in the KITCHEN INGREDIENTS 2 ½ pounds lean beef round Steak, cut into 8 equal rectangular sections and pounded flat 8 tablespoons yellow mustard 8 slices bacon ½ onion cut in thin slices 2 dill pickle, thinly sliced ¼ cup oil for frying 3 ½ cups hot beef broth 1 bay leaf 1/3 cup flour ¼ cup fresh parsley DIRECTIONS 1. Spread 1 tablespoon mustard evenly on one side of each pounded steak. Sprinkle salt and pepper over mustard. STEEPED IN BAVARIAN TRADITION, Hofbräuhaus St. Petersburg brings beer, food and fun to the table. The authentic German cuisine is a match to the classic Bavarian brews. With ingredients and beer imported from abroad, it’s a little piece of German heaven in the heart of downtown St. Pete. This Bavarian Roulade recipe is a taste of Hofbräuhaus—and just in time for Oktoberfest. Prost (cheers)! The Bavarian Roulade is not on the regular menu but runs periodically as a special. 2. Evenly add slices of bacon, onion, and pickles over mustard side of each steak. 3. Roll up firmly in a jelly roll fashion with filling on inside, starting at narrow end. Secure each Rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread. 4. In a large Dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the Rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side). 5. Add enough hot water or broth to almost cover the Rouladen. Add bay leaf. Increase heat to high and bring to a boil. Cover and reduce heat to low. 6. Simmer, covered, for 1 ½ hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary). 7. With a large slotted spoon, carefully remove the Rouladen from the hot broth to an ovenproof dish; cover with foil and keep warm in the oven while making the gravy. TO MAKE GRAVY 1. Add the flour to 1 cup of beer in a large measuring cup, whisking briskly with a fork to blend. 2. Add 1 tablespoon grounded caraway. 3. Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy. 4. Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste. TO SERVE (Remove toothpicks and twine or thread before serving) Using a large slotted spoon, carefully place the Rouladen into the hot gravy. Cover, and warm through for a few minutes. Remove from heat and serve. Good side options are boiled new potatoes, potato dumplings sprinkled with freshsnipped parsley, and German Rotkohl (Red Cabbage). Bavarian Roulade Serves 8 26 localsDISH SEPTEMBER/OCTOBER 2017
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