Currywurst Sauce Recipe

Currywurst Sauce Recipe

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Currywurst Sauce Recipe – It’s German

The Currywurst Sauce Recipe is a German Recipe served cold over fried or grilled bratwurst cut into bite-size pieces with sprinkles of curry on top. I also like the sauce over boiled Knockwurst.

Ingredients for the Currywurst Sauce Recipe:

  • 2 large yellow onions peeled and diced (500 g – 1.1 lbs)
  • 800 g (1.76 lbs) of canned whole peeled tomatoes (a large can has 794 g – 1lbs 12 oz)
  • 150 ml (5.07 oz) of white cooking wine OR water 75 ml – 2.5 oz mixed with 2 tablespoons of apple vinegar and apple juice
  • 100 ml (3.38 oz) of orange juice OR pineapple juice
  • 2 tablespoons of sunflower oil
  • 2 tablespoons of tomato paste OR 1 tablespoon of tomato paste and 1 tablespoon of Worchestershire sauce
  • 3 tablespoons of sugar, brown
  • 1 tablespoon of paprika, sweet
  • 2 tablespoons of curry, optional mild or hot Madras curry powder
  • ¼ teaspoon of cayenne pepper, optional
  • ½ teaspoon of cloves, ground
  • 1 teaspoon of salt

Preparation of the sauce

Peel the onions and cut them into small dices. Heat the oil in a skillet pan and fry the onion dice until they are transparent. Next, sprinkle the sugar over the onions and caramelize them. While stirring, add the tomato paste and cloves until the ingredients are mixed. Finally, pour the wine/grape juice, tomatoes, and orange/pineapple juice over the onions before adding paprika, curry, cayenne pepper, and salt.

Preparation of onions for curry sauce   caramelizing onions   Adding spices to the currywurst sauce

Turn the heat down and let the sauce uncovered simmer for 25-30 minutes or until it thickens. Then, puree the sauce in a blender or immersion blender. Spice it to your taste. Let the sauce cool and refrigerate for a day before using it to allow the flavors to meld.

Cooking of the Currywurst Sauce Recipe   Blending ingredients   Finishing Currywurst Sauce Recipe

The currywurst is served with French fries or a roll.

Currywurst with Knockwurst

 

 

German Goulash Recipe, Authentic German Recipes

German Goulash Recipe

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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

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.

IMG_9443  IMG_9452  IMG_9460

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! To try Oma’s Noodle Casserole Recipe click here. 

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!)

Traditional German Cabbage Rolls

Traditional German Cabbage Rolls

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Traditional German Cabbage Rolls – Kohlrouladen, Krautwickel

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.

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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.

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.

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!” To try Oma’s Cole slaw click here.

 

 

Classic Borscht Recipe

Classic Borscht Recipe

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Classic Borscht Recipe –  One of the traditional Ukrainian Meals

The Classic Borscht Recipe consists of a broth enriched with different kinds of vegetables, mainly red beets and white cabbage. Many versions of the soup are available depending on the region and family recipes. Even so, it is not a German dish; it fits very well into the category of our hearty German soups.

A good reason

After taking a DNA test, which my daughter gave me as a present, the result showed that I am 21% Ukrainian. This reason is good enough for me to make the Borscht and add it to my collection of recipes. So, in fact, I am a balanced mixture of a little from the East, the West, the North, and the South. The explanation lies in the history of revolutions and wars in Europe in the past. Nevertheless, I was surprised by the result, growing up as a German, living like a German, and carrying the German traditions. Genealogy is fascinating, and it might also hold a surprise for you.

Ingredients (net weight after peeling) for the Classic Borscht Recipe:

  • 1 kg (2.2lbs) of chuck roast OR soup bones OR stew meat OR turkey
  • 3 l (3.17 qt) of water
  • 500 g (1.1 lbs) of white cabbage
  • 350-400 g (12.35-14.1 oz) of red beets
  • 200 g (7.05 oz) of carrots
  • 200 g (7.05 oz) of red bell pepper
  • 200 g (7.05 oz) of red onion
  • 200 g (7.05 oz) of celery root OR parsnip
  • 400 g (14.1 oz) of tomatoes
  • 1 chili pepper
  • 3-4 bay leaves, depending on size
  • 2 tablespoons of brown sugar
  • 3-4 tablespoons of tomato paste, depending on the brand
  • 3 garlic cloves
  • 3-4 tablespoons of apple or white wine vinegar
  • 3 tablespoons of sunflower oil
  • 3 teaspoons of salt
  • 1 teaspoon of black pepper
  • fresh dill and parsley
  • sour cream

Preparation of the broth:

Wash the meat under running water. Add 1 teaspoon of salt to the cold water into a pot. Place the meat into the pot and bring it to a boil. Turn the heat down and let it simmer for 1 ½ hours. During the cooking process remove the foam using a skimmer spoon.

After the cooking time, place the meat on a plate to cool down and drain the broth through a sieve. Cut the meat in cubes and place both aside.

Broth for Borscht Recipe                     Preparation of Meat

Preparation of the ingredients:

The best way of making the soup, is to wash, peel, and cut the vegetables before as follows. Peel the onion and garlic cloves and cut into small cubes. Wash the chili pepper and bell pepper, take the seeds out and cut into small cubes. Peel the celery root, red beet, and carrots and shred them using the large hole of a box grater. Use gloves to work on the red beet to avoid coloring your hands.

Cutting the vegetables for the soup

To peel the tomatoes, place them in a bowl. Cover them with hot water for 5 minutes, before removing the core with a corer. Pull the skin off the tomatoes using a paring knife and cut into cubes.

Cut the white cabbage in quarters and cut out the core. Cut small strips with a knife or use a mandolin slicer. Peel the potatoes and cut them into small cubes.

Preparation of tomatoes   Peeling tomatoes  Cutting white cabbage

Preparation of the vegetables:

In a large bowl mix the onions, garlic, carrots, bell pepper, chili pepper, celery and red beets. Heat up the oil in a large pan and add the vegetable mixture to it. Fry it for about 3 minutes while constantly stirring. Add the vinegar and tomato paste and stir it into the mixture. Cover the pan, turn the heat down and let it simmer for 20 minutes. Stir from time to time.

Meanwhile, place the bay leaves and 2 teaspoons of salt into the broth and bring it to a boil. If needed add evaporated water. Add the potatoes, white cabbage, and meat cubes to the pot and let it cook for 20 minutes.

Mixing the vegetables for the Classic Borscht Recipe   Frying the vegetables  Boiling the soup

Finishing of the Classic Borscht Recipe:

Add the beet mixture to the broth. Chop the dill and parsley and add it to the soup. Stir it and bring it again to a boil. Spice it with pepper and salt to your taste and turn the heat off. The Borscht is right, if a cooking spoon can stand in the pot.

Finishing the Classic Borscht Recipe   Chopping parsley and dill  Serving the soup

Serve the Borscht with a blob of sour cream and a slice of one of Oma’s homemade breads. The soup tastes better the next day and the color will be more intense.

 

 

 

 

 

 

 

Homemade German Leberkase Fleischkase

Homemade German Leberkäse

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Homemade German Leberkäse – Fleischkäse

The Homemade German Leberkäse translates to liver-cheese, which might be confusing; because the original version of the Leberkäse had no connection to liver or cheese and did not necessarily contain liver or cheese. The word liver translated to Laib, a loaf, and cheese reminds of the shape as a “loaf of cheese.” The original spices are curing salt, white pepper, mace, coriander, and ginger.

General tips to notice before preparation of the meat:

It is important to keep the ingredients of the Fleischkäse at all times cold to succeed in making the Fleischkäse. Have the meat grinder and baking pan in the refrigerator to cool it so that the ground meat will not get too warm. The meat should be very cold and at no time getting too warm during the process of making the Leberkäse.

Kitchen Gadgets:

  • Kitchen scale
  • Metal bowls
  • Meat grinder, grinder plate fine
  • Food processor for 14 cups or more, knife blade
  • Blender, for crushing the ice
  • Loaf Pan 9.5 inches x 5.5 inches
  • Food thermometer

Ingredients for the Homemade German Leberkäse:

  • 550 g (1.21 lbs) of pork meat, lean OR ground pork
  • 450 g (15.87 oz) of beef meat, lean OR ground beef
  • 200 g (7.05 oz) of pork belly fat without rind OR unsliced bacon without rind
  • 400 g – 500 g (14.1 oz – 1.1 lbs) of crushed ice or ice water (should have the quality of drinking water)
  • 2 tablespoons of corn starch
  • 1 onion (300 g – 10.58 oz), diced
  • 2 – 4 large cloves of garlic, diced
  • 1-2 teaspoons of salt, 1 teaspoon if you use bacon
  • 1-2 teaspoons of white pepper, ground
  • 2 teaspoons of marjoram, leaves
  • 1 teaspoon of pink curing salt (you can find it in hardware stores selling hunting and fishing supplies)
  • ½ teaspoon of nutmeg, ground
  • ½ teaspoon ginger, ground

Preparation of the Fleischkäse:

Make sure that the meat has a temperature of 5°C – 41°F or less during the processing. Therefore place it after each step for cooling into the freezer.

Cut the meat and belly fat into cubes, place it in a metal bowl, mix with your hands, and cool it for 30 minutes in the freezer before grinding it with the meat grinder using the plate with the smallest holes.

Peel and dice the onions and garlic and grind them with the meat and pork belly into a bowl. Add the mixture of starch, spices, and curing salt to the ground meat mixture and knead with your hands. Divide the meat, making it easier to mix it in the food processor later, and place it for 30 minutes in the freezer.

Cutting the meat for the Homemade German Leberkãse Fleischkäse   grinding the meat   Mixing the spices

Finishing the Leberkäse:

Crush half of the ice in a blender until it is ice snow. The amount of ice creates the texture of the meatloaf. I used 400 g – 14.1 oz). Mix half of the meat and beat it with the half of the crushed ice alternately in the food processor for 3 – 5 minutes or until smooth. You also can use a stand mixer, but the meat will not be as fine. Oil a baking pan and fill it with the meat mixture making sure to avoid air pockets. Dip a spatula into the water and smooth the top of the meatloaf with it. Make the criss-cross pattern into the surface, using the spatula and not a knife. Dip the spatula into the water if necessary to make clean lines.

Continue with the second half of the meat in the same way. If you want to use only one baking pan (9.5 inches x 5.5 inches), take the first portion out of the freezer and mix both halves together using your hands. I used two small baking pans. Keep the Leberkäse for 15 minutes in the freezer before baking. Check the temperature of the finished Leberkäse. It must stay below 12°C – 53°F after processing.

Crushing the ice for the Homemade German Leberkäse   Mixing the meat with the ice   baking of the German Homemade Leberkäse

Baking of the Homemade German Fleischkäse:

Preheat the oven to 180°C Grad – 360°F. Place the Leberkäse on the third (middle) rack and bake for 40-60 minutes or until the meat center has reached 70°C Grad – 160°F. The baking time is depending on the size of the baking pans used. To brown the crust more, higher the temperature to 205°C – 400° F and place the loaf onto the oven’s 5th rack. Bake for 10-15 more minutes or until you have reached the color of the crust you like. Turn the oven off, open the door and leave the loaf for 10 more minutes in the oven.

To make the German meatloaf “Falscher Hase,” click the link here. To make Beef Rouladen click here and for the Cabbage Rolls, click here.

 

Heaven and Earth

Heaven and Earth

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Heaven and Earth – Himmel und Erde

Heaven and Earth is a simple meatless meal. Heaven stands for the apples growing on trees, and Earth stands for the potatoes growing in the ground. My father always liked to eat fried blood sausage (blood pudding) with it. Never was my thing. I like it best plain with the onions or have a bratwurst or links with it.

It is easy to double the recipe, but it should always be a mixture of half potatoes and half apples for the best results.

Ingredients for the recipe:

  • 1 kg (2.2 lbs.) of potatoes (I used Russet)
  • 1 kg (2.2 lbs.) of apples
  • 1 tsp. of salt
  • 200-250 g (7.0-8.8 oz) of onions (cut in thin rings)
  • 2 tbsp. of oil OR pork lard
  • 1-2 tbsp. of butter (optional)
  • Bratwurst or links (optional)

Boiling of apples and potatoes for Heaven and Earth   Preparation of onions for recipe Heaven and Earth   Mixing apples and potatoes for recipe

Preparation of the recipe:

Wash and peel the potatoes and apples. Take the core out of the apples and cut both in quarters. Add water mixed with one teaspoon of salt to the potatoes and boil for about 18 minutes. Pour ½-1 cup of water to the apples and cook for about 6-10 minutes. The amount of water for the apples and cooking time depends on how juicy the apples are.

In the meanwhile, peel the onions and cut them into thin rings. Heat the oil and fry the onions until they turn golden brown. To add more taste to the onions, you can also fry them in pork lard.

Finishing:

Press the cooked potatoes and apples through a potato ricer or use a potato masher. Then add the butter, and mix the ingredients. Finally, top it with the fried onions and spice it up with salt.

If you want to make the potato casserole, click here, and for the German Kartoffelgemüse, click here.

Serving Heaven and Earth Meal

 

 

 

 

German Meatloaf False Hare Falscher Hase

German Meatloaf — False Hare — Falscher Hase

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German Meatloaf – False Hare – Falscher Hase

This German Meatloaf is called Hackbraten in Germany. This Meatloaf is filled with hard boiled eggs and known as False Hare – Falscher Hase.

Ingredients for German Meatloaf:

  • 1000 g (2 lbs) of ground beef 
  • 2 diced shallots
  • 1 French roll
  • 4 hard boiled eggs (as filling)
  • 2 eggs XL
  • 42 g (1.5 oz or 3 tablespoons) of butter
  • 40 g (1.5 oz) of bread crumbs plain
  • 1 teaspoon of paprika
  • 1 teaspoon of thyme flakes
  • ½ teaspoon of ground nutmeg
  • 3 heaping tablespoons of fresh chopped parsley
  • 3 teaspoons of salt
  • 500 ml (17 oz) of water

Ingredients for Gravy:

  • 1 onion
  • 2 tomatoes
  • 300 ml (10 oz) of water
  • 3 tablespoons of corn starch

Preparation of German Meatloaf:

Soak the French roll in water. Boil 4 eggs in water for about ten minutes or use an egg boiler. Make sure to prick your eggs before cooking. Fry the shallots in a pan with butter until transparent. Remove from the stovetop and let them cool down. 

Mix the ground meat with 2 eggs, paprika, thyme flakes, nutmeg, salt, shallots, and parsley. Wring the water out of your roll between your two hands and add the roll to the ground meat. When the shallots have cooled down, add them to the meat. Mix all the ingredients together.

Divide the meat and form a roll about 30.5 cm (12 inches) long and 12 cm (5 inches) wide. Roll the hard boiled eggs in the breadcrumbs and place them in the center of the meat roll. Make a second roll and cover the meat with the eggs. Press the seam at the ends together and form one big roll of meat. Place the Meatloaf “False Hare” in a well-buttered roasting pan.

IMG_2240   IMG_2243   IMG_2248 (1)

Preheat your oven to 220°C-230°C (425°F–450°F) and place your meatloaf uncovered on the lowest rack. Bake for about 45 minutes and make sure you add water in the roasting pan from time to time. (Do not use all the water at once. You should just have enough water for the meat loaf not to burn). After 45 minutes, add the cut onions and tomatoes to the meatloaf and bake for 15–20 more minutes.

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Place your German Meatloaf on a serving plate. Add the rest of the water to the onions and tomatoes in the roasting pan. This should help to loosen the juice from any remaining meat. Pass the liquid from the pan through either a sieve or a food mill. Bring the liquid to a boil in a saucepan. Dissolve corn starch with some cold water in a cup and add to the liquid/gravy to thicken. Your “false hare” meatloaf and gravy are finished.

Serve with one of the salads of Oma’s salad bar, or a mix of sweet peas and carrots and a side of Oma’s mashed potatoes. Your family will enjoy it!

Beef Roast Recipe

Beef Roast Recipe

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Beef Roast Recipe – Rinderbraten

German Beef Roast Recipe prepared with gravy. The Rinderbraten is mostly served on Sundays or Holidays with potato dumplings and red cabbage as side dishes.

Ingredients for Beef Roast Recipe:

  • 2 kg (4.4 lbs) of beef eye 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. 

IMG_7403

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.

IMG_7437

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

 

Stuffed Martin's Goose

Stuffed Martin’s Goose Recipe

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Stuffed Martin’s Goose – Martinsgans

Stuffed Martin’s Goose is called gefuellte Martinsgans in Germany. Stuffed Martin’s Goose is a traditional meal for St. Martin’s Day in Germany. 

Ingredients for Stuffed Martin’s Goose:

  • 1 young Goose about 4.5 kg (10 lbs)
  • 1 large onion
  • 80 g (2.8 oz) of diced celery knob
  • 2 stems of cut leeks
  • 2 large carrots diced
  • 1.5 l (50 oz) of water
  • salt
  • pepper

Ingredients for filling:

  • 2 tablespoons of sunflower oil
  • 1 large onion diced
  • 2 apples (McIntosh) diced
  • ½ pomegranate
  • 250 g (8.8 oz) of dried prunes
  • 1 large baguette roll (1-day old) diced
  • 2 heaping teaspoons of fresh chopped marjoram
  • 3 heaping teaspoons of fresh chopped parsley
  • 1 egg XL
  • salt
  • pepper

Ingredients for gravy:

  • 250 ml (8.4 oz) of water
  • 2 tablespoons of Cognac
  • 3 tablespoons of apple sauce
  • 3 tablespoons of corn starch

Three tips for making your Martin’s Goose:

1. Before you start roasting your Goose in the oven, use toothpicks to make some holes in the goose (in the places shown in the picture below) for the fat to run out. You will need to repeat making holes from time to time, during the cooking process.

Preparing Stuffed Martin's Goose

2. Baste the Goose on top from time to time, to prevent the goose from drying out.

3. A Goose has a lot of fat. Scoop out the fat with a ladle. Do not throw the fat away. It will harden in the refrigerator and you can use it for cooking. Or, you can do what the Germans do; spread the fat on a piece of fresh bread and season with some salt and pepper.

Preparation of the stuffing:

Cover the prunes with water and let them soak for about an hour. Take them out of the water, dry with a kitchen paper towel, and dice. Dice the apples and onions. Remove and save the seeds from the pomegranate. Cut the bread in small pieces. Chop the marjoram and parsley.

Heat the oil in a frying pan and sauté the diced onions until they become transparent. (If you like, you can now add the diced goose liver and heart to the pan). Add the fruits and stir it with a cooking spoon for about 3–5 minutes. Add the diced bread and mix the ingredients. Remove the pan from the heat and let it cool down.

Add the marjoram, parsley, egg, salt, and pepper, and mix.

Filling for stuffed Martin's goose                     IMG_8505

Preparation of the Goose:

Take out the giblets (they are usually inside the goose wrapped in paper). Wash the goose under running water, both inside and out. Dry with a kitchen paper towel. Rub the goose with salt, pepper, and marjoram. Fill the goose with the stuffing. Sew the back and the front of the goose with a darning needle using a cotton thread. Bind the wings close to the body, otherwise, they will burn.

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Place your goose with the breast down in a roasting pan and add water. Cut celery, leaks, carrots, and onions, and spread it in your roasting pan. Add salt and pepper.

Preparation of stuffed Martin's goose                     IMG_8530

Preheat the oven to 180°C (350°F). When ready, place the roasting pan covered on the bottom rack of your oven and cook for 1 ½ hours. Turn the goose over after the first 45 minutes.

After 1 ½ hours cooking time, turn the heat up to 200°C  (400°F) and turn the goose over once more breast side down. Let it cook for another hour.

When the Stuffed Martin’s Goose has been cooking for 2 ½ hours, turn up the heat again to 225°C (425°F) and roast the goose uncovered for another 30 minutes, turning the goose over after 15 minutes. 

Finishing of the gravy for the Stuffed Martin’s Goose:

Once the cooking of the Goose is done, place the goose on a plate. Let it cool down a little before cutting.Pass the vegetables through a sieve in a saucepan, add 250 ml (8.4 oz) of water and bring it to a boil. Add cognac and applesauce and stir with a whisk. Dissolve the corn starch with 4 tablespoons of water and, while constantly stirring, add it to the saucepan, until your gravy has reached the desired consistency. Taste and add salt and pepper, as needed. You are all done.  Offer the Goose with Oma’s Red Cabbage and the Yeast Dumplings and enjoy your Martinsgansessen your St. Martin’s Meal.

Stuffed Martin's Goose

 

 

 

 

 

 

 

German Beef Rouladen Recipe

German Beef Rouladen Recipe

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Authentic German Beef Rouladen Recipe – Rinderrouladen

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.

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.