions, sausage and bread crumbs; blend well. Pound beef until thin, season. Divide mixture into 8 parts and shape into long rolls at one end of each beef slice. Roll to enclose filling. Wrap a bacon slice around each roll. Tie with string or secure with toothpicks. Brown over low heat in large skillet or Dutch oven. Remove meat sauté sliced onions . Drain fat from pan.
Combine Bisquick and 1/2 cup of beer and mix until smooth. Add to drippings in pan. Add remaining beer and bouillon , stir until dissolved. Return beef rolls and onions to pan. Cook covered over low heat for 2 hours or until beef is tender. Add mushrooms and simmer 15 minutes longer. Serve with gravy spooned over rolls and noodles.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: German