Okt Rouladen

1 lb Round Steak 4" x 8"
   thinly sliced 1/2" thickness
   2 strips per person
chopped onion
chopped bacon
   1 to 2 slices per beef strip
chopped dill pickles
   1 to 2 thin slices per beef strip
beef broth ( 1 can per 3 to 4 people )
brown gravy mix
George Schneider making German Beef Rouladen
$18.00 each
Rolled steak filled with bacon, onions, carrots, celery & pickles seasoned with mustard seed then seared and simmered in our award winning lager. Served with red cabbage and potato dumplings
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The legend says that German immigrants brought Frikadellen (a more popular name for Hamburg Steak) to the U.S. where Americans put it inside a bun and called it...

'A Hamburger'
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4 cups flour
1/2 cup water
4 eggs
1 tsp salt

In a mixing bowl, combine water, eggs and salt. (The mixing is usually done by hand with a whisk, but a mixer with a dough hook attachment can be used.) Mix until well blended. Slowly add in the flour. The mixture will be very lumpy at first, but will blend as the flour accumulates. When the mixture starts to come apart when pulled, but is still very sticky, the dough is ready. Bring a large pot of water to a boil. Place some or all of the dough onto a wooden board and roll off small “dough worms” into the water with a paring knife. This takes a bit to master, so be patient. Some German specialty stores also sell a spaetzle press. The spaetzle will soon begin to float. Boil for another 15 minutes and strain, as you would pasta. Serves 6
Red Cabbage

2 12 oz jars ‘Lohmann's’ red cabbage
6 whole cloves of garlic
2 whole apples, peeled cored and finely grated
1 small onion, very finely chopped
Flour to thicken

Empty both jars into large pot, add cloves and heat slowly. In a separate pan sauté the onion until golden brown. Add the apples and onions to the cabbage. Bring mixture to a boil; while stirring, add in the flour-water mixture (approx 1 tbs flour mixed with 1/4 cup cold water) to thicken just a little. Do not overcook the cabbage or else it will loose its crispness!
Stammtisch Beef Rouladen w/Red Cabbage and Spaetzle

From the Stammtisch German Restaurant

This savory meat dish will get you with its comforting, filling deliciousness. The bits of ham and bacon make common vegetables and roasted beef come alive. Served with red cabbage and spaetzle, you will delight in traditional German cooking.

6 pieces Rouladen meat (to be explained)
2 medium sized carrots
1 large onion
2 dill pickles
6 slices cooked ham
12 slices bacon
6 tbs deli mustard
½ cup water
Roasting vegetables (approx. 6 large carrots, 6 six sticks of celery and 1 large onion)
2 Beef bouillon cubes
Salt and pepper to taste
Flour to thicken
“Rouladen Meat” is thinly sliced (approx ¼ inch) center cut Beef Top Round. Most European butchers will know what you want. The pieces should be approx. 6” by 12”. Lay out all 6 pieces meat on a clean surface. Season with salt and pepper. Rub a tbs of mustard onto each piece of meat. Next lay a piece of ham and bacon on top of each. Slice the pickles, carrots and onion lengthwise into spears. Lay 2 pieces of each onto meat. Carefully fold over about 1/3 of the meat on each side to form a roll. Insert toothpicks to secure. In a large casserole dish add ½ cup water, bouillon cubes and roasting vegetables. Place Rouladens on top of veggies, cover the casserole dish with tin foil. Cook in a preheated 350° oven for 1 hour. Remove foil and cook uncovered for another 1/2 hour or until brown. Carefully remove the Rouladens onto a platter and keep warm. For the gravy, place the roasting pan over a burner on the stove top. Mix 2 tbs all-purpose flour and a half a cup of cold water. Slowly add in the mixture to the pan drippings – stirring. Cook until the sauce thickens. Strain though a fine mesh strainer. Gravy can be poured directly over the Rouladen or served on the side.
Put chopped (uncooked) bacon, onion & pickles on top of Round Steak strips, roll tightly and skewer with a couple of tooth picks to keep together. Spray skillet with cooking spray & brown both sides. Heat beef broth & brown gravy mix in pot. Place browned meat into a cooking pan and pour broth/gravy over meat making sure it is immersed at least 3/4 or more. Cook in the oven for 45 minutes at 350 degrees. After cooking save the gravy to pour over the meat and spetzel, noodles, dumplings or potatoes you may want to serve with it. Serves 4
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September 2012