When I was at SC Gourmet, in Blumenau, I had the pleasure of learning a little more about German cuisine. I’m not a deep connoisseur, but I loved all the dishes I tried! That’s why I was very happy when Stuttgart sent me some products with the challenge of preparing a German meal.
For those who don’t know yet, Stuttgart imports superior quality food and beverage products from Germany and several other countries and distributes exclusively throughout Brazil from the warehouse in Blumenau – SC. On another occasion, I mentioned the online store here on the blog and received very positive feedback from people who purchased and received everything correctly and on time. I must warn you that the store is a real delight for those who enjoy gastronomy!
My German meal had red cabbage with port wine and myrtles (a relative of blueberries), Spätzle pasta with butter and herbs and rouladen (roulade steak) with a delicious sauce! And to accompany a wonderful wheat beer. And you know the best of all? It didn’t even take me 1 hour to prepare all of this!
The only component of the dish that was a little more labor intensive was the steak, which was still very easy to make. I used soft thigh steaks cut into rectangles and previously seasoned. I gave a “modification” to the filling, using slices of tenderloin, cheese and pickles. I rolled it up and secured it with toothpicks and grilled it on all sides in a little olive oil. I added ½ cup of water to the same pan and covered it to cook well inside with the help of steam. When the water almost dried I added the sauce.
O Roast sauce Maggi Sosse zu Braten It looks incredible! Just dissolve it in 250 ml of boiling water and pour it over the meat. It was divine!
This delicious pasta is Spätzle, I used the original German brand Armbruster, but you will also find Spätzles from other brands such as Bechtle, Tress and Zabler, each with a slightly different characteristic (more eggs / less eggs, thinner / thicker), but with one thing in common: delicious flavor! See all options here.
The Spätzle was just cooked in boiling water and mixed with salt, butter and dried herbs. I left it drier to show the texture in the photo, but the Spätzle is divine with lots of sauce on top (what I used on the meat).
And this red cabbage just needs to be heated to serve (see product here). I loved!
The combination of the ingredients in the dish was very tasty and harmonized very well with the cerveja de trigo Schneider Weisse Aventinus. This delight was created by a woman, Mathilde Schneider, in 1907 and at the time inaugurated the weizendoppelbock style, that is, double strong wheat beer (8.2% alc). I was pleased to discover that a woman created this beer that has achieved important recognition to this day, such as the gold medal at the most recent Australian Beer Awards!
I loved the experience and will do it again. I think it’s really cool to get together with friends and prepare a themed meal. If you also want to reproduce a true German meal, even with Brazilian touches like I did, or simply buy imported gourmet products,
This post is a sponsored article, which does not nullify the sincerity of the opinion expressed.
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