Pichelsteiner is a German stew that contains several kinds of meat and vegetables. The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the … [Read more...]

Zwiebelrostbraten is a dish from the Swabian and Austrian cuisine. Slices of sirloin sautéed in some fat are put warm and served with fried onions and a sauce from the drippings. Ingredients: 4 sirloin steaks, 8 mm thick, about 200 g each 2 large onions 1 cup flour 2 cups oil, plus 2 tsp oil 2 teaspoons butter 1 teaspoon Hungarian … [Read more...]

Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue! Ingredients: 1/2 cup olive oil 1 teaspoon German mustard 1 cup dark German beer 1/4 cup lemon juice 4 cloves garlic minced 1-1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon minced fresh basil 1 teaspoon … [Read more...]

Buletten, also known as meat Frikadellen, are made of ground meat mixed with softened Brötchen (bread rolls), and are one of Berlin's favorite dishes. Ingredients: 0.5 kg of ground beef and ground pork, or just ground pork 2 stale rolls, sliced or crumbled 1 large onion 1 tablespoon fresh chopped parsley 2 small eggs … [Read more...]

This chop is covered in a cream sauce, with lots of freshly ground pepper. Rahm is the German for cream. Ingredients: 4 veal schnitzel (alternatively pork) salt and pepper to taste 2 tbsp flour 2 tbsp clarified butter 1/2 cup white wine, dry 200 ml heavy cream 2 tbsp creme fraiche, optional lemon pepper to taste 1 tbsp parsley, … [Read more...]

Hearty, meaty chunks of German bratwurst are simmered in beer and caraway before being combined with pieces of soft, flavorful pretzel rolls. Next, they're mixed with tangy sauerkraut, stone ground mustard, and lots and lots of Swiss cheese before being smothered in an egg, milk and mustard mixture and then baked to a delicious golden … [Read more...]

Schnitzel is the quintessential German dish.  Every tourist to Germany has had Schnitzel and most fall in love with it.  Some people associate Schnitzel with Wienerschnitzel.  “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal.  This traditional German Schnitzel is prepared the same … [Read more...]

A staple of German cuisine with a brightly flavored sauce.  A lemon dill sauce highlights the traditional lemon flavor often paired with schnitzel, but also adds the poignant flavor of dill. Best served with homemade Spätzle.  Spätzle is a traditional German pasta dumpling made from eggs, milk, and flour and is the perfect hearty accompaniment for … [Read more...]

This is a truly nourishing soup – high in protein, fiber and flavor. It’s also very versatile because not only can you serve it as an appetizer, it also makes a wholesome light meal with a chunk of German rye, linseed or sunflower seed bread. Make it with green split peas and chopped fried bacon. You can use either beef, chicken or vegetable broth … [Read more...]