German Cuisine

[b-man]

Quick Bratwurst Jambalaya

Serves: 4

Ingredients:

2 Tbsp. oil
2 Tbsp. flour
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 lb Fricadelwurst , thinly sliced
1 boneless skinless chicken breast, cut into 1-inch chunks
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground red pepper
Hot cooked MINUTE White Rice


MIX oil and flour in large skillet; cook on medium-high heat 2 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir 2 minutes or until vegetables are tender-crisp.

STIR in juice, sausage, chicken and seasonings. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve over rice.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man

[b-man]

Sweet and Sour Slaw


Ingredients:

1/2 cup white sugar
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper


In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.

In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated.

Cover and chill until serving.

B-man

[b-man]

Oatmeal Soup


Ingredients:

1 cup minced celery
4 1/2 cups milk
1 teaspoon salt
1 1/2 cups rolled oats


In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.

B-man

[b-man]

Knefla Soup



Ingredients:

1 cup all-purpose flour
1 egg
1/2 cup water
1 pinch salt
1 large potato, diced
1 onion, diced
1/2 pound bacon, chopped
3 cups milk
1 cup heavy cream
salt and pepper to taste


In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.

Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.

While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.

Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover.

Simmer 20 minutes, without boiling. Serve hot.

B-man

[b-man]

Hot German Potato Salad


Ingredients:

3 pounds potatoes
1 pound bacon, cubed
1 onion, diced
2 cups white sugar
2 cups white wine vinegar


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.

Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.


B-man

[b-man]

German Wurst Salad


Ingredients:

1 (3 pound) German bologna block
1/2 teaspoon minced fresh chives
1/2 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
1/2 cup distilled white vinegar
2 tablespoons vegetable oil


Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.

In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.


B-man

[b-man]

German Tomato Soup



Ingredients:

2 pounds ground beef
4 (10.75 ounce) cans condensed tomato soup
2 1/2 cups milk
1 1/8 cups water, or as needed
6 white potatoes, peeled and sliced 1/4 inch thick
1 small head cabbage, cored and sliced
3 carrots, sliced
1 small onion, chopped

Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes.

Reduce heat to low, and cook for 1 1/2 hours before serving.


B-man

[b-man]

German Sausage Chowder


Ingredients:

3 cubes chicken bouillon
5 medium potatoes, cubed
1 (16 ounce) package kielbasa sausage, sliced
1 onion, diced
1 small head cabbage, cored and sliced
1 (12 fluid ounce) can evaporated milk
1 pound Swiss cheese, shredded
1 pinch salt and pepper to taste

Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes.

Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil.

Remove from heat, and serve immediately.


B-man

[b-man]

German Potato Cheese Soup


Ingredients:

4 cups water
2 1/2 cups chicken broth
4 tablespoons chicken soup base
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces processed cheese food (eg. Velveeta)
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes


In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.

Add celery and red bell pepper, and simmer for 5 minutes.

Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.

Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.

B-man

[b-man]

German Lentil Soup



Ingredients:

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper


Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.

Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.


Stovetop method:

Place lentils in a stock pot with chicken stock, bay leaf, ham, and seasonings. Bring to a boil, then simmer over medium heat for 30 minutes. Stir in carrots, celery, and onion, and cook until tender, about 15 minutes. Add additional water if necessary to keep the mixture soupy.


B-man

[Sophie]

Originally Posted by b-man

Kish 's Gurkensalat (Cucumber Salad)
If I make dumplings with stew, is 1 egg enough to have the pot covered in dumplings. I want my dumplings to taste more like pasta and be puffy.
Makes 4-6 servings

Ingredients:

4 medium cucumbers/ peeled and thinly sliced
4 green onions thinly sliced/ can use yellow onions minced
1/4 c. sour cream or mayonnaise / not salad dressing!
1 Tblsp. cider vinegar
Salt and pepper to taste
1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best!
Peel cucumbers and slice or grate thin (hand grater works good for this).

Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving.

B-man

[b-man]

The recipe you quoted does not call for eggs to make dumplings. I assume you are referring to POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings) I'm not sure why you would want to reduce the egg content to one. Personally, if it were me, I wouldn't...but that having been said, you probably could use one, but be certain to beat egg before adding to ingredients, and reduce bread crumb content accordingly. As for "is it enough to have the pot covered in dumplings"... that's a personal call you'll have to make if reducing egg and bread crumb content. If eggs are not a health issue, why not stick to the recipe, as is? Let us know how you make out, especially if you reduce egg content to one! I'm sure other members would be interested in your findings\suggestions. I hope this is of some help. Worst case scenario ... judge the final amount of ingredients using one egg (beaten), and if it is obvious the consistency is just not right, or enough volume, go to adding a second egg ( beaten as well ) and more bread crumbs. Have fun with your experiment!
B-man

Originally Posted by Sophie

[b-man]

German Sour Cream Soup

Ingredients:

1/2 pound bacon, diced
3/4 cup chopped cabbage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3/4 cup chopped potato
3/4 cup sliced zucchini
4 cups tomatoes, peeled and chopped
4 cups beef broth
1/4 cup barley
1/4 cup rice
2 cup white sauce
1/2 cup vinegar
1 clove garlic, minced
1 teaspoon caraway seed
1 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon thyme
1 cup sour cream or plain yogurt

Sauté bacon in heavy kettle. Add cabbage, onion, celery, carrots,
potato and zucchini; reduce heat and simmer about 20 minutes. Add
tomatoes, beef broth, barley, and rice; simmer 2 hours.

Blend in white sauce, vinegar, garlic, caraway seed, salt,
Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings
if necessary.

Garnish with sour cream and serve.

Serves 6

B-man

[b-man]

German Lentil Soup


A quick lentil soup with ham is spiced with caraway, Worcestershire and nutmeg.

Serves 8
Prep time: 10 minutes
Cook time: 480 minutes

Calories: 223.45
Calories from Fat: N/A
Total Fat: 2.63 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 32.69 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.26 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
0.5 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper


1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.

2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

B-man

[b-man]

Schweinemedaillons (German Pork Medallions with Mushrooms in Cognac-Cream Sauce)


This elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.

Serves 4-6

Ingredients:

1 to 1 1/4 pounds fresh pork tenderloin, sliced 1/2 inch thick (1/2 kg)
5 tablespoons unsalted butter
1/4 cup Cognac
1/4 cup dry white wine
1/2 cup beef broth or consommé
1 pound mushrooms, wiped clean and sliced thin
1/4 cup finely minced shallots
1 tablespoon dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste—salt and freshly ground black pepper

Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.

Add the remaining 3 tablespoons butter to the skillet and sauté mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and sauté about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.

B-man

[b-man]

German Butter Cake (Butterkuchen)


Makes one 20 x 16-inch cake.


Ingredients:

4 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tablespoons butter, softened
1/4 cup granulated sugar

Chopped Almond Topping

1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tablespoons coarse sugar
4 tablespoons butter

Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.

Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes.

Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden.

B-man

[b-man]

Hot German Potato Salad


Ingredients:

1/2 pound bacon
1/3 cup bacon drippings
1 egg, lightly beaten
1 teaspoon sugar
1/3 cup vinegar
3 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
5 cups diced boiled potatoes (these could be sliced instead)
1/2 cup chopped onion

Fry bacon until crisp. Crumble into little pieces. Combine 1/3 cup bacon drippings with next 6 ingredients. Add potatoes, onion and bacon. Toss. Heat thoroughly.

Serves 6 to 8.

B-man

[Brackman]

Ok guys, dont make a face when you read this recipe. Its very good.
Its a meat spread for crackers, and goes great with a cold beer. Its very german and very popular at our german beer garden we have every year in September in Concordia, Missouri and some surrounding towns. You will need to cut this down as it is for large batches. Enjoy!

5# Lean Meat
1oz. onion (can be dehydrated, but make sure its re-hydrated)
1/3 bunch celery, cleaned with leaves off
2 eggs
1oz. worstershire sauce
3oz salt
1oz pepper
1/4 oz sugar
1/4 oz MSG

Grind the meat one time thru a meat grinder with cut up celery.
Mix all the other ingrediants with a mixer, add to meat mixture and
grind one more time. A third time might be needed depending on how
the texture looks.

[Aline]

German Beer Coffee Cake is not actually a cake, but a delicious sweet bread and is best sliced and buttered. With hot coffee, it makes a wintertime treat.

2 cups (packed) brown sugar
1 cup butter, softened
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3 cups sifted all-purpose flour
2 tsp soda
1/2 tsp salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Confectioners' sugar


Combine brown sugar and butter in mixing bowl and cream until smooth and well blended. Add eggs, one at a time, beating well after each addition.

Sift the cinnamon, allspice, cloves, flour, soda and salt together. Dust the walnuts and dates with a small amount of the flour mixture. Add the remaining lour mixture to creamed mixture alternately with the beer, blending well after each addition. Stir in walnuts and dates.

Spoon batter into large well-buttered and floured tube or bundt pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until an inserted cake tester comes out clean. Let stand for 5 minutes, then invert on a wire rack.

Sprinkle with confectioners' sugar, then place on a serving plate. This makes 18 to 20 servings.

NOTE: The finished coffee cake should be very moist. It is best when wrapped in aluminum foil and stored for 1 day, then sliced and buttered.

[Ashlyn]

2 lbs round steak, sliced thin (1/4")
salt
pepper
2 – 3 Tbsp prepared mustard (Gulden's spicy brown)
3 slices bacon, cut into halves
1 medium onion, finely chopped
2 tsp minced garlic
2 – 3 Tbsp parsley flakes, dried
6 dill pickle quarters
2 Tbsp vegetable oil
2 cups water
2 Tbsp water
1 Tbsp cornstarch


Pound beef until 1/4" thick (if thicker than 1/4"). Cut into pieces about 7 x 4 inches.

Lightly sprinkle each piece with salt and pepper. Spread with 1 tsp mustard. Place 1/2 strip of bacon down center. Combine onions and garlic and sprinkle on each piece along with the parsley. Place pickle quarter on narrow end of each; roll up. Fasten with wooden toothpicks.

Heat oil in 10" skillet until hot. Cook rolls over medium heat until well browned. Add water; heat to boiling, scraping up browned bits from bottom of pan as water heats. Reduce heat; cover and simmer until beef is tender, about 1 hr. Remove rolls to platter.

Combine 2 Tbsp water and cornstarch, stirring well. Add gradually into cooking liquid, stirring constantly until thickened. (Add water if too thick.)

Serve gravy over beef rolls.

[kyragee]

any one with a bratwurst spicey recipe

[kyragee]

i guess no one has the bratwurst recipe im looking for

[kyragee]

i found this recipe - will try this w/e

GRILLED GERMAN BRATWURST

4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12 oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankfurter buns
1/2 c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled

Brown bratwurst over medium heat in a little oil. Add onion and beer. Simmer uncovered, for 20 to 30 minutes. Stir together butter and onion salt; spread on buns. Make a lengthwise cut in each bratwurst to within 1/2-inch from end. Spoon on drained onion; sprinkle with cheese. Place on foil "boat", leaving sides open. Broil 4-inches from heat for 2 minutes. Top with crumbled bacon. (Can be done ahead except for final heating, which can be done on outside grill; put bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not burn on the bottom).
Makes 4 servings.

[Kitchen Witch]

Sweet N Spicy Bratwurst

2 pounds of brats cut in 1" pieces
1 or 2 small onions, chopped
2 tablespoons of oil

Brown meat in oil and remove, sautéing onions in remaining oil. Drain oil. Add 1 cup beer to brats and onions. Simmer for 10 minutes.

1/4 cup of brown sugar
4 teaspoon of cornstarch
1/4 cup of cider vinegar
1/4 cup of yellow mustard
4 teaspoon of horseradish

Cook until thick and bubbly stirring constantly. Put meat and beer mixture in crock pot and add mustard mixture. Cook on low for 3 hours.

[kyragee]

sweet and sour - wow sounds delicious
thanks witch

[Kitchen Witch]

anytime kyragee!

[kyragee]

i tried the sweet and sour - eee-mazinggggggggggggggg!!!
highly recommend.

[Kitchen Witch]

I'm very glad you enjoyed it!!

KW

[Southern Belle 2067]

GERMAN POTATOES

6 strips bacon
2 onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
salt and pepper to taste
boiled new potatoes, enough for 6
2 Tbls. flour
1/2 cups sugar
1/2 cup vinegar
3/4 cup water
dill weed, 2 Tbls fresh or 1 Tbls. dried

( Note: use small, whole, unpeeled new potatoes if possible. If not available, peel and cube the large potatoes.)
Slice bacon into 1/2 in. pieces, fry until brown, drain and reserve. In bacon grease, fry onions until golden, add celery and green pepper and cook gently until tender-crisp. Stir in flour; then sugar; salt and pepper. Slowly stir in vinegar and water; continue stirring until thickened. Add dill weed and pour this sauce on the hot, boiled potatoes. Mix gently and sprinkle reserves bacon on top.

This was given to me some years ago by a co-worker she was a full blooded German.

[Kitchen Witch]

Beef Goulash (Rindergulashch)

1 lb beef chuck, cubed
2-3 onions
2-3 tbls butter
salt and pepper
paprika
1 cup water
2 tbls flour
1 cup beef stock
3 tomatoes, sliced



Chop onions and brown in butter. Add meat and seasonings. Fry meat until browned. Add water, cover, and let stew for one hour. When juice has evaporated, sprinkle with flour, brown lightly; add beef stock and sliced tomatoes and cook together briefly. Serve with noodles, Spatzle, Salted or Fried Potatoes.

[Kitchen Witch]

Butter Biscuit (Butterbiskuit)

4 tbls butter
2-3 eggs, separated
6 tbls flour
1 tsp parsley
salt or nutmeg



Cream butter and to it add, alternately, small quantities of egg yolks and flour. Beat egg whites until stiff. Fold into mixture and add parsley and seasoning. Butter cake pan. Pour in mixture and bake in moderate (350 F) oven until golden brown. Cool, cut in cubes and drop in soup to serve.

[Kitchen Witch]

Mellow Dough, Neutral (Murberteig)


1 cup flour
1/4 lb butter
4 tbls milk
2 tbls sugar
pinch of salt
1 tsp baking powder



1 Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in specific recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking.




Smoked Ham in Dough (Schinken in Brotteig)


1 smoked ham
Mellow Dough, Neutral



1 Soak ham overnight in water to cover and remove skin. Or use a ready-to-eat ham and remove skin. Dry well. Prepare dough and wrap it around ham. Bake about three hours in a fairly hot (375-400F) oven. To serve, cut away crust (with a very sharp kinfe to prevent crumbling). Slice ham and serve hot or cold, garnished with pieces of the crust.

[Kitchen Witch]

Niedernauer Potatoes (Niedernauer Kartoffeln)

2-1/2 lbs potatoes, cooked
2 tsp butter
salt and pepper
4 tbls sour cream
1 egg
parsley



1 Peel cold cooked potatoes and cut into small cubes. Fry in melted butter, adding seasoning to taste. Mix cream and egg and pour over potatoes. Let cook until thickened. Serve garnished with parsley.

[Kitchen Witch]

Pork Squares (Schweinekarree)

3 lbs pork loin
salt and pepper
1 cup water
1 onion
1 tomato
1 cup sour cream
1 tbls flour



1 Score skin of pork loin lightly in crisscross squares. Season well. Bring water to a boil, place meat, onion and tomato in it. Cover and stew 10 minutes. Remove and roast in hot (425 F) oven about an hour, basting frequently. When done, pour on cream. Slice and arrange on a hot platter. Add flour to pan to make a smooth gravy. Season to taste and strain. Serve with noodles, or potatoes, and a green salad.

[Kitchen Witch]

Veal Roast (Kalbsbraten)


5-6 lbs leg or shoulder of veal
salt and pepper
4 tbls butter
1 onion
1 tomato
1 cup beef stock
butter
1 tbls flour
paprika



1 Sprinkle meat with salt and pepper and brown on all sides in hot butter. Chop onion and tomato and add to meat. Add beef stock, cover and cook in slow (300) oven 1-1/4 hours, adding more liquid if needed. When meat is done, liquid should be evaporated. Add butter and fry meat until it looks glazed and crisp. Serve sliced, on a hot platter. To drippings, add flour, paprika and as much water as needed for desired amount of gravy. Strain well and serve in gravy boat. Serve with dumplings, Spatzle or potatoes and vegetables or salad.

[Sandman...]

The Sauerbraten that was so sood that it made even MY German / now proud American citizen Dad shed a tear as he ate it. This man never EVER crys. He did so for this meal.
The taste is really is what he remembered as a boy form my Oma's kitchen
... taste of HOME.
He punched me in the head because wife and I made him cry over this!!

Anyways, I will be so busted if they find out that I gave this one up !!!!

Classic Sauerbraten

In 2 Parts

Marinade

1/2 c dry red wine
1/2 c red wine vinegar
2 c cold water
1 med onion thinly sliced
5 crushed peppercorns
4 crushed juniper berries (optional)
2 small bay leaves

Meat and veges

3 tbsp lard or shortening
1/2 c finely chopped onions
1/2 c finely chopped carrots
1/2 c finely chopped celery
2 tbsp flour
1/2 c water
1/2 c gingersnaps - ground into crumbs
4 lb boneless beef roast MUST MUST BE COMPLETELY DE-FATTED

In a 2-3 Qt saucepan combine the wine, vinegar, water, sliced onion, peppercorns, juniperberries, & bay leaves. Bring to a boil, remove from heat and cool to room temp.

COMPLETELY DE-FAT BEEF

Place beef in any crock, pan or dutch oven other than aluminum. No aluminum
It should be large enough to hold the meat so that the marinade comes at least half way up the roast. If not , add more dry red wine.
Cover with foil or plastic wrap and refrigerate for 2 - 3 days, turning meat twice per day.

Remove meat and pat dry
Strain marinade and reserve.

Heat lard / shortening
Brown meat on all sides without burning.

Transfer meat to a platter and reserve 2 tbsp of fat
Add chopped veges and cook over moderate heat, continually stirrring, 5 - 10 min until soft.
Sprinkle flour over veges & cook stirrring constantly until flour colors after abou 5 min.
Pour strained marinade and 1/2 c water into a pan and boil on high.
All goes into casserole or Dutch oven and simmeredf on low for 2 more hours.

Sauce
Remove liquid from casserole ans de-fat.
Combine with gingersnap crumbs and cook 10 min over md heat.
Dtrain sauce through fine seive and squish as much juice from the veges as possible. Re-Heat sauce, s&p to taste.

To Serve

Meat - cut inti 1/4 inch slices
Moisten with a few tbsp sauce
remaining sauce on table

Serve with rohtkohl, potato dumplings and / or sauerkraut

[Southern Belle 2067]

Sounds good Sandman think I will try it next week-end let you know how it turns out!!!

Gotta Run

[Southern Belle 2067]

Originally Posted by Sandman...

The Sauerbraten that was so sood that it made even MY German / now proud American citizen Dad shed a tear as he ate it. This man never EVER crys. He did so for this meal.
The taste is really is what he remembered as a boy form my Oma's kitchen
... taste of HOME.
He punched me in the head because wife and I made him cry over this!!

Anyways, I will be so busted if they find out that I gave this one up !!!!

Classic Sauerbraten

In 2 Parts

Marinade

1/2 c dry red wine
1/2 c red wine vinegar
2 c cold water
1 med onion thinly sliced
5 crushed peppercorns
4 crushed juniper berries (optional)
2 small bay leaves

Meat and veges

3 tbsp lard or shortening
1/2 c finely chopped onions
1/2 c finely chopped carrots
1/2 c finely chopped celery
2 tbsp flour
1/2 c water
1/2 c gingersnaps - ground into crumbs
4 lb boneless beef roast MUST MUST BE COMPLETELY DE-FATTED

In a 2-3 Qt saucepan combine the wine, vinegar, water, sliced onion, peppercorns, juniperberries, & bay leaves. Bring to a boil, remove from heat and cool to room temp.

COMPLETELY DE-FAT BEEF

Place beef in any crock, pan or dutch oven other than aluminum. No aluminum
It should be large enough to hold the meat so that the marinade comes at least half way up the roast. If not , add more dry red wine.
Cover with foil or plastic wrap and refrigerate for 2 - 3 days, turning meat twice per day.

Remove meat and pat dry
Strain marinade and reserve.

Heat lard / shortening
Brown meat on all sides without burning.

Transfer meat to a platter and reserve 2 tbsp of fat
Add chopped veges and cook over moderate heat, continually stirrring, 5 - 10 min until soft.
Sprinkle flour over veges & cook stirrring constantly until flour colors after abou 5 min.
Pour strained marinade and 1/2 c water into a pan and boil on high.
All goes into casserole or Dutch oven and simmeredf on low for 2 more hours.

Sauce
Remove liquid from casserole ans de-fat.
Combine with gingersnap crumbs and cook 10 min over md heat.
Dtrain sauce through fine seive and squish as much juice from the veges as possible. Re-Heat sauce, s&p to taste.

To Serve

Meat - cut inti 1/4 inch slices
Moisten with a few tbsp sauce
remaining sauce on table

Serve with rohtkohl, potato dumplings and / or sauerkraut

Think I will try this next week-end, let you know how it turns out!!!

[vincent daigle]

well don`t no if i`m in the wright box for this memo i`m looking to cook me a good german hamberg or germa hambrg steak very popular in canada can someone help me out i would like someone it would be very appreciated

[Southern Belle 2067]

Hi Vencent,

Welcome to our sit we are glad that u=you have joined, I will see if I can find our from my Canadian members on the recipes you want I have never heard of those burgers you want. So hang thight I will get back to you on your private Post.