Saturday, February 20, 2010

In honor of my German heritage, I'll share a few of my favorite German recipes. I'll just keep them all in this one post.

Bratkartoffeln (Pan Fried Potatoes)
2 lbs potatoes, peeled and cooked
3 tablespoons oil
1/4 teaspoon salt
1 pinch black pepper
3 ounces bacon, diced (optional)
1 medium onion, diced (optional)
For garnish, 1 tablespoon parsley, chopped
Cut potatoes into evenly thick slices (about 3/16 in ). Use a large pan that will hold potatoes in a single layer or use two pans. Heat oil over medium high heat. If using bacon and onion, fry together until onion is translucent. Add potatoes, stir once to mix and then be patient! DON'T stir until potatoes are nicely golden brown on the bottom, 3-5 minutes, only check for color occasionally. Sprinkle with half the salt. Use less salt when using bacon. Turn and fry the same way on the other side until nicely gold-brown. You might need to add a little more oil to the pan if all the oil is soaked up by the potatoes. Taste with salt and pepper. Serve sprinkled with parsley.

German Meatballs with Cream Dill Gravy
1 1/2 lbs ground round
1 cup soft breadcrumbs (2 slices bread)
1/3 cup water
1/4 cup minced green onion
1 egg
2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 cup butter or margarine
3 tablespoons flour
2 cups milk
2 tablespoons chopped fresh dill or 2 teaspoon dill weed
Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly. Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned. Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly. Remove from heat; gradually stir in milk until smooth. Return to heat; cook until thickened, stirring constantly. Stir in dill and the remaining 1/2 teaspoon salt. Spoon over meatballs. Serve with hot buttered noodles, if you wish.

German Potato Pancakes:
6 lg Potatoes, cooked and mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion
Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

Frikadellen (German Meat Patties):
1 lb ground beef
1 lb ground pork
3 small onions, diced and sauteed
1 tbl oil
8 tbls breadcrumbs
1/2 cup milk
2 tsps basil
2 tsps salt
2 tsps pepper
2 tsps flour
5 tbls oil
Mix ground meats together in a mixing bowl. Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to meat mixture. Stir together breadcrumbs and milk and add to meat mixture. Add basil,salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty. Fry on both sides in oil until golden brown.

Rindergulasch (Beef Goulash):
3 tbsp Vegetable oil
3 Onions; medium, chopped
1/4 tsp Pepper
1 tsp Paprika
2 c Water; hot
1/4 c Water; cold
1 lb Round steak; cubed
1/2 tsp Salt
1/2 tsp Garlic salt
1/4 tsp Sugar
1 tbsp Unbleached flour
1/2 c heavy cream
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles.

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