Hofbrauhaus Chicago’s Food and Beverage Director Kat Hummel
Oktoberfest at Hofbrauhaus Chicago (through 10/31/19)
5500 Park Place
Rosemont, IL 60018
- 2 ½ Pounds lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
- 8 tablespoons yellow mustard
- Salt & Pepper to taste
- 4 Slices of Bacon, roughly chopped
- 1/2 Cup White Onion, chopped
- 1/4 Cup Dill Pickle, finely chopped
- ¼ Cup Oil, for frying
- 3 ½ Cups Beef Broth
- 1 Bay Leaf
- 1/4 Cup Flour
- 2 Tablespoons Water
- ¼ Cup Fresh Parsley, For Serving
- Season beef with salt and pepper.
- Thinly spread mustard on top of each slice.
- Divide bacon, pickle, and onion slices on one end of each slice.
- Roll up slices, tucking the ends in and securing with twine.
- Heat oil in skillet. Brown Rouladen well on all sides. Do not crowd Rouladen in the skillet, or they will not brown nicely.
- Once all Rouladen are browned, add 3 1/2 cups of beef broth and bay leaf, gently stirring up browned bits.
- Return all Rouladen to skillet, bring to simmer and cover.
- Simmer for about 1½ hours.
- Remove roulade and set aside to rest.
- To thicken gravy, remove bay leaf then combine flour and water to form slurry. Then stir gently into cooking liquid until slightly thickened, forming a gravy.
- Season gravy to taste with salt and freshly ground pepper.
- Remove twine to serve. Top with homemade beef broth gravy and garnish with fresh parsley.
1 Pound Flour
½ Quart of Water
1 ½ t Salt
Pinch White Pepper
- Combine all of the ingredients in a mixer and beat until the dough makes bubbles.
- Press dough through spätzle maker directly into salted boiling water.
- Cook until water comes back up to boil, about 4 minutes.
- Ice Spatzle as soon as it finishes cooking.
Red Cabbage Recipe
2 Pounds Red Cabbage
2 Tbsp Cranberry Sauce
¼ Cup Apple Sauce
3 Tbsp Red Wine Vinegar
½ Cup Red Wine
1 Tbsp Sugar
½ tsp Salt
¼ tsp White Pepper
¼ tsp Ground Cloves
¼ tsp Cinnamon
1 Tbsp Butter
2 Tbsp Corn Starch
- Combine all of the ingredients except butter & corn starch and marinate in the refrigerator for 24 hours. Once done, cook with butter in a skillet for 30 minutes. Combine cornstarch with water and add to red cabbage mixture until desired thickness is reached.