I’m a new convert to German food. We’ve started going to a wonderful German restaurant and beer tavern, and their cooking is awesome.
I want to start preparing some German dishes myself. I’ve ordered up a cookbook, “My Grandma’s German Cooking”, and of course I can look online for recipes. But I want some Doper input and experiences too.
Who has some German family favorites to share?
What dishes have you had at this restaurant that you love?
Spaetzle is easy. Just follow the directions on the box. Tastes great and goes with everything! 
Today I had a lovely roast chicken in “altbier sauce”, which had chopped apples, beer, butter and cream.
But I liked best of all a sauerbraten I had there a couple of months ago. They made it with brisket, and served it with spaetzle and sauerkraut.
It doesn’t hurt to accompany these dishes with a glass of kolsch on tap, either.
The kind my mom makes is my favorite. Her warm potato salad…yum.
Alton Brown basically stole my grandmother’s recipe for sauerbraten: http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe.html
About the only little differences I see are that Grandma sliced, not chopped, the onions, and didn’t heat those with the marinade. She also used some cheap red wine as well as the vinegars.
The big difference is in the length of marinade. A good German restaurant will often brag that they marinate their sauerbraten for 3 days. Grandma Shepherd marinated her sauerbraten for up to 2 weeks, turning daily. It got purple and fuzzy and disgusting looking, but the flavor and texture when it was cooked were out of this world.
And yes, the old German Grandma used crushed gingersnaps in the sauerbraten gravy. Absolute imperative.
Shit, I want to make some sauerbraten now. Two weeks? Wow. Five days is the longest I’ve had the patience for. I’m tempted to try two weeks. Hmm… I might up the salt or just add a smidge of pink curing salt just to be safe, though.
I’d like to try it, but my son is violently allergic to bay leaf. Do you think thyme or something like that would work as a substitute?
Right? Now you know why German restaurants are always something of a disappointment to me. They just can’t compete with Grandma’s cooking. 
Not a bad idea. But really, it got so acidic that I can’t imagine anything but an acetic acid bacteria surviving. By adding some wine to the vinegars, Grandma was feeding those bacteria even more, and the whole thing ended up a stronger vinegar by the end. I believe the “fuzzy” was a new Mother developing. Two weeks isn’t quite enough for it to end up a solid disk, especially as turning the meat every day disturbs them, but it looks just like the fuzzy wisps in real kombucha.
Still, salt helps vinegar kill bacteria, which is why Alton adds a tablespoon to his marinade, I bet. Just don’t add any sugar, which weakens vinegar’s bactericidal action.
Absolutely. Or you could just leave it out. Either way will get you a good sauerbraten. Most of the flavor comes from the vinegar and wine. The bay leaf adds a very subtle flavor that I’d miss if it was gone, but only if I were looking for it.
Alton Brown is making his sauerbraten on the Cooking Channel RIGHT NOW! 
My all time favorite German dish is Jaeger Schnitzel. I had it often during my two years in Germany. I have never been to a restaurant here or had a home cooked recipe that came close.
Veal isn’t something you can get everywhere, but Fred Meyer often has veal for scallopini. I put the slices between two sheets of plastic wrap and give them a whack with a heavy, flat-bottomed pot. (I use a 2½ quart Calphalon saucepan.) This makes them the perfect thickness for Wiener Schnitzel.
The bread crumbs never seem right. The meat is always too tough. And that’s before you get to the Jaeger schnitzel gravy.
Jäger Schnitzel gravy is for Jäger Schnitzel! Garnish Wiener Schnitzel with an anchovy fillet, chopped boiled egg, or lemon.
I’ve never had the meat come out too tough. Maybe it’s the smashing. As for the bread crumbs, try using panko crumbs. Watch your temperature. I use the electric skillet so that I can keep it at 350º.
Actually, you’re right that it’s probably not necessary. Time to go out and get some bottom round. I’ve been meaning to try it with beer instead of wine, so I’ll do that this time around. I don’t think I’ll have the patience to wait two weeks, though. (On the other hand, I could do two batches, I suppose…)
Someone here I think gave me the idea of using crushed saltines, and it’s fantastic. I’ve also never had the problem of tough meat, either with pork and especially not with veal. That said, the few times I’ve had jaeger schnitzel in restaurants, I’ve been disappointed, too, with the breading being soaked through with gravy or simply not crisp enough if it isn’t conpletely drenched.
For breakfast Keiserschmarrn. We call them scrambled pancakes.
Also Griessbrei makes an interesting and easy dessert.
Your post about Weiner Schnitzel was directly after my jaeger schnitzel post.
I’m not looking for just good. I’m looking for authentic. Panko is certainly not authentic. I have had it with panko. A restaurant near here does it that way. It’s good but does not taste the way I remember.
Wrong wrong WRONG. Might as well use the pre-formed ones.
This is how you make it yourself.
duplicate
