Oh my goodness,my mom makes Dampfgnoedle and puts them over goulash…she makes them quite salty. What would your vanilla sauce be? What is Kaiserschmarn? Whould that be sour cream gravy?
There can’t be anything easier than Currywurst:
Step 1 - fry the sausage and place on plate
Step 2 - squirt tomato sauce over the sausage
Step 3 - sprinkle some curry powder over the sausage
Step 4 - enjoy!
I can’t believe all the German recipes you have accumulated and also placed it here for us to try out. My style is more southwestern food.
But, since you seem so knowledgeable on this kind of cuisine. Could
you please tell me if you have the recipe or heard of this side dish.
We used to have a German Resturante where I used to frequent in my
old college days in the 60’s. It was a like cottage cheese and it had
something like black sesame seeds not sure that was what it was, could have been some other type of seed and clue. It would be nice to taste
this side dish again.
Another question is on the Sausage and peppers, do you ever leave out the tomato paste. I’ve had something similar before, but it was clear sauce they had, let me know on your site.
My grandmother came from Germany and she make these cheese filled pasta. Her recipe is pretty close to this one escept she put in LOTS of chopped green onion which is what made it so good. Instead of putting them in soup she poured browned butter over them. She called the Klump.
Beef Rouladen
12 slices of thin-sliced top round beef (should be approximately 10” long , 4” wide, and ¼” thick)
1 lb thick-sliced bacon, excess fat removed, diced
1 onion, minced
8 oz bread and butter pickle slices, chopped
3 tablespoons vegetable oil
3 cups beef broth
1/4 cup flour
1/3 cup water
Salt and pepper, to taste
Lay out each slice of beef and season both sides with salt and pepper.
Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.
Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.
Sauté the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.
Add a bit of the beef broth, and try to scrape up and mix in any browned drippings at the bottom of the pan. Add the rest of the broth and bring to a boil. Let boil for one minute, and then reduce the heat to a simmer and cover for an hour to an hour and a half.
Remove the meat from the pan. Tent aluminum foil over the plate with the meat in order to keep it warm.
Stir together the flour and ? cup water until smooth. Slowly pour this mixture into the gravy to thicken, stirring constantly. Bring the gravy to a boil as you stir, and keep boiling and stirring until the gravy has reached the desired consistency.
Remove the toothpicks or cooking string from the meat. If you used toothpicks, be especially careful when removing them. The Rouladen should be extremely tender and you don’t want them to fall apart too much.
Return the meat to the gravy and heat for about 5 more minutes. Serve warm.
This is a very old family recipe. This is German peasant food - nothing “haute cuisine” about it! Gramma used to make this only on “Green Thursday” or “Maundy Thursday” which is the day before Good Friday. Now that you can get fresh spinach all year long, I make it whenever I want.
Maultatschen & Noodle Dough
1 Pound of fresh Spinach, raw
1 Large handful of fresh Parsley, raw
2 Slices of Stale Bread
1 Pound of bulk Pork Sausage, raw
4 eggs
1 small Onion, chopped very fine (or use onion powder)
2 tsp Salt
½ tsp Pepper
4 Tbsp Flour
Dry Bread Crumbs
Place a very large bowl under the end of a meat grinder. Run the spinach and the parsley through the meat grinder. Run the stale bread through the meat grinder last to force out all the spinach. To the bowl add the pork sausage, eggs, onion, salt, pepper, and flour and mix well (I use my hands for this). Make sure the pork sausage is well incorporated and not in any big clumps. Use enough dry bread crumbs to make the filling very dry. Set aside. Put a very large pot of salted water (about 2/3 full) on the stove to boil. While waiting for it to come to a full rolling boil, make the noodle dough.
2 Cups of All Purpose Flour
1 tsp Salt
1 tsp Butter
3 Eggs
2 Tbsp Lukewarm Water, if needed
Melt the butter and beat it into the eggs. Put the flour and salt into a large bowl making a well in the center. Into the well, pour the beaten eggs/butter to the flour/salt. Start mixing. (I use my hands for this.) If the dough feels too dry, add a little bit of water at a time until it is right. Divide the dough into halves or thirds, whatever is manageable when rolling out. Using a minimum of flour, roll the dough out fairly thin into a sheet that is roughly rectangular. Wet one long edge about 1 to 1½ inches wide with water and spread a corresponding percentage of filling over the dough, leaving the wet edge uncoated. It should not be more than about a ¼ of an inch thick. Starting with the edge opposite the wet one, roll up the dough and filling jelly roll style. Cut the roll into 1 to 1½ inch wide pieces. Lightly flour a large tray and place the pieces on the tray until all the dough and filling has been rolled and cut. Carefully drop the pieces into the boiling water while maintaining the boil. They will sink to the bottom and then rise to the top as they start to cook. Once all are in, maintain a slow boil and cook the Maultatschen for 30 minutes after they rise to the top of the pot. (Gramma said they were done when they rose to the top; but because there is raw pork in them, Mom and I let them cook 30 more minutes.)
Serve while hot with caramelized onions. Leftovers may be cut into smaller pieces and pan fried in butter until warm and a little crusty (or they can be warmed in the microwave or a steamer if you don’t like pan fried noodles).