Matrosenfleisch is a traditional meat dish originating from Bremen. The dish is usually made with a combination of beef tenderloin, bacon, flour, butter, onions, parsley, beef stock, sour cream, lemon peel, capers, marjoram, salt, and pepper. The beef steaks are seasoned with salt and pepper and wrapped in bacon.

One side is dredged in flour and the steaks are then shortly browned in butter on both sides. The meat is removed from the pan and the onions and parsley are sautéed in the same pan. They're sprinkled with flour and stirred until the flour is absorbed.

Stock and sour cream are added to the pan along with the remaining ingredients and the steaks. The dish is slowly simmered until the meat is fully tender and the dish is then ready to be enjoyed.