Hamburger Rundstūck

Hamburger Rundstück Warm
Hamburger Rundstūck Warm
Typical dish from Hamburg, a slice of beef or pork served on "Hamburger Rundstücken," round wheat buns, typically then doused with hot gravy.
Course Entree, Stew
Cuisine Hamburg
Keyword Bread rolls, Pickles, Pork, Roast beef, Rundstūck
Region Hamburg
Total Time 25 minutes


  • 400 g. roast pork sliced
  • 40 g. butter
  • 1 small celery root
  • 2 carrots
  • 1 leek
  • 1 onion
  • 2 garlic cloves
  • 2 buns light, round
  • salt and pepper
  • hot paprika powder
  • 4 tsp. mustard medium hot
  • 4 tsp. cornstarch
  • 125 ml. water
  • 1⁄2 litre dry red wine
  • 4 tsp meat broth concentrate


  • Season the meat with pepper, salt and paprika powder and then rub with mustard. Heat the butter in a saucepan and sear the meat on all sides. Then add the finely diced carrots, celery, leek, onions and garlic and cook everything well. Deglaze with the red wine and stir in the meat stock concentrate without adding any additional water.
  • Simmer over low heat for about 40 minutes, stirring occasionally. Mix the water with Mondamin and thicken the sauce with it.
  • Cut the rolls open, place a slice of roast pork on each half and cover well with the sauce. Serve immediately.
  • Serve without accompaniment.
Adapted from