A picture gallery of weekly, yearly, and seasonal German Farmer’s Markets, Fairs, and Festivals.
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
- 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
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.
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
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.
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.
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
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.
The Best Perennial Garden Flowers in Oma’s Garden. This photo gallery shows blooming bushes, trees, flowers, and roses.
Strawberry Sponge Cake Dessert
This Strawberry Sponge Cake Dessert is called Erdbeertorte in Germany. A simple Sponge Cake with a layer of fresh strawberries and a homemade glaze on top.
Ingredients for Strawberry Sponge Cake Dessert:
- 2 eggs XL
- 2-3 tablespoons of hot water
- 100 g (3.5 oz) of sugar
- 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 75 g (2.64 oz) of all purpose flour
- 50 g (1.76 oz) of Dr. Oetker Gustin OR potato starch OR corn starch
Ingredients for topping and glaze:
- 3 tablespoons of strawberry jam
- 1200 g – 1500 g (2.64 lb. – 3.3 lb.) of fresh strawberries
- 2 tablespoons of Dr. Oetker Gustin OR potato starch OR corn starch
- 300 ml (10 oz) of red fruit juice (I use natural tart cherry juice — not from concentrate)
- 1 tablespoon of lemon juice
- 2-3 tablespoons of sugar
Preparation of Sponge Cake:
Separate the egg yolks from the egg white using an egg divider. In a large bowl beat the egg yolks with the hot water until frothy using a handheld electric mixer. Add the sugar and your choice of vanilla flavor to the bowl and beat until smooth. In a separate bowl beat the egg whites until they are stiff and pour them into the bowl on top of the creamy egg yolks. Mix the flour, baking powder, and starch together and sift into the bowl. With a large whisk gently fold the flour and egg whites into the egg yolk mix, working from the outside towards the center of the bowl. Do not beat or stir. Pour your batter in a buttered tart/flan baking pan (11 inches in diameter).
Preheat the oven to 180°C-190°C (356°F-375°F) and bake the cake on the middle rack for about 20 – 25 minutes. Turn the heat off and place the sponge cake upside down on a cooling rack.
Preparation of the glaze for the Strawberry Sponge Cake Dessert:
Stir the jam with a fork until smooth and spread it on the cake. Wash the strawberries, remove the core and place them on top of the sponge cake.
Take 4 tablespoons of the red fruit juice and mix it with the starch. Add the lemon juice and the sugar to the remaining fruit juice and stir with a whisk. Mix in the dissolved starch. Pour the liquid into a pan and bring it to a boil while constantly stirring with a whisk. The glaze will look slightly pink in the beginning. When it starts to thicken the color becomes deep red, the glaze is done. Remove it from the heat and spread the glaze on top of the strawberries while it is still hot.
You can serve the Strawberry Sponge Cake with whipped cream. So delicious!
Note: You also can cover the Sponge Cake with canned fruit or with canned fruit mixed with a different kind of fresh fruit. I top the mixed fruits with a clear glaze. For the clear glaze, you can use the juice from the canned fruit or 300 ml — 10.14 oz of water mixed with two tablespoons of sugar before thickening the glaze with the starch.
German Goulash Beef Stew
German Goulash Beef Stew is called Rindergulasch in Germany. A traditional Old Time favorite dish.
Ingredients for German Goulash Beef Stew:
- 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
- ground cloves
- 1 l (1.05 qt) of water
- 1–2 tablespoons of potato starch OR corn starch
Preparation of German Goulash Beef Stew:
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.
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.
(PHOTO: My three-year old granddaughter standing on a chair to help me prepare this meal for her Papa. She did a great job!)
Original Bee Sting Cake Recipe
This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this cake is also known as Butter Cake – Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard (pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.
Ingredients for Bee Sting Cake dough:
- 500 g (17.63 oz) of all-purpose flour
- 1 package of dry yeast rapid rise
- 250 ml (8.45 oz) of milk
- 75 g (2.64 oz) of sugar
- 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- 100 g (3.52 oz) of butter
- 1 pinch of salt
- 1 egg size XL
Ingredients for topping for the Bee Sting Cake:
- 200 g (7.05 oz) of butter
- 200 g (7.05 oz) of sugar
- 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- 4-5 tablespoon whipping cream
- 200 g (7.05 oz) of sliced OR slivered blanched almonds
Ingredients for filling for the Bee Sting Cake:
- 1100 ml (1.16 qt) of milk
- 1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
- 3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g – 3 oz) Vanilla Cook&Serve pudding&pie filling
- 100 g (3.52 oz) of sugar
- 2 packages of “Whip it” stabilizer for whipping cream
- 300 ml (10.14 oz) of whipping cream
Preparation of dough:
Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.
When the dough is ready, line the bottom of a baking sheet (I used a sheet size 11” x 17”) with baking/parchment paper. Add an extra 12.5 cm — 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.
Preparation of topping:
Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.
Preheat the oven to 200°C – 225°C (392°F – 437°F). Place the cake on the rack one level above middle rack and bake for about 15–20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.
If you want a cake with filling, lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.
Preparation of custard filling:
Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove.
Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add “Whip it” to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.
Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. (You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake (the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.
Cut the top of your cake into equal pieces (about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling (see pictures below).
With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top.
Traditional Frankfurter Kranz Recipe
This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world. Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and can also be frozen.
Ingredients for batter of Traditional Frankfurter Kranz Recipe:
- 200 g (7.05 oz) of soft butter
- 250 g (8.81 oz) of sugar
- 1 package of Dr. Oetker Vanilla sugar OR 1 teaspoon of vanilla extract
- 6 eggs size XL
- pinch of salt
- 2 tablespoons of rum OR lemon juice
- 300 g (10.58 oz) of all purpose flour
- 100 g (3.52 oz) of Dr. Oetker Gustin OR corn starch
- 1 package of Dr. Oetker baking powder OR 2 teaspoons of baking powder
Preparation of cake:
Use an electric hand mixer and mix soft butter with sugar, vanilla flavoring, and salt. Add one egg at a time to mix. Then, add lemon or rum. In a separate container, add Dr. Oetker Gustin or cornstarch and baking powder to the flour. Mix it and sift it over the butter mixture. Stir until the batter is smooth. Pour the batter into a buttered baking pan for Frankfurter Kranz or in a coffee cake pan 10 inches or 11 inches in diameter with a center tube.
Preheat the oven to 175°C – 185°C (350°F – 365°F). Place the cake on the middle rack and let it bake for about 35 – 45 minutes.
Take the cake out of the oven and place it upside down on a cooling rack to let it cool down. Mark the center of the cake with toothpicks before cutting the cake twice horizontally.
Ingredients for butter cream filling, topping and decoration:
- 1 ½ paeckages of Dr. Oetker Vanilla Pudding OR Jello-O (3 oz – 85 g) vanilla cook & serve pudding & pie filling
- 150 g (5.29 oz) of sugar
- 750 ml (25.36 oz) of milk
- 300 g (10.58 oz) of soft butter
- 200 g – 300 g (7.05 oz – 10.58 oz) of red current jam OR raspberry jam
- 12-16 candied cherries
- 150 g-200 g (5.29 oz – 7.05 oz) of hazelnut cracknel (find it here) OR chocolate sprinkles OR homemade hazelnut OR almond cracknel follow instructions below:
Preparation of buttercream for Traditional Frankfurter Kranz Recipe:
Mix the pudding powder with some of the cold milk to dissolve it. Bring to boil with the rest of the milk and the sugar while stirring with a whisk. Take the pan off the heat and empty the pudding into a bowl right away, cover it with cellophane. (Wet one side of the cellophane wrap with water and cover the pudding with the wet side down. This will prevent a “skin” on top of the pudding from developing). Let the pudding cool down — but do not place it in the fridge.
Beat the soft butter with an electric hand mixer. While beating, add one tablespoon of pudding at a time. Continue until all the pudding is mixed into the butter and the consistency of your buttercream is light and fluffy. Fill about six tablespoons of butter cream in a decorating bag with a tip and set aside. You will need this to decorate the top of the cake later.
Note: If the buttercream coagulates (which may happen if the butter and pudding are too cold or the pudding and butter have different temperatures) just put the buttercream in a bowl and place the bowl in the microwave for a few seconds and mix it again.
Ingredients for homemade cracknel:
- 200 g (7.05 oz) of chopped or sliced peeled almonds OR hazelnuts
- 100 g (3.52 oz) of sugar
- 100 ml (3.38 oz) of water
Preparation of homemade cracknel for Traditional Frankfurter Kranz Recipe:
Fill the water in a skillet. Add the sugar and bring to a boil. When the sugar is dissolved and the water is clear again, add the almonds. Roast the almonds while constantly stirring from the outside to the center. Roast until all the liquid is gone and the almonds have reached a golden brown color.
Place the almonds on a baking sheet covered with baking paper right away. Use a knife to spread the mixture on the sheet and let it cool down. The mixture will harden. When it has cooled down, break the cracknel (Krokant) into small pieces.
Finishing of the Traditional Frankfurter Kranz:
Place the first layer of the cake on a rotating cake stand to decorate. Pass the jam through a sieve and spread the jam on top of the bottom layer. Spread a layer of butter cream on top of the jam using a spatula. Place the second cake layer on top of the buttercream and make sure it lines up with the toothpicks. Spread jam and buttercream onto the second layer. Place the third layer of cake onto the second layer of buttercream. Line up with the toothpicks. Remove the toothpicks.
Spread the buttercream on the cake using the back of an angled icing spatula. Start with the sides of the inner ring and then do the sides of the outer ring, before decorating the top of the cake with buttercream. Sprinkle the cracknel or chocolate sprinkles, first on the inside, then on the outside and finally on the top. Using a cake lifter, carefully move the cake to the serving plate. Use the buttercream from the decorating bag and decorate the top reflecting 12 or 16 pieces. Finally place the cherries on top of the buttercream.
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
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.
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.
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
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.
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.
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 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.
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.
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- Original Frankfurter Green Sauce RecipeJune 12, 2017 - 8:37 am
- Letscho Recipe – A Hungarian MealJune 11, 2017 - 6:02 pm
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- Strawberry Sponge Cake Dessert – ErdbeertorteApril 26, 2017 - 12:40 pm
- German Goulash Beef Stew Recipe. With homemade Spaetzle...April 23, 2017 - 4:06 am
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