Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

The Original Frankfurter Green Sauce Recipe is a specialty in the German region of called Hesse. It is known as salsa verde in Italy, sauce verde in France, and chimichurri in Argentina. The Green Sauce is very popular during summer time and served with hard boiled eggs and a side dish of boiled potatoes.  Seven specific garden herbs add the green color to the sauce. I like the amount of the various herbs described below, but the amount may be changed to dependent on personal liking.

Ingredients for Original Frankfurter Green Sauce Recipe:

  • 6 hard boiled eggs
  • 3-4 tablespoons of vegetable oil
  • 454 g (16 oz) of sour cream 
  • 454 g (16 oz) of plain whole milk yogurt
  • 1-2 tablespoons of lemon juice
  • 2 teaspoons of mustard
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • pepper
  • 1-2 pressed cloves of garlic (optional)

At least about 250 g – 300 g (8.81 oz – 10.5 oz) of mixed herbs:

  • 20 stems of parsley
  • 20 stems of cress (available at Whole Foods, Wegmans, Farmer’s markets)
  • 3 tablespoons of chives cut in rolls
  • 5-7 stems of burnet
  • 5-7 leaves of sorrel
  • 6 stems of chervil
  • 8 leaves of borage

Ingredients for Original Frankfurter Green Sauce Recipe

Preparation of the Frankfurter Green Sauce:

Place the eggs in a pot with water and bring to a boil and let the eggs boil for about 10 minutes. You also can use an egg cooker when boiling the eggs. Rinse the eggs under cold water, peel and let them cool down. Peel the eggs and cut them into halves.

Place the yogurt, sour cream, oil, lemon juice, mustard, salt, pepper, and sugar in an electric blender.

Wash the herbs and dry them with a kitchen paper towel. Remove the leaves from the stems of the cress, the parsley, the chervil, and the burnet and add to the blender. Cut the borage, sorrel, and chives in pieces and add to the blender.

Mix all ingredients in the blender on high speed. Pour the Green Sauce in a serving bowl and let it sit for about one hour before serving.


Bring small potatoes with the skin on to a boil and let them cook for 15 – 18 minutes. Remove from the stove and place the potatoes in a colander. Rinse the potatoes under cold water and skin them. 

Place the egg halves into the green sauce and serve with the boiled potatoes. The Green Sauce also tastes good with Oma’s Grilled Rockfish.

Note: If you cannot find all the seven herbs, you can substitute some of them with spinach, dill, and lemon balm. 

Original Frankfurter Green Sauce


Letscho Recipe

Letscho Recipe – A Hungarian Meal

Letscho Recipe – A Hungarian Meal

The original Letscho Recipe is from Hungary and called Lecsó. Letscho is a traditional Hungarian meal prepared with tomatoes, peppers, onions, spices, and sliced sausages like Kolbasz, Kielbasa, and Debreziner. It is served with bread.

I prepare the Letscho without the sausage and serve it as a side dish to fried pork or veal cutlets and Spaetzle or to grilled pork meat.

Ingredients for Letscho Recipe:

  • 1500 g (3.3 lb.) of mixed peppers (twisted red peppers, Cubanelle peppers, Anaheim peppers) OR bell peppers in different colors
  • 700 g (1.54 lb.) of fresh tomatoes
  • 500 g (1.10 lb.) of onions
  • 4 cloves of garlic
  • 120 g (4.23 oz) of thick sliced dry rubbed uncured bacon
  • ½ – 1 teaspoon of paprika mild
  • ¼ – ½ teaspoon of paprika hot
  • ½ teaspoon of black pepper
  • 2 teaspoons of salt
  • 2 tablespoons of sunflower oil

Ingredients Letscho Recipe

Preparation of Letscho:

Wash the peppers and cut them into rings. Remove the seeds and set aside. Peel the tomatoes; take the core out, place the tomatoes in a bowl and pour hot water into the bowl. Let the tomatoes stand in the water for a few minutes, and it will be easy to remove the skin. Once the tomatoes are peeled, cut them into cubes, and set aside.

Preparation Letscho Recipe

Heat the oil in a saucepan. Add the cut bacon and fry until the bacon fat melts. Take the leftovers bacon out of the saucepan using a tablespoon and a sieve. Fry the diced onions in the bacon fat until they are transparent. Add the diced tomatoes into the saucepan and boil until the tomatoes build up liquids. Add the diced garlic cloves, spices, and ¼ cup of water. Mix all the ingredients well, then add the peppers to the saucepan. Fill the saucepan with more water if needed, but not more than ½ cup. Bring to a boil, turn the heat down and let it simmer for 20 minutes.

Preparation of Gravy for Letscho Recipe      

Ingredients for the meat:

  • 800 g (1.76 lb.) of thin sliced pork OR veal cutlets
  • ¼ cup of flour
  • 1 teaspoon of salt
  • 1 teaspoon of mild paprika
  • ½ teaspoon of pepper
  • butter for frying the cutlets

Ingredients for Meat

Preparation of the meat:

Wash the meat under running water and dry it with a kitchen paper towel. If the slices of meat are too large, cut them in half. Mix flour, salt, paprika, and pepper on a plate. Roll the meat in the flour mixture.

Melt the butter in a skillet. Fry the sliced pork or veal cutlets for 3 – 5 minutes on each side.

Note: If you want to add sausage to the Letscho, cut the sausage into small slices. When the Letscho has cooked for 20 minutes, add the sausage to the peppers and mix well. Bring to a boil, turn the heat down and let it simmer for another 10 minutes.

Letscho Recipe

German Goulash Recipe

German Goulash Recipe. Beef and gravy with homemade Spaetzle ooohh so good.

German Goulash Recipe

German Goulash Recipe. Goulash prepared with beef is called Rindergulasch in Germany. A traditional Old Time favorite dish.

Ingredients for German Goulash Recipe:

  • 1500 g (3.25 lbs) of beef bottom round roast OR cut goulasch
  • 500 g (17.5 oz) of sliced onions
  • 60 g (2.10 oz) of sliced carrots
  • ½ of diced red bell pepper
  • ½ of diced green bell pepper
  • ½ of diced yellow bell pepper
  • ½ – ¾ of fresh diced chili pepper
  • 3 cloves of diced garlic 
  • 1 diced tomato
  • 1 tablespoon of sour cream
  • 2–3 tablespoons of Cognac OR Wine
  • 3 tablespoons of sunflower oil
  • salt
  • paprika
  • ground cloves
  • 1 l (1.05 qt) of water
  • 1–2 tablespoons of potato starch OR corn starch

Preparing German Goulash Beef Stew

Preparation of German Goulash:

If you are using a roast, cut the meat into your desired cube sizes. Heat up the oil in a saucepan and brown the beef. Add in the onions. When the onions are transparent, add the garlic and then the chili pepper. Stir well. Now add in the diced bell peppers, tomatoes and carrots. Stir again until all ingredients are thoroughly mixed together.

Add the water and about one level teaspoon of salt, a pinch of paprika, and the ground cloves. Cover the saucepan.

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Bring the goulash to a boil, turn the heat down to medium low and let it simmer for about 1 hour 45 minutes. Check on your goulash regularly while simmering. If necessary, add water to ensure the meat is covered with liquid.

The cooking time may differ, depending on the type of meat used. After 1.5 hours, use a fork to test the meat. If the meat sticks to the fork, it needs additional cooking time.  If the meat is loose and falls off the fork, your goulash is ready.

Once done cooking, add the sour cream and cognac to the goulash. Dissolve the cornstarch in about 4–5 tablespoons of water. Add the starch to the goulash to thicken the sauce to your liking. 

Make a complete meal by serving your German goulash beef stew with Oma’s Homemade Spaetzle and Boston Salad with Oma Mutti Dressing. Enjoy!

German Goulash Beef Stew

(PHOTO: My three-year old granddaughter standing on a chair to help me prepare this meal for her Papa. She did a great job!)

Beef Roast Recipe

Beef Roast Recipe with Gravy

Beef Roast Recipe

German Beef Roast Recipe prepared with gravy. Beef Roast is called Rinderbraten in Germany.

Ingredients for Beef Roast Recipe:

  • 2 kg (4.4 lbs) of beef eye of round roast
  • 1 or 2 leeks
  • 80 g (2.8 oz) of celery knob
  • 2 large onions
  • 2 large tomatoes
  • 2 large carrots
  • 3 tablespoons of sour cream
  • 5 tablespoons of red wine
  • 2 teaspoons of salt
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of pepper
  • 4 tablespoons of sunflower oil OR vegetable oil
  • 1–2 tablespoons of corn starch
  • 1000 ml (33.8 oz) of water

This recipe makes 1500 ml (50.7 oz) gravy

Ingredients Beef Roast Recipe

Preparation of Beef Roast:

Wash leeks and tomatoes. Slice the leeks and tomatoes in big chunky pieces and place them in a colander. Peel celery, carrots, and onions and cut them in chunks. Add them to the leeks and tomatoes.

Rinse the beef roast under running water and dry with a paper towel. Heat the oil in a roasting pan and place the meat in the pot. Rotate the roast with a fork making sure the roast browns evenly on all sides. Remove from pot and let the meat rest on a plate. 


Place the mixed vegetables in the rating pan you used for the meat. Stir with a wooden spoon. Sauté the vegetables until the onions become transparent. Then fill the pan with water and add salt and spices. Place the Beef Roast back in the pan, cover and let it simmer for 2 to 2 ½ hours on medium high. Refill water that evaporates from time to time. After 2 to 2 ½ hours remove the roast and let it rest again before cutting. 

Preparation of the gravy for the Beef Roast Recipe:

In the meantime, pass the vegetables together with the water through a sieve or a food mill. You should have about 1500 ml (50.72 oz) gravy.

Preparation Beef Roast Recipe                     IMG_7432

Bring the gravy to a boil and turn the heat down for the gravy to simmer. Add the sour cream; mix with a whisk until it is completely dissolved in the gravy. Add the corn starch to the wine and stir with a fork until dissolved. Add the dissolved starch to the gravy to thicken while constantly stirring. Season to taste and your gravy is done.


Cut the beef roast with a sharp knife or use an electric knife and place the meat on a plate. Decorate with parsley or some fruit. Serve the beef roast with Potato Dumplings or Spaetzle.

Display Beef Roast Recipe


Traditional German Cabbage Rolls

Traditional German Cabbage Rolls – Recipe for Stuffed Cabbage

Traditional German Cabbage Rolls

These Traditional German Cabbage Rolls are called Kohlrouladen or Krautwickel in Germany.

Ingredients for Traditional German Cabbage Rolls:

  • 1 large white cabbage about 1800 g (4 lbs)
  • 600 g (21.16 oz) of ground beef
  • 1 French roll OR French bread in the size of a roll
  • 1 egg XL
  • 1 egg yolk XL
  • 150 g (5.29 oz) of chopped onion for meat
  • 150 g (5.29 oz) of chopped onion for gravy
  • 1 cube of “Knorr” beef bouillon
  • 2 tablespoons of crème fraîche OR sour cream
  • 2 teaspoons of salt
  • ½ teaspoon of paprika (hot)
  • ½ teaspoon of black pepper
  • 750 ml (25.36 oz) of water
  • 2 tablespoons of tomato paste
  • 2 tablespoons of sunflower oil
  • 3 tablespoons of corn starch
  • Baker’s twine

Ingredients for traditional German Cabbage Rolls

Preparation of the cabbage for Cabbage Rolls:

Using a sharp knife, remove the bottom core of the cabbage. Place the cabbage in a large saucepan of boiling water and cook for 2–3 minutes. The leaves will loosen. When done, place the cabbage in a colander and rinse with cold water. Carefully separate the leaves and dry them with a paper kitchen towel. If there is some of the core remaining on the leaves, cut it out with a small kitchen knife. Use eight large leaves (if the leaves are not large enough, you can use two leaves) and spread them out on your work surface.

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Preparation of the meat for Traditional German Cabbage Rolls:

To prepare the meat, start by soaking the French bread/roll in the water. Place the ground beef in a bowl and add in the diced onions, egg, egg yolk, paprika, pepper, and salt. Wring the water out of the bread/roll with your hands or, wrap the bread/roll in a paper kitchen towel and squeeze the water out. Spread the bread/roll pieces over the meat and mix all the ingredients together.

Meat Traditional Cabbage Rolls

Divide the meat into eight portions (about 125 g—4.4 oz) and place each rounded ball on a cabbage leaf. Wrap the leaves around the meat by folding the right and left sides over the meat so that the meat remains contained in the leaves. Use Baker’s twine to hold the rolls together.

Heat up the oil in a roasting pan and fry the cabbage rolls until slightly brown. Remove the cabbage rolls from the pan and set aside. You will notice that the rolls differ in color as leaves from the outside of the cabbage will be greener than those from the inside.

Preparation Traditional Cabbage Rolls Recipe   IMG_8158   IMG_8165

Preparation of gravy for Cabbage Rolls:

Sauté the other half of the diced onions (150 g—5.29 oz) in the roasting pan until they are transparent. Fill the pan with the water and add in the tomato paste. Crumble your bouillon beef cube and add to the water. Mix with a whisk until tomato paste, and beef cube is dissolved. Place the Cabbage Rolls back into the roasting pan and cover it. Simmer for about 35–40 minutes. When the water evaporates, add water from time to time. Use kitchen tongs to remove the rolls and place them on a plate. Keep warm.

IMG_8172                     Preparation of German Cabbage Rolls

Pass the liquids and onions from the roasting pan through a fine sieve (strainer) to make the gravy. Heat the strained sauce (about 750 ml—25.36 oz) in a saucepan on your stove top and add crème fraîche or sour cream. While the gravy is heating, stir with a whisk. Dissolve the corn starch in a cup with a little water and add the dissolved starch slowly to the gravy while constantly stirring. Continue until you have reached your desired texture for your gravy. Add salt and pepper to taste along with some paprika.

IMG_8181                     Preparation of gravy for Traditional German Cabbage Rolls

Consider serving your cabbage rolls with Oma’s mashed potatoes and cucumber salad. This is my favorite combination, and my grandchildren love it too. They always say, “Oma, mmh schmeckt gut!”

Serving traditional German Cabbage Rolls


Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs in creamy Caper Sauce

Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs with a creamy Caper Sauce. This Koenigsberger Klopse Recipe is made in three steps; preparing the meatballs, cooking the meatballs in a broth and finishing off with a creamy Caper Sauce.

Ingredients for Koenigsberger Klopse German Meatballs:

  • 750 g (1.65 lbs) of ground beef (optional veal or pork)
  • 1 ½ – 2 (depending on size) of French rolls one day old
  • 200 g (7.05 oz) of diced onion
  • 2 teaspoons of anchovy paste
  • 1 egg XL
  • 1 egg yolk XL
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • 2 heaped tablespoons of chopped parsley

Ingredients for Koenigsberger Klopse German Meatballs

Preparation of the meatballs:

Place your French rolls in a bowl with lukewarm water and to let them soak for about five minutes. Place the ground meat in a bowl. Add the diced onions, egg and egg yolk, anchovy paste, salt, and pepper. Wring the water out the rolls and add the bread to the meat. Wash and cut or chop the parsley with an electric food chopper and add to the meat. Mix all the ingredients together with your hands or an electric hand mixer using the kneading hooks. Use about one tablespoon of meat and form dumplings about the size of a table tennis ball.

img_6944  img_6947  Preparation for Meat for Koenigsberger Klopse German Meatballs

Ingredients for broth and gravy:

  • 1 ½ l (1.58 qt) of water
  • 1 teaspoon of salt
  • 2 cubes of Knorr beef bouillon
  • 1 onion cut in quarters
  • 5 whole cloves
  • 3 bay leaves
  • 70 g (2.46 oz) of butter
  • 70 g (2.46 oz) of all purpose flour
  • 500 ml (16.9 oz) of milk
  • 2 tablespoons of English cream or sour cream
  • 30 g (1.05 oz) of capers (optional)
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of white wine (optional)

Ingredients for gravy for Koenigsberger Klopse German Meatballs

Preparation of broth and gravy for the Koenigsberger Klopse German Meatballs:

Bring the water to a boil and add the crumbled beef cubes and salt. Place the dumplings into the boiling water and turn the heat down. Add the onions, cut in quarters, cloves, and bay leaves. Let it simmer for about 20 minutes. Remove the dumplings from the broth with the help of a spider strainer and place them on a plate. Keep them warm.

Cooking Koenigsberger Klopse Recipe

Pass the broth through a sieve and place aside. Melt the butter in a saucepan. Add the flour and mix with a whisk until combined. Use 1 l – 1.05 qt of the broth and the milk to pour it into the butter/flour mix. Stir with a whisk until the flour mix is dissolved and the gravy is smooth. Add the wine, lemon juice, and capers. Take your sauce from the stove and add the English cream or sour cream. Place the meat dumplings back into your cream sauce.

img_6961   img_6999   Finishing Koenigsberger Klopse German Meatballs

These meatballs are commonly served with boiled potatoes and I recommend also Oma’s Red Beet Salad.

Serving Koenigsberger Klopse German Meatballs


Zigeuner Schnitzel Recipe

Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel

Zigeuner Schnitzel Recipe – Paprikaschnitzel

The Zigeuner Schnitzel Recipe – Paprikaschnitzel can be made with pork meat or veal. You can bread the meat slices or just cover them with spiced flour before frying. It is a personal choice and both versions are right. The gravy for these Schnitzels consists of bell peppers and onions, enriched with tomatoes or tomato paste and spices. The name Zigeunerschnitzel is considered politically incorrect and many German restaurants therefore call these Schnitzels either Balkan Schnitzel or Paprika Schnitzel. This Zigeuner Schnitzel Recipe serves about 6-8 people.

Ingredients for the meat for Zigeuner Schnitzel Recipe:

  • 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
  • 1 cup of plain breadcrumbs
  • ½ cup of flour
  • 2 eggs XL
  • 1 ½ teaspoons of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • vegetable oil for frying the Schnitzel

Ingredients for the gravy:

  • 1 teaspoon of salt
  • 3 tablespoons of oil
  • 300 g (10.58 oz) of onions
  • 3 garlic cloves
  • 160 g (5.64 oz) of red bell peppers
  • 100 g (3.52 oz) of green bell peppers
  • 100 g (3.52 oz) of orange or yellow bell peppers
  • 1 teaspoon of paprika mild
  • ½ teaspoon of paprika hot
  • 3 tablespoons of tomato paste
  • 200 ml (6.76 oz) of dry white wine 
  • 600 ml (1.26 pt) of water 
  • 2 cubes of Knorr vegetable bouillion
  • 2-3 tablespoons of corn starch

Ingredients Zigeuner Schnitzel Recipe

Preparation of meat for Zigeuner Schnitzel Recipe:

Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs. Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs.

Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm.

Preparation Meat Zigeuner Schnitzel Recipe      

Preparation of gravy for Zigeuner Schnitzel:

Wash the peppers, clean the seeds out and cut into strips. Peel the onion, cut into quarters and then into strips. Dice the garlic cloves.

Preparation Gravy Zigeuner Schnitzel Recipe

For the gravy heat the oil in a saucepan. Add onions and garlic and fry until transparent. Mix the peppers into the onions and stir thoroughly. Add the tomato paste, mix and add in the wine and spice with paprika and salt. Crumble the vegetable cubes into the water (600 ml – 1.26 pt) and dissolve in the microwave. Pour the vegetable broth into the saucepan. Bring the gravy to a boil, turn the heat down to low, and let it simmer for about 15 minutes. 

   Cooking Gravy Zigeuner Schnitzel Recipe   

Dissolve cornstarch in about two tablespoons of water and thicken the gravy to your liking. If necessary spice up the gravy with a little more salt. You could serve the Zigeunerschnitzel – Paprikaschnitzel with Oma’s homemade spaetzle, rice or French fries.

Zigeuner Schnitzel Recipe




German Beef Rouladen Recipe

German Beef Rouladen Recipe — Meat Rolls filled with Bacon, Onions, and Pickles

Authentic German Beef Rouladen Recipe

The Authentic German Beef Rouladen Recipe is a recipe to prepare filled meat rolls. The Beef Rouladen are called Rindsrouladen or Rinderrouladen in Germany. The Rouladen are traditionally served with dumplings, but I like it also with mashed potatoes or spaetzle.

Ingredients for German Beef Rouladen Recipe:

  • 8 slices of top round cutlets
  • 150 g (5.29 oz) of strips of onions 
  • 300 g (10.58 oz) of onions in chunky pieces
  • 16 slices of center cut bacon
  • 8 pickles
  • mustard
  • salt
  • pepper
  • paprika
  • 1 cube of Knorr beef bouillon
  • 3 tablespoons of red wine
  • 2 – 3 tablespoons of corn starch
  • 60 g (2.11 oz) of vegetable shortening
  • bakers twine

If you cannot get the cut top round cutlets, ask a butcher to cut them for you or buy a piece of top round London broil, place it in the freezer for a little while until it hardens (do not freeze) and cut into slices with a sharp knife.

Ingredients German Beef Rouladen Recipe

Preparation of meat for the German Beef Rouladen Recipe:

Wash the meat and dry it with a paper kitchen towel. Place the meat slices on a flat surface and sprinkle salt, pepper, and paprika over them and spread on the mustard. To avoid the mustard squeezing out on the sides when rolling the Rouladen later, make sure you do not spread the mustard too close to the edges and the side ends of the meat. Cover each slice of meat with two slices of bacon on top of the spices and mustard. 

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Cut 150 g — 5.29 oz of onion in strips and cut the pickles into quarters lengthwise. Place them both on top of the mustard. Roll the sliced meat with the fillings and bind each piece with some bakers twine.

Preparation German Beef Rouladen Recipe                     IMG_0920

Heat up the shortening in a saucepan or large skillet. Fry the filled meat Rouladen on each side until they are browned. Fill the pan up with water, but do not cover the Rouladen; allow the top of the Rouladen to still show above the waterline. Add 300 g — 10.58 oz of onions cut in chunky pieces and  crumble the bouillon into the pan as well. Cover and let it simmer for about 45-60 minutes depending on the thickness of the cut of meat. Take the Rouladen out and carefully take the twine off. Pass the liquids through a fine sieve or a food mill. You need one liter — 1.05 qt of liquid to make the gravy. If necessary add more water. Bring the liquid/gravy to a boil again.

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Dissolve cornstarch in 3 tablespoons of red wine (optional you can also use water) to thicken the gravy and spice it up with salt and pepper to your liking. You could serve the meat rolls with Oma’s Potato Dumplings Cooked, Potato Dumplings Half and Half or with Spaetzle.

Finishing German Beef Rouladen Recipe

Stuffed Peppers Recipe

Stuffed Peppers Recipe – Gefuellte Paprikaschoten

Stuffed Peppers Recipe

Stuffed Peppers Recipe. The Stuffed Peppers are called gefuellte Paprikaschoten in Germany.

Ingredients for Stuffed Peppers Recipe:

  • 6 bell peppers in different colors
  • 600 g (1.32 lb.) of ground beef
  • 2 eggs XL
  • 200 g (7.05 oz) of diced onions for meat filling
  • 2 teaspoons of mustard
  • 2 teaspoons of salt for meat filling
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika

Ingredients for gravy:

  • 4 tablespoons of olive oil
  • 450 g (15.87 oz) of fresh tomatoes OR peeled tomatoes in a can
  • 200 g (7.05 oz) of diced onions for gravy
  • 2-3 cloves of garlic
  • ½ teaspoon of paprika
  • 2 teaspoons of salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of sour cream OR crème frâiche
  • 1 l (1.05 qt) of water
  • 3-4 tablespoons of cornstarch

Ingredients Stuffed Peppers Recipe

Preparation of Stuffed Peppers:

To prepare the meat filling for the bell peppers, mix the ground beef, diced onions, eggs, mustard, salt, pepper, and paprika using a handheld mixer.

Wash the bell peppers and dry them with a kitchen paper towel. Cut off the bottom of the bell peppers horizontally to create a lid. Clean the bell peppers inside and remove the seeds. Stuff the bell peppers with the meat filling and place the lid on top of the pepper. Secure the lid with a toothpick. Set aside.

                      Preparation Stuffed Pepper Recipe

Peparation of cooking the Stuffed Peppers:

Peel the fresh tomatoes. To peel the fresh tomatoes, place them in a bowl. Use some boiling water to pour over the tomatoes. Let the tomatoes sit in the hot water for about one minute, take them out and it will be easy to pull off the skin. Dice the fresh or canned tomatoes.


Finishing of Stuffed Peppers Recipe:

Heat the oil in a saucepan. Add the diced onions and garlic and roast them in the oil until transparent. Add the diced tomatoes and mix. Pour a little water into the saucepan and place the Stuffed Peppers in it. Fill the saucepan with water until the peppers are covered. Bring to a boil, turn down the heat to medium low and let the peppers simmer for about 45-50 minutes.

Take the peppers out of the saucepan and place them on a plate. Pass the liquid/gravy from the saucepan through a sieve or a food mill. Make sure you have 1 l — 1.05 qt of gravy. If necessary add some water. To finish the gravy, pour the it in a saucepan and bring the gravy to a boil. Add the paprika, salt, lemon juice and crème frâiche or sour cream. Dissolve cornstarch in 3-4 tablespoons of water and add it to the gravy to thicken.

Place the Stuffed Peppers back into the gravy. Serve the peppers with rice or Oma’s homemade Spaetzle. This Stuffed Peppers Recipe serves 6 people.

Stuffed Peppers Recipe

Cheese Fondue Recipe

Cheese Fondue Recipe

Cheese Fondue Recipe

The cheese fondue recipe consists of Swiss cheese and Gruyere cheese. Depending on personal taste, good choices also are Parmesan, Romano, Gouda, Cheddar and Edamer. Whatever combination of cheese you choose it should add up to about 800 g – 1.76 lb. of cheese. The recipe serves about four people.

Ingredients for cheese fondue recipe:

  • 400 g (14.1 oz) of Emmenthaler Cheese
  • 200 g (7.05 oz) of Gouda or Edamer or Cheddar
  • 200 g (7.05 oz) Gruyere Cheese or Parmesan or Romano
  • 2 tablespoons of blue cheese (optional)
  • 400 ml (13.52 oz) of dry white wine
  • 2 cloves of garlic
  • 2 tablespoons of Kirschwasser (Cherry Water, clear, colorless Fruit Brandy)
  • 1 pinch of white pepper
  • 1 pinch of paprika
  • 1 pinch of nutmeg
  • 2 tablespoons of cornstarch

Ingredients Cheese Fondue Recipe

Preparation of cheese fondue recipe:

Grate the cheese and set aside. 

Preparation Cheese Fondue Recipe

Peel the cloves of garlic and cut into halves. Rub the fondue pot on the inside with a half of the garlic. Add the white wine to the saucepan, heat it up and let it simmer. Gradually stir the cheese into the simmering wine to melt. Mix until smooth and add blue cheese and spices. Press the garlic through a garlic press into the cheese mixture.

Dissolve the cornstarch in the Kirschwasser and stir it into the cheese. Remove the pot from the stove and place it on the stand over the burner. Serve the fondue with baguette, vegetables, and fruit. You could use Oma’s homemade baguette recipe

Cheese Fondue Recipe