Delicious German food recipe
Schweinshaxe recipe.
Here's a recipe for "Schweinshaxe" (Bavarian roasted pork knuckle):
Ingredients:
4 pork knuckles
Salt
Pepper
Caraway seeds
2 onions, sliced
2 bay leaves
1 liter of dark beer (preferably German beer)
2-3 cups of water
2 tbsp cornstarch
2 tbsp cold water
1 tbsp sugar
1 tbsp mustard
Instructions:
Preheat your oven to 350°F (180°C).
Wash the pork knuckles and pat them dry with paper towels. Sprinkle each knuckle with salt, pepper, and caraway seeds.
Place the knuckles on a baking sheet and roast them in the oven for about 30 minutes.
In the meantime, sauté the sliced onions in a pot until they are golden brown. Add the bay leaves, beer, and 2-3 cups of water to the pot.
Remove the pork knuckles from the oven and place them in the pot with the beer and onions. Cover the pot with a lid and let it simmer for about 2-3 hours until the meat is tender and falls off the bone.
Remove the knuckles from the pot and set them aside. Mix the cornstarch with 2 tbsp of cold water until it's smooth. Add the mixture to the beer sauce and stir well.
Add the sugar and mustard to the sauce and let it simmer for another 10-15 minutes until the sauce thickens.
Serve the Schweinshaxe with the beer sauce and traditional sides like sauerkraut, potato dumplings, or roasted potatoes. Enjoy!
Here's a recipe for "Spätzle" (traditional German egg noodles):
Ingredients:
2 cups all-purpose flour
3 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp freshly grated nutmeg
Water for boiling
Instructions:
In a large bowl, whisk together the flour, salt, and nutmeg.
In a separate bowl, beat the eggs and milk together.
Gradually add the egg mixture to the flour mixture, stirring until a smooth, sticky dough forms.
Bring a large pot of salted water to a boil.
Using a Spätzle maker or a colander with large holes, press the dough through into the boiling water in small batches.
Cook the Spätzle for about 2-3 minutes or until they rise to the surface. Use a slotted spoon to remove them from the water and place them in a colander to drain.
Repeat the process with the remaining dough until all the Spätzle are cooked.
To serve, toss the Spätzle with butter or oil and season with salt and pepper, or use them as a side dish for traditional German meals like Schnitzel or Goulash. Enjoy!
Here's a recipe for "Kaiserschmarrn" (traditional Austrian shredded pancake dessert):
Ingredients:
4 eggs, separated
1/4 cup sugar
1 cup all-purpose flour
1 cup milk
1/4 cup butter
1/4 cup raisins (optional)
Powdered sugar for serving
Instructions:
In a large bowl, beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks and sugar together until pale and fluffy.
Gradually add the flour and milk to the egg yolk mixture, stirring until a smooth batter forms.
Gently fold the beaten egg whites into the batter, along with the raisins (if using).
In a large nonstick skillet, melt the butter over medium heat. Pour the batter into the skillet and cook for about 5-6 minutes or until the bottom is golden brown.
Using a spatula, flip the pancake over and cook the other side until golden brown and set.
Use the spatula to shred the pancake into bite-sized pieces.
Sprinkle the shredded pancake with powdered sugar and serve with fruit compote or applesauce, as is traditional in Austria. Enjoy!
Here's a recipe for "Rouladen" (traditional German beef rolls):
Ingredients:
4 beef slices (round or flank steak), thinly sliced
Salt
Pepper
4 slices of bacon, diced
1 onion, diced
2 pickles, sliced
2 tbsp mustard
2 tbsp vegetable oil
2 cups beef broth
1 tbsp cornstarch
2 tbsp cold water
Instructions:
Preheat your oven to 350°F (180°C).
Season each beef slice with salt and pepper.
Spread a tablespoon of mustard on each slice of beef.
Sprinkle each slice of beef with diced bacon, onion, and pickle slices.
Roll up the beef slices and secure with toothpicks.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef rolls until browned on all sides.
Transfer the beef rolls to a baking dish and pour the beef broth over the top.
Bake the Rouladen in the oven for about 1-1.5 hours until the beef is tender.
Remove the Rouladen from the baking dish and keep warm.
In a small bowl, mix the cornstarch with 2 tbsp of cold water until it's smooth. Add the mixture to the beef broth in the baking dish and stir well.
Cook the beef broth over medium heat until the sauce thickens.
Remove the toothpicks from the Rouladen and serve with the thickened sauce and traditional sides like red cabbage, potato dumplings, or spaetzle. Enjoy!
Here's a recipe for "Kartoffelpuffer" (traditional German potato pancakes):
Ingredients:
2 lbs potatoes, peeled and grated
1 onion, grated
2 eggs, beaten
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
Vegetable oil for frying
Instructions:
Preheat your oven to 200°F (93°C).
In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and pepper.
Mix all the ingredients until well combined.
In a large nonstick skillet, heat enough vegetable oil to coat the bottom over medium-high heat.
Use a 1/4 cup measure to scoop the potato mixture and form it into a pancake shape.
Place the potato pancakes in the skillet and fry them until golden brown on both sides, flipping them once during cooking. This should take about 3-4 minutes per side.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Keep the finished potato pancakes warm in the oven while frying the remaining batter.
Serve the Kartoffelpuffer hot, topped with applesauce, sour cream, or smoked salmon, as is traditional in Germany. Enjoy!
Here's a recipe for "Sauerbraten" (traditional German pot roast):
Ingredients:
3 lbs beef roast (bottom round, chuck or rump roast)
2 cups red wine vinegar
2 cups beef broth
1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
6 peppercorns
4 cloves
2 bay leaves
2 tbsp vegetable oil
2 tbsp butter
1/4 cup all-purpose flour
2 tbsp brown sugar
Salt and pepper
Instructions:
In a large nonreactive container, combine the red wine vinegar, beef broth, sliced onion, carrot, celery, peppercorns, cloves, and bay leaves.
Add the beef roast to the marinade, cover, and refrigerate for at least 3 days, turning the roast occasionally.
Remove the beef roast from the marinade and pat it dry with paper towels.
In a large dutch oven or heavy pot, heat the vegetable oil and butter over medium-high heat.
Brown the beef roast on all sides, then remove it from the pot.
Add the sliced onion to the pot and sauté until golden brown.
Stir in the flour and brown sugar, and cook for about 1-2 minutes until the mixture becomes a dark brown color.
Pour in the marinade and bring to a boil, stirring occasionally.
Return the beef roast to the pot, cover, and simmer over low heat for about 3-4 hours, or until the meat is tender.
Remove the beef roast from the pot and keep warm.
Strain the cooking liquid through a fine-mesh strainer and return it to the pot.
Simmer the liquid over medium-high heat until it reduces and thickens, stirring occasionally.
Slice the beef roast and serve with the thickened sauce, and sides like spaetzle, red cabbage or mashed potatoes. Enjoy!
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