Homemade German Fleischsalat Recipe

Homemade German Fleischsalat

Homemade German Fleischsalat

The homemade German Fleischsalat is originally made with a ring of bologna, but also tastes delicious with sliced bologna. The taste of the Fleischsalat will depend in part on the kind of pickles and mayonnaise used. I recommend Hengstenberg Gherkins which you can get in the international aisle of your grocery store or at Whole Foods. You also could order the gherkins online here.

Ingredients for homemade German Fleischsalat:

  • 250 g (8.81 oz) of Lyoner sausage OR Bologna cut in strips
  • 150 – 200 g (5.20 – 7.05 oz) of diced pickles
  • 2 tablespoons of the liquid from the jar of the pickles
  • ½ – ¾ cup of mayonnaise
  • ½ – ¾ cup of plain whole milk yoghurt OR quark OR sour cream
  • 1 tablespoon of sugar
  • salt (optional)

Preparation of Fleischsalat:

Mix mayonnaise, sour cream, liquid from the jar of pickles and sugar using a whisk. Cut the bologna in half and then into small strips. Dice the pickles. Add bologna and diced pickles to the dressing and stir with a spatula. Add salt to your personal taste. Let it chill for about one hour.

Dressing for Homemade German Fleischsalat   Preparing Homemade German Fleischsalat   

Spread the homemade Fleischsalat on fresh white bread, rolls, or baguettes. This recipe serves 6-8 people.

To try the Homemade Beef Salad click here, the Homemade Chicken Salad prepared with pineapples click here, and the Red Beet Salad Recipe click here

 

German Oxtail Soup Recipe

German Oxtail Soup Recipe

German Oxtail Soup – Ochsenschwanzsuppe

The German Oxtail Soup is called Ochsenschwanzsuppe in Germany. Red Wine, spices and soup green (Suppengruen) consisting of onions, leeks, carrots, and celery, give the soup a delicious taste.

Ingredients for German Oxtail Soup:

  • 1 kg (2.2 lb) of Oxtails
  • 300 g (10.58 oz) of onions
  • 400 g (14.1 oz) of leeks
  • 80 g (2.82 oz) of celery roots
  • 160 g 95.64 oz) of carrots
  • 180 g (6.34 oz) of bacon (5 slices)
  • 1 tablespoon of sunflower oil
  • 1 ½ l (1.58 qt) of water
  • 3 cloves, whole
  • ½ teaspoon of cinnamon, ground
  • ½ teaspoon of nutmeg, ground
  • 6 peppercorns
  • 2 bay leaves
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 500 ml (1.05 pt) of red wine (I used merlot)
  • 2 tablespoons of lemon juice
  • 3-4 tablespoons of cornstarch OR Gustin

Preparation of ingredients for Oxtail Soup:

Wash the oxtails under running water and dry them with a paper kitchen towel. Peel the onions, celery root, and carrots and cut into chunky pieces. Wash the leeks, cut lengthwise and clean between the leaves and cut them. Cut the bacon slices in half and slice into small strips.

Preparation of ingredients

Preparation of the soup:

Heat the oil in a saucepan and fry the bacon, until the fat of the bacon starts to melt. Place the oxtails to the pot and brown them on all sides. Remove the oxtails from the saucepan and place aside.

Mix the onions, celery roots, carrots, and leeks and add to the saucepan. Fry them for about 5 minutes, before adding the oxtails back to the pot. Pour the water into the saucepan and add the cloves, cinnamon, nutmeg, peppercorns, bay leaves, salt, and sugar. Bring the soup to a boil, turn the heat down and let it cook for 2 hours. Check on the soup from time to time and replace evaporated water if necessary.

Preparation of the soup      Cooking the oxtail soup

Finishing of the soup:

Remove the oxtails from the soup and place aside. Pass the soup through a food mill or sieve into a saucepan.

Finishing the soup

Add the wine and lemon juice to the soup. Dissolve the cornstarch in 4 tablespoons of water and add. Under constant stirring bring the soup to a boil again. Turn the heat down and let it boil for 10 more minutes.

Remove the meat from the oxtails, cut it and add to the soup. Serve the German Oxtail soup with some parsley. To try the Homemade Tomato Soup click here and for the Butternut Squash Soup click here.

German Oxtail Soup



 

 

 

Obatzda Cheese Butter Spread

Obatzda Cheese Butter Spread

Obatzda Cheese Butter Spread – A Beer Garden Specialty

Obatzda Cheese Butter Spread. A spicy spread mostly served with soft pretzels at beer gardens and during Oktoberfest. The mild version of the spread is a the combination Camembert/Brie and cream cheese. The stronger version is a combination of Camembert/Brie and Limburger cheese.

Ingredients for Obatzda:

  • 400 g (14.10 oz) of Camembert cheese OR Brie, ripe
  • 150 g (3.5 oz) of cream cheese OR Limburger cheese
  • 2 tablespoons of soft butter
  • ¾ – 1 cup of onions, chopped 
  • ½ – 1 teaspoon salt depending on how much the cheese is spiced
  • ½ teaspoon of pepper, black coarse 
  • ½ teaspoon of paprika
  • 1 teaspoon of caraway, seeds
  • 2 tablespoons of beer

Preparation of Obatzda:

Cut the hard rind off the cheese. Add Camembert/Brie with cream cheese, butter, beer, peeled and chopped onions, and spices to a bowl. Mix the ingredients with a handheld electric mixer until it becomes smooth. Fill the Obatzda in a bowl and chill in the refrigerator.

Preparation Obatzda Cheese Butter Spread                     

Sprinkle some paprika onto the Obatzda. Serve it with radishes and pretzels or with Oma’s homemade pretzels. To find tips for an Oktoberfest Party click here.

Obatzda Cheese Butter Spread

Homemade Pretzels

Homemade Pretzels Recipe

Homemade Pretzels with an Oma twist

The Homemade Pretzels have been an integral part of German baking for centuries. They are called a Brezel where I come from. They are delicious, especially when combined with any of the traditional main dishes you can find on TheOmaWay.com. As a bread, side dish, or snack, these pretzels are great with your favorite mustard or German-style beer. The soda lye treatment (see below) gives the pretzel that smooth, shiny, darken-crust texture and distinct flavor. Oktoberfest and beyond, it is fun and easy to make these twisted treats. Try them!

Ingredients for Homemade Pretzels:

  • 500 g (1.1 lb.) of flour, all-purpose 
  • 1 pouch of dry yeast, rapid rise
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 50 g (1.76 oz) of butter, melted 
  • 300 ml (10.14 oz) of water, lukewarm 
  • 1-2 tablespoons of coarse salt

For the lye:

  • 1 l (1.05 qt) of water 
  • 60 g (2.11 oz) of baking soda 

Preparation of Homemade Pretzels:

Sift the flour into the mixing bowl of your stand mixer with a kneading hook attached. Add sugar, salt, and yeast to it and mix with a spoon. Mix the melted butter with the lukewarm water and add it to the mixing bowl. Knead for about six minutes on low speed. If you use a handheld electric mixer, mix the dough with the kneading hooks for about 10 minutes.

Place the dough in a bowl covered with flour on the bottom. Cover the bowl with a kitchen towel and let the dough rise for 40 minutes or until the dough has doubled. Take the dough out of the bowl and knead with your hands. Form a long roll with the dough and cut it into even pieces, about 70-90 g — 2.5-3.17 oz. Have the unused pieces between two layers of cellophane foil so that the dough does not get too dry.

Preparation Homemade Pretzels      

Roll each of the pieces into rolls of about 20 inches each. The rolled dough should be thicker in the middle and thinner towards the ends (as thick as a pencil). Continue to form the pretzel as shown below. 

IMG_7302   IMG_7303   photo 15

Preparation of the soda lye:

Use plastic gloves to prepare the lye and work with the dipped pretzel. Fill a saucepan with the water and bring to a boil. Remove the pan from the stove and slowly and carefully add the baking soda to the water while stirring. The baking soda will bubble, so make sure that your saucepan is high enough. Bring the liquid back to boil again, then turn the heat down. Carefully dip the pretzels into the lye, leaving them no more than 30 seconds. Make sure the pretzels are entirely dipped into the water.  

Remove the pretzels from the soda lye with a skimming ladle and place them on a cooling rack covered with baking paper. Make a cut in the pretzel’s thicker part, brush them with lye, and sprinkle coarse salt on top.

IMG_7308   IMG_7310   Baking Homemade Pretzels

Baking the pretzels:

Place the pretzels on a baking sheet covered with a double layer of baking paper. Leave the pretzels to rise for about 15-20 minutes before baking.

Preheat the oven to 220°C – 425° F. Bake the pretzels for about 15-17 minutes  using the third rack. Take the homemade pretzels out of the oven, and immediately spray water onto them to give them a nice shine. Place the pretzel on a cooling rack to cool down.

You can serve the homemade pretzels with Oma’s Obatzda, a traditional cheese butter spread.

Homemade Pretzels

Traditional German Semolina Dumplings

Traditional German Semolina Dumplings

Traditional German Semolina Dumplings – Grießklößchen

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for Traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Preparation of the dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served. To try the Liver Dumpling Recipe click here

 

Liver Dumplings Recipe

Liver Dumplings Recipe – Leberklöße or Leberknödel

A German Liver Dumplings Recipe. The Liver Dumplings consist of liver, pork fat, onions, bread, herbs, and spices. Liver Dumplings are called Leberkloesse or Leberknoedel in Germany.

Ingredients for Liver Dumplings Recipe:

  • 350 g (12.34 oz) of beef liver OR calf liver
  • 150 g (5.29 oz) of cured salt pork OR pork belly
  • 1 old roll OR slice of baguette in the size of a roll (80 g — 2.8 oz)
  • 300 g (10.58 oz) of diced onions
  • 125 g (4.4 oz) of plain bread crumbs
  • 300 ml (10.14 oz) of milk
  • 2 egg yolks XL
  • 1 cup of chopped parsley
  • 1-2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of ground nutmeg
  • 1 teaspoon of marjoram leaves

Preparation of Liver Dumplings:

Heat the milk in the microwave for about 40 seconds. Place the roll or bread in the milk to soak. Make sure you turn the roll/bread from time to time.

Wash the liver under running cold water and dry it with a paper kitchen towel. Make sure you remove any veins, before cutting into pieces. Peel the onion and cut it into chunky pieces. Remove the rind of the salt pork or pork belly and cut the meat into chunky pieces. Grind liver, pork, and onion with either an electrical or manual meat grinder and mix well.

Wring the water out of the roll and add it the liver mixture. Add chopped parsley, egg yolks, bread crumbs, and spices to the mix. Use a handheld electric mixer to beat the ingredients until they are well combined. Cover the dumpling dough and let it rest for about one hour in the refrigerator.

   Preparation liver dumplings recipe   

Finishing of the Dumplings:

Bring about two quarts of beef broth to a boil. Portion the dumplings with a tablespoon, form them into small balls with wet hands and drop them in the boiling broth. Turn the heat down and let the dumplings simmer until they float to the surface. The water should simmer gently. Once the dumplings are floating on the surface, it takes another ten minutes, until they are ready.

Cooking liver dumplings recipe

You can also serve these traditional Liver Dumplings in Oma’s homemade Beef Broth or Beef Soup. To try the Traditional German Semolina Dumplings click here, and the German Pancake Soup click here

Liver Dumplings Recipe

 

Emmenthaler Appetizer

Emmenthaler Appetizer

Emmenthaler Appetizer!

Emmenthaler appetizer with salt and pepper is easy to prepare. Just cut the cheese in cubes and stick them into a grapefruit covered with aluminum foil.

Ingredients for Emmenthaler Appetizer:

  • 500 g (2.1 cups or 17.6 ounces) Emmenthaler cheese (Swiss Cheese)
  • 1 heaping tablespoon of salt
  • 1 heaping tablespoon of pepper
  • 1 large white radish

Preparation of Emmenthaler Appetizer:

Cut the cheese in small cubes and the white radish into slices not too thick. Place the radish slices on a serving plate and add the cheese cubes. Mix salt and pepper in a small bowl.  Provide toothpicks so your guests can pick up the cheese with the radish and dip it in the salt and pepper mix. Ready to eat. 

Decoration:

  • Toothpicks in German OR Bavarian colors OR both
  • Grapefruit covered in aluminum foil
  • Various colored grapes

First, wrap a grapefruit in aluminum. Secondly, stick a cheese cube and a grape (lengthwise) onto each colored toothpick. Stick the toothpicks into the foil-wrapped grapefruit in a circular fashion. Add flags if you have them (see picture). Place the bowl with the salt and pepper mix on the table. When your guests are ready to eat, they can enjoy the skewers from the grapefruit by dipping them in the salt and pepper mix. The finished grapefruit decoration makes a great eye-catching, mouth-watering centerpiece. Serve also with Homemade Pretzels at your Oktoberfest Party.

German Onion Cake Recipe

German Onion Cake Recipe

German Onion Cake Recipe

This German Onion Cake Recipe is easy to prepare. The Onion Cake may be served as an appetizer and also as a main dish. The Onion Cake is traditionally served with freshly made wine (fermenting new wine) in Germany.

Ingredients for German Onion Cake Recipe:

  • 500 g (1.1 lb) of  flour, all-purpose
  • 1 pouch of dry yeast, rapid rise
  • 300 ml (10.2 oz) of milk, lukewarm
  • 1 teaspoon of salt for dough
  • 1 teaspoon of salt for filling
  • 50 g (1.8 oz or 3 tablespoons) of butter, melted 
  • 1000 g – 1200 g (2.2 lb – 2.64 lb) of sweet onions, cut in strips
  • 200 g – 250 g (7.05 oz – 8.81 oz) of smoked bacon, cut or diced
  • 3 eggs, XL
  • 1 ½ teaspoons of caraway seeds
  • 1 cup of sour cream

Preparation of the Cake:

Mix the sifted flour with the yeast, salt, milk, and melted butter to a smooth dough. If the dough is too dry carefully add some more milk. If necessary, work the dough with your hands. Cover and let it rise for about 2 hours.

Fry the bacon in a frying pan until the bacon is almost fully cooked. Do not remove the fat. Add the onions and fry them until they look transparent. Remove the frying pan from the stove and let the bacon and onions cool. Set aside.

Line a baking sheet with baking paper (I used a sheet of 11″ x 17″). Roll the dough on the table until you have a dough the size of your baking sheet. This yeast dough is very dry, almost like a pizza dough. Place the rolled dough on the baking sheet and let it rise for about 20 more minutes.

In the meantime mix the eggs with the sour cream, salt and caraway seeds in a bowl. Add the bacon and onions and mix thoroughly. Spread this topping evenly on top of the dough.

Preheat the oven to 180°C – 200°C (356°F – 392°F). Place the onion tart on one rack below the top rack in the oven and bake for 30 to 35 minutes. 

Serve the Onion Cake warm with the Boston Lettuce Salad Recipe made with Oma Mutti Dressing. To try the Iceberg Lettuce Salad recipe prepared with apples and Gorgonzola click here.

German Onion Cake Recipe

German Bone Marrow Dumplings

German Bone Marrow Dumplings Recipe

German Bone Marrow Dumplings – Markklößchen

German Bone Marrow Dumplings are called Markklöβchen in Germany. You can use them in a broth or in a homemade Beef Soup.

Ingredients for German Bone Marrow Dumplings:

  • 100 g (3.5 oz) of bone marrow (about 3–4 marrow bones)
  • 1 club-size bread roll
  • 100 g – 120 g (3.5 oz – 4.2 oz) of all-purpose flour
  • 3-4 tablespoons of plain bread crumbs (optional)
  • ½ teaspoon of salt
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of black coarse pepper
  • 3 tablespoons of fresh-chopped parsley (optional)
  • 1 egg, XL

Preparation of the Dumplings:

Soak your bread roll in lukewarm water. Use a knife to scratch out the marrow from the bone and place it in a frying pan. On medium heat, let the marrow slowly melt in the pan.

IMG_4065   IMG_4071   IMG_4079

After the marrow has melted and only skin is left, pass it through a meshed metal sieve into a metal or glass bowl. Let it cool down. Add the seasoning and egg and mix with a whisk.

Wring the water out of the roll and spread the roll over your marrow. Add the flour, bread crumbs, and parsley (parsley is a personal preference, feel free to omit ) to the mixture and work all ingredients together, until you have a dough. Let it rest for a while. Using a teaspoon, measure equal amounts of dough and form dough into dumpling balls using your hands.

IMG_4080   Preparation of German Bone Marrow Dumplings   IMG_4128

Add the dumplings to my beef soup (click here for recipe). Bring the soup to a boil and add in the dumplings. Turn the heat back and let the Markklöβchen (dumplings) simmer for about 10 minutes or until they come up and float on the surface. Your soup with the Bone Marrow Dumplings is ready.

To try the Liver Dumplings Recipe click here, the Traditional German Semolina Dumplings click here, and the German Pancake Soup click here.

German Bone Marrow Dumplings

 

German Beef Soup Recipe

German Beef Soup Recipe

German Beef Soup Recipe – Rindfleischsuppe

A German Beef Soup Recipe with Bone Marrow Dumplings. This Homemade Beef Soup is called Rindfleischsuppe. The Bone Marrow Dumplings are called Markklöβchen. 

Ingredients for broth for German Beef Soup Recipe:

  • 2 l (1.05 qt) of water
  • 1135 g (2 ½ lb.) brisket first or mid cut
  • 200 g (7.05 oz) of leeks
  • 100 g (3.5 oz) of carrots
  • 100 g (3.5 oz) of tomatoes
  • 60 g (2.1 oz) of parsley
  • 60 g (2.1 oz) of celery root
  • 2 teaspoons of salt
  • Maggi seasoning
  • salt
  • pepper

Ingredients for soup extras for German Beef Soup recipe:

  • 150 g (5.3 oz) of carrots
  • 50 g (1.8 oz) of celery root
  • 150 g (5.3 oz) of leeks
  • angel hair pasta (optional)
  • bone marrow dumplings (click here for recipe)

Preparation of German Beef Soup:

Rinse the meat under running water and dry with a paper kitchen towel. Fill a large saucepan with cold water and add two teaspoons of salt to it. Place the meat in the water with the fat side down and bring to boil. Wash the tomatoes, parsley, and the leeks (cut them lengthwise in the center, so that you can get in between the leaves to clean). Peel the carrots and celery with a potato peeler. Cut the vegetables in chunks and add them to the broth.

Once the soup starts to boil, turn the heat down and let it simmer for about 30 minutes. Next, turn the meat with the fat side up and let the broth cook on low heat for another 2 ½ – 3 hours depending on how tender you prefer your meat. Check at regular intervals on the soup and replace evaporated water, so that the meat is always covered with water. 

Preparation of the meat for the German Beef Soup Recipe   IMG_4791   Cooking the meat for the German Beef Soup Recipe

Preparation of soup extras for German Beef Soup:

In the meanwhile prepare the additional ingredients for your homemade beef soup. Peel the carrots and the celery root. Clean the leek leaves (as described above). Dice the vegetables in small pieces. Add some salt to a saucepan with water and cook the vegetables for about 15 minutes. Drain the vegetables in a colander and set aside. In another pan, bring salted water to a boil and cook the fine noodles as described on the package. Drain and place aside. Prepare the bone marrow dumplings as described (click here for recipe) and put them aside.

Soup Extras for German Beef Soup Recipe   Cooking the noodles for the German beef soup recipe   IMG_4126

Finishing of the soup:

When the broth has cooked for approximately 2 ½ – 3 hours, take the meat out and place it on a plate. Remove the fat and let it rest. Pass the broth through a sieve and into another saucepan. You should have about 1 ½ l – 1.58 qt of broth. (Don’t use the vegetables cooked in the broth). Add about 1 teaspoon of salt to the broth and bring it back to a boil. Add the soup extras to the broth. Add the bone marrow dumpling to the boiling broth and turn the heat down. The dumplings are ready when they float to the surface (about 10 minutes). Season your homemade broth/soup with some pepper and Maggi, a German liquid seasoning that you should find in the international section of your grocery store or online. 

IMG_4819

You can either add the noodles to your homemade beef soup or place them on the table in a separate bowl for your guests to serve themselves. My personal rule is: If I have dumplings in the soup, I serve the noodles in a separate bowl. If I do not make dumplings, I add the noodles to the soup before serving. Finally, slice the meat with a sharp knife or an electrical knife.

Your homemade beef soup is now ready to be served with the meat, dumplings, and the noodles. Accompany this meal with a fresh loaf of bread, or try Oma’s Baguette. You could also serve the meat with Oma’s homemade Horseradish Sauce, Savoy Cabbage and potatoes and use the soup as an appetizer. To find a complete Traditional Sunday Meal click here