So my hunt for a great German Restaurant in the Triad for my cousin Vance turned into a bit of an obsession. I could not find one close by so I decided to try my own hand at German cooking. I was determined! But of course, before I had everyone to my house for dinner – I had to test the recipes. And bless Erik’s heart – that was his Valentine’s Day Dinner! But lo and behold – it was excellent.
I was not a big fan of the Rouladen – Erik liked it despite the pickle. I might just stick to brats or schnitzel next time. We really loved all of the veggies. And the toasted rye bread was amazing.
It does not make the prettiest picture in the world but here you have it.
Our Menu
Rouladen with Gravy
American Fries(a German family tradition per my neighbor)
Rotkohl: German Red Cabbage
Grünkohl: German Kale)
Toasted Rye Bread
Talenti Caramel Cookie Crunch Ice cream
And of course – a few Maisel’s Weisse Kristalls (highly recommended)
And if in a non-alcoholic mood – go with some yummy apple cider – hot or cold
So Vance, I have found you the closest Great German restaurant in the triad – MY HOUSE. I am looking forward to having everyone over soon. And I cannot wait to try my hand at homemade Spätzle.
German Rouladen with Gravy
Flank steak – pounded thin
spicy brown mustard
1 large onion sliced very thin
Diced dill pickle
Salt and pepper
Tooth picks
1 large bay leaf
2 small cloves
1/4 cup cornstarch
Spread steaks lightly with brown mustard, onions and dill pickle. Sprinkle with salt and pepper. Roll from the thin end and secure with toothpick. Heat canola oil in large deep pot on top of stove. Sear all sides and allow drippings in bottom of pan to brown well. Place all Rouladen in pot, and add no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy.
Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves.
Add enough cold water to cornstarch to create a flowing liquid, and using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.
If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.
American Fries (a German family tradition)
1 1/2 lbs. unpeeled baking potatoes, sliced thin
Mix 1/2 tsp. paprika 1/4 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. pepper 1 tsp. Parmesan cheese
Toss the taters in the spices and ¼ cup olive oil.
Place in single layers or as close as you can get to it on a baking pan bake at 425 degrees for 20 minutes (I toss at 10 minutes and actually cook an extra 10 cause I like mine crispy but I is up to you)
Rotkohl: German Red Cabbage
1 medium head red cabbage, cored and shredded
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1-cup cider vinegar
1/2-cup sugar
1-tablespoon butter
1-teaspoon salt
12 whole peppercorns
4 whole allspice
4 whole cloves
2 bay leaf
Directions
Toss cabbage, apples and onion in a pot. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Discard spice bag.
Grünkohl: German Kale
1 bunch of kale trimmed
1 turnip cut into small chunks
3 garlic cloves – minced\
Olive oil
½ cup to 1-cup broth (veggie or chicken)
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