Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Ethnic Foods Forum

Ethnic Foods Forum Includes Mexican, Japanese, Thai, etc.

Reply
 
Thread Tools Display Modes
  #1  
Old 02-22-2017, 10:02 AM
Dogboa's Avatar
Dogboa Dogboa is offline
Short Order Cook
 
Join Date: Feb 2017
Location: Southeast Florida
Posts: 152
Thanks: 60
Thanked 90 Times in 64 Posts
Dogboa is on a distinguished road
Default Sauerbraten

I'm of German desent and one of my favorite dishes that my grandmother made is sauerbraten. She would serve this with kartoffelklosse (stuffed potato dumplings). These dumpling are about the size of a baseball and are stuffed with herbed bread cubes (Pepperidge Farms) that been mixed with butter sauteed onions, celery, poultry seasoning, S&P. Extra dumplings were made and cooked, which were sliced and fried (butter) the next day for breakfast.

When we make this dish, rotkohl is added as a side. We use Jeff Smiths recipe.



The dumplings


Dumplings cut in half. They actually get sliced into 4 pieces for frying.
Reply With Quote
The Following 2 Users Say Thank You to Dogboa For This Useful Post:
lilbopeep (02-22-2017), Luckytrim (02-22-2017)
  #2  
Old 02-22-2017, 11:24 AM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
 
Join Date: Jun 2009
Posts: 14,711
Thanks: 1,719
Thanked 490 Times in 359 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Style: Gonzo
Default Re: Sauerbraten

Will you be posting the recipes? If so and you start individual threads for the meat, cabbage and dumpling recipes please put the links here.

My mom made sauerbraten and cabbage for my father (who was raised by German/Dutch foster parents) but I never got the recipe. I don't think she used one or it was lost.

TIA
__________________
http://www.netcookingtalk.com/forums/picture.php?albumid=125&pictureid=1971

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.
Reply With Quote
  #3  
Old 02-22-2017, 11:38 AM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,833
Thanks: 1,973
Thanked 997 Times in 662 Posts
Johnny West is on a distinguished road
Default Re: Sauerbraten

I haven't made sauerbraten in years and thanks for the reminder. When I lived in Meisau my neighbor lady was from Koln and she said they made the gravy with gingerbread cake. It's very good and the leftover cake makes a wonderful dessert. I gave my German cookbook to my son so will have to google recipe. BTW, use good red wine.
Reply With Quote
  #4  
Old 02-22-2017, 12:56 PM
medtran49's Avatar
medtran49 medtran49 is offline
Dessert Chef
 
Join Date: Feb 2017
Location: S Florida
Posts: 379
Thanks: 49
Thanked 286 Times in 180 Posts
medtran49 is on a distinguished road
Default Re: Sauerbraten

The dough for the dumplings is pretty much like I make potato gnocchi, except a LOT more of it obviously. There's a tutorial for gnocchi posted here.

The filling is just finely diced onions and celery sauteed in butter, with the S and P added, plus the poultry seasoning, then the stuffing cubes (you can use fresh bread cubes that have been dried out a bit if you don't have the stuffing). You'll want to use enough butter that the cubes have some to soak up, but not to the point of being greasy/soggy. We don't really have a recipe per se for the filling, but you'll need a rounded tablespoon or so for each dumpling. I make a potato dough ball about the size of a tennis ball, maybe a tad smaller, make a deep indention for the filling and then close it up around it, make sure it is totally sealed, otherwise you'll get watery filling. They get cooked in gently boiling water just like the gnocchi, though they generally won't float to the top, just part way, and you do have to let them cook a bit once they start to float to be sure they are done all the way through. I'll also use some potato flour in with the regular flour if we happen to have it on hand.

Red cabbage recipe can be found http://terpconnect.umd.edu/~hhanson/...s/rotkohl.html .

Sauerbraten recipe http://boards.fool.com/sauerbraten-1...?sort=threaded .

I make spatzle for me as I'm not overly fond of the potato dumplings, way too heavy for me, 1 of them and I'm done. Craig's happy with that, more for him!

Last edited by medtran49; 02-22-2017 at 01:02 PM.
Reply With Quote
  #5  
Old 02-22-2017, 01:38 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,833
Thanks: 1,973
Thanked 997 Times in 662 Posts
Johnny West is on a distinguished road
Default Re: Sauerbraten

I love dumplings but never took the time to learn how to make them and am ashamed. The dried German made spaetzle at the commissary is what I get.

I actually met Jeff Smith once an will leave it at that. He was from Tacoma.

This recipe is like what I did before only I used more red wine.

http://www.foodnetwork.com/recipes/f...rbraten-recipe

Back in the 70's a friend killed a berry fed black bear and we did a pot roast with red wine, vinegar, and juniper berries from our tree in the courtyard and it was amazing.
Reply With Quote
  #6  
Old 02-22-2017, 02:06 PM
Dogboa's Avatar
Dogboa Dogboa is offline
Short Order Cook
 
Join Date: Feb 2017
Location: Southeast Florida
Posts: 152
Thanks: 60
Thanked 90 Times in 64 Posts
Dogboa is on a distinguished road
Default Re: Sauerbraten

Quote:
Originally Posted by Johnny West View Post
I haven't made sauerbraten in years and thanks for the reminder. When I lived in Meisau my neighbor lady was from Koln and she said they made the gravy with gingerbread cake. It's very good and the leftover cake makes a wonderful dessert. I gave my German cookbook to my son so will have to google recipe. BTW, use good red wine.
We use homemade gingersnap cookies to thicken the gravy.
Reply With Quote
The Following User Says Thank You to Dogboa For This Useful Post:
Johnny West (02-22-2017)
  #7  
Old 02-22-2017, 05:46 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,833
Thanks: 1,973
Thanked 997 Times in 662 Posts
Johnny West is on a distinguished road
Default Re: Sauerbraten

Quote:
Originally Posted by Dogboa View Post
We use homemade gingersnap cookies to thicken the gravy.
It was a German regional thing.
Reply With Quote
The Following User Says Thank You to Johnny West For This Useful Post:
Dogboa (02-22-2017)
  #8  
Old 02-22-2017, 05:58 PM
Dogboa's Avatar
Dogboa Dogboa is offline
Short Order Cook
 
Join Date: Feb 2017
Location: Southeast Florida
Posts: 152
Thanks: 60
Thanked 90 Times in 64 Posts
Dogboa is on a distinguished road
Default Re: Sauerbraten

You are right (du hast reich)! There are as many recipes for this as there are grandmothers in Germany!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -4. The time now is 02:07 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design