Spaetzle are a type of egg noodles or small, elongated dumplings.A regional specialty of Swabia, Germany. With variations such as Green Herb Spaetzle. Packaged German spaetzle get a flavor boost from a brown butter and herb sauce 1n this versatile side dish. The name is derived from the 18th century word “Erdapfel” (earth apples) for potatoes. Heaven (apples) and earth (potatoes) combine in this tasty side dish with bacon and onions. Serve with apple sauce or Bibbelsche Bohnesupp. Ĭrispy potato pancakes with an unpronounceable name from Germany’s Saarland region are flavored with leeks and onion. then served with herbed cream sauce- a very German celebration of asparagus season. A vegetarian version of Northern Germany’s “Bremer Labskaus” or “Sailors Stew.” This beet-root side dish goes well with pork chops. Tangy sauerkraut is tempered with creme fraiche for a side dish that complements roast chicken or pork chops. apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.Ī spiked u p red cabbage side dish with red currant juice and cassisĬhef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairy simple dish into the epitome of comfort food.Ĭhef Olaf uses double smoked bacon for depth, and adds fresh apples,onions, and spices to balance the natural acidity of the sauerkraut. A great side dish to mushroom ragout with cream sauce. Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. These German boiled bread, potato and egg dumplings get a head start from a dumpling mix that comes in a box. Serve with gravy from sauerbraten, or sprinkle chopped fresh parsley on top.A rich and creamy bacon onion gravy from Germany that’s a traditional sauce for potato dumplings such as Hoorische or Gefillde. Cook 5-8 min ( they’ll float to the top ) drain well. Press dough through a large holed sieve or metal grater into the water. Mix until smooth.īoil the water in a large saucepan. Beat eggs well, and add alternately with the milk to the dry ingredients.
Mix together flour, salt, white pepper, and nutmeg. Good served with red cabbage (that pickled type in the jar) and buttered wide noodles or SPAETZLE:ġ cup all-purpose flour …………………………………1/4 cup milkĢ eggs…………………………………………………….1/2 tsp ground nutmegġ pinch ground pepper…………………………………. Arrange on platter pour extra gravy on top. In small bowl mix sour cream with flour stir/whisk into cooking juices and cook, stirring, until sauce is thickened and smooth. Strain cooking juices into large saucepan. Add 1 cup of reserved marinade and cook meat 2 hours longer, or until tender. Pour boiling water around meat sprinkle in crushed gingersnaps and simmer ( covered ) for 1-1/2 hours turn often. In Dutch oven or large cast iron skillet, brown meat on all sides in hot oil.
Remove meat from marinade dry well with paper towels and strain marinade into a bowl. Pour vinegars and water over meat chill covered for FOUR (4) days (yes!) Turn meat twice each day ( that’s why it’s easiest in the baggie J )
Add onions, peppercorns, cloves & bay leaf. Put beef into deep ceramic or glass bowl ( or in big zip-lock baggie in bowl ).
#Sauerbraten and spaetzle recipe plus#
SAUERBRATEN with GINGERSNAP GRAVY plus SPAETZLEĤ lb.
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