My Global Food Challenge

Germany (3)

Rindsrouladen Beef Rolls (Germany)

Yield: 4 Servings


4 slices beef top round steak (1/2-inch thick)
salt and pepper, to taste
prepared mustard
3 onions, finely chopped
3 slices bacon, chopped
1 large dill pickle, sliced
1 tablespoon vegetable shortening
1 teaspoon tomato paste
1 1/2 cups beef stock
1 tablespoon flour
dry red wine


Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.

Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.

Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

Link to My Post on Germany:

Cuisine: German

Main Ingredient: Beef

German Potatoes (Germany)

“A great side dish.”

Yield: 6 Servings


2 3/4 lbs russet potatoes
vegetable oil
2 tablespoons butter
1 1/2 cups onions, chopped
1/2 teaspoon paprika


Peel potatoes and cut into 1/2-inch cubes. Rinse with cold water. Drain. Pat potatoes dry with kitchen towels.

Pour oil into heavy deep skillet to depth of 3/4-inch. Heat over medium-high heat until thermometer registers 375ºF. Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes. Using slotted spoon, transfer potatoes to paper towels; cool.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).

Preheat oven to 400ºF. Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat. Add potatoes and saute until golden brown, about 3 minutes.

Season mixture to taste with salt and pepper. Spread mixture on heavy large baking sheet. Bake until potatoes are cooked through and crisp, about 15 minutes.

Link to My Post on Germany:

Cuisine: Germany

Main Ingredient: Potatoes

Baked Butternut Squash (Germany)

“Super easy, and a real family hit.”

Yield: 6 Servings


2 medium butternut squash
2 tablespoons butter
125 g breakfast bacon, diced
1 bunch rosemary, diced
1 tablespoon maple syrup or 1 tablespoon sugar


Preheat oven to 325°. Peel the squash, cut it in half and seed it. Turn the cut sides down, and slice into 3/8 inch slices, lengthwise (like a cantaloupe). Arrange with the sides down on an oven tray, or baking dish lined with parchment paper.

Mix the butter, bacon, rosemary and maple syrup together with a fork in a bowl until well blended. Room temperature butter makes this a lot easier. Salt and pepper to taste.

Dollop the butter mixture over the squash, it doesn’t have to cover all pieces, it will melt.

Put it into the oven, uncovered and bake for about 40 minutes or until squash is cooked, and a bit caramelized on top.

At about 20 minutes, turn the squash over and spoon the melted butter all over.

Link to My Post on Germany:

Cuisine: German

Main Ingredient: Butternut Squash

File:Germany in Europe (-rivers -mini map).svg

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