Recipe: Saurbraten & Kartoffelklöße

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I’m really excited about this one — my Oma recently mailed me her recipe for Saurbraten and Kartoffelklöße.

…Jeeze, how German was that sentence?

Anyway, just because in case I lose the handwritten notes she mailed me, here it is!


SAURBRATEN

  • 1 bag Ginger Snaps
  • 3 lbs rump or round roast
  • 2 cups vinegar (wine)
  • 2 onions
  • 1 clove garlic
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 small jar pickling spice
  • 2 cups water
  • 1sp ginger (ground
  • 1 large bowl
  1. Put all ingredients in a bowl and refrigerate 2-3 days.
  2. After time, remove meat and dry. Keep marinade.
  3. Brown meat on all sides.
  4. Add marinade and cook until fork tender.
  5. Strain marinade and reserve.
  6. Add more water.
  7. Add vinegar if desired.
  8. Add crushed ginger snaps (the amount of ginger snaps you add will determine the thickness of the gravy.)

KARTOFELLGLASE

  • 5lbs potatoes
  • 2 toasted slices of bread
  • 2 eggs
  • 2 cups flour
  1. Cook potatoes and mash. Cool until cold.
  2. Add eggs to the mashed potatoes, one egg at a time.
  3. Add a little bit of flour at a time until a dough forms. Make sure it’s not too sticky!
  4. Toast 2 slices of bread (I usually butter it and cut into cubes)
  5. Flatten 1 TBLs dough and pat a crouton in the middle. Roll into a ball.
  6. Make all of them! (You might want to put some flour ion a plate to put the dumpling on.)
  7. Boil salted water, put 4 in at a time. Cook until they rise to the top.
  8. Use a slotted spook to lift them out, drain in a colander. Cool & enjoy.

 

KUGEL

  • 1 bag broad egg noodle
  • 1 lb cottage cheese
  • 1 large onion, sliced thin
  • 1 stick of butter
  • salt & pepper to taste
  • 2 large eggs
  1. Saute the onion in melted butter until soft.
  2. Boil noodles according to directions. Drain.
  3. Add the cooked onions and butter, let cool.
  4. Add beaten eggs & cottage cheese.
  5. Mix together; add salt & pepper.
  6. Pack firmly into a 2qt buttered casserole dish.
  7. Bake at 300 degrees for 1 hour, or until brown crust forms.