Ingredients with Measurements:
- 4 Thüringer Rostbrätel steaks (about 8 oz each)
- 1 lb mushrooms, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Smoker
- Meat thermometer
Step-by-step instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, whisk together olive oil, red wine vinegar, smoked paprika, salt, and black pepper.
3. Rub the mixture all over the Thüringer Rostbrätel steaks.
4. Place the steaks in the smoker and smoke for 2-3 hours or until the internal temperature reaches 145°F.
5. While the steaks are smoking, heat a large skillet over medium-high heat.
6. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
7. Add the sliced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
8. Season the mushroom mixture with salt and pepper to taste.
9. Once the Thüringer Rostbrätel steaks are done smoking, remove them from the smoker and let them rest for 10 minutes.
10. Serve the steaks with the mushroom mixture on top and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Smoker temperature: 225°F
Internal temperature of Thüringer Rostbrätel steaks: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Thüringer Rostbrätel steaks can be substituted with any other type of beef steak.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add sliced bell peppers to the mushroom mixture for extra flavor and color.
- Use a different type of smoked meat, such as smoked pork chops or smoked sausage, instead of Thüringer Rostbrätel steaks.
- Add a splash of Worcestershire sauce to the mushroom mixture for a tangy flavor.
Tips and tricks:
- Make sure to let the Thüringer Rostbrätel steaks rest for 10 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the internal temperature of the steaks reaches 145°F.
- If you don't have a smoker, you can use a grill or oven to cook the steaks.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Smoked Thüringer Rostbrätel with Mushrooms on a large platter with a garnish of fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- German potato salad
- Roasted vegetables
- Spaetzle
- Sauerkraut
Suggested side dishes:
- German potato salad
- Roasted vegetables
- Spaetzle
- Sauerkraut
Troubleshooting advice:
- If the Thüringer Rostbrätel steaks are not smoking evenly, rotate them in the smoker every hour.
- If the mushroom mixture is too dry, add a splash of chicken broth or white wine to the skillet.
Food safety advice:
- Make sure to cook the Thüringer Rostbrätel steaks to an internal temperature of 145°F to ensure that they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thüringer Rostbrätel is a traditional German dish made from marinated beef steaks that are grilled or smoked. It is a popular dish in the Thuringia region of Germany.
Flavor profiles:
The Smoked Thüringer Rostbrätel with Mushrooms has a smoky and savory flavor from the smoked paprika and Thüringer Rostbrätel steaks, and a rich and earthy flavor from the mushrooms.
Serving suggestions:
Serve the Smoked Thüringer Rostbrätel with Mushrooms with a side of German potato salad and a cold beer.
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Region: German