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Sausage-stuffed Beef Roulade with Beer Sauce

Elegant and economical, sausage-stuffed beef roulade basks in a distinctive beer sauce until tender and flavorful. Serve with noodles and short-stemmed mugs of zesty beer. It's ideal for family dinners or entertaining guests

  • pound bulk sausage meat
  • 2 tablespoons chopped onion
  • 1/4 cup dry bread crumbs
  • 2 pounds beef round, cut into 8 thin slices
  • Salt and pepper
  • 8 slices bacon
  • 2 tablespoons butter or margarine
  • 6 small white onions, halved
  • 1/4 cup flour
  • 2 cans (12 ounces each) beer
  • 2 teaspoons or cubes beef bouillon
  • 1 pound button mushrooms, stemmed
  • 2 tablespoons chopped parsley
Combine sausage, onions, and crumbs. Blend well. Pound meat slices until very thin. Sprinkle meat with salt and pepper. Divide sausage meat equally between beef slices. Shape sausage into a long thin roll at one end of the meat slice. Roll up to enclose filling. Wrap a bacon slice around each roll. Tie with string or seal with skewers. Brown rolls in butter in a Dutch oven. Add onions and brown. Mix flour and l/2 cup of the beer. Pour mixture over meat and add remaining beer. Add beef bouillon and stir to blend. Cover and simmer over low heat for 1 l/2 to 2 hours or until beef is tender. Add mushrooms and parsley and simmer another 15 minutes. Remove meat rolls to a platter lined with hot cooked noodles. Skim excess far from top of gravy. Spoon gravy over meat rolls.

Makes 8 servings

For convenience. this entree can be prepared ahead and frozen in foil. Allow two hours at 350 degrees to heat. If completely thawed, allow 45 minutes

Shrimp in Beer Batter

Wherever you go, there's always a chef or a hostess who is famed for a beer batter shrimp. What a dish to complement tall glasses of golden sparkling beer!

  • 3 pounds of shrimp in shell
  • 2 cups warm beer
  • 2 2/4th cups flour
  • 2 teaspoons paprika
  • dash of Tabasco
  • dash of Worcestershire sauce
Peel and split shrimp, leaving tails intact. Mix all remaining ingredients together. Roll shrimp in additional flour, salt and pepper. Dip into beer batter and fry in deep hot fat for 2-3 minutes.

Yield: 6-8 servings

Roast of Pork Loin (Stuffed with Fruit)

  • 1 cup mixed dried fruits
  • 1 can or bottle (12 ozs.) beer
  • 4 to 4 1/2 pounds boned loin of pork, center cut
  • salt freshly ground black pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons red currant jelly
  • 2 tablespoons flour
Remove pits from prunes. Cut large pieces of fruit into 1-inch pieces. Place fruit in saucepan; cover with cold beer and bring to a boil. Remove from heat and let fruit soak in the beer for 30 minutes. Drain fruit on paper towels, reserving beer, set aside. Make a pocket in the pork by cutting a deep slit down the length of the loin, going to within -inch of the two ends and to within 1-inch of the other side. Season the pocket lightly with salt and pepper and stuff it with the fruit. Skewer opening closed. Tie with string at 1-inch intervals.

In large roasting pan, melt butter and oil over moderate heat. Brown loin evenly on all sides, about 20 minutes. Remove all fat from pan. Pour in reserved beer; bring to a simmer on top of the stove. Bake in 350 degree oven, covered 1 l/2 hours or until meat is well done. Remove loin to platter. Skim fat from liquid in pan, bring liquid to a boil. When it has reduced to about 2 cups, stir in currant jelly. Blend flour with a little cold water; stir into sauce. Simmer, stirring until sauce is smooth. Taste for seasoning. Carve meat into 1-inch slices. Garnish with watercress, if desired. Pass sauce separately.

Makes 8 servings

USA Fried Chicken

  • 2 eggs well beaten
  • 2/3 cup beer
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons oil or melted shortening
  • 1 broiler-fryer chicken, quartered
  • 1 quart oil or melted shortening for frying
Combine eggs, beer, slowly beat in flour, salt and oil until batter is smooth. Dip chicken into batter: drain. Drop into heated oil at 375 degrees: fry 15 to 20 minutes. {Serves 3} This basic beer batter serves equally well for Shrimp Tempura. Don't forget to add l/2 teaspoon ground ginger.

Coats two pounds of unshelled shrimp (24 medium) and modestly serves twelve.