If you have some time, Sauerbraten is a great roasted beef dish. Basically a vinegar brined roast with gingersnaps used to thicken the gravy. It takes about three days to marinate though, so it's a time investment.
A personal favorite is rouladen. Flattened pieces of beef roundsteak, with dijon mustard, carrots, onions, and pickle rolled up, wrapped in bacon and fried.
I take a can of golden mushroom soup and melt it undiluted in the pan drippings to make a gravy.
Add some spaetzle, potato pancakes, saurkraut and red cabbage, and you will have one heck of a Deutchlander spread!
Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
12 min
Level:
0
Serves:
4 servings
Ingredients
* 1 pound boneless veal inside round, sliced 1/2-inch thick on the bias and thinly pounded
* Salt
* Freshly ground black pepper
* 1 cup flour
* 2 eggs, beaten with 2 tablespoons milk
* 2 cups fine dried bread crumbs
* 6 tablespoons clarified butter
* 4 jumbo eggs
* 1 fresh lemon
* 4 teaspoons capers
* 2 tablespoons finely chopped fresh parsley leaves
* 8 anchovies, cut in half
Directions
Season the veal chops with salt and pepper. Season the flour with salt and pepper. Season the egg wash with salt and pepper. Season the bread crumbs with salt and pepper. Dredge the veal slices in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely. Add 1/4 cup of the oil to 2 large skillets. When the oil is hot, add 2 chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove the pan and drain on paper towels.
Wipe out 1 of the skillets with paper towels. Add 4 tablespoons of the butter and place over medium heat. When the butter is melted, crack the eggs into the pan. Season with salt and pepper. Cook until the eggs are fried. Place the veal chops on each serving plate. Lay a fried egg on top of each veal chop. Add the remaining 2 tablespoons of butter to the pan and melt. Slice the lemons in half and squeeze the juice into the pan with the capers. Cook for 1 minute. Spoon the sauce over the eggs. Criss-cross 2 anchovy halves over each egg and garnish with parsley.
+1 on the schnitzel. You can use the thin sliced boneless pork chops for it (pounded out of course). I like to use Panko bread crumbs for it. I also cook them in bacon grease...maybe that's cheating. I made a Jeager-type sauce and thickened it using the crumbled gingersnap cookie trick. Works well!
There was a Sauerbraten thread here called "I don't care what you had for supper" that had a Sauerbraten recipe and a potato pancake recipe. I'm just not into the 'sauer' thing so I hate sauerkraut, sauerbraten, and german potato salad but the potato pancake recipe looked really good.
And it seems everything in GR comes with pomme frites so plain ole french fries would be approriate for those that are finicky about any un-American food.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
If you're going to do 'kraut (and how can you have ANY kind of German fest without it???) fry up some bacon, then saute' some onions and granny smith apples in the bacon fat. Add the kraut and bacon in the same pan with the apples & onions, toss in some white wine or beer, and simmer for at least a half-hour.
__________________
Be careful what you wish for, friend, 'cause I've been to Hell, and now I'm back again- Steve Earle
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.-
Albert Einstein
"Heroism on command, senseless violence, and all the loathsome nonsense that goes by the name of patriotism -- how passionately I hate them!"- Einstein, again
How is that possible? I love potato salad of any kind, and eat sauerkraut cold out of the container.
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