beef on kimmelweck recipe

Written BySheba G Updated On
beef on kimmelweck recipe
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The Best beef on kimmelweck recipe

I’m so excited to share with you my favorite recipe for Beef on Kimmelweck, a dish that has been a staple in my household for years. This recipe originated from the German and Dutch immigrants who settled in the Midwest, specifically in the city of Buffalo, New York.

The Kimmelweck roll is a type of rye bread that is topped with a mixture of caraway seeds, poppy seeds, and sometimes sesame seeds. The combination of the tender beef, the slightly sweet and nutty flavor of the caraway seeds, and the crunchy texture of the poppy seeds creates a truly unique and delicious experience.

I’ve served this dish at countless family gatherings and potlucks, and it’s always been a hit with both kids and adults alike. The best part is that it’s incredibly easy to make and requires minimal ingredients.

In fact, I often make a double batch just so I can have leftovers for the next day’s lunch or dinner. My kids love helping me in the kitchen, especially when we’re making this recipe.

They get to learn about where different ingredients come from and how to prepare them. As for me, I love how this dish transports me back to my childhood memories of helping my mother in the kitchen.

She would always say that cooking was an act of love, and I couldn’t agree more. There’s something special about sharing a meal with loved ones that brings people together like no other activity can.

Beef on Kimmelweck

Beef on Kimmelweck

4.6 from 946 votes

A classic sandwich featuring thinly sliced roast beef, sauerkraut, and a tangy Russian dressing, served on a soft, seeded kimmelweck roll. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Kimmelweck Rolls

2 1/2 tsp active dry yeast
1 cup warm water
1 tbsp granulated sugar
2 1/2 cups all-purpose flour
1 1/2 tsp salt
1 tbsp caraway seeds
1 tbsp black onion seeds
1 tbsp vegetable oil
1 egg
1 tbsp poppy seeds

For the Russian Dressing

1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp prepared horseradish
1 tsp Worcestershire sauce
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

For the Beef

1 lb thinly sliced roast beef
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

For the Sauerkraut

1 cup sauerkraut
1 tbsp vegetable oil
1 tsp caraway seeds

👨‍🍳Directions

1Preheat oven to 425°F.
2In a small bowl, combine yeast, warm water, and sugar.
3Let it sit for 5 minutes until frothy.
4In a large mixing bowl, combine flour, salt, caraway seeds, and black onion seeds.
5Add the yeast mixture, vegetable oil, and egg to the dry ingredients.
6Mix until a dough forms.
7Knead the dough on a floured surface for 5 minutes.
8Shape the dough into a ball and place it in a greased bowl.
9Cover with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.
10Punch down the dough and divide it into 4 equal pieces.
11Shape each piece into a roll and place them on a baking sheet lined with parchment paper.
12Brush the tops with water and sprinkle with poppy seeds.
13Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped.
14Remove from the oven and let them cool.
15While the rolls are baking, prepare the Russian dressing.
16In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, garlic powder, onion powder, and black pepper.
17Mix well and refrigerate until ready to use.
18In a skillet, heat vegetable oil over medium heat.
19Add the roast beef, garlic powder, onion powder, and black pepper.
20Cook for 5-7 minutes, or until the beef is heated through and slightly browned.
21Remove from heat and set aside.
22In a saucepan, heat vegetable oil over medium heat.
23Add the sauerkraut and caraway seeds.
24Cook for 5-7 minutes, or until the sauerkraut is heated through and slightly caramelized.
25Remove from heat and set aside.
26To assemble the sandwiches, slice the kimmelweck rolls in half.
27Spread a generous amount of Russian dressing on both the top and bottom halves of the roll.
28Layer the sliced roast beef on the bottom half of the roll.
29Top with sauerkraut and place the top half of the roll on top.
30Serve immediately and enjoy your beef on kimmelweck sandwiches.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Saucepan
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier sandwich, add a few slices of jalapeño pepper to the beef mixture.

Watch Video Of How Beef on Kimmelweck Works

This recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need something easy to make for dinner. One of my favorite ways to serve this dish is as a sandwich – simply place the beef mixture on toasted bread rolls or even just regular old sandwiches.

You can also serve it as an appetizer or snack by cutting the rolls into smaller pieces. If you’re looking for other ideas, try using leftover beef to make tacos or salads – it’s incredibly versatile!

And don’t forget to save some for tomorrow’s lunch – this dish reheats beautifully.

❓ Frequently Asked Questions About Beef on Kimmelweck

What is Beef on Kimmelweck?

Beef on Kimmelweck is a traditional American dish that consists of thinly sliced beef cooked in a mixture of spices and served on top of a Kimmelweck roll.

What is a Kimmelweck roll?

A Kimmelweck roll is a type of rye bread that originated in Buffalo, New York. It’s characterized by its dense texture and distinctive flavor profile, which includes notes of caraway seeds and poppy seeds.

Can I use different types of meat?

While traditional Beef on Kimmelweck calls for thinly sliced beef, you can also use other types of meat such as chicken or pork.

How do I store leftovers?

You can store leftover Beef on Kimmelweck in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Can I reheat leftovers?

Yes, you can reheat leftover Beef on Kimmelweck by wrapping it in foil and heating it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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