October has German flavor
by Darlene Montague
Oct 25, 2012 | 1136 views | 0 0 comments | 7 7 recommendations | email to a friend | print
Being of German descent, I love the idea of Oktoberfest and not just for the beer.

Considering all the German immigrants who came to Goliad County around the mid- and late-1800’s, I’m surprised we do not celebrate more of the German culture around here like they do in New Braunfels. Just a look in the phone book will clue you in to the many German families who made Goliad County their home.

Maybe we descendents should start a club to promote our heritage and keep some of the language and customs alive. I would love to learn more German than the few phrases I remember from childhood.

Just recently, I found the Texas German Society, which meets in Victoria every other month. I met some very nice people there when I attended my first meeting, some of whom knew “my people” and others who were kin to several families here in Goliad. Let me know if you want to go to a meeting with me sometime.

I do remember back in the 1950’s, hearing German being spoken around the square by my grandparents to people we would meet in town when it was the hub of Saturday shopping. What has happened to that “Old World” flavor of Goliad? St. Peter’s Lutheran Church in Ander does have an Oktoberfest supper at the end of the month, giving a nod to the Germans who settled in that area. I’m looking forward to attending that again this year.

Cooler weather makes me want to bring out some of my German recipes. German food to me is very heavy, but it is also great comfort food. If you do not want to make your own, there is a good German restaurant in Beeville in front of Tractor Supply. If you should drive over there, try their Gherkin (Pickle) Soup. It is delicious.

H-E-B also has a German section in its international isle. I’ve picked up some great red cabbage, spaetzle and German coffee there.

For more German recipes, visit www.kitchenproject.com, where they have “Recipes from a German Grandma” and a nice newsletter

Beef Rouladen


• 2 pkgs. (about 1 lb. each) sirloin tip steak, cut Milanesa style (wafer thin, 4-5 pieces per pkg. from H-E-B)

• 5 slices thick-cut bacon, chopped

• ¼ large onion, cut in slivers

• Dijon mustard

• 1 large or 2 small dill pickles cut in narrow strips

• 4-inch skewers or toothpicks for securing rolls

• flour for dredging, seasoned with salt and pepper (with garlic powder and paprika, if desired)

• 2 cups plus beef broth (from the box)

• oil or shortening for browning

Slurry for thickening gravy:

• 1/4 cup cornstarch or flour

• 1/2 cup water


• prep the bacon, pickles and onion

• one at a time, season the top of a beef strip with salt and pepper, and spread thinly with mustard

• place crosswise on each strip 1 tablespoon bacon pieces, a few slivers of onion, and 1 pickle strip

• roll the steak up and secure meat with a toothpick the so it is parallel to the steak roll (if you stick it horizontally, you will not be able to brown it properly)

• dredge the beef rolls in the seasoned flour

• in a large skillet, brown the beef rolls on all sides in a little vegetable oil

• add 1 cup of beef broth to pan or to a depth of about 1/2 inch in skillet

• cover the pan and simmer, adding another cup of beef broth about halfway through cooking after it has cooked down a bit

• cook for about one hour or until the Rouladen are tender

• remove the beef rolls to a platter or baking dish

Cook’s notes: Thicken the gravy with flour or cornstarch. If there is not enough liquid left in your skillet to make a generous serving of gravy, add more beef broth or water to pan and proceed with thickening. A tablespoon or two of sour cream may be added to the gravy, if you like. Season the gravy to your liking. Pour the gravy over the Rouladen.

Cover the baking dish and keep in a warm oven until time to serve.

Rouladen are good served with spaetzle (as seen here), noodles, or mashed potatoes. I like to saute some shredded cabbage with onion and bacon to serve along side also.

Beer Bread

(from Janice Graves, Goliad)


• 1-12 oz. can/bottle of beer, room temperature

• 3 cups self-rising flour

• 4 tbsp. sugar

• melted butter for brushing


• preheat oven to 325 degrees

• stir all ingredients by hand just until blended

• grease a loaf pan and dust with cornmeal

• pour in dough and bake one hour

• remove pan and brush bread with melted butter and bake 10 minutes more

• serve warm with butter
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