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.


★★★★★ 1 vote

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

How to Make German Meat Rolls with Beer


  1. 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.
  2. 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.

Printable Recipe Card

About German Meat Rolls with Beer

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

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