Hello! Welcome back to The Stone Soup Cook–I’m so glad you’re here!
This week and last, I have devoted the blog to “a salute to German food,” in honor of Oktober festivals all over the world. It’s been mostly a very fun and rewarding walk down memory lane for me, as I reflect on and re-experience many of the foods I remember from my childhood, such as Koenigsberger Klops, creamed spinach and sweet and sour red cabbage, that my grandmother and my mother used to make for us when we were children.
And then there was the tragedy of the sauerbraten…but into each life, as they say. As a follow-up on the sauerbraten–after I made the manicotti, I still had about 1.5 pounds of meat leftover. I tossed it in the freezer for use later, and I think I actually have an idea about how I can use it up, so stay tuned 😉
Today, I’m featuring a palate cleanser from all that sour meat that I’m pretty crazy about and I really don’t know why I don’t make it more often. But I think it’ll be playing on repeat at our house frequently in the next few months because it’s just so good! And bonus: it’s super easy to pull together. What’s this great dish I’m talking about?
Beef Rouladen, or German steak rolls:
This is a great little recipe that I remember my grandmother, Memaw, as well as my mom making. It’s quite an elegant and delicious dish. Because it has to cook for a couple of hours, it’s great to make for company–you can put it together and let it simmer while you get the rest of the meal together and take care of last minute things. But–it’s also super easy and quick to put together, so also great for a weeknight dinner. This is even one dish that you could make the day before and stash in the fridge overnight to be cooked the next day.
I served it here with German egg noodles dressed with butter-sauteed cracker crumbs and wilted spinach.
Tune in tomorrow for a final salute to German food–until then,
Peace, love and good food,
Keri
