127 german beef recipes

German beef stew with vinegar, dill, potatoes, and carrots in a tangy broth. A two-day stew that simmers low, chills overnight for easy fat removal, then reheats even better.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Oma Pantke's German green bean stew with stewing beef, mashed potatoes, and savory seasoning. A thick, hearty Eintopf passed down through generations.

German beefsteaks (Frikadellen) made with ground beef bound by a soaked bread roll for impossibly tender, juicy patties. Pan-fried and crowned with golden onion rings, this is honest German home cooking at its best.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for 3 hours in a sweet-and-sour tomato sauce with lemon juice and onion.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Gulaschsuppe (German goulash soup) with tender beef cubes, sweet peppers, paprika, and a hint of caraway in a rich beef broth. The Austrian-Hungarian classic that tastes even better the next day.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Gulaschsuppe, a traditional German-style goulash soup with beef cubes, paprika, green peppers, caraway, and lemon juice in rich beef broth. Tastes even better reheated the next day.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Beef meatballs in tangy buttermilk gravy served over noodles or homemade spaetzle. Pan-fried with mustard and onion for old-fashioned German-American flavor.