30+ Easy and Delicious Sundays Paleo German Recipes to Savor

When it comes to Sunday meals, we crave something satisfying, hearty, and special enough to enjoy with family or friends.

German cuisine, known for its rich flavors and comforting dishes, makes an ideal choice for those leisurely Sunday afternoons.

But for those following a paleo lifestyle, traditional German recipes often come with a list of ingredients that don’t quite fit into the dietary restrictions.

That’s why we’ve curated 30+ paleo German recipes that capture the essence of this beloved cuisine without compromising on health and wellness.

From savory stews and hearty meats to sweet apple pancakes and cabbage dishes, these recipes will infuse your Sunday with authentic German flavors while keeping your meal plan clean and nutrient-dense.

In this collection, you’ll find everything you need to create a paleo German feast that’s perfect for your Sunday.

Whether you’re looking for a main course, a side dish, or a special dessert, these recipes are sure to impress and satisfy.

Let’s dive into the comforting world of paleo-friendly German cooking!

30+ Easy and Delicious Sundays Paleo German Recipes to Savor

Bringing the warmth of traditional German recipes to your Sunday table has never been easier with these 30+ paleo dishes.

Each recipe is crafted to preserve the authentic flavors of German cuisine, using wholesome ingredients that align with your dietary needs.

From the hearty comfort of beef rouladen to the delicate sweetness of paleo apple pancakes, these dishes are perfect for elevating your weekend dining.

Cooking these paleo German recipes will not only transform your Sundays but also bring a touch of cultural comfort to your meals.

So, whether you’re gathering with loved ones or treating yourself to a nourishing solo meal, these recipes will make your Sunday a culinary celebration.

Get ready to experience German-inspired dishes in a way that’s both delicious and wholesome—no guilt involved.

Paleo German Sauerbraten

A hearty, traditional German pot roast made with beef, marinated for several days in a mix of vinegar, wine, and aromatic spices. This paleo version omits sugar and flour, using clean, whole ingredients for a comforting, robust dish.

Ingredients:

• 3 lbs beef roast (chuck or round)
• 1 ½ cups apple cider vinegar
• 1 cup dry red wine (or more apple cider vinegar for an alcohol-free version)
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns, crushed
• 1 tsp whole juniper berries (optional)
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 1 tbsp sea salt
• 2 tbsp avocado oil or ghee
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup beef broth (low sodium)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the apple cider vinegar, red wine, onion, garlic, bay leaves, crushed black peppercorns, juniper berries, thyme, and salt. Place the beef roast in the marinade, turning to coat. Cover and refrigerate for 3-5 days, turning the meat occasionally.
2. Preheat the oven to 325°F (165°C). Remove the meat from the marinade and pat it dry with paper towels. Reserve the marinade for later.
3. In a large Dutch oven or heavy pot, heat the avocado oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the meat and set aside.
4. Add the sliced carrots and celery to the pot, sautéing for 3-4 minutes. Return the beef to the pot and pour in the reserved marinade and beef broth.
5. Cover and transfer to the oven. Roast for 2-3 hours or until the meat is fork-tender, turning the meat halfway through the cooking process.
6. Remove the meat from the pot and let rest for 10 minutes before slicing. Serve with a spoonful of the rich sauce and garnish with fresh parsley.

The tangy, rich flavors of Sauerbraten make this dish a crowd-pleaser. With its deep, complex taste, it pairs perfectly with a side of roasted vegetables or cauliflower mash. This paleo version respects traditional flavors while staying true to wholesome, natural ingredients.

Paleo German Bratwurst with Sauerkraut

A classic German dish featuring juicy bratwurst sausages served alongside tangy, fermented sauerkraut. This version is fully paleo-friendly, ensuring no added sugars or gluten in the mix.

Ingredients:

• 1 lb ground pork or a mix of ground pork and beef
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp garlic powder
• Natural sausage casings (optional)
• 2 cups sauerkraut, rinsed and drained
• 1 apple, peeled, cored, and chopped
• 1 tbsp avocado oil
• 1 tbsp apple cider vinegar
• Fresh dill, for garnish

Instructions:

1. In a bowl, combine ground pork with salt, pepper, nutmeg, ginger, and garlic powder. Mix thoroughly and form into sausages. Use casings if desired.
2. In a large skillet over medium heat, add a splash of avocado oil and cook the bratwurst for 8-10 minutes, turning occasionally until fully cooked and browned on all sides. Remove from the pan and set aside.
3. In the same skillet, add the chopped apple, sauerkraut, and apple cider vinegar. Cook for 5-7 minutes until the sauerkraut is warmed through and slightly caramelized.
4. Serve the bratwurst alongside the sauerkraut and garnish with fresh dill.

This dish provides a satisfying balance of savory, spicy, and tangy flavors that are perfect for a cozy Sunday meal. Pair it with a side of sautéed greens for a complete paleo feast. The apple and sauerkraut combination enhances the flavors of the bratwurst, offering an authentic taste of German comfort food.

Paleo German Potato Salad (with Cauliflower)

A lighter, paleo-friendly take on the traditional German potato salad, swapping out potatoes for cauliflower. This dish is vibrant with flavors from mustard, herbs, and a touch of apple cider vinegar.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/3 cup avocado oil or olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard (check for sugar-free)
• 1 tbsp fresh dill, chopped
• ½ red onion, finely chopped
• 3 hard-boiled eggs, chopped (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes. Let cool slightly.
2. In a large mixing bowl, combine the avocado oil, apple cider vinegar, and Dijon mustard. Whisk until emulsified.
3. Add the steamed cauliflower, red onion, and chopped eggs to the dressing and gently toss to coat.
4. Season with salt and black pepper to taste and stir in the fresh dill.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

This paleo German potato salad substitutes cauliflower for a lighter, nutrient-rich twist that still holds true to the flavors of the traditional dish. The tanginess from the apple cider vinegar and the slight sweetness of the Dijon mustard bring a refreshing, complex taste that works as a perfect side for hearty meats like bratwurst or grilled chicken. Enjoy this salad cold or at room temperature for the best experience.

Paleo German Rinderroulade

A traditional German dish that consists of thin beef roulades stuffed with bacon, onions, and pickles, simmered until tender. This paleo version avoids processed ingredients and flour, making it perfect for a wholesome Sunday meal.

Ingredients:

• 4 thin slices of beef flank or round steak
• 4 slices of bacon, chopped
• 1 small onion, finely chopped
• 4 small dill pickles, sliced lengthwise
• 2 tbsp avocado oil or ghee
• 1 cup beef broth (low sodium)
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard (sugar-free)
• 1 tsp paprika
• Fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Instructions:

1. Lay the beef slices flat on a work surface and season with salt and black pepper. Spread a thin layer of Dijon mustard over each slice.
2. Place a slice of bacon, some chopped onion, and a few slices of dill pickle on one end of each beef slice. Roll up each slice tightly and secure with toothpicks.
3. In a large skillet or Dutch oven, heat the avocado oil over medium-high heat. Sear the beef roulades on all sides until browned. Remove and set aside.
4. In the same pan, add a splash of beef broth, apple cider vinegar, and paprika. Stir to deglaze the pan, scraping up any brown bits.
5. Return the roulades to the pan and pour the remaining beef broth over them. Cover and simmer for 1.5-2 hours until the beef is tender and the flavors have melded together.
6. Remove the toothpicks before serving and garnish with fresh parsley.

The rich and savory taste of Rinderroulade brings an authentic taste of Germany to your table. This dish pairs well with a side of steamed vegetables or a fresh, leafy green salad. The combination of the tender beef with the tangy pickles and the smoky bacon creates a memorable flavor profile that’s perfect for a special Sunday dinner.

Paleo German Goulash

A hearty, spiced stew made with tender chunks of beef simmered in a rich paprika sauce. This paleo version eliminates flour and keeps the focus on the robust, earthy flavors of the traditional dish.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp avocado oil or ghee
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 tbsp paprika (preferably sweet or smoked)
• 1 tsp caraway seeds
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup beef broth (low sodium)
• 2 tbsp tomato paste
• 2 red bell peppers, sliced
• 1 cup crushed tomatoes (or tomato purée)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large pot over medium-high heat. Add the beef chunks and brown them in batches. Remove and set aside.
2. Add the chopped onions to the pot and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
3. Stir in the paprika, caraway seeds, salt, and black pepper, cooking for another minute until fragrant.
4. Return the beef to the pot and add the tomato paste. Stir well to coat the meat.
5. Pour in the beef broth and crushed tomatoes, ensuring the meat is covered. Bring to a simmer, cover, and cook for 1.5-2 hours or until the beef is tender.
6. Add the sliced red bell peppers and cook for an additional 10-15 minutes.
7. Serve the goulash hot, garnished with fresh parsley.

This Paleo German Goulash embodies the essence of comfort food, with a warm, spiced base and tender beef that melts in your mouth. It pairs beautifully with a side of cauliflower rice or steamed green beans. Perfect for a cozy Sunday gathering, this dish will leave everyone satisfied and coming back for more.

Paleo German Leberknödel (Liver Dumplings)

A unique, flavorful German dish of liver-based dumplings, perfect for those who want to try something hearty and rich in protein. These dumplings are paleo-friendly and served in a warm, flavorful broth.

Ingredients:

• 1 lb beef liver, finely chopped or ground
• 2 eggs
• ½ cup almond flour
• 1 small onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp ghee or avocado oil
• 4 cups beef broth (low sodium)
• Fresh chives, chopped (for garnish)

Instructions:

1. In a mixing bowl, combine the chopped liver, eggs, almond flour, onion, parsley, salt, and black pepper. Mix until fully combined and the mixture holds together.
2. Form the liver mixture into small, golf ball-sized dumplings.
3. In a large pot, bring the beef broth to a gentle simmer. Add the dumplings to the pot and let cook for 15-20 minutes, or until they float to the top and are cooked through.
4. Serve the Leberknödel in a bowl of warm broth and garnish with fresh chives.

These liver dumplings provide a rich, savory flavor that’s enhanced by the freshness of parsley and the slight warmth of the broth. Enjoy them as part of a complete paleo meal or as a flavorful starter for a traditional German Sunday feast. They’re perfect for those looking to try a nutrient-dense dish that’s as authentic as it is wholesome.

Paleo German Zwiebelkuchen (Onion Cake)

A savory German dish traditionally enjoyed during the fall, this paleo version of Zwiebelkuchen skips the flour crust and embraces a mixture of almond flour and other paleo-friendly ingredients to create a rich, hearty dish that pairs perfectly with a side salad or as a stand-alone meal.

Ingredients:

• 2 tbsp ghee or avocado oil
• 3 large onions, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• ½ tsp black pepper
• 3 large eggs
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened coconut milk
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• 1/2 cup cooked and crumbled bacon or pancetta (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the ghee over medium heat and add the onions. Sauté for 10-12 minutes, stirring occasionally, until the onions are soft and caramelized. Add the apple cider vinegar, sea salt, and black pepper. Cook for an additional 2 minutes and remove from heat.
3. In a bowl, whisk the eggs, almond flour, coconut flour, and coconut milk until smooth. Stir in the thyme and cooked bacon or pancetta, if using.
4. Line a baking dish or pie pan with parchment paper and pour the egg mixture into the pan. Top with the caramelized onions and spread them evenly.
5. Bake for 30-35 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let cool for a few minutes. Serve warm, garnished with fresh parsley.

This paleo twist on the classic German onion cake is both rich and satisfying, offering a delightful mix of sweet and savory flavors. The caramelized onions paired with thyme create a warming, earthy dish perfect for a Sunday brunch or light dinner.

Paleo German Pork Schnitzel

A crispy, golden schnitzel made from pork tenderloin, coated with a blend of almond flour and egg, then pan-fried to perfection. This version is grain-free and paleo-friendly, providing a satisfying meal that feels indulgent but is entirely clean.

Ingredients:

• 4 pork tenderloin cutlets, pounded thin
• 2 eggs, beaten
• 1 cup almond flour
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1 tsp garlic powder
• ½ tsp sea salt
• ½ tsp black pepper
• Avocado oil or ghee, for frying
• Lemon wedges, for serving
• Fresh parsley, chopped (optional)

Instructions:

1. Season the pork cutlets with sea salt and black pepper.
2. In a shallow bowl, combine the almond flour, dried oregano, parsley, and garlic powder.
3. Dip each pork cutlet into the beaten eggs, then coat both sides with the almond flour mixture.
4. Heat a generous amount of avocado oil or ghee in a large skillet over medium-high heat. Add the coated pork cutlets and cook for 3-4 minutes per side or until golden brown and cooked through.
5. Remove from the skillet and place on paper towels to drain any excess oil.
6. Serve with lemon wedges and a sprinkle of fresh parsley.

This paleo pork schnitzel brings the crispy, comforting flavors of the German classic to the table without the need for breadcrumbs or gluten. The result is a dish that’s crunchy on the outside, tender on the inside, and perfectly complemented by a squeeze of fresh lemon juice.

Paleo German Beef and Cabbage Skillet

A hearty, one-pan dish that brings together ground beef, cabbage, and a mix of aromatic spices for a comforting meal that’s both satisfying and paleo-friendly. This dish is simple, quick, and perfect for a cozy Sunday lunch.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 2 cups shredded cabbage
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp caraway seeds
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp avocado oil or ghee
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the avocado oil or ghee in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned.
3. Stir in the shredded cabbage, paprika, caraway seeds, salt, and black pepper. Cook for an additional 5-7 minutes or until the cabbage is tender and has wilted slightly.
4. Remove from heat and garnish with fresh parsley.

This German-inspired skillet is loaded with flavor and nutrients, showcasing how simple ingredients can come together to create something special. The combination of beef and cabbage, seasoned with paprika and caraway seeds, makes this dish hearty, satisfying, and perfect for a family-style Sunday meal.

Paleo German Sausage and Sauerkraut Skillet

A simple yet flavorful dish that brings together the rich taste of German sausages and the tangy crunch of sauerkraut. This paleo-friendly recipe swaps traditional ingredients for wholesome, clean ones without sacrificing taste.

Ingredients:

• 4 paleo-friendly sausages (such as bratwurst or kielbasa, sugar-free)
• 2 cups sauerkraut, drained and rinsed
• 1 large onion, sliced
• 2 tbsp avocado oil or ghee
• 1 tbsp Dijon mustard (sugar-free)
• 1 tsp paprika
• ½ tsp caraway seeds
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onion and sauté until soft and caramelized, about 5-7 minutes.
2. Add the sausages to the skillet and cook, turning occasionally, until they are browned on all sides and cooked through, approximately 8-10 minutes.
3. Stir in the sauerkraut, Dijon mustard, paprika, and caraway seeds. Cook for another 5-7 minutes, allowing the flavors to meld together.
4. Serve hot, garnished with fresh parsley.

This dish is perfect for a satisfying Sunday meal that’s full of rich, traditional flavors. The combination of savory sausages, tangy sauerkraut, and the subtle heat of paprika provides a delightful taste that is both comforting and nutritious.

Paleo German Red Cabbage (Rotkohl)

This classic German side dish is naturally paleo-friendly and is known for its sweet, tangy flavor and vibrant color. Made with red cabbage, apple cider vinegar, and spices, it pairs well with any main dish and is ideal for a hearty Sunday feast.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 large apple, peeled, cored, and thinly sliced
• 1 medium onion, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp ghee or avocado oil
• 1 tbsp honey (optional, for sweetness)
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the ghee or avocado oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the shredded cabbage and sliced apple to the pot. Stir to combine.
3. Pour in the apple cider vinegar, honey (if using), ground cinnamon, and allspice. Season with salt and black pepper to taste.
4. Cover the pot and let the cabbage simmer over low heat for 30-35 minutes, stirring occasionally, until it becomes tender and the flavors are well combined.
5. Serve warm, garnished with fresh parsley.

Paleo German Red Cabbage offers a wonderful balance of sweet, tangy, and spicy notes that complement any main dish, especially roasted meats or schnitzels. It’s a dish that showcases the richness of traditional German cooking while being fully aligned with paleo principles.

Paleo German Beef and Potato Hash

A hearty, one-pan meal that embodies the simple and satisfying flavors of German cuisine. This dish combines seasoned ground beef, tender potatoes, and aromatic herbs for a meal that’s perfect for a Sunday brunch or dinner.

Ingredients:

• 1 lb ground beef (grass-fed if available)
• 3 large sweet potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp sea salt
• ½ tsp black pepper
• 2 tbsp avocado oil or ghee
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large skillet, heat the avocado oil or ghee over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through. Season with smoked paprika, thyme, sea salt, and black pepper.
4. Stir in the diced sweet potatoes and cook for 10-12 minutes or until the potatoes are tender, stirring occasionally.
5. Serve hot, garnished with fresh chives.

This Paleo German Beef and Potato Hash brings together the rich flavors of seasoned ground beef and the natural sweetness of sweet potatoes. It’s a simple and comforting dish that makes an excellent main course for any Sunday gathering, full of protein and nutrients to keep you fueled through the day.

Paleo German Chicken and Mushroom Stew

A warm and hearty stew that showcases the classic flavors of Germany with a paleo twist. This dish is perfect for a cozy Sunday dinner, combining tender chicken, earthy mushrooms, and a rich, aromatic broth.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp ghee or avocado oil
• 1 large onion, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth (ensure paleo-friendly)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp Dijon mustard (sugar-free)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Heat the ghee or avocado oil in a large pot over medium-high heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
2. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally until browned on all sides.
3. Stir in the garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.
4. Pour in the chicken broth and stir in the Dijon mustard and thyme. Season with salt and black pepper to taste.
5. Reduce the heat to low, cover, and let simmer for 20-25 minutes, allowing the flavors to meld and the chicken to become tender.
6. Serve warm, garnished with chopped fresh parsley.

This paleo chicken and mushroom stew is hearty, satisfying, and perfect for a Sunday meal that warms the soul. The combination of tender chicken, earthy mushrooms, and aromatic herbs makes each bite deeply flavorful and comforting.

Paleo German Apple Pancakes

A sweet twist on the traditional German apple pancakes, this paleo version is light, fluffy, and made without any gluten or refined sugars. Perfect for a Sunday breakfast or brunch, these pancakes are served with a sprinkle of cinnamon and a drizzle of raw honey.

Ingredients:

• 2 large apples, peeled, cored, and sliced thinly
• 3 large eggs
• ½ cup almond flour
• 1 tbsp coconut flour
• 1 tsp baking powder (ensure it’s paleo-friendly)
• 1 tsp cinnamon
• 1 tbsp ghee or coconut oil, for frying
• 1 tbsp raw honey (optional)
• Fresh mint leaves, for garnish

Instructions:

1. In a mixing bowl, whisk the eggs until frothy. Add the almond flour, coconut flour, baking powder, and cinnamon, stirring until smooth.
2. Heat ghee or coconut oil in a skillet over medium heat. Add the apple slices and sauté for 2-3 minutes until slightly softened.
3. Pour the batter over the apples, spreading it evenly in the pan. Cook for 4-5 minutes, then carefully flip and cook the other side for another 3-4 minutes until golden brown and cooked through.
4. Remove from the skillet and place on a serving plate. Drizzle with raw honey and garnish with fresh mint leaves.

These paleo German apple pancakes are a delightful combination of sweetness and spiced flavor. They’re perfect for a Sunday brunch that feels special but is simple enough to prepare at home. The warm apples add a natural sweetness and texture that pairs perfectly with the soft, fluffy pancake.

Paleo German Beef Rouladen

This traditional German dish, known for its tender beef rolls filled with savory ingredients, is adapted for paleo eaters while still keeping its authentic taste. This dish is perfect for a Sunday family gathering, delivering deep, rich flavors.

Ingredients:

• 4 large slices of grass-fed beef, thinly sliced (top round or flank steak)
• 2 tbsp Dijon mustard (sugar-free)
• 4 slices of paleo-friendly bacon
• 1 large onion, sliced thin
• 2 large dill pickles, sliced into strips
• 1 cup beef broth (ensure it’s paleo-friendly)
• 2 tbsp avocado oil or ghee
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Lay out each slice of beef and spread a thin layer of Dijon mustard on one side. Place a slice of bacon, a few slices of onion, and a pickle strip on top. Roll the beef tightly and secure with toothpicks or kitchen twine.
3. In a large ovenproof skillet, heat the avocado oil over medium-high heat. Brown each beef roll on all sides, about 2-3 minutes per side.
4. Remove the beef rolls and set aside. Add the remaining onion to the skillet and sauté until fragrant, about 3 minutes.
5. Pour in the beef broth and stir to scrape up any browned bits on the skillet. Return the beef rolls to the pan, sprinkle with paprika, salt, and black pepper, and cover.
6. Transfer the skillet to the preheated oven and cook for 1.5 to 2 hours, until the beef is tender and flavorful.
7. Remove from the oven, discard toothpicks or twine, and serve warm, garnished with fresh parsley.

Paleo German beef rouladen is a satisfying and hearty dish, perfect for those who love traditional German flavors. The combination of tender beef, crispy bacon, tangy pickles, and aromatic broth creates a balanced and deeply flavorful meal that is ideal for a Sunday feast.

Note: More recipes​ are coming soon!