Sauerbraten Rhenish - Authentic German Sauerbraten Recipe
This traditional German Sauerbraten recipe origins from the Rhineland region of Germany.
Sauerbraten is a meat dish in which the meat is marinated for several days before cooking. Sauerbraten is a real classic in Germany and is prepared in many regions in this country in slightly different variations.
There is Bavarian sauerbraten, classic sauerbraten like from Oma and Rhenish sauerbraten, which is featured in this video recipe.
You can find the recipe here:
German Meatballs Frikadellen
German Meatballs Frikadellen
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Ingredients:
1 lbs. Ground Beef
1 lbs. Ground Pork
2 eggs
1.5 tsp. Mustard
1/2 tsp. Black Pepper
1/2 tsp. Sea Salt
1/2 tsp. Paprika
3 tsp. Parsley Flakes
14 oz. Diced Onions
2 Cups Panko Bread Crumbs
For Frying:
Butter
Olive Oil
Real German meatballs, no frying, no oil!
Minced meat (beef + pork) -1 kg.
Onion-250 gr.
Eggs-1-2 pcs.
Milk-100 ml.
White buns(2 pcs)-125 gr.
Mustard (medium spiciness) -2 tsp
Parsley.
Salt.
Black pepper.
Butter-50 gr.
German Main Dishes - 8 Recipes You Need To Try
8 Popular German Main Dishes You Need to Try
In this video, you will find 8 popular German main dishes you should try either in a restaurant or by cooking it yourself. If you need the recipe, let us know in the comments and we will help you out.
Beef Rouladen
Beef Rouladen are one of the most traditional meals when it comes to celebrations in Germany. They are very popular for Christmas or other holiday dinners.
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German Meat Balls
German meat balls have various names in Germany. Depending on the region they are called Frikadellen, Fleischküchle, Fleischpflanzerl or Buletten. Served with potato salad you will find them not only regularly on the German dinner table, but also in every beer tent on the famous Oktoberfest in Munich.
Video & Recipe:
Sauerbraten
Sauerbraten is a traditional German pot roast. Before cooking, the roast is marinated for several days in a mixture of vinegar and/or wine, water, herbs, and spices.
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Maultaschen – German Ravioli
Maultaschen are a kind of German Ravioli stuffed with various fillings such as meat, spinach, cheese or even fish. They are served in various ways: fried, baked or in soups. You can enjoy Maultaschen in so many dish creations that you will fall in love with them.
Jägerschnitzel – Jagerschnitzel
Jägerschnitzel is probably one of the most famous German dishes. You will find it on every restaurant menu that offers German cuisine. As it is easy to make, you should try to make it at home.
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Gulasch – German Goulash
One could argue that Goulash did not originate in Germany, but it is one of the most popular main dishes since the 18 hundreds. Germans love their “Gulasch” served with Spaetzle or dumplings and a side of veggies.
Video & Recipe:
Käsespätzle – Cheese Spaetzle
Cheese Spaetzle is the German flavorful version of macaroni and cheese. This hearty homemade pasta dish is made with Emmentaler or Allgäuer cheese and served with a topping of sautéed golden browned onions.
Video & Recipe:
Eintopf – German Stews
Germans love their stews. They have a huge variation of stew dishes. One of the most popular is Gaisburger Marsch, a traditional Swabian beef stew with potatoes, Spaetzle, carrots, and leek.
I hope you got in the mood for some delicious German food. Try one of our recipes, it is way easier than you think!
Beef & Cabbage Stew:
Guten Appetit!
Sauerbraten with potato dumplings
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***RECIPE***
a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person)
red wine vinegar (a lot, I used a whole bottle)
red wine
stock, water, etc.
honey or other sugar
onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc.
parsley or other fresh herb for garnish
potatoes (I'd figure one large baking potato per two people)
potato starch (cornstarch or AP flour would work instead)
egg (I only needed one for four big portions of dumplings)
ginger snaps or similar spice cookies (I needed like half a package, it's a lot)
spices (a few juniper berries and cloves are key to me)
Roughly cut up your aromatics — they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine — I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end.
Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down — I like to throw in ice cubes.
When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days — make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions.
Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade.
Simmer the roast in the marinade, covered, until tender as you want it — I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven — I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature.
When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices — nutmeg would be traditional but I did garlic powder and onion powder and it was really good.
Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball — mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float — about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary.
When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies — they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste — it should be strongly sweet and sour and salty and meaty.
Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too?