Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 16 2018

American Craft Beer Week - German Beef Rouladen with Bemidji Brewing German Blonde

    8 thin slices of Stittsworth Steak (1/4" thick), *have your friendly Stittsworth's butcher do this for you (at least 1 lb., a little more is fine - ask them to partially freeze the steak, then cut it thin)
    salt and coarse ground black pepper, to taste
    prepared spicy brown stone-ground German mustard
    8 Tbl. sweet or dill pickle, chopped
    8 slices Stittsworth bacon, partially cooked, (about halfway), to render fat
    1 large vidalia onion, halved and thinly sliced
    3 Tbl. butter
    1 tsp. minced garlic, to taste
    1 teaspoon ketchup (or tomato paste), both work fine
    2 cups beef stock (home made of course)
    ¼ tsp. coarse ground black pepper, or to taste
    1 Tbl. cornstarch
    1 Tbl. Bemidji Brewing German Blonde, chilled
    fresh parsley for garnish, optional

Season beef slices with salt and pepper and thinly spread top sides with mustard.
Evenly spread each with relish, top each with 2 slices of bacon, and sprinkle each with sliced onions. *If subbing pickle spears, place 1-2 on top of onions near edge closest to you so that when rolled, they end up in the very center.
Roll up slices tightly and tie with cooking string. *If using flank steak, make sure that you roll them up with grain running parallel to you, or lengthwise, so that when you slice them to eat, you are slicing them against the grain for maximum tenderness.
Heat butter in a medium-sized frying pan. (*One that has a lid.) Add beef rolls and sauté until well browned, turning as needed. When browned, add garlic and sauté, stirring garlic until fragrant, about 1 more minute. Add broth, bouillon/beef base, ketchup, and pepper.
Cover, turn down to a simmer, and simmer about 1 hour turning rolls 2-3 times, recovering.
To thicken sauce into a gravy, combine cornstarch and red wine. Stir slurry mixture into cooking liquid. Cook uncovered, stirring, until thickened.
Remove rolls to a warm platter, remove strings, ladle gravy over rolls, and garnish with chopped parsley or sprigs to serve.
Goes very well with mashed potatoes, and a side vegetable such as buttered peas, carrots, green beans or asparagus.

Beer Paring - German Food = Bemidji Brewing German Blonde.  The bronze medal winner at the 2016 World Beer Cup, considered by many to be the “Olympics” of beer, as it is the premier professional global beer competition that is held every two years, pairs wonderfully with the mustard and beef.  The light golden color has stark white head of foam to impart herbal hoops and subtle notes of honey.  Bemidji Brewing German Blonde has an ABV of 5.0% and comes in at 16 IBU.