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Tuesday, April 30, 2013

Beefy Rice Casserole

½ lb hamburger ---- chopped onion ---- 2 cans cream of mushroom soup ---- salt and pepper ---- 1 cup uncooked rice ---- frozen vegetables

Fry meat, drain fat. Add seasonings and onions, cook until onions are clear. Add soup and uncooked rice, plus two cups water or beef stock.  Bake in 350 oven until rice is done. Variations: use cream of tomato soup instead of mushroom soup, use chili powder and cumin to season.

BERNE FRANKFURTERS WITH CHEESE AND BACON (Berner Waurstchen mit Kaese und Speck)


8 thick frankfurters (about ¾ to 1 pound)
4 thin slices Emmenthaler or Gruyare cheese
8 strips of bacon

Cut lengthwise gash down the center of each frankfurter but be careful not to cut all the way through the bottom as the halves should not separate. Spread each cut side with a little mustard.  Cut cheese slices in half and place one in center of each frankfurter.  The cheese slice should run the length of the gash. Blanch bacon in boiling water 3 or 4 minutes. Drain well and wrap a piece of bacon around each cheese-stuffed frankfurter. Fasten at both ends with toothpicks. Grill in oven broiler or on a long-handled metal grill over an open wood or charcoal fire. Broil 3 or 4 minutes on each side. These frankfurters can also be fried in a skillet that has been lightly greased with bacon fat.

Burger Potato

Potatoes ----- ½ lb hamburger ---- creamed corn (optional) --- frozen vegetables (1-2 cups) ----- cream of mushroom soup ---- chopped onion ---- 1/4 lb cheese ---- 1-1/2 cups beef stock

Slice potatoes in half and boil for ten minutes. Fry hamburger, drain grease, add vegetables, onion, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour, add 1 cup milk and 1 cup stock, add soup, corn, and cheese.  Slice potatoes and add to mixture in casserole dish. Cook 30 minutes in 375 degree oven. Variations: add chopped jalapenos. Use fried potatoes in place of boiled.


These piquant meat dumplings are served along with sauerkraut and are a favorite main course in Berlin and Prussia.


Meat balls:
1½ pounds ground meat (preferably â…“ each beef, veal and pork, but always pork and one of the others)
2 small stale rolls or 3 slices stale white bread, with crusts
1 cup lukewarm water
1 medium-sized onion
5 anchovies
2 eggs
1 tablespoon minced parsley
grated rind of 1 lemon
½ teaspoon salt
¼ teaspoon pepper
3 to 4 cups veal or beef broth

1 tablespoon butter
½ teaspoon minced onion
1½ tablespoons flour
2 tablespoons capers
2 to 3 tablespoons sour cream (optional)

Mix meat together in a bowl. Cut rolls in small pieces and soak 15 minutes in water; then drain and squeeze as dry as possible. Using the fine blade of a food chopper, grind meat, along with soaked bread, onion and anchovies.  Add eggs, minced parsley, grated lemon rind, salt and pepper and mix thoroughly.  Do not taste this mixture for seasoning, as it contains raw pork. With wet hands shape mixture into balls about the size of lemons and cook in boiling veal or beef stock. Try a test dumpling before you cook rest of batter. Cook for 15 minutes.  Then melt butter in a skillet, add minced onion and let brown slowly; stir in flour.  Let brown slowly until it is the color of cocoa. Add this Einbrenne to stock, stir through and let dumplings cook in this thickened sauce another 15 minutes. Add capers for last 5 minutes of cooking time.  In Bavaria, sour cream is stirred into sauce just before it is served.  Serve on mound of Cooked Sauerkraut.

SAILORS HASH (Labskaus auf Seemann Art)

Literally, Labskaus (lobscouse in English) means “scow refreshment. It is a sailors stew or hash that dates back to the days of the windjammers, when galleys had to be stocked with foods that were not perishable, hence the use of pickled meat and salt herring in this dish. Labskaus still appears in the big three cities of the Hanseatic League Hamburg, Bremen and Laubeck, as well as in such major Hansa outposts as Bergen, Oslo, Copenhagen, Amsterdam and London.  In Germany, the meat and potatoes for Labskaus are so finely ground that the consistency is close to porridge; in Scandinavia the ingredients are cubed or diced and the results are closer to a stew. As you might expect with a dish that has such a long history, dozens of versions have developed, each avowed to be the only authentic one by its particular enthusiasts. The best Labskaus I had in Germany was in the Schiffergesellschaft in Lubeck. Again, they were kind enough to let me have this recipe along with the variations that follow it. Although Labskaus is really a family-style entree, not suitable for elegant entertaining, it would make a very unusual and tempting main course for a Sunday-brunch party.


2 pounds potatoes, peeled
water to cover
1 to 1½ pounds corned beef or pickled pork
2 large onions
6 to 8 white peppercorns
¼ cup butter
1 small matjes or salt herring, chopped
6 to 8 anchovy filets, minced, or 2 teaspoons anchovy paste (optional)
½ cup chopped, drained, pickled beets

Cook peeled potatoes in unsalted wate to cover, until done. Drain well and return potatoes to pot. Shake back and forth gently several times over low heat until dry and mealy. Mash or puree in a food mill. Grind meat through finest blade of food chopper. Also grind onions and peppercorns. Heat butter in heavy casserole or stew pot and when hot and bubbling, add ground onion and peppercorns. Saute over low heat 2 or 3 minutes or until mixture just begins to turn yellow. Stir in meat and continue sauteing until it loses its bright red color, but do not let it brown. Stir mashed potatoes into meat and onion mixture until well blended.  Mixture should be fairly stiff. Mix in chopped herring, anchovies or anchovy paste, if you are using either, and pickled beets. Cover and simmer over low heat, adding just a little water as needed to keep mixture from scorching. Simmer 15 to 18 minutes, or until completely cooked. Season with salt and more ground white pepper if needed. Each portion should be topped with an egg fried in butter and a slice or two of sour pickle.


1. In Bremen this is prepared without any herring or anchovies added.

2. If you prefer, pickled beets can be served on the side instead of cooked with meat and potatoes.

3. You may use herring without anchovies, or vice versa, according to your taste.

4. For a slightly blander version, use plain cooked beets instead of pickled.

Monday, April 29, 2013


This is a tremendous favorite in Germany, either as an appetizer or canape topping, or as a main course. It is always an expensive item on a menu as it requires top-quality ingredients. Since nothing is cooked, sauced or seasoned, there is absolutely no margin for error, and a Beef Tartar Feinschmecker can immediately spot meat that is not as fresh or of the quality that it should be. In Germany, the meat and its condiments are always served separately and everyone mixes his own, according to his taste. This is often a ceremony worth watching.

The beef is, of course, the most important part of this dish. It should be filet or sirloin and absolutely without any fat. Ideally, this beef should be scraped, not ground. In Germany and other parts of Europe, there is a little metal knife made specially for this purpose. Here, you can try the same thing with a silver teaspoon, though it is not nearly as good. The meat is scraped so that none of the sinew or other tissue finds its way into the final result. As a second choice, use a food processor, or, a third choice, put meat through the medium blade of a grinder. It is best to grind meat for tartar yourself just before serving, so it does not have to be refrigerated. Come as close to that as you can. There is another very sound reason for grinding meat at home when you plan to eat it raw. A butcher grinds all his meat in the same chopper, pork included. There are certain to be particles of pork left in the machine, some of which may well go into your beef, along with any trichinae that the pork may contain. Since the meat will not be cooked, this is very risky business indeed.

The meat patties may be served directly in the center of a dinner plate, or from a large platter or wooden plank. The condiments can be arranged around the meat, or served in separate dishes; the second method is preferable, although the first might look better. If all of the condiments are directly on the plate, it may be difficult to exclude those one does not want.  The raw egg yolk that is so traditional with Tartar looks very pretty if it is served in half an egg shell set in an egg cup. If you are sure your guests want the egg yolk, one can be nested directly in the center of each meat patty.

For each serving:
¼ to ½ pound raw, lean scraped or ground meat (sirloin or filet)
1 egg yolk
1 tablespoon finely minced raw onion
1 tablespoon capers
1 tablespoon freshly grated horseradish (optional)
1 to 2 gherkins (optional)
1 to 2 anchovy filets (optional)
salt, preferably coarse
black pepper, served from a mill
toast or Westphalian-style pumpernickel

Prepare meat as directed above, either by scraping or grinding as close to serving time as possible.  Shape into a patty as for hamburger. Let each guest grind pepper directly onto the meat. Serve toast or bread on the side.

BOILED BEEF (Gekochtes Rindfleisch)


4 to 5 pounds beef for boiling (first-cut flanken, brisket or chuck)
1 veal knuckle or marrow bone (optional)
pot vegetables, left whole or in large pieces
1 tablespoon salt, or as needed

The meat should be tied with string so that it will retain its shape. Bring 3 to 4 quarts of water to boil in a kettle. Place tied meat and bone (if used) in large soup kettle or Dutch oven and pour boiling water over it.  There should be about 6" of water above surface of meat. If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process. Cover pot and simmer slowly but steadily 2 hours, skimming as necessary. Add pot vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer. When meat is done, taste broth and season as needed. Slice meat onto heated platter, spoon a little soup over it and slice pot vegetables around it.


1. For broth with a stronger flavor and a slightly darker color, both bone and onion can be browned in oven before being added to soup.

2. If you want to serve more vegetables, cook them in salted water until almost done and then finish in broth along with meat.

3. Boiled beef goes by many names in Germany and neighboring Austria, depending on cut of meat used, the vegetables cooked in stock and the sauce served with it. Boiled Beef with Horseradish Sauce (Gekochtes Rindfleisch mit Meerrettichsosse) is Badisches Ochsenfleisch in Swabia. In Hanover, a few cloves are added to stock, and the sliced beef is served garnished with boiled white onions, halves of hard-cooked eggs, slices of dill pickle and mayonnaise thinned with a little caper vinegar and then mixed with capers and a little anchovy paste.

4. Corned Beef Brisket (Gepaukelte Rinderbrust), or smoked corned beef brisket, is cooked in the same way as Boiled Beef. It is then sliced and served with vegetables, or with sauerkraut or cabbage.

Burger Noodle

½ lb hamburger ----- ½ lb noodles ----- cream of mushroom soup ----- frozen vegetables (1-2 cups) ----- ½ chopped onion ----- 1 cup beef stock ----- 1 cup milk ----- 1/4 lb cheese ----- 2-3 cloves garlic, minced ----- 2 tbsp flour

Fry hamburger, drain grease. Add vegetables, onion, garlic, and ½ cup stock. Simmer about five minutes. Stir in flour. Mix ½ cup stock and 1 cup milk, stir into meat mixture. Add sop and cheese. Heat until the cheese is melted and sauce is thickened. While this is cooking, boil noodles according to package directions and drain. Mix everything together. Optional: finish in 350 degree oven for about 15 - 20 minutes, topped with crumbled crackers mixed with some melted margarine. Variations: add chopped jalapenos. Use copped leftover roast and gravy. Add 1 cup barbecue sauce (if using barbecue sauce, don't add mushroom soup; use cream of tomato in place of mushroom soup.

Cabbage Casserole

1 small head cabbage ----- ½ lb hamburger ----- 2 cups stewed tomatoes or sauce ----- salt and pepper ----- 1 cup chopped onion ----- 1/4 cup uncooked rice ----- 1 cup hot water

Cut cabbage into ten pieces. Place in bottom of casserole dish.  Brown beef with onions and rice and drain.  Pour mixture over cabbage and mix together a little. Mix other ingredients and pour over dish. Cover and bake in 350 degree oven for about 1 hour or until done.

SALZBURG VEAL CHOPS (Kalbsrippchen, auf Salzburger Art)


2 cups thick White Sauce
lemon juice
Worcestershire sauce
2 egg yolks beaten into ¼ cup cream
6 rib or loin veal chops, about 1" thick
2 tablespoons lard or butter
salt and pepper
6 slices smoked beef tongue
3 tablespoons, grated Parmesan cheese
3 tablespoons fine breadcrumbs

Heat oven to 450°. Prepare white sauce and flavor it with a dash or two of lemon juice and a few drops of Worcestershire sauce. Stir beaten egg yolks and cream into sauce after it has been removed from heat. Beat until smooth and set aside. Brown veal chops on one side only in hot lard or butter.  Remove to an open baking pan, placing uncooked side up. Sprinkle with salt and pepper. Cover each chop with a slice of tongue and sprinkle with a layer of grated cheese. Dot with butter or spread a little melted butter over cheese.  Sprinkle with breadcrumbs and cove each chop generously with white sauce.  Bake in upper third of preheated oven 20 to 25 minutes, or until sauce is bubbling hot and deep golden brown on top.

Sunday, April 28, 2013

Barbecued Beef and Beans

½ lb hamburger --- 1 can pork and beans --- 1 can chili beans --- chopped celery --- 1 tbsp Worcestershire sauce --- 1/4 tsp hot chili sauce --- ½ cup sliced onions ---- ½ cup ketchup --- 2 tbsp vinegar ---- grated cheese ---- salt, pepper, paprika ---- 2 tbsp brown sugar

Brown beef and onions, drain fat.  Add the remaining ingredients, mix well. Pour into 1-1/2 quart casserole, bake for 25 to 30 minutes. Sprinkle cheese on mixture before baking (optional).

Beef Potato Puff Bake

3 cups mashed potatoes ---- chopped onion and parsley ---- 3 eggs ----- 3 cups cooked hamburger ----- 1 cup milk or gravy ---- salt and pepper

Cook onion and parsley in margarine until onion is limp, mix meat, potatoes, gravy, salt and pepper.
Separate the eggs, add the egg yolks, mix well, then add the egg whites, mix well. Pile lightly into a greased baking dish and bake in 350 degree oven for one hour. Serve.

HAM IN BURGUNDY (Schinken in Burgunder)


1 smoked uncooked ham, about 12 pounds
water to cover
peppercorns or black pepper
crushed whole or powdered allspice
whole cloves
2 tablespoons sugar
2 tablespoons butter
2 cups red burgundy
1 to 2 cups ham stock
1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water
salt to taste

Taste rind of ham with the tip of your tongue. If it is very salty, soak ham overnigh in water to cover.  Drain off water before cooking. If it is not salty, do not soak. Place ham in a large kettle and cover completely with cold water. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily 2 to 3 hours, or until tender when pierced with a sharp-pronged fork or skewer. Preheat oven to 375°. Remove ham from stock.

Cut off rind and score fat in diamond pattern. Place ham in roasting pan with a cover.  Sprinkle with crushed peppercorns and allspice or rub with powdered spices. Stud with cloves. Sprinkle sugar over top of ham and dot with flecks of butter. Add wine and 1 cup ham stock to pan. Cover pan and place in preheated oven. Braise about 45 minutes, basting 4 or 5 times with wine and stock. The top of ham should be golden brown. Remove ham to a heated platter or carving board. Skim any excess fat from pan juices, bring to a boil once or twoice on stove. Swirl in flour or cornstarch that has been dissolved in cold water. Simmer until gravy thickens and is smooth, about 3 or 4 minutes. Season to taste and serve.


1. If you are using precooked ham, follow instructions on package for heating in oven. When it still has 45 minutes of cooking time left, score fat and add spices, wine and water or stock. Proceed with recipe from that point.

2. If you would like a much stronger wine flavor, start with a smoked raw ham and marinate it overnight in 2 bottles of red burgundy to which you add a pinch of tarragon, sage, marjoram, a strip of lemon peel, 2 bay leaves, 6 cloves, 8 peppercorns and a sliced carrot and onion.  To cook, place ham in a deep kettle and pour marinade with vegetables and spices over it. Add water until ham is completely covered. Cover pot, bring to boil, reduce heat and simmer slowly but steadily 3 to 4 hours, or until ham is tender. This ham can be served as is, or it can be glazed on top. To do the latter, cut off rind and score fat. Sprinkle fat with 2 tablespoons sugar, dot with butter and stud with cloves. Roast in 450F° oven until sugar carmelizes. Strain stock in which ham cooked and thicken with flour or cornstarch dissolved in water. Use 2 tablespoons flour or 3 teaspoons cornstarch for every 3 to 4 cups of stock.

ROAST VEAL (Kalbsbraten)


4- to 5-pound veal roast (rump or leg, whole or boned and rolled)

4 slices bacon

salt and pepper

4 tablespoons butter

1 small onion minced

1 small carrot, sliced (optional)

½ to 1 cup water or white wine

1 tomato, canned or fresh, cut in pieces

1 cup cream or buttermilk

Heat oven to 300F°. The roast may be boned or not, the former being much easier to slice.  Tie bacon slices around meat.  Sprinkle on all sides with salt and pepper. Grease a rack, put it in an open roasting pan and place veal on rack. Add butter, onion and carrot to roasting pan. Roast slowly, allowing 30 to 35 minutes per pound of veal, using a meat thermometer if you have one.  Baste every 20 minutes with pan juices. After an hour, or when onion and carrot have become lightly browned, pour in enough water or wine to cover bottom of roasting pan. Add tomato and pour cream or buttermilk over meat. Continue roasting until meat is done. Remove finished veal to heated platter or carving board. Strain gravy, rubbing vegetables through a sieve as much as possible. Skim off excess fat and scrape coagulated pan juices into gravy. Gravy may be thickened with a little flour mixed with cold water, or it may be left clear. Check seasoning, reheat gravy and serve.


Some cooks prefer to brown meat in hot butter and then roast, covered. This prevents veal from becoming dry. Add more liquid to pan if necessary during cooking but follow rest of recipe exactly.

SHOULDER OF VEAL, HOUSEWIFE STYLE (Kalbsschulter, auf Hausfrauen Art)


3- to 4-pound shoulder of veal, boned
salt and pepper
1 clove garlic, crushed
3 slices bacon, diced
1 onion, minced
2 carrots, sliced
2 canned or fresh tomatoes, drained
fresh or dried basil
fresh or dried tarragon
3 sprays parsley
½ cup white wine, or as needed
½ cup water or meat stock, or as needed

Sprinkle veal with salt and pepper and spread mashed or crushed garlic over the cut top side.  Roll and tie securely.  Heat bacon in Dutch oven and when it begins to melt, saute evenly. Remove onion and bacon and reserve. Place rolled veal in hot fat and brown slowly on all sides, using string to turn the meat. This should take about 15 minutes. Remove from pan. Return onion and bacon to pan and add carrots and tomatoes. Place meat on top of vegetables. Add a pinch of dried basil and tarragon, or tie 2 fresh basil leaves and 2 sprigs of tarragon together with parsley, if you can get fresh herbs. Add enough wine and water, half and half, to come about halfway up sides of meat. Cover and simmer slowly but steadily, turning from time to time so meat cooks evenly. Braise for about 2 hours, or until veal is tender and no pink juices run out of it when pierced. Add more wine and water if necessary during cooking. Remove finished meat to a heated platter. Strain gravy and skim off excess fat. Heat thoroughly and season to taste.

Saturday, April 27, 2013

California Spaghetti

½ lb hamburger ---- 1 can tomato soup ---- ½ soup can water or beef stock ----- garlic, salt, pepper ---- ½ chopped green pepper ---- 1 can mushroom soup ----- 1 lb spaghetti ---- grated cheese.

Brown hamburger with green pepper, drain fat. Mix together soups, salt and pepper, water, cheese and garlic. Add hamburger and green peppers, stir in cooked and drained spaghetti. Put in 9 by 13 inch pan and sprinkle with cheese. Bake for 30 minutes at 350 degrees, or until heated throughout and bubbly.

Meat Pie

½ lb hamburger -----
2 cups frozen vegetables ----
cream of tomato soup ----
2 cups beef stock or water with bouillon -----
onions and garlic ----
pie crust and top

Fry burger, drain grease. Add onions, garlic, vegetables, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour. Add 1-1/2 cup stock or water with beef bouillon dissolved in it, ½ cup milk, cream of mushroom soup.  Pour into unbaked pie crust and top with more pie crust dough (like you were making an apple pie). Bake until crus is done, about 20-30 minutes.
Variations: pour into pie pan, top with biscuits, bake until biscuits are done. Add cheese. Use leftover roast. And yes, jalapenos are good here too.

PORK CHOPS WITH CURRY RICE (Schweinekotelette mit Curryreis)


6 double loin pork chops
1 recipe Curry Rice
1 eating orange, peeled
½ cup raisins soaked in brandy or white wine
½ cup chopped toasted almonds
2 tablespoons butter

Sprinkle pork chops with salt and pepper on both sides and fry until done in a large heavy skillet. Prepare Curry Rice.  Cut peeled orange in thin slices.  Drain raisins and saute, along with almonds, for 3 to 4 minutes in hot butter.

Arrange a mound of curry rice in the center of a large heated platter and sprinkle it with the raisins and almonds and the butter in which they were sauteed. Arrange pork chops on the bed of rice and garnish platter with the orange slices.


Follow recipe for Rhineland Marinated Pot Roast, using any boned and rolled roasting cut of pork. Red wine is often substituted for vinegar when preparing pork this way, in which case, do not use pickling spices or cloves in marinade, or any gingersnaps or Lebkuchen in gravy. A large clove of garlic can be added to wine marinade. If you also add a dozen or so lightly crushed juniper berries, you will have what is known as Roast Pork, Game Style (Schweinebraten, auf Wildbret Art). Pork needs no larding.

ROAST PORK WITH PRUNE AND APPLE STUFFING (Schweinebraten mit Pflaumen und Apfeln)


1 pork loin, about 5 pounds, boned
½ pound prunes
2 large apples, peeled and sliced
white pepper
powdered ginger
½ cup butter
water or stock
1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water
1 or 2 tablespoons sweet or sour cream, optional and to taste
1 tablespoon red currant jelly, optional and to taste

Have butcher cut a pocket down one side of meat. Parboil prunes 10 minutes in water to cover. Drain, cut in half and remove pits. Combine prunes and apples.  Stuff meat pocket with prunes and apples and rub outside lightly with salt, pepper and ginger. Tie meat closed with string. Heat butter in a Dutch oven or heavy casserole and when hot and bubbling, brown meat on all sides, using string to turn it. It should be golden brown in about 10 minutes. Keep heat moderate so butter does not burn. When meat is browned, add just enough water or stock to cover bottom of pan. Cover, bring to a boil, reduce heat and braise slowly but steadily about ½ hours, or until meat is completely tender when pierced with a carving fork or skewer. Add more water or stock as needed. Baste frequently with pan juices. Remove meat to heated platter. Skim excess fat from pan juices. Thicken with flour or cornstarch, bring to a boil and simmer 2 or 3 minutes until gravy is smooth.Stir in cream and currant jelly, if you like.


1. For twice as many people, get 2 pork loins and instead of having pockets cut in them, place filling between them and tie together, one on top of the other.  Proceed with recipe, allowing an extra 35 to 45 minutes cooking time. Turn roast several times during cooking.

2. You can also use stuffing for a boned leg or shoulder of fresh pork. After meat is boned, lay it out flat and spread stuffing on cut side. Roll jelly-roll fashion and tie into shape. Braise as described, adding more liquid as needed and increasing cooking time to 3 to 4 hours.

3. As an alternate stuffing, use the one for Stuffed Pork Chops, Holstein Style.

Friday, April 26, 2013

Calico Beans

½ lb hamburger --- 1 medium onion, sliced/diced ---- 1 can lima or great northern beans --- 1 can kidney beans ---- 2 tbsp mustard ---- 1 can pork and beans --- 4 slices bacon, fried crisp and crumbled ---- 2 tbsp vinegar ----- ½ cup ketchup ---- 1/4 to ½ cup brown sugar.

Drain the beans (you can also use about 4 cups of any cooked beans), save the liquid for use in a casserole later in the week. Brown the meat and onions in a skillet, drain the fat. Mix beans and bacon, add to beef and onion.  Combine vinegar, ketchup, mustard and sugar, add to meat mixture, stir until mixed thoroughly. Bake in casserole for one hour at 325 degrees.

HAM STEAKS WITH HAZELNUT BUTTER (Schinkensteaks mit Haselnussbutter)

This recipe is for ham steak or slices of leftover baked ham.


3 precooked ham steaks, ½" thick, or 6½"-thick slices baked ham
1 cup hazelnuts, roasted and then finely ground
4 to 5 tablespoons butter
¾ cup sweet cream
1 cup meat stock or water
3 tablespoons breadcrumbs

Preheat oven to 475°. Trim fat from ham slices. Work roasted, finely ground hazelnuts into butter, forming a thick paste. Spread one-sixth of paste on each slice of ham. Arrange slices in a single layer in a buttered open baking dish that is also fireproof. Mix cream and stock or water and pour over ham slices. Bake in preheated oven about 15 minutes, or until sauce is simmering and butter melts. Sprinkle ham steaks with breadcrumbs and slide under broiler 5 to 10 minutes or until crumbs are golden brown.

Hobo Hash

2 tbsp margarine ---- 1 cup diced onion ----- ½ lb hamburger --- ½ cup uncooked rice ---- 2-3 cubed potatoes ---- 1/3 cup diced celery ---- 2 cans red kidney beans (not drained) ---- 1 can tomato sauce (15 ounce) ---- 2 cups water or beef stock ---- 2 tbsp Worcestershire sauce --- salt and pepper

Pour melted margarine in casserole pan. Add the next six ingredients, one at a time, building up layers.  Mix the water (or stock, tomato sauce, Worcestershire sauce, and slat and pepper together and pour over meat mixture. Bake for 3 hours at 300 degrees.

SOUTH GERMAN PORK CROQUETTES (Sauddeutsche Schweinekotelette)


1½ pounds lean pork, ground
½ pound fat pork, ground
1 medium onion, minced
1 tablespoon butter
10 to 12 anchovy filets, rinsed, drained and chopped
2 tablespoons capers, drained and chopped
¼ teaspoon pepper
generous dash nutmeg
2 slices stale pumpernickel, grated without crusts
2 eggs
3 tablespoons sour cream
1 parsley root (petrouchka), scraped and cut in small slivers
flour or breadcrumbs, optional
butter for frying

Mix lean and fat pork together thoroughly. Saute minced onion in butter until very soft and pale yellow; do not let onion brown.  Add sauteed onion to meat along with all other ingredients, except parsley root, flour or bread crumbs and butter for frying. This should be mixed to a very smooth forcemeat consistency. Add more sour cream or another egg if necessary to make mixture completely smooth. It is best to use your hands for this mixing as they do the most thorough job. With wet hands, shape meat mixture into small cakes, about 1 to 1½" thick. They should be about the size of the heart of a loin pork chop.  Stick a strip of parsley root into one end of each meat cake, to imitate bone in a lamb or pork chop. You can dredge these meat cakes lightly with flour or breadcrumbs or you may fry them as they are. Heat butter in a large heavy skillet and when hot and bubbling add the chops. Fry over moderate heat, turning once so that both sides become golden brown. They should be done in about 15 to 20 minutes. Pour butter from pan over chops to serve.

STUFFED PORK ROLLS (Schweinefleischrouladen)

Follow recipe for Braised Beef Rolls. Use any stuffing indicated there except Sausage Stuffing. Braise ½ to 2 hours. You could also use the apple-raisin stuffing below.

To make Pork Rolls Braised in Beer, substitute 1 cup dark beer for water or stock. You may add sour cream if you like, but do not use tomato puree.

BRAISED BEEF ROLLS (Rinderrouladen)


2½ pounds round steak, thinly sliced as for veal scallopini (about ¼″ thick)
6 slices bacon, diced
2 large onions, minced
generous handful minced parsley
salt and pepper flour
3 tablespoons butter, bacon fat or kidney fat
1 onion, minced
1 carrot, sliced (optional)
1 cup water or beef stock
½ cup sour cream (optional)
1 to 2 tablespoons tomato purée (optional)

The round steak should be pounded to almost paper-thinness by you or your butcher. Slices should then be cut into pieces approximately 3" wide and 4" to 5" long. They may be more or less oval to rectangular in shape. There should be approximately 12 to 16 strips from 2½ pounds of meat if it has been pounded thinly enough and cut more or less as described.

Fry the bacon slowly with the minced onion and parsley until vegetables are soft but not browned. Sprinkle one side of each meat slice with salt and pepper and spread with bacon-onion-parsley mixture. Roll meat tightly and tie with kitchen string or secure with toothpicks. Dredge each beef roll in flour. Heat fat in a shallow wide fireproof casserole with a tight-fitting lid. When fat is hot, brown beef rolls lightly, a few at a
time, turning so they are seared on all sides, removing them as they are done. When all the meat has been browned, add minced onion and carrot and brown slowly, about 5 to 7 minutes, stirring several times. When vegetables are golden brown, place beef rolls on top of them. Add water or stock. Cover, bring to a boil, reduce heat and simmer very slowly but steadily 1 to ½ hours, or until beef rolls are tender. Add liquid if necessary as meat cooks. Remove beef rolls to a heated platter. Strain sauce and return to casserole. Skim excess fat from surface and stir in sour cream and tomato puree, if you are using either or both. Check seasoning, adding salt and pepper as necessary. Return beef rolls to sauce and heat thoroughly before serving.


1. A little prepared mustard can be spread on beef rolls before onion mixture.

2. For paprika sauce, add 1 tablespoon to onion and carrot as they brown in pan.

3. If you use ½ cup red wine and ½ cup water for your cooking liquid, add wine to browned onion and carrot and simmer a minute or two before adding beef rolls and water.

4 Vegetable Stuffing: Sprinkle meat slice on one side with salt and pepper, spreading with a little mustard first if you wish to. Cut a scraped raw carrot in half lengthwise and then in half again, and lay one of these quarter strips on each meat slice, along with a lengthwise quarter-strip of dill pickle and a thick slice or wedge of raw onion. Roll, tie, dredge with flour and proceed with recipe as described, adding a small bay leaf to cooking liquid.

5. Sausage Stuffing: Mix ½ pound country-style pork sausage with a generous pinch of salt and pepper, some chopped parsley and 1 medium-sized onion minced and sauteed in butter or fat. A little thyme can be added for flavor as well.

6. Hunters Beef Rolls Stuffing (Jaegerrouladen): Brown 4 tablespoons pumpernickel breadcrumbs, 1 finely minced onion and 4 slices diced bacon in a combination of butter and some of the bacon's own fat. When mixture is golden brown, mix in 4 to 6 rinsed, finely chopped anchovy filets, 3 or 4 minced sweet gherkins, 1 tablespoon chopped, drained capers, and spread this filling on lightly salted beef slices. Roll and tie beef and brown on all sides in butter. Add water or stock for cooking, as directed above, but do not use any vegetables other than onion. Thicken pan gravy with 1 tablespoon flour stirred into ½ cup sour cream. Season to taste with salt and pepper and, if you like, a little lemon juice.

Thursday, April 25, 2013

Chicken and Dressing Without the Chicken

½ lb ground beef ---- 1 egg, beaten ----- chopped onion ----- 1 can chicken noodle soup ----- 2 cups dry bread cubes ----- 1 cup milk ---- ½ tsp sage ----- salt and pepper

Mix all ingredients together.  Turn into greased casserole dish and bake at 325F for 40 minutes.

German Beefsteak

1 cup crumbled dried bread ---- 1/3 cup milk ---- 1 lb hamburger ---- 1 egg beaten ---- 1 tbsp minced parsley (optional) ---- 1 small onion, minced ---- salt and pepper

Soak bread in milk until soft, add meat, salt, egg, parsley, and onion.  Blend with fingers until smooth, form into patties. Fry until browned on both sides. Serve on buns or with a sauce. Note: this is the original hamburger recipe, as invented in Hamburg, Germany.

NEURNBERG ROAST LEG OF PORK (Neurnberger Schweinskeule)

Almost anything that is dubbed a Neurnberger has that city's famed honey cakes, Lebkuchen, among the ingredients.  They lend a very mellow, rich touch to this fresh pork leg roast.


1 leg of fresh pork, honed, rolled and tied
black pepper, preferably freshly ground
butter, bacon or lord, if needed
2 cups water
½ pound Lebkuchen, grated

Rub tied leg of pork generously with black pepper.  Place on a platter or in a bowl, cover with foil or waxed paper and keep in refrigerator 2 days. Salt roast on all sides. If the pork has a good deal of fat around it, it can brown without adding more. If the fat seems thin, heat butter, bacon or lard in a large Dutch oven or casserole and when, hot, add pork. Brown well on all sides, turning with string. Do not pierce surface of meat with fork in turning.  It should take about 15 minutes for meat to brown on all sides. Add water, cover pan tightly and simmer slowly but steadily 2 to 2½ hours, or until pork is tender when pierced with a carving fork or skewer.

Lay pork on rack in open roasting pan; cover top and sides with one-third of the Lebkuchen. Roast in upper third of 450F oven until crumbs turn golden brown.  Baste with sauce in which pork was braised and cover with another layer of crumbs. Brown again, baste with sauce and cover with a third layer of crumbs. When this final layer has browned, pork will have a crisp golden crust around it. Serve with gravy made by adding all the braising stock to roasting pan. Mix with Lebkuchen crumbs in bottom of pan, bring to a boil, season and pour over sliced meat.

ROAST PORK (Schweinebraten)


5- to 6-pound roast (leg or shoulder)
1 clore garlic, cut in half (optional)
salt and pepper
caraway seeds
4 onions, sliced
2 carrots, sliced
½ cup water
white wine, light beer, stock or water, for basting
2 tablespoons flour or 4 teaspoons cornstarch dissolved in a little cold water
1 cup sour cream (optional)

Preheat oven to 350°. The rind should remain on pork. Rub meat on all sides with cut cloves of garlic, if you use it. Sprinkle well with salt, pepper and caraway seeds. Arrange bead of onions and carrots on bottom of open roasting pan. Lay meat on vegetables, skin side down. Add water to pan and roast in preheated oven ½ hours, basting with pan juices and adding more liquid to pan as needed. After ½ hours, turn meat over and score top of fat in diamond pattern. Roast for another ½ hours, basting and adding liquid as necessary.

Remove the finished meat to a heated platter. Strain the pan juices and skim off excess fat.  Add a little more wine, stock or water if there is not enough pan juice for gravy. Thicken with flour or cornstarch dissolved in water. Bring to a boil and simmer 3 or 4 minutes, or until sauce is smooth and thick. Stir in sour cream, if you are using it, and bring to a boil. Season to taste.


This roast can also be made with pork tenderloin, in which case it is called Junfernbraten. A pork tenderloin weighs about ½ pounds, so three would be needed to equal the amount in recipe. The tenderloins should be wrapped in covering of fresh pork fat. They should be roasted, covered, with vegetables and liquid, ¾ to 1 hour.  The sauce may be finished with sweet or sour cream and a little red currant jelly melted into it.


This is one of Germany's most renowned specialties. Usually the town of Kassel, between Frankfurt and Hanover, is credited with it origin. Actually, it was created in Berlin by a butcher named Kassel. Today it is a specialty of Berlin and Frankfurt, though it appears everywhere in Germany.  The pork loin is smoked in a strip and cooked either in a large section, or sometimes in chops. It may be cooked with sauerkraut, as in Pork Chops and Sauerkraut, or the whole strip may be boiled like Smoked Tongue. It may be boiled, cut into chops and prepared cold in aspic like Pork Chops in Aspic.  For special occasions, a double strip of loin (what we would call a saddle or carre is roasted. To serve, the meat is carved loose from the bone and then sliced.

Wednesday, April 24, 2013

BEEF WITH EGGS (Rindfleisch mit Eiern)


1-½ to 2 cups beef strips
3 tablespoons butter or bacon fat
1 large onion, minced
½ cup beef stock (approximately)
2 to 3 eggs, lightly beaten
2 tablespoons milk

The meat should be cut into strips about 2-inches long and ¼" thick. Heat butter in a 10" skillet and in it saute onion until it begins to soften and turn bright yellow. Add meat and brown lightly, stirring with a wooden spoon so that it browns evenly.  Add beef stock and let simmer for a minute or two. There should be just enough stock to moisten meat and onions; they should not swim. Beat eggs lightly with salt and milk and pour over meat and onions. Scramble eggs slowly until they reach desired degree of doneness.

Cornbread Meatloaf

Bacon ends and pieces -- 1 onion -- ½ lb hamburger -- 1-2 cups cooked beans, or canned beans -- 1 cup shredded cheese (optional) -- cornbread batter -- cream of tomato soup -- spices to taste (such as chili powder, ground red pepper, cumin)

Fry bacon and remove from pan, cutting it in pieces. Chop onion and fry until light brown. Add hamburger, fry, drain grease.  Add bacon pieces to hamburger/onion mixture, pour soup over it and add 1/2 can water or beef stock, beans, mix well. Simmer this mixture slowly about 30 minutes, stirring often. If it gets thick, add a little water. Add cheese, stirring well. Put in casserole dish (or if you are using a cast iron skillet, leave in pan) and pour your favorite recipe of Corn Bread batter over the top. Heat in 400 degree oven until cornbread is done, about 20-30 minutes. Variations: For vegetarian, eliminate bacon and hamburger and use extra beans. Add can of hot dog chili sauce to meat mixture.

Creamy Beef and Macaroni

½ lb ground beef ---- 2 cans tomato sauce (15 oz cans ---- 2 cups uncooked macaroni ----- ½ cup mayonnaise.

Cook and drain macaroni. Brown the hamburger, drain grease.  Stir in tomato sauce, add spices (as desired), add mayonnaise and cooked macaroni. Heat thoroughly, don't boil, stirring occasionally, sprinkle with cheese and serve.

SPARERIBS WITH SAUERKRAUT (Rippespeer mit Sauerkraut)


This is prepared very much like the above recipe. Use 4 pounds spareribs and 2 quarts sauerkraut.  Cut ribs into individual portions and brown them in their own fat in 2-quart casserole or Dutch oven. Remove ribs and use remaining fat in pan to saute onion and kraut. Caraway seeds may be used or eliminated. When sauerkraut is sauteed, return ribs to pot, burying them in kraut. Add enough water or juice from sauerkraut, or a mixture of both, to just cover. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily 2½ to 3 hours, or until spareribs are done. A peeled, sliced apple can be added to pot about halfway through cooking.  Salt to tast before serving. Potatoes or dumplings can be added to this, as described below. If you prefer, this dish can be baked after ribs have been browned and combined with sauteed onion and sauerkraut. Cover pot and bake in 350° oven 1½ to 2 hours.


1.To make this a complete, one-pot meal, potatoes or dumplings can be cooked in sauerkraut. Use 6 to 8 medium-sized brown new potatoes, peeled, and add for last 45 minutes of cooking time. Prepare Flour Dumplings, and drop them from tablespoon on top of simmering sauerkraut. Cover and cook 15 to 20 minutes, or until test dumpling is dry and spongy.

2. Sausages such as knockwurst or frankfurters, slices of ham or smoked pork chops can be added for last hour of cooking time.

TYROLEAN ROAST HASH (Tiroler Geraustel)


7 or 8 medium-sized potatoes
2 tablespoons lard or bacon fat
2 onions, minced
3 cups diced, cooked beef
salt and pepper

Scrub potatoes and boil in their jackets. Chill, peel and slice.  Heat fat in an 11" or 12" skillet and in it saute onion until it turns bright yellow. Add beef and saute 5 to 8 minutes, or until it begins to brown; then add sliced potatoes. Season with salt and pepper and fry slowly.  Turn mass over, pancake style, after about 8 to 10 minutes and brown on second side. Serve at once.


Beat 2 eggs lightly with 2 tablespoons milk and pour over the browned cooked hash. Cook over low heat until egg has set. Sprinkle with minced chives or parsley.

Tuesday, April 23, 2013

BEER CHEESE (Bierkause)


½ cup butter
1 cup pot cheese
½ cup Roquefort, Gorgonzola or Bleu cheese
dash of Worcestershire sauce

Cream butter and when soft, mash thoroughly with pot cheese, Roquefort, Gorgonzola or Bleu cheese and Worcestershire sauce. Pack into crock or bowl. Chill 2 hours. Turn out onto serving platter. Serve with Westphalian ray bread, Scandinavian crisp bread or salty rye rounds.

CHEESE WITH MUSIC (Kause mit Musik)

This is a featured item in all the apple-wine taverns in the Sachsenhausen section of Frankfurt. It is usually served as a light entree but makes a very piquant appetizer, especially with cocktails. It is also an excellent midnight snack, good with beer, but best of all with apple wine or hard cider, served in blue and gray stoneware pitchers as in Frankfurt. It should be made with Handkause, the German hand cheese, strong-smelling but delicious. If you cannot get that, use a Liederkranz that is not too runny, or a slice of Tilsit.

For each serving:

1 tablespoon olive oil
1 tablespoon vinegar
1 slice cheese, about ½" thick, 2" wide by 4" long
1 tablespoon minced onion
1 slice rye bread with caraway seeds
1 large pat of butter

Mix oil and vinegar together and pour over cheese slice. Let it marinate an hour or two in refrigerator, turning once. Remove cheese, drain and put on a plate with minced onion on the side. Serve with bread and butter. Cheese is spread on buttered bread, topped with onion and eaten with a knife and fork.

Dillbrot (Dill Bread)

Serving Size : 4

Categories : Breads Cheese and Eggs
Vegetables *German

1 package yeast -- active dry
1/4 cup -- warm water(110-120
-- d
1 cup cottage cheese -- creamed *
2 tablespoons sugar
1 tablespoon onion -- minced
1 tablespoon butter -- melted
1 egg -- large
1 teaspoon salt
2 teaspoons dill seed
2 1/4 cups flour -- unbleached or bread

* Creamed Cottage Cheese should be heated to lukewarm.

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).

Beat until well mixed and mixture is stiff but not heavy.  (Standard bread dough feeling).  Cover and let rise in a warm place until doubled.

Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350F. While warm, brush loaf with soft butter, sprinkle well with salt.

Makes 1 loaf.

SACHER CHEESE (Sacherkause)


¼ cup butter (½ of a quarter-pound stick)
1 cup pot cheese
2 hard-cooked egg yolks, mashed
3 anchovies, mashed
1 small onion, minced
1 teaspoon prepared mustard
1 teaspoon olive oil salt
1 to 2 teaspoons paprika

Cream butter until soft and mash thoroughly with pot cheese to a smooth consistency.  Blend in mashed egg yolks, anchovies, onion, mustard and olive oil. Season to taste with salt and paprika. Serve with chopped hard-cooked egg white and sliced gherkins, thin pumpernickel and pretzels.

SHRIMP SALAD (Garnelesalat)


1 pound medium-sized shrimp, cooked, shelled and de-veined
1 tablespoon minced onion
1 tablespoon minced parsley
salt and pepper to taste
1 tablespoon lemon juice
½ cup mayonnaise
1½ tablespoons salad oil

Toss shrimp with onion and parsley, sprinkle lightly with salt, pepper and lemon juice and refrigerate for about ½ hour, or until just before serving time. Add mayonnaise and trickle oil in slowly until salad has the right creamy consistency and is neither too thin nor too thick. Adjust seasoning and serve on chilled, crisp lettuce leaf.

Monday, April 22, 2013


Fresh, pickled or smoked tongue can be boiled, peeled and sliced onto a hot platter, then served with mustard or any one of the sauces noted below. Where stock is called for in sauce, use tongue’s cooking liquid. If it is too strongly flavored, combine with equal amount of water.

Fresh tongue can be prepared with a caper sauce, as described for Calves Tongues in Caper Sauce or with any of the hot or cold horseradish sauces.

Pickled tongue is also good with horseradish sauces, or with Brown Sauce made with madeira.

Smoked tongue is very good with Mustard Sauce, with Polish Raisin Sauce, made with either beer or madeira, or with Sweet-and-Sour Bacon Sauce.

BRAISED BEEF TONGUE WITH SOUR CREAM (Geschmorte Rindszunge mit Sauerrahm)


1 fresh tongue, 4 to 5 pounds
salt water to cover
¼ pound bacon cut in larding strips
1 onion, minced
1 carrot, scraped and chopped
1 stalk celery, chopped, or ½ knob celery, peeled and chopped
½ to ¾ cup melted butter or bacon fat
1 tablespoon minced parsley
½ to 1 cup sour cream
salt and pepper to taste
1 tablespoon flour or 2 teaspoons cornstarch, if necessary

Place tongue in a deep heavy pot or kettle and cover with water to which a little salt is added.  Follow directions, but cook for only half the time indicated.  Cool tongue slightly, trim and peel it.
Lard generously with bacon. Preheat oven to 350°. Place chopped vegetables in an open roasting pan and place tongue on top of them. Pour melted fat over tongue.

Roast tongue in preheated oven for 45 minutes to 1 hour, or until tongue is tender and nicely browned. Add some of tongues cooking liquid to pan from time to time as needed to keep vegetables from scorching. Baste tongue every 10 minutes with drippings and pan juices. Remove tongue to a heated platter. Strain pan juices into a clean saucepan, rubbing through as much of vegetables as possible. Skim excess fat from surface of gravy. Stir in sour cream to taste, and season.  If sauce seems too thin, dissolve flour or cornstarch in a little cold water and stir into sauce. Bring to a boil and serve over sliced tongue.

Oklahoma Chowder

½ lb hamburger ---- 1 can tomato sauce ---- noodles ----- cheese (optional) ----- can of peas, drained ----- onion ----- chili powder

Brown beef and onion, drain grease.  Cook noodles and drain.  Mix together with other ingredients and put cheese on top.  Bake at 350 degrees until cheese melts.

Quick and Easy After Work Dinner

½ lb hamburger --- 1 can vegetable soup ---- 1 cup cooked rice

Brown hamburger, drain fat, add salt and pepper, soup and rice.  Stir, heat, and serve.

SOUR KIDNEYS (Saure Nieren)


8 lamb kidneys, or 2 veal kidneys, or 2 pork kidneys
3 tablespoons butter
1 onion, minced
2 tablespoons flour
1 cup water or meat stock
salt and pepper to taste
vinegar or lemon juice to taste
sugar to taste
3 to 4 tablespoons sour cream (optional)

The coating of fat  and the outside membrane should be removed from kidneys by you or your butcher.  This must be done carefully so that the meat itself is not broken. Most of the extra knob of fat on kidney underside should be trimmed away as well. Cut in half lengthwise. Pork kidneys should be washed under cold running water a few minutes. This is not necessary with lamb or veal kidneys. Cut kidneys into thin, crosswise slices. Heat butter in a skillet with a cover. When hot and bubbling, add kidney slices and saute over high heat about 3 minutes, or until kidney slices turn gray. Remove to a heated platter.

Add onion to fat; saute and stir until it becomes transparent and takes on a yellow color.  Sprinkle with flour; stir and saute over low heat until flour is absorbed and begins to turn bright yellow, about 3 to 4 minutes. Return kidneys to pan, add stock or water, cover and simmer about 5 minutes. Season sauce with salt and pepper and flavor with enough vinegar or lemon juice to give sauce a decided sharp edge. Add a little sugar if necessary. You may serve kidneys at this point, or stir in sour cream if you want to use it.


It is very important that kidneys do not saute for more than 3 to 4 minutes; if they do they will become tough and leathery. It is better for them to be a little underdone as they will finish cooking in sauce.

Sunday, April 21, 2013

LAMB OR MUTTON CHOPS WITH GREEN BEANS (Lamm- oder Hammelkotelette mit gruenen Bohnen)


4 large mutton chops or shoulder lamb chops
4 tablespoons olive oil
4 canned tomatoes, drained and chopped
1 pound string beans, cut in 1" to 2" lengths
¼ teaspoon savory
1 to 2 cups water

Trim excess fat off chops and sprinkle both sides lightly with salt.  Heat oil in a stew pot or deep skillet with a tight-fitting lid. When oil begins to smoke, add chops, reduce heat a little and brown slowly on both sides. Add tomatoes and green beans along with savory. Cover pot and steam 5 to 10 minutes over low heat, stirring once or twice so there is no scorching. Add enough water to cover meat and beans completely.  Cover pot and simmer slowly but steadily about 1-1/2 hours, or until meat is tender. Add more water if needed during cooking. Skim excess fat from pan juices and season to taste with salt. For a thicker sauce, dissolve 1 tablespoon flour or 2 teaspoons cornstarch in a little cold water and stir into gravy. Bring to a boil and simmer briefly until sauce is smooth and thickened.

ROAST LEG OF LAMB (Lammbraten)

Follow recipe for Roast Veal, or Roast Beef. Add clove of garlic and a pinch of thyme and/or rosemary to gravy. Roast in 325° oven, allowing 20 to 25 minutes roasting time per pound for well-done lamb, or rely on meat thermometer.

Sloppy Joes

1 lb hamburger ----
1 small onion ----
½ cup ketchup ----
1/4 cup water or beef stock ----
1 tsp chili powder ----
1 tbsp Worcestershire sauce ---
1 tbsp mustard ----
salt, pepper, ground red pepper

Fry hamburger and onion and drain grease.  Add the rest of the ingredients and simmer over low heat about one hour.

STUFFED BREAST OF LAMB (Gefuellte Lammbrust)

Follow recipe for Stuffed Breast of Veal. A clove of garlic can be minced and added to stuffing, or sliced and added to gravy

Your Basic Meatballs

1 lb hamburger --
2 eggs, beaten ---
salt and pepper ----
3 slices dry bread, crumbled -----
1/3 cup milk or beef stock.

Soak dried bread in milk for at least 15 minutes.  Blend all ingredients well, knead and form with fingers into smooth round balls of desired size. Cook in broth or sauce according to your favorite recipe (usually 20 - 30 minutes). Makes about 70 small meat balls, or about 35 one inch meatballs. When cooking in a sauce, it is usually best to lightly brown the meatballs in oil before adding to the sauce.

Saturday, April 20, 2013



2 tablespoons butter
1 onion, diced
½ knob celery root (celeriac), peeled and finely diced
2 pounds ground meat (beef, lamb or pork)
2 cups pearl barley, washed and drained
3 to 5 cups hot meat stock
4 tablespoons tomato puree
salt and pepper
minced parsley
1 to 2 tablespoons grated Parmesan or Cheddar cheese

Melt butter in a 2-quart ovenproof casserole. Saute onion and celery root until they begin to soften and take on color.  Add ground meet and stir just long enough to it to lose its bright red color, about 3 to 4 minutes should do. Add barley, stir through with meat and vegetables and cover with 3 cups hot stock. Mix in tomato puree. Cover casserole and bake in 325F oven for 40 minutes. Remove cover and if barley is dry, add more stock. Cover and bake another 40 minutes. Season with salt and pepper. Before serving, sprinkle with parsley and cheese.


This is also delicious when made with knockwurst. Follow recipe but eliminate ground meat. Mix 4 skinned, sliced knockwursts into barley for last 40 minutes of cooking time. Slices should be about 1" thick.

Barbecued Jerky

1 1/2 lb Flank or lean top round steak; trimmed or all fat and connective tissue

1/2 c Catsup
1/3 c Red wine vinegar
1/4 c Brown sugar; firmly packed
1 1/2 ts Dry mustard
1 1/2 ts Onion powder
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
Vegetable cooking spray

Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine ketchup, vinegar
sugar, mustard, onion powder, salt, garlic powder, and red pepper. Stir to dissolve seasonings.
Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at
least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Dry and cure.


Meat, (beef, deer, etc.)

Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Gebhardt Chili powder

Cut meat into 1 1/2 by 1/4 by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 tbsp brown sugar and 1 tbsp oil for 2 to 4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might
make it more authentic!)
Using a foil-covered cookie sheet, place meat (1layer) and sprinkle mix over it to taste.
Fold foil edges up to keep in mixture. 
Dry at 140 ot 180 degrees for 5 to 8 hours
Keep in open container at room temperature. Do NOT refrigerate.

ROAST VEAL WITH ANCHOVIES (Kalbsbraten mit Sardellen)


4- to 5-pound rump of veal, boned, rolled and tied
3 cloves garlic, cut in slivers
5 or 6 anchovy filets, cut in half
lemon juice
salt and pepper
4 strips of bacon
3 tablespoons butter
2 cups beef or veal stock
1 tablespoon flour or 2 tablespoons cornstarch dissolved in a little cold water
1 cup sour cream or sweet cream
2 tablespoons capers, drained

Heat oven to 375°. Lard veal with garlic slivers and anchovy filet pieces, tucking them into folds of meat.
Rub roast on all sides with lemon juice and sprinkle with salt and pepper.  The bacon can be cut in strips and larded into meat, or it can be slipped under the strings so that it covers the roast.  Heat butter in a deep open roasting pan on top of stove and when butter is hot, brown veal on all sides slowly. This should take about 15 minutes. Use the string to turn meat; do not pierce it with a fork.

When the roast is brown, slip a rack under it and pour stock into pan. Roast in oven, basting every 20 minutes with pan juices. Allow about 30 minutes per pound or use a meat thermometer. Veal should be well done and white all the way through. If pink juices run out of meat when pierced, it is not done; juices must be clear and colorless. Remove finished roast to heated platter or carving board. Skim excess fat off pan juices. To thicken gravy, either stir dissolved cornstarch into it, bring to a boil and let simmer a minute or two, or do the same with flour. As you bring gravy to a boil in roasting pan, on top of stove, scrape coagulated pan juices into gravy with a wooden spoon. Finish gravy by stirring in 1 cup sweet or sour cream and letting it simmer a few minutes until hot and thick.  Season with salt and pepper as necessary, then stir in well-drained capers before serving.

ROAST VEAL WITH KIDNEYS (Kalbsnierenbraten)

Have your butcher bone a rump or leg of veal and place 2 veal kidneys with their fat on the bone cavity and then have roast tied. Roast as described in above recipe.  Each slice served should have a piece of kidney in its center.

Friday, April 19, 2013

Perfect Jerky Marinade

1 c Soy sauce

1/2 c Water
1/2 c Vinegar
1/4 c Balsamic vinegar
1 ts Salt
2 tb Cracked peppercorns
1/2 c Black coffee
2 ts Honey
1 pn Cayenne pepper
1/4 ts Liquid smoke
1 Splash of white wine

Makes enough marinade to cover 2 lbs of meat.



2 tablespoons butter or margarine
2 pounds meat cut in 1" cubes (beef, pork, veal or lamb, or preferably a combination of three of these, but always with pork included)
2 large onions, diced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sweet paprika
1 pound potatoes, peeled and cubed
1 cup water
½ cup sour cream

Heat butter or margarine in 2-quart casserole or stew pot and in it slowly brown cubed meat on all sides.
Add onion and saute until soft and golden.  Sprinkle with salt, pepper and paprika and saute 3 to 4 minutes. Add potatoes and water, cover, bring to a boil, reduce heat and simmer slowly 1 to 1½ hours, or until meat and potatoes are thoroughly cooked. Add sour cream and stir into sauce, cove and simmer another 10 minutes.  Season with more salt, pepper and paprika if necessary.


This is also delicious when made with pickled pork. Use 1 pound pickled pork and no other meat.

Teriyaki Beef Jerky

1/3 cup brown sugar

1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak

Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in
marinade and leave overnight or for lass than 8 hours. Remove from brine and handstrips
on shish kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky.
Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle.

VEGETABLE PICHELSTEINER (Gemausepichehlsteiner)


2 tablespoons butter or margarine
2 pounds mixed seasonal vegetables to include as many of the following as possible:
4 carrots, scraped and sliced
4 parsley roots, scraped and sliced
1 small knob celery root, peeled and diced
2 leeks, well washed and sliced
1 small cauliflower broken into flowerets
½ pound green peas
¼ pound string beans, cut into 1" pieces
¼ head white or savoy cabbage, sliced as for cole slaw
1½ to 2 pounds potatoes, peeled and sliced
salt to taste
2 cups water or stock
minced parsley

Melt butter or margarine in a 3-quart casserole or stew pot and add vegetables in layers, beginning with first four root vegetables. Sprinkle lightly with salt, add other vegetables, also in layers, and wind up with a top layer of potatoes. Sprinkle with a little salt and pour water or stock over contents of casserole. Cover tightly, bring to a boil, reduce heat and simmer slowly 1 hour, or until all vegetables are thoroughly cooked. Season with salt, if necessary, and sprinkle with minced parsley before serving. Although this makes a more than adequate main course as is, it can also be used as the vegetable course to be served with a simple entree of broiled chicken or meat.

WESTPHALIAN BLIND HEN (Westfaulisches Blindhuhn)

The following two bacon-bean-and-pear casseroles are first cousins, one being a specialty in Westphalia, the other in Hamburg and through Schleswig-Holstein.  Both can be made with bacon and ham or a combination of the two.


½ pound dried white beans
1 teaspoon salt
½ to ¾ pound thickly sliced bacon
1 pound string beans, cut in 1" or 2" pieces
3 carrots, scraped and diced
2 large apples, pared and sliced
3 pears, pared and sliced
1 pound potatoes, peeled and cubed

Soak dried white beans overnigbt or parboil according to instructions on package. Cook in salted water to cover in a 3-quart casserole or stew pot abotu 30 to 40 minutes. Cut bacon slices into thirds, add to beans, cover and cook another 30 minutes. Add prepared string beans, carrots, apples, pears and potatoes, bring to a boil and reduce heat and simmer, covered, another 30 minutes, or until vegetables are done. Season with salt and pepper before serving.

To give this dish a crusty topping before serving, it can be baked a few minutes in oven after it has finished cooking. Remove cover and top with a layer of buttered breadcrumbs. Place in 400° oven 10 to 20 minutes, or until topping is nicely browned.

Thursday, April 18, 2013

BRATWURST IN ALE (Bratwurst in Ale)


4 pairs Bratwurst (about 1½ pounds)
boiling water to cover
2 tablespoons butter
1 small bay leaf
2 to 3 cups ale or light beer
1 tablespoon butter
1 heaping tablespoon minced onion
2 tablespoons flour
salt and pepper
lemon and sugar (optional and to taste)

Prick Bratwurst on all sides with a fork. Place a large skillet with a cover and add enough boiling water to cover.  Cover skillet and simmer 5 minutes.  Drain off water. Add 2 tablespoons butter to skillet and brown wurst quickly on all sides. Add bay leaf and enough ale to cover sausages. Cover, bring to a boil, reduce heat and simmer 25 minutes. Remove cover and let ale boil rapidly until it is reduced by almost half. Reduce heat and simmer.

Melt butter in a small skillet and saute minced onion until golden brown.  Blend in flour and saute slowly until mixture is the color of cocoa. Add to the simmering ale and stir in until smoothly blended and thickened. Season to taste with salt and pepper, and a little lemon and sugar if you like a sweet-sour flavor.

Jerky -Water/Smoker Method

1 1/2 lb beef flank steak

1/4 c sugar
2 ts paprika
1/4 c non-iodized salt
2 ts garlic powder
2 ts ground black pepper
1 ts ginger

Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub.



1½ pounds stewing beef or veal cut into 1" cubes
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter, margarine or lard
1 small onion, diced
1 tablespoon sweet paprika
2 or 3 tablespoons flour
1 can whole tomatoes
1 cup hot water or beef stock
8 to 10 small white onions
4 carrots, scraped and sliced
1 pound potatoes, peeled and cubed
1 cup shelled green peas

Sprinkle beef or veal cubes with salt and pepper. Heat fat in a 2-quart stew pot and brown seasoned meat in it. Add diced onion and continue cooking over low heat until onion is soft and golden. Add paprika and saute three or four minutes. Sprinkle with flour and stir until flour is absorbed. Add canned tomatoes with their liquid, and hot water or beef stock. Cover pot, bring to a boil, then reduce heat so stew simmers gently.  After 45 minutes add onions, carrots and potatoes and simmer another 30 to 40 minutes, or until vegetables are done. Add green peas for last 10 minutes of cooking time. Season if necessary with more salt and pepper and serve

RICE-MEAT CASSEROLE (Reisfleischtopf)


2 tablespoons butter, margarine or bacon fat
2 pounds meat (veal, beef or lamb) cut in 1" cubes
2 onions, diced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sweet paprika
1 small can tomato sauce
3 to 4 cups water or meat stock
1 cup converted rice
2 tablespoons grated Parmesan cheese
minced parsley

Heat fat in a 2-quart stew pot or casserole and in it slowly brown cubed meat on all sides.  Add onion and saute slowly until it softens and begins to turn golden.  Sprinkle with salt, pepper and paprika and saute 3 or 4 minutes. Add tomato sauce and 3 cups of water, or stock, bring to a boil and simmer 30 minutes. Add another cup of liquid, bring to a boil and sprinkle in rice. Cover and simmer 25 to 35 minutes longer, until rice is soft and liquid is absorbed.  Season to taste with additional salt, pepper and paprika, if necessary.  Sprinkle with grated cheese and minced parsley before serving.

Warrior's Mark Jerky

3 lbs. lean venison steak or beef steak, thinly sliced

1/2 cup lemon
1/4 cup onions, drained
1/4 cup brown sugar
2 tsp. liquid smoke
1 Tbsp seasoned salt
1/4 tsp. freshly ground pepper
3 bay leaves, broken into pieces

Place meat strips into a shallow glass container.  Mix rest of ingredients together and pour
over strips of meat.  Cover and refrigerate overnight. Dry strips on paper towels, pressing
to remove the marinade. Place on oven racks ina 150 degree oven to dry for at least 12 hours.
Turn over once during the drying.  The oven door should be slightly ajar to allow the moisture
to escape.

Wednesday, April 17, 2013

Jerky Stew

1 lb Jerky, beef or buffalo

1 c Whole dried hominy, soaked overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place ina heavy, lidded kettle. Drain the hominy and add
to the jerky, along with the onion.  Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be
added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt
and pepper.

Marinade For Beef Jerky

2 tb soy sauce

1/4 ts salt
2 dr tabasco, or to taste
1 ea garlic clove, crushed

Slice the beef as thin as you can across the grain.  Mix the marinade ingredient put the meat
in the mixture and refrigerate for at least 12 hours, 2 days if possible.

Pat the meat dry, and set it on the dryer racks for 2 - 3 days.  Check by snapping a piece.

POTTED BEEF BRISKET (Gedaempfte Rinderbrust)


4 pounds fresh brisket of beef
1 large clove garlic, cut in half
salt and pepper
2 tablespoons butter, bacon fat or beef drippings
2 large onions, sliced
1 heel of sour rye bread
½ cup water or beef stock, or as needed
flour, if necessary
Have brisket tied with string so it will hold its shape and be easy to turn. Rub all sides with cut garlic clove and sprinkle with salt and pepper. Heat fat in a Dutch oven or deep heavy skillet with a tight-fitting lid. Place meat in hot fat and brown very slowly on all sides. This should take about 15 minutes and meat should be golden brown. Use string as a handle for turning meat; do not pierce its surface with a fork. Remove meat and add onions to hot fat, sauteing slowly until soft and pale yellow. Return meat to pot, placing it on top of onions. Add rye bread and water or stock. Add rye bread and water or stock.  Cover and simmer slowly but steadily 3 to 4 hours.  If you cannot get heat low enough to keep gravy simmering, place an asbestos mat under pot.  Add more liquid if necessary, there should be just enough to keep onions and meat from scorching. The meat is done when it can be pierced easily with carving fork or skewer. Remove to heated platter. Strain gravy and return to pot. Skim off excess fat and if necessary, thicken with 2 tablespoons flour dissolved in a little cold water. Check seasoning. Return meat to gravy and simmer about 10 minutes. Slice meat onto heated platter and serve gravy in heated sauceboat.


For a rich paprika sauce, sprinkle liberally with sweet paprika before browning and add 1 tablespoon paprika to onions when you sauté them. Follow rest of recipe, but eliminate rye bread and instead stir in 2 or 3 tablespoons sour cream after gravy has been strained and excess fat removed. One tablespoon flour can be mixed into sour cream before it is added to gravy to thicken sauce.


Next to frankfurters and sauerkraut, Sauerbraten is Germany's most famous food specialty.  Every cook and every province has a different version of this dish, but in my travels, none compared to the Sauerbraten found along the Rhine. Its distinguishing characteristics are the white raisins and the velvety, golden-brown, sweet-sour sauce that bears absolutely no resemblance to the watery, vinegar-sharp gravy served in German and Austrian restaurants in the United States.


5-pound rump of beef (top or bottom round can be used but they are not quite as good)
bacon or salt pork for larding salt
3 cups white vinegar (approximately)
3 cups water (approximately)
1 large onion, sliced
2 bay leaves
8 cloves
8 peppercorns
1 tablespoon pickling spices
1 large carrot, scraped and sliced
4 slices bacon and 2 tablespoons butter, or 5 tablespoons bacon fat, kidney fat or beef drippings
2 large onions, sliced
1 bay leaf
6 cloves
2 tablespoons butter
3 tablespoons flour
2 tablespoons sugar
lemon juice to taste
½ cup white raisins, soaked in warm water
tomato puree or sour cream (optional)

Rump or round of beef should be well larded with thin matchstick strips of bacon or salt pork. This can be done by you or your butcher. Tie meat firmly with string in several places so it will be easy to turn without piercing and will hold its shape. Rub well with salt on all sides and place in deep, close-fitting glass or earthenware bowl. Combine vinegar and water and add onion, bay leaves, cloves, peppercorns, pickling spices and carrots.  Bring to a boil and simmer 5 minutes.  Cool marinade and pour over beef. The meat should be completely covered by marinade; if it is not, add equal amounts of water and vinegar until it is. Cover and place in refrigerator for 3 to 5 days; the longer it stands, the more piquant the roast will be, so adjust time to suit your own taste.  Turn meat in marinade 2 or 3 times each day, using the string as a handle. Remove meat from marinade. Strain marinade and reserve. Dry meat thoroughly on all sides with plenty of paper toweling. The meat will not brown properly if it is wet, so dry it as much as you possibly can. Dice bacon and fry it slowly in butter in a 5-quart Dutch oven or casserole. If you prefer lard, dice it and fry instead of bacon, but eliminate butter. When fat is hot, add meat and brown slowly. Using the string as a handle, turn so meat is well seared and golden brown (but not black) on all sides. This should take about 15 minutes. Remove browned meat and add sliced onions to hot fat. Fry, stirring from time to time, until onions are deep golden brown, but not black.

Return meat to pot, placing it on top of onions. Add marinade until it reaches about halfway up sides of meat. Add bay leaf and cloves (not those used in marinade). Bring marinade to a boil, cover pot tightly with a heavy close-fitting lid, reduce heat and simmer very, very slowly but steadily 3-1/2 to 4 hours, turning meat two or three times during cooking. Add more marinade to pot if it is needed. If you cannot lower heat enough to keep sauce at a slow simmer, place an asbestos mat under pot. The meat is done when it can be pierced easily with a long-pronged fork or skewer.

Remove meat to a heated platter and strain gravy. Skim off excess fat and return gravy to pot. Melt butter in saucepan and when hot, stir in flour and sugar. Cook over very low heat, stirring constantly until sugar mixture turns a deep caramel color.  Be careful doing this, as sugar burns all an once, and if it becomes black, you'll have to start this part of the operation all over again. Add the sugar-flour to the hot gravy and stir through briskly with a wooden spoon or, preferably, a wire whisk. Season with lemon juice to taste; gravy should have a mild sweet-sour flavor. Add raisins, which have been soaked and drained. Return meat to pot, cover and simmer 10 minutes. If sauce becomes too thick, add a little more marinade.  A tablespoon tomato puree or sour cream can be stirred in and heated through 4 to 5 minutes before serving time. The latter is used more in Bavaria than along the Rhine. The tomato purée enriches the color of the gravy. Use one or the other or neither; never both. Check gravy for seasoning. Slice meat and arrange on a heated platter and mask with a little gravy, serving the rest in a heated sauceboat.


1. 6 or 8 crumbled gingersnaps or Lebkuchen are often added to this gravy for last ½ hour of cooking. They add flavor and richness.

2. You may change marinade to suit your own taste. Use more or less water or vinegar, depending upon how sour you like it, and you can also substitute wine for vinegar. Any dry red wine, German or otherwise, will do.

3. If you would like to try a Sauerbraten other than Rheinischer, use same marinade and methods of cooking, but do not use sugar in the thickening and do not add lemon juice or raisins. Other vegetables such as parsley and celery roots are added and a heel of rye bread is used instead of gingersnaps in last hour of cooking. Slice vegetables and sauté them in the fat, along with onions, before adding meat.

4. Any meat can be cooked Sauerbraten style—lamb, mutton or pork. The latter should not be larded. Veal is an exception and will not make a good Sauerbraten.

5. For a very rich gravy, brown a marrow bone along with vegetables and cook it with meat.

SAILORS BEEF (Matrosenfleisch)


8 slices beef filet (tenderloin), cut 1" to 1½" thickness
salt and pepper
8 slices bacon
3 tablespoons butter or lard
1 onion, minced
1 tablespoon minced parsley
1 tablespoon flour
½ cup water or beef stock
1 cup sour cream strip of lemon peel
1 teaspoon chopped capers
pinch of chervil or marjoram
4 anchovy filets, minced (optional)

Sprinkle filets with salt and pepper and wrap a slice of bacon around each steak, tying with string or securing with a toothpick. Dredge one side of each steak with flour. Heat butter or lard in a fireproof casserole or skillet with a tight-fitting lid, and in it brown floured side of each steak. Then turn and brown second side. The steak should be rare. Remove steaks and pour off most of fat, leaving just enough in which to saute minced onion and parsley. When onion and parsley are soft but not browned, sprinkle with flour and stir a few minutes until flour is completely absorbed. Add water or stock and sour cream to casserole and stir until blended. Add all other ingredients and return meat to casserole. Cover and simmer slowly but steadily about 20 minutes, or until meat is tender.

Tuesday, April 16, 2013

ESTERHAZY BRAISED STEAK (Esterhazy Rostbraten)

The Hungarian royal family gave their name to this braised steak, which is a favorite from the Danube to the Rhine.


6 ½-pound club steaks

salt and pepper

6 tablespoons butter, bacon fat or beef drippings
2 large onions, chopped
2 sliced carrots (optional)
2 stalks celery, sliced (optional)
2 tablespoons sweet paprika
1 tablespoon vinegar
½ to 1 cup water
½ to ¾ cup sour cream

Pound steaks lightly to flatten them a little and then sprinkle on both sides with salt and pepper.  Heat butter in a large heavy skillet with a tight-fitting lid and when bubbling subsides, brown steaks lightly.
Remove steaks and fry onions, and any other vegetables you car to use, until golden brown. Stir over a low flame so they will brown evenly without burning. Add paprika and saute a minute or two. Return steaks to pan and add vinegar and water.  Cover pan and simmer slowly but steadily 1 hour, or until steak is tender. Add more water if necessary as meat cooks. Remove steaks to a heated platter. Strain sauce and puree vegetables through a sieve. Skim excess fat from sauce, return to pan and stir in sour cream. Check for seasoning. Return steak to sauce, heat a minute or two but do not boil.

Onion Ground Beef Jerkey

2 oz Package dried onion soup mix

1/4 c Water
1/4 c Soy sauce
1 ts Garlic; chopped
1 ts Curing salt
Dried herbs or flavorings of choice
1 1/2 lb Very lean ground beef

In a bowl, combine onion soup mix and water.Let sit for 10 mintues. Add the remaining
ingredients, including the beef, and combine.  Let marinate for at least 2 hours. For a more
pronounced flavor, cover and refrigerate for 8 to 12 hours.
Put through a jerky press, OR shape the meat into 1 to 2 inch balls.  Line each drying tray with a
solid leather sheet.Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at
145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the
rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot
them up with a clean, uninked paper towel. Eachlb. of ground beef makes about 4 oz. jerky.

POT ROAST OF BEEF (Rinderschmorbraten)


4-to 5-pound pot roast of beef (rump, top, bottom or eye round or brisket)
bacon or salt pork for larding, if necessary
salt and pepper
3 tablespoons butter, bacon fat or lard
1 large onion, sliced
1 large carrot, sliced
1 leek, sliced (optional)
1 small parsley root, scraped and sliced (optional)
½ small knob celery, peeled and diced (optional)
1 bay leaf
heel or ½ cup crusts pumpernickel or sour rye bread (optional)
water or beef stock, as needed
½ cup sour cream
1 or 2 tablespoons tomato puree (optional)

If meat is lean, it will need larding. Either you or your butcher can do this, using strips of bacon or salt pork. Have a string tied around meat to keep it in shape and to serve as a handle for turning so you don't pierce surface of meat with a fork.  Rub meat with salt and pepper and dredge lightly with flour on all sides. Heat fat in a 5-quart Dutch oven or casserole. When fat is hot, add meat and sear slowly to mellow golden brown color on all sides; do not let it turn dark brown or black. This should take about 15 minutes. Remove meat and add all cut vegetables to hot fat.  Saute slowly, stirring from time to time so they soften and turn brown yellow. Return meat to pot, placing it on top of sauteed vegetables. Add bay leaf and bread and pour in about 1 cup of water or stock; there should be just about 1" of liquid on bottom of pot. Cover with a tight-fitting lid. Simmer very slowly as described for braised meat. Turn meat several times during cooking, using string as a handle. Add more liquid to pan if necessary as meat cooks. Simmer very slowly but steadily 3½ to 4 hours, or until meat can easily be pierced with a carving fork or skewer. Remove meat to a heated platter. Strain gravy, rubbing vegetables and bread through the sieve. Return to pot, skim off excess fat. Stir in sour cream and add tomato puree if you want to use it. Check seasoning. Return meat to pot and heat thoroughly about 10 minutes.


1. You can brown the pot roast without dredging it and thicken the gravy before serving with flour dissolved in cold water, or ½ cup sour cream blended with 1 tablespoon flour. Tomato puree may be used or eliminated.

2. Smaller cuts can be used. Buy a 2”- or 3“-thick steak cut from the round or rump and pound to tenderize it. It may then be seasoned, browned and braised with vegetables in the same way as the pot roast. You will need much less water and the meat will be tender in 1 to 1½ hours of slow, steady simmering. You can flour meat before browning it, or thicken sauce with flour when it has finished cooking and been strained. To serve, cut crosswise slices of meat and serve with sauce. Prepared this way, a 2-pound slice of meat will serve four fairly generously.

Venison Jerky 5

4 lb Venison

1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper

Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices witha a sharp
knife or slicer, then cut slices into strips 1 and 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan.
Marinate overnight in refrigerator.  Drain well.

Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and
rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and
brittle enough to splinter when bent in two.

Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at
110 F until strips will splinter on the edges when bent in two, 18 to 24 hours


Another Viennese favorite that has found a home in Germany.


4 rib steaks, ½" thick, well trimmed
salt and pepper
3 tablespoons butter
2 large onions, cut in rings or coarsely chopped
1 to 2 tablespoons butter, if needed
1 tablespoon flour
½ cup water or beef stock

Pound steak well on both sides with wooden mallet.  Sprinkle both sides with salt and pepper and dredge lightly with flour. Heat butter in large heavy skillet, preferably of iron, and when bubbling begins to subside, add steaks.  Brown quickly on both sides.  This should take about 6 to 8 minutes altogether for rare steak. Remove steaks to heated platter and add onions to pan. Add more butter if necessary and fry onions until they are soft and just begin to brown.  Stir frequently so onions fry evenly.  Sprinkle flour over browned onions and stir in over low heat until flour is absorbed. Saute slowly 3 or 4 minutes and add stock or water. Bring to a boil twice, stirring with a wooden spoon to scrape coagulated pan juices into sauce. Season to taste with salt and pepper. Spoon onion sauce over steak.


Sirloin or filet mignon steaks can be prepared in same way, but they will not need any pounding.

Monday, April 15, 2013

Brined Jerky

5 lb Lean meat

1 c Curing salt
1/2 c Brown suger or molasses
1 ts Liquid garlic
4 tb Black pepper
2 qt Water

Remove all fat and membrane from the meat. Combine the rest of the ingredients.  Soak the meat
in the solution (brining the meat) for 8 to 10 hours.  Remove meat and rinse thoroughly. Pat dry
with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in
the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix
from the spice department at the market. Smoke meat for 8 to 12 hours or until ready.  Test the
meat by twisting a strip of meat.  It should be flexible but stiff like piece of rope.  Remove and let
stand until cool.