A traditional way to use up rolls (semmel) to make dumplings (knödel).
A quicker, more flavorful alternative to traditional schnitzel.
No, not that German potato salad, the other one.
Ingredients: 1 medium onion, chopped 2 tablespoons butter 1 lb fresh or cooked dry spätzle 5 oz Emmenthaler cheese, grated Directions: In a large pan, caramelize the onions in butter until golden. Cool. Preheat oven to 350. Grease an 8-inch round pan. Layer 1/3 of the spätzle in the bottom. […]
Ingredients: for the meat: 3 1/2 lb beef round, cut into 1 1/2 inch thick slices 2 cups red wine vinegar 1 large onion, sliced 2 carrots, sliced 2 bay leaves 1/2 teaspoon ground allspice 1/2 teaspoon ground mustard 1/4 teaspoon cloves freshly ground black pepper for the dumplings: 5 […]
Ingredients: 6 medium beets, greens removed* 1/4 cup finely grated fresh horseradish 1/3 cup red wine vinegar 1/4 cup sugar 1 teaspoon caraway seeds 1/2 tablespoon grated fresh ginger Directions: Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use […]
Ingredients: 1 1/2 lb small yellow potatoes, parboiled 2 onions, halved and thinly sliced 4 strips thick cut bacon (preferably German bauchspeck), cut into 1/4 inch pieces 2 tablespoons minced flat leaf parsley sea salt freshly ground black pepper Directions: Peel and slice the potatoes. Heat some canola oil in […]
Ingredients: 2/3 lb lean ground beef 1/3 lb ground pork 1/3 lb ground veal 1 egg, beaten 1 small onion, diced 1-2 slices soft sandwich bread, torn into bite-sized pieces salt freshly ground black pepper Directions: Mix together all ingredients in a medium bowl. Form into about 6 flat patties. […]