Wow. This is such a classic. Meanwhile, I wonder why I did over twenty other videos before I show you how to make a hot Sauerbraten.
Thank you for giving me the idea. Some time ago I posted a video and asked you: What would you like to see? Are there German dishes that you know, but you do not know how to cook them?
You have sent me many answers. That was great. And many of you said: Hey, we know Sauerbraten, but how do you do that?
This reminded me of my childhood. And one of my best memories of my grandmother Hedwig is that she always made me Sauerbraten with dumplings when I visited her. This dish is very emotional for me.
Strangely, I have not cooked it myself for many years. It was through your inspiration that I came back to the fact that I could cook it myself. Since then I've done it a couple times. Also for guests. And what can I say: All my friends love it. It is not modern at the moment. But for everyone it's a reminder of days gone by - and the quality is fantastic.
I promise you: if you try this, you will experience something wonderful: you will love it, your family will love it, and your guests too.
Try it. I am looking forward to your feedback.
In addition, if you like my channel, then you can do three things:
Subscribe to it. Click on the bell to avoid missing a new video; and tell your friends about this channel. Gladly you can spread links to my videos on your social networks.
Enjoy your Meals!
For the marinade: 1 large bunch of soup greens 3 cloves 12 peppercorns 4 crushed juniper berries 2 bay leaves 400 ml red wine 400 ml mild red wine vinegar - if you have: 100-200 ml of portwine
about 1,5 kg roast beef (flower or bug, preferably organic) salt freshly ground pepper 2 tablespoons butter lard 1 piece bacon rind 50 g pumpernickel bread 100 g raisins possibly a little sugar possibly lighter sauce binder maybe a little whipped cream (50 g)
This recipe is a real fruit dream. The dessert is perfect if you want to surprise guests. It looks great - it tastes sensationally good - and you can easily prepare it the day before. Red fruit jelly is a real hammer. I often cook recipes from Bavaria on my channel. Of course, most people in other countries know these things. Maybe because they were in Germany for Oktoberfest, or because the Bavarian culture is internationally best known. Red fruit jelly is something from northern Germany. There is also a really great kitchen. The people there always cook very hearty. They are down-to-earth and often had to make do with little in earlier centuries. However, they were always able to prepare this dessert easily in summer, because the fruits grow in their garden.
Of course, if you cook this, you can also vary a bit yourself. Depending on what you like best.
By the way, there is still the little sister of the Red Fruit Jelly. It is a little less known but also delicious: the green fruit jelly. Sure, that works the same way. You can take my recipe, but you replace the red fruits with green ones, for example apples, kiwis, grapes.
I wish you a lot of fun trying it out.
I look forward to sharing my recipes as links through your social media profiles.
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For 4 servings
• 500 g mixed berries (eg redcurrants, strawberries, raspberries)
• 250 ml of cherry juice
• 3 tbsp sugar
2 teaspoon vanilla pudding powder (or half a package)
200 ml whipped cream
• 1 Tl grated lemon peel (untreated)
• 1 tsp lemon juice
Another recipe from your wishlist - and one of my favourite winter vegetables. I love it because it is crisp - not limply like other vegetables. And I like the fact that every cabbage comes in different colours - from dark green on the outer leaves to light yellow on the inside. That makes it really good looking on the table.
You can eat it with any meat, with some fish, if you like - or even solo.
Check out all my informations and the recipes on my correpsonding homepage: klaskitchen.com
I like to get your comments. So, tell me if you like it here, if you got wishes or ideas.
Thanks for watching.
Here are the ingredients for this recipe:
1 head of savoy cabbage
200 g / 7 oz cream
30 g / 1 oz of cold butter
Salt, pepper, nutmeg
Clean the savoy cabbage, remove the leaf ribs in salted water and blanch just a few minutes. Leaves should become a bit softer, but still al dente.
Drain and scald with cold water
Express the remaining water with your hands
Cut into lozenges. Heat with the cream in a pan. Spice up.
Possibly. Garnish with walnut kernels
Everyone in Germany knows red cabbage. It comes along with many traditional german dishes like the beef wrap Rouladen for example - you can watch how to prepare those ones on this channel as well.
Here are the ingridients for my red cabbage:
500 g / 18 oz red cabbage
2 bay leaves
1-2 sour apples
4 tablespoons goose fat
1 tablespoon of sugar
3 tbsp white wine vinegar
300 ml / 1.25 cups of poultry broth
2 tsp cornstarch
2 tbsp currant jelly
1 kilo of hard-boiled potatoes
about 60 grams of streaky bacon
0.5 liter broth
4 tablespoons of oil
3 tablespoons white wine
1 bunch of chives
Cook the potatoes for about 20 minutes, drain, quench, peel.
Fry the bacon and onions until glassy and pour over the potatoes
Heat broth, mix with vinegar and oil and salt and pour over the potatoes.
Finely chop radish and chives and fold in.
Season with salt and pepper.
For 4 servings (why don´t you double it? you can panfry the leftovers the other day!)
200 g rolls from the previous day
2 tbsp butter
120 ml of milk
1 bunch of parsley
0.5 Tl baking powder
Finely chop the rolls. Finely chop the onion. Roast lightly in the melted butter, deglaze with the milk and pour over the bread rolls. Whisk eggs and season with salt, pepper and nutmeg. Pick parsley and finely chop. Knead with eggs and baking powder under the breadcrumbs until a smooth dough is formed. Possibly. season and let rest for 10 minutes.
Form the mass into 8 dumplings with wet hands. Pour into plenty of boiling salted water, boil briefly and let stand for 20 minutes in mild heat. Carefully lift out and drain.
Best is, you start with a single dumpling to test if the consistency is alright. If they don´t stick together properly you might take another egg.
If you have a steamer, it´s a good idea to prepare them in a steamer.
This is for about half the recipe of the dumplings (also see: Bavarian dumplings - Part 1, below)
350 g mixed mushrooms
80 g butter
a small onion
0.5 liter broth or veal stock
100 ml whipped cream
1 tablespoon whipped cream
1 tablespoon of chopped parsley
Salt, pepper, nutmeg
prepare the dumplings - either cook or heat in a steamer.
Clean and divide the mushrooms
Heat the butter in a pan and fry the onion and garlic in a glass
Add mushrooms, salt and fry for about two minutes.
Add stock or veal stock and liquid cream.
Season with salt, pepper and nutmeg.
Fold in the whipped cream.
Serve on preheated plates, dumplings on top, garnish with parsley and serve.
Enjoy your meal.
For the roulades
4 beef roulades (200 grams each) - meat from haunch
4 teaspoons mustard
8 slices of bacon
For the sauce
3 bay leaves
1 branch (s) of thyme
2 teaspoons tomato paste
100 ml of red wine
2 tablespoons of cucumber water
350 - 500 ml of water (check, while in the oven, if it´s loosing too much luquid)
50 ml cattle stock
2 tablespoons of butter lard
2 tablespoons of oil
2 teaspoons cornstarch
Slice the gherkin longitudinally for the roulades. Peel onions, halve and cut into thin strips. Place meat between 2 layers of cling film and plate evenly until it is about 1 cm thick.
Salt the meat, pepper and brush with a teaspoon of mustard. Cover with bacon, cucumber and onions, leaving an edge of approx. 2 cm.
Long sides of the roulades turn so that the filling does not fall out later. Grab the rolls on the short side and roll up.
Stick with roulade needles. Season again with salt and pepper.
Peel carrots and celery for the sauce. Halve leek in half and brush under running water. Peel onions and finely chop with remaining vegetables.
Heat clarified butter in the roasting pan. Roulade sauté all around and place on a plate. Preheat oven to 180 ° C. Heat the oil in the roasting pan. Add vegetables and sauté for about 5 minutes. Add tomato paste, thyme and bay leaves, sauté briefly and deglaze with wine and cattle stock, cook for about 5 minutes. Add roulades and add water.
Cover the roasting pan with a lid and leave to stew in a hot oven for 2 to 3 hours, turning the roulades in between. Remove the roulades from the roasting pan and wrap in aluminum foil. Pass vegetables and liquid through a fine mesh sieve. Pour the sauce back into the roasting pan, bring to the boil and thicken with cornflour. Season with salt, pepper and cucumber water. Turn off the oven, place the roulades in the sauce and let it steep for about 5-8 minutes. Serve with red cabbage and boiled potatoes.
• 600 g of potatoes, (medium, firm)
• 1 egg, (class M, room warm)
• 1 Tl mustard, (hot)
• 150 ml of oil
• 75 g yoghurt
• 2 tbsp white wine vinegar
• 4 stalks dill
• 2 shallots, (30 g)
• 3 gherkins, (120 g)
• 6 El Gurkensud
For the potato salad, wash the potatoes and cook with the skin in salted water for 20 minutes. Drain the potatoes, peel and let cool. Place the egg, mustard, salt, pepper and oil in a small, tall container. Place a cutting stick on the bottom of the jar and slowly whisk it up while whisking until a creamy-firm mayonnaise is formed. Mix 100 g mayonnaise with yoghurt and vinegar and season well with salt and pepper. Pluck the dill tips from the stems, finely chop and stir. Use remaining mayonnaise for other purposes. Cut the potatoes into thin slices, mix with the sauce. Cut the shallots into fine rings and knead vigorously with a pinch of sugar until the shallots are tender. Slice gherkins. Shallots and cucumbers under the potatoes. Covered salad aside.
3 sheets of white gelatine
3 egg yolks
70 g of sugar
Mark of 2 vanilla pods
3 tablespoons of kirsch
1 tablespoon of water
250 milliliters of cream
Soak the gelatine in cold water
Put the egg yolk, sugar and vanilla in a bowl and stir until frothy
Express gelatine and dissolve in a little crumbly water over low heat
Whip the cream.
Stir 1 tablespoon under the gelatine - then stir in the custard.
Carefully fold in the cream.
Leave in the fridge for at least two hours.
For 8 pieces
• 20 g of yeast
• 300 ml of milk
• 1 tablespoon of sugar
• 250 g flour
100 g raisinsDissolve yeast in 50 ml of lukewarm milk, add sugar,
approx. 10 min. let go.
In a bowl, combine flour with salt and raisins,
squeeze a bowl into the middle and pour in the yeast milk.
Pour in the remaining lukewarm milk and stir to a thick dough.
The dough should not be too firm.
Cover the bowl, let the dough go - means: Leave it in a warm place for quite a while. Can be two or three hours, doesn´t matter. This means: It´s good to prepare. For example, if you want to serve it as a dessert.
Drain the cleared butter in a coated pan.
Remove with a tablespoon of dough from the bowl and strip with a second tablespoon into the pan.
Struwen about palm-sized and let brown from both sides.
The temperature should not be too high, otherwise they are not even in the middle.
Sprinkle struwen with cinnamon sugar and serve hot.
Struwen are in the Münsterland (part of the north-western area of Germany) a traditional Good Friday.
4 pork cutlets from the upper shell
4 tablespoons mustard, sweet
2 tablespoons of horseradish out of the glass
30 g wheat flour 100 g breadcrumbs
2 tablespoons milk 30 g butter
1. Knock the schnitzel thinly, season with salt and pepper on both sides and thinly sprinkle with mustard and horseradish. If you like it spicy, you will take pure horseradish; if you like it less spicy you can mix the horseradish with a little cream or just take less. Put the flour and breadcrumbs on a plate. Whisk the egg well with milk in another deep plate. Turn the steak into flour first - tap off the excess flour -, pull it through the whisked egg, then turn it in the breadcrumbs, do not press it too hard.
2. In a large pan, heat the butter and the oil, fry the breaded schnitzel in it on both sides in 3-4 minutes until golden brown and crispy.
3. Arrange schnitzel on plates.
Ingredients for 8 dumplings:
250 g (half pound) of veal or beef liver, turned through the wolf or roughly mixed with the blender
250 g (half pound) or a bit less - toast or rolls from the day before, debarked, cut into 0.5 cm cubes
125 ml (0,5 cup) of milk
1 full egg
1 egg yolk
1 tbsp mustard
1/2 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 tsp marjoram
3 tbsp chives
1/2 lemon peel, freshly grated
Salt, pepper, nutmeg, freshly grated
800 ml (3,5 cups) of beef broth (e.g., boiled beef broth)
Sauté the onion with some oil in the pan and remove from the heat, add the parsley, marjoram, nutmeg and lemon zest, mix and leave to cool. Put the bread / bread cubes in a bowl. Heat the milk and pour over the bread / cube cubes. Whisk the eggs and add to the bread mass with the liver. Mix everything together.
Lift the onion-spice mixture under the mixture and season with salt and pepper. Then, with wet hands, make 8 dumplings. Bring the beef broth to a boil. Put the dumplings into it, turn down the heat, the water should not boil, just simmer. Let the dumplings soak in for at least 8-10 minutes and place in deep plates. The dumplings are fine when they swim on top of the broth. It doesn´t matter if you leave them in the warm broth for a while. Pour the broth through a sieve, pour over the liver dumplings and sprinkle with chopped chives. Serve hot. This fits fresh farmhouse bread
Ingredients for 4 servings
4 El (tbsp) oil
2 Tl (tsp) curry powder
0.25 tsp of cayenne pepper
3 tablespoons tomato paste
200 g (7 oz) ketchup
50-100 ml (1/4-1/2 cup) of naturally cloudy apple juice
2 tsp apple cider vinegar
4 fine brewed sausages
Finely chop 1 onion and fry in 2 tablespoons of hot oil for 2 minutes. 1 tbsp Curry Powder and 1/4 tbsp Cayenne pepper with a little thinner. Stir in 3 tablespoons of tomato puree and sauté briefly.
Add 200 g of ketchup, 50+ ml of naturally cloudy apple juice and 2 tbsp of apple cider vinegar and bring to the boil. Be careful with the applejuice. You want it spicy, not too juicy. You can also replace some of the juice by water, in case you don´t want it more fruity but more liquid.
Puree the curry sauce with the cutting stick and season with salt and pepper.
Fry 4 fine, brewed sausages in a hot pan in 2 tbsp oil over medium heat for 10-15 minutes until golden brown. Slice sausages, drizzle with the sauce and sprinkle with 1 / 2-1 Tl curry powder.
A Dish that almost every german knows.
And here´s how you do it:
(and yes -after touching the cat and before cooking - i washed my hands!!!)
half a pound of minced beef
half a pound of minced pork
2 tbsp breadcrumbs
salt an pepper
(additional - if you like - some anchovy paste)
1 litre of broth
for the sauce:
3 tbsp butter
2 tbsp flour
mix the minced meat with the thinly sliced onion. add the eggs and the bread/bun which you already soaked in milk for at least ten minutes. add salt an pepper and sardines or anchovies. mix it all together - best not with a machine but with your hands.
form meatballs with your hands and put them into the warm but not boiling broth.
The sauce is based on a roux (sweating flour ;-)).
melt the butter, add the flour and stir it till it´s a paste.
add some of the meatball-broth till the sauce gets the right consitency.
add 3-4 teaspoons of capers and some lemonjuice.
serve the meatballs with the capersauce and garnish with some more capers and parsley if you like....
enjoy, it´s delicious!
one can corned beef (that´s about 3/4 pound of meat)
some potatoes (about 1,5 pound)
3 pickled cucumbers
one midsized red root
salt and pepper
1-2 matjes fillet or bismark herring (pickled fishfilet) per serving
1 egg sunny side up per serving.
first you peel, cut and cook the pototoes
peel and cut two onions and panfry them with a little oil
open the canned corned beef and please don´t damage your fingers while doing that :-) - if you don´t like corned beef or if you can´t open it: you can also take minced meet. it´s going to be a little different, but not really worse...
add the meat and panfry it with the onions.
take the red roots (about one per can of corned beef)
two or three midsized pickeld spiced cucumbers. cut them into little pieces, add them and add some of the liquid from the glass.add salt and pepper and let it all cook for about ten minutes.
mash the potatoes a little if you like or just leave them as little pieces
put the meat/read root paste with potatoes, herring, additional cucumbers and an egg sunny side up
and then enjoy :-)
a good piece of pork - best ist from the shoulder - around 1,5 kg / 3,3 pounds
2-3 cloves of garlic
2 Tbsp carraway seeds
Salt, pepper and some oil to roast the pork
Cut Onions, garlic and carrots into little pieces
Rub the pork with a mixture of cummin, salt and pepper, don´t be too economical with these ingredients
sear the park in hot oil from all sides, add the vegetables
and some beer, about half a cup and put it all into the oven.
Leave it the for two to three hours at around 190 degrees celsius, which is about 375 Fahrenheit.
Serve it, cut in slices, with dumplings an Krautsalat
at least 500 g (one pound) potatoes - half of them cooked, half of them raw
1 egg for every 500 g of potatoes
Potatoes - half of the amount is already cooked, the other half is raw.
You cchop the raw ones into really small pieces - best with a machine.
Then put it into some cotton and press the potatoes in the cotton. The water must get out.
You can also put the potatoes into a sieve and leave them there over night.
Take the cooked potatoes an mash them - it´s good to get rid of your aggressions ;-)
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of muscat, if you like.
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
plus the ingridients for the dressing.
don´t be too strict with the amounts. you can find out yourself, how you like it most.
but it´s about
half a cup of sunflower oil
half a cup of sugar
3/4 cup of vinegar ( a light one, no dark one like balsamico)
three or four pinches of salt
half a handful of caraway seeds
slice the cabbage into thin slices
mix the ingredients for the dressing and mix it amongst the cabbage.
Leave the salad alone for at least a couple of hours before you eat it. It gets better, when the aromas have a little time to get into the cabbage.
300 grams Flour
150 grams Curd
6 tabelspoons of sunflower oil
6 tablespoons of milk
half a package of baking powder
about one tablespoon of vanilla sugar
75 grams (2,5 ounces) sugar
Mix it all together and put it into the cake form
Slice the rhubarb into pieces (3-4 centimeters should be okay).
You can take other fruits as well. Plums or apricots for example.
It just won´t be a rhubarb-cake anymore :-)
be sure you have enough fruit to generously cover the complete dough in the form.
Cook the rhubarb and add 3-4 tablespoons of sugar.
That won´t be necessary with other fruits, but the rhubarb needs quite some heat to become nice and tender
cook half a litre of vanilla pudding.
pour the pudding over the dough in the form
then pour the cooked rhubarb over the layer of pudding. Do it carefully because you want to have layers which are a bit separated still.
For the crumble: Take around 100 g of Flour (3,5 ounces)
add 80 grams (2,8 ounces) of sugar and the same amount of warm butter.
mix it all together,
Make crumbles and pour them on top of the cake.
Put the cake into the oven which has around 180 degrees celsius (about 350 fahrenheit)
and leave it in there for around half an hour.
If the cake is golden brown, its done. Enjoy
This really is´nt about amounts, because it is a creative and wonderful way to use the rest of your porkroast and the dumplings.
take some onions - for a pan ful of knödlgröstl two midsize onions are fine, plus two cloves of garlic.
Slice them, pan fry them and then add dumplings and pork rost - both cut into pieces of exactly that size that you want to have on your plate later on.
Add the dumplings first and let them get a little brown, then add the pork.
Add some salt an pepper if you like. Let it fry and stir it from time to time.
Meanwhile you can reheat the rest of the sauce you had with your pork roast. You can add some milk or heavy cream, if you like.
about a dozen medium sized potatoes
2 tbsp. flour
salt and pepper
oil for frying
peel the potatoes and onions. Slice them with a machine into really small sticks.
Put the mixtur into a sieve and filter it either for a couple of hours or press it. You want to get some of the water out of the potatoes.
Add flour, eggs and season generously with salt.
Heat enough fat for frying the fritters.
Take about one tablespoon full of the potato-mass and put it into the hot fat in the pan. Press it till you have like little flat cookies.
Fry them till they are golden from both sides.
You can either serve them with apple purree or with sour cream and smokes salmon.