I make this quite often, but never knew it was of German origin.


  • 2 lbs. boneless sirloin
  • 1/2 lb. cooked pork sausage
  • 1/2 c. soft breadcrumbs
  • 1 egg
  • 1 tbsp marjoram
  • 2 cloves garlic, minced
  • Salt & fresh ground black pepper
  • 3 tbsp oil
  • 1/2 c. water
  • 1 med. onion, sliced


Have butcher cut steak into paper thin slices. Flatten on waxed paper. Cook sausage and break up into small pieces. Mix with bread crumbs, egg, garlic, salt & pepper. Spread this mix on steak pieces, then roll up and fasten with toothpicks. Heat oil in heavy skillet and add meat rolls. Saute until brown on all sides, 3 to 5 minutes. Drain off fat and add water, marjoram and onion slices. Cover and simmer 30 minutes or until tender, adding water or red wine if pan dries out. Serves 4 to 6.

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Submitted 6/13/05.
Source: My cookbook "Happy Cooking"
Submitted By: Ruth A. Burbage
Stuffed Steak Rolls