German Cuisine

RECIPE FORUM International Recipes
61

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.

62

any one with a bratwurst spicey recipe

63

i guess no one has the bratwurst recipe im looking for

64

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.

66

sweet and sour - wow sounds delicious
thanks witch

68

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

70

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.

77

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

78

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

Gotta Run

79

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

80

well dont no if im 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 :idea: it would be very appreciated

81

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.

88

These are great…I sometimes add some sliced green pepper when I cook the onion.

89

Think I just commented on the wrong recipe…meant to comment on the brats; just to say they are also really good if you add some sliced green pepper along with the onion.

90

Saur Klops
Recipe from Gramma, my Mom’s Mom.

Meat Balls:
1 1/2 pounds ground pork
1/2 pound ground beef
4 slices rye bread
1 slice white bread
2 eggs - beaten
1 tsp salt
1/2 tsp pepper
1/3 onion chopped fine or onion powder
1 Tbsp fresh lemon juice
2 tsp finely grated lemon zest

Cooking Liquid:
Water to generously cover meat balls (probably 2 to 3 quarts)
1 tsp salt
8 whole peppercorns
Juice of two lemons
zest of two lemons - grated fine
1 bay leaf
6 whole allspice berries

Flour and water slurry for thickening the cooking liquid

Put water into a very large pot and add the rest of the cooking liquid ingredients. Bring to a boil while you are making the meat balls. Tear rye and white bread into small pieces (or use food processor to pulse into fresh bread crumbs). Put all meat ball ingredients into a large bowl and combine well. Shape into 1 to 1 1/2 inch balls. Drop balls into the boiling cooking liquid. Stir gently after they are all in to make sure they aren’t sticking to the bottom. May add more boiling water (heated in the tea kettle) if needed. Reduce to a strong simmer and cook for at least 45 minutes or maybe an hour until done all the way through (remember, it’s raw pork). Remove meat balls to a large bowl. Use the flour slurry to thicken the cooking liquid into a gravy. Pour the gravy over the meat balls. We always served these over noodles with lots of gravy and added a green vegetable (usually peas or green beans) to make a complete meal. We even sopped up extra gravy with white bread!

91

Wow B-man!:grin: You sound like one heck of a “want to be German” here. :stuck_out_tongue: Lol! You got some really nice recipes from Germany. What cook book are those recipes from?:sunglasses:

92

All I can say is - YUM!

93

Hopple Popple

I read a description of this in a book about 15 years ago and then a few years later I had it in a restaurant in Düsseldorf., although it was not called that on the menu.
This is my own version.
It is a very satisfying, filling and warming meal and also makes a great brunch for a big crowd. I served it at a big family gathering.

Serves 2/3

Ingredients
4 medium Potatoes
4/6 Smoked bacon Rashers
4 medium sized Mushrooms
2 Tomatoes
1 Onion
Parsley (handful)
Eggs (Optional)
2 Tbsp Oil

Method

Boil potatoes for 25/30 minuets until just nicely cooked. Allow to cool then slice
Cut bacon into cubes
Slice Mushrooms
Quarter tomatoes
Chop onions

Depending on the quantity being cooked it can be difficult to manage with just one pan as there is the risk of breaking up the ingredients. I also prefer to cook the ingredients in stages.

Heat the oil and fry the bacon until medium cooked.
Add the onions and the mushrooms mix well and continue frying until onions are soft, mushrooms cooked and bacon just crispy.
Remove and keep warm.
Heat oil in pan until very hot and then add slices of cooked potato.
Cook on both sides until starting to crisp and brown, turning frequently to prevent burning.
Add tomatoes and mix through taking care not to break up the tomatoes.
Cook for a minute or two and add reserved ingredients.
Continue cooking and mixing through until heated thoroughly and tomatoes are cooked. (Great care is need is this stage not to break it all up)
Place a good handful of parsley on top and mix through
Place in a large serving dish with a big spoon so that everyone can help themselves
(I use a serving pan that goes straight from the cooker to the table and gives it a very traditional style)
Hopple Popple is often served with a fried egg on top. If desired fry required amount and bring to the table separately so that they can be put on top of the individual servings

95

Thank you for posting these wonderful recipes. Brings back memories.

97

Wow, I must say this thread is amazing :smiley:

I’m German, living in Germany, speaking German, cooking German…i think you get the point :wink: and i would say I’m not totally unknowing when it come’s to German cuisine! But I haven’t even heard of a lot of those recipes.
Those sure used to be German cuisine, but like 50 years ago.
Modern German cuisine is way more international and also the really “heavy” food became quite outdated.

Still, there are certain areas in Germany which still love their own traditional food, such as “Grünkohl” (green cabbage) in Northrhine Westphalia.

A traditional Christmal Meal would be goose with red cabbage.

Oh, and a really really typically German recipe would be “Kartoffelsuppe” (potato soup), that’s really wide-spread.

The whole southern part (especially Bavaria) is influenced a lot by Austrian “Mehlspeisen” (dishes made of flour), such as apple strudel, Dampfnudeln (there is a debate going on whether or not this one is German or Austrian ; ) with vanilla sauce (dough with yeast, cooked in a pot) or Kaiserschmarrn.
I will search my books for the best recipes, they are certainly worth trying. I do love American dishes and since my mum is French, j’adore les desserts francais - however, nothing taste’s as great as a fresh made Apple strudel or Kaiserschmarrn!