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...]

Great dinner idea for those cold winter days. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. Most people prefer them with homemade sauerkraut or mashed potatoes. Ingredients: 400 g ground beef 250 g pound ground pork 1/2 cup finely chopped onion 3/4 cup dry bread crumbs 1 tablespoon fresh … [Read more...]

Labskaus is a Hamburg specialty. It is a dish the sailors cooked on the fishing ships when they were out in the sea for weeks and months. Because there were no fridges or cooling systems on these ships, they had to use long-lasting ingredients such as pickles, red beet, eggs, potatoes, onions and beef that was cured in brine and is called corned … [Read more...]

Ingredients: 1 pork tenderloin filet, cut into 8 equal slices 3 tbsp butter 1 lb whole mushrooms (chanterelles or champignons), quartered 1/2 cup finely chopped yellow onion 1 to 2 tablespoons chopped fresh parsley salt, pepper Directions: Heat 1 tablespoon of butter in a large non-stick skillet over medium-high heat until … [Read more...]

Cooked kale and sausage is a delicious winter comfort food. Germans celebrate winter with a "Grünkohlfahrt", which is a brisk hike accompanied by schnapps and a warm kale dinner afterward. Cooked kale is mixed with mustard, bacon, and sausage for a nutritious dinner. Ingredients: 1 lb. (450 g) kale, cleaned and chopped 2 pieces of bacon, … [Read more...]

A perfect hearty dish for cold days! There are two types of Goulash in Bavarian cooking. There’s the thicker stew with bigger meat chunks version ladled over wide egg noodles or rice. There’s also this soup which is an offshoot of the stew but served with crusty bread or Brötchen (crusty white rolls). Both originate from Hungary but have been so … [Read more...]