Taste the world right in your kitchen with German And Austrian recipes
german sauerbraten soup with dumplings
1 pound boneless sirloin steak (1-inch thick)
2 (10 1/2 ounce) cans condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 generous dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
3 soup cans water
2 tablespoons cornstarch
1/2 cup sour creamFreeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2-inch) balls.In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover simmer for 10 minutes, stirring occasionally. Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.Yields about 8 cups.
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1 pound boneless sirloin steak (1-inch thick)
2 (10 1/2 ounce) cans condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 generous dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
3 soup cans water
2 tablespoons cornstarch
1/2 cup sour creamFreeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2-inch) balls.In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover simmer for 10 minutes, stirring occasionally. Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.Yields about 8 cups.
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gefulles kraut
2 pounds lean ground beef
2 eggs
3/4 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/2 cup fresh chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head cabbage
1 tablespoon beef base
1/2 cup red wine (cabernet sauvignon or merlot)
3 tablespoons olive oil
2 1/2 cups water, divided
1/4 cup all-purpose flourIn a large bowl, combine beef, eggs, bread crumbs, onion, parsley, salt, pepper, beef base and wine. Mix well and shape the mixture into 2 large, round patties, about 8 inches in diameter.Carefully pull off 9 or 10 cabbage leaves from head.Add 1 1/2 cups water to a large pot and place cabbage leaves in pot. Cover and steam leaves for 10 minutes. Drain.In a skillet, heat the olive oil. Place 3 cabbage leaves in skillet and top with 1 patty. Add 3 more cabbage leaves and top with the other patty. Add remaining cabbage leaves. Brown well for 7-10 minutes on one side. (Dont worry if cabbage burns a little, that is part of the taste.) Carefully flip the food over with a large plastic spatula. Brown on the other side for 7-10 minutes. Remove from heat and keep warm.In the same skillet, dissolve the beef bouillon add the wine and 2 cups of water. Cover and cook for 45 minutes over low heat.In a small dish, mix the flour with a 1/2 cup of water and add to the juices in the skillet. Heat and cook until thickened. Place Gefulltes Kraut on a platter, then pour some gravy over the top. Slice and serve with remainder of gravy on the side.Serves 6 to 8.Nutrition values per serving: 398 calories, 25 g fat, 15 g carbohydrates
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2 pounds lean ground beef
2 eggs
3/4 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/2 cup fresh chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head cabbage
1 tablespoon beef base
1/2 cup red wine (cabernet sauvignon or merlot)
3 tablespoons olive oil
2 1/2 cups water, divided
1/4 cup all-purpose flourIn a large bowl, combine beef, eggs, bread crumbs, onion, parsley, salt, pepper, beef base and wine. Mix well and shape the mixture into 2 large, round patties, about 8 inches in diameter.Carefully pull off 9 or 10 cabbage leaves from head.Add 1 1/2 cups water to a large pot and place cabbage leaves in pot. Cover and steam leaves for 10 minutes. Drain.In a skillet, heat the olive oil. Place 3 cabbage leaves in skillet and top with 1 patty. Add 3 more cabbage leaves and top with the other patty. Add remaining cabbage leaves. Brown well for 7-10 minutes on one side. (Dont worry if cabbage burns a little, that is part of the taste.) Carefully flip the food over with a large plastic spatula. Brown on the other side for 7-10 minutes. Remove from heat and keep warm.In the same skillet, dissolve the beef bouillon add the wine and 2 cups of water. Cover and cook for 45 minutes over low heat.In a small dish, mix the flour with a 1/2 cup of water and add to the juices in the skillet. Heat and cook until thickened. Place Gefulltes Kraut on a platter, then pour some gravy over the top. Slice and serve with remainder of gravy on the side.Serves 6 to 8.Nutrition values per serving: 398 calories, 25 g fat, 15 g carbohydrates
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german sauerkraut rolls
1 1/2 large cans sauerkraut
4 eggs
3/4 cup shortening or oil
1/2 teaspoon salt
3 cups all-purpose flour
1/4 cup waterDrain juice from kraut.In skillet, heat oil or shortening stir in kraut add salt and pepper to taste. Fry about 20 minutes, or until browned cool.Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough. On floured board, roll to 1/4 inch thick. Spread cooled kraut on top roll up jellyroll style. Slice cross-wise place cut pieces into frying pan. Cover with a small amount of water add salt. Cook over medium heat for one hour.NOTE: For added flavor, place hot dogs or Polish sausage around dough.
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1 1/2 large cans sauerkraut
4 eggs
3/4 cup shortening or oil
1/2 teaspoon salt
3 cups all-purpose flour
1/4 cup waterDrain juice from kraut.In skillet, heat oil or shortening stir in kraut add salt and pepper to taste. Fry about 20 minutes, or until browned cool.Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough. On floured board, roll to 1/4 inch thick. Spread cooled kraut on top roll up jellyroll style. Slice cross-wise place cut pieces into frying pan. Cover with a small amount of water add salt. Cook over medium heat for one hour.NOTE: For added flavor, place hot dogs or Polish sausage around dough.
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garnished pepper steak
2 (4 ounce) sirloin steaks
1 clove garlic, crushed
Salt and freshly-ground black pepper
OilRub the crushed garlic, salt and pepper into both sides of each steak. Heat a large frying pan and brush the surface lightly with oil. Place steaks in the hot pan and press them down firmly with a spatula to seal. Turn over and repeat. Remove the steaks to a plate and add 1 tablespoon of oil to the pan.Sauce
1 shallot, finely chopped
2 tablespoons small capers
2 ounces sliced mushrooms
1 tablespoon flour
1/2 cup beef stock
2 teaspoons German mustard
1 teaspoon Worcestershire sauce
4 tablespoons German white wine
1 teaspoon lemon juice
Pinch of thyme
Pinch of rosemaryAdd shallot, capers and mushrooms to hot frying pan and cook for about 1 minute. Sprinkle on the flour and cook to brown slightly. Pour on the stick and stir in well. Add remaining sauce ingredients and bring to a boil.Garnish
4 baby ears of corn, cut in half
1/2 green pepper, seeded, cored and thinly sliced
1/2 red bell pepper, seeded, cored and thinly sliced
2 pepperonata, stem and seeds removed and cut in half
2 ripe tomatoes, peeled, seeded and cut into thin strips
2 ounces bone marrow (optional)Add corn and peppers to the sauce and return the steaks to the pan. Cook 6 to 8 minutes until the steaks reach desired doneness. Cook 6 to 8 minutes until the steaks reach desired doneness. Add remaining ingredients, including bone marrow, if using. Transfer the steaks to a heated serving plate. Reheat the sauce and spoon over the steaks to serve.
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2 (4 ounce) sirloin steaks
1 clove garlic, crushed
Salt and freshly-ground black pepper
OilRub the crushed garlic, salt and pepper into both sides of each steak. Heat a large frying pan and brush the surface lightly with oil. Place steaks in the hot pan and press them down firmly with a spatula to seal. Turn over and repeat. Remove the steaks to a plate and add 1 tablespoon of oil to the pan.Sauce
1 shallot, finely chopped
2 tablespoons small capers
2 ounces sliced mushrooms
1 tablespoon flour
1/2 cup beef stock
2 teaspoons German mustard
1 teaspoon Worcestershire sauce
4 tablespoons German white wine
1 teaspoon lemon juice
Pinch of thyme
Pinch of rosemaryAdd shallot, capers and mushrooms to hot frying pan and cook for about 1 minute. Sprinkle on the flour and cook to brown slightly. Pour on the stick and stir in well. Add remaining sauce ingredients and bring to a boil.Garnish
4 baby ears of corn, cut in half
1/2 green pepper, seeded, cored and thinly sliced
1/2 red bell pepper, seeded, cored and thinly sliced
2 pepperonata, stem and seeds removed and cut in half
2 ripe tomatoes, peeled, seeded and cut into thin strips
2 ounces bone marrow (optional)Add corn and peppers to the sauce and return the steaks to the pan. Cook 6 to 8 minutes until the steaks reach desired doneness. Cook 6 to 8 minutes until the steaks reach desired doneness. Add remaining ingredients, including bone marrow, if using. Transfer the steaks to a heated serving plate. Reheat the sauce and spoon over the steaks to serve.
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gefullte nudelin
4 eggs, divided
Milk
Salt
Flour
Pepper
1 pound ground beef
1/2 cup diced celery
2 tablespoons diced onion
1 cup dry bread crumbs
Beef brothCombine 3 eggs, 1/2 cup milk, salt and enough flour to roll out well. Cut pieces of dough into 4-inch squares. Combine remaining ingredients except broth, adding enough milk to moisten. Place a heaping tablespoon of meat mixture in center of each square pinch sides together. Cook in beef broth for 30 to 45 minutes.
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4 eggs, divided
Milk
Salt
Flour
Pepper
1 pound ground beef
1/2 cup diced celery
2 tablespoons diced onion
1 cup dry bread crumbs
Beef brothCombine 3 eggs, 1/2 cup milk, salt and enough flour to roll out well. Cut pieces of dough into 4-inch squares. Combine remaining ingredients except broth, adding enough milk to moisten. Place a heaping tablespoon of meat mixture in center of each square pinch sides together. Cook in beef broth for 30 to 45 minutes.
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german apple pie
4 golden apples, finely chopped
3/4 cup granulated sugar
1 1/2 cups sour cream
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamonMix the apples, sugar, flour, sour cream, eggs and vanilla extract well. Put into a deep 9-inch pie shell. Bake at 450 degrees F for 30 minutes.Mix the sugar, butter, flour and cinnamon together. After pie has been in the oven for 30 minutes, put this mixture on the top, then decrease oven temperature to 325 degrees F for 20 minutes.NOTE: Use a frozen pie shell.
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4 golden apples, finely chopped
3/4 cup granulated sugar
1 1/2 cups sour cream
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamonMix the apples, sugar, flour, sour cream, eggs and vanilla extract well. Put into a deep 9-inch pie shell. Bake at 450 degrees F for 30 minutes.Mix the sugar, butter, flour and cinnamon together. After pie has been in the oven for 30 minutes, put this mixture on the top, then decrease oven temperature to 325 degrees F for 20 minutes.NOTE: Use a frozen pie shell.
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german beef stew
This is delightful on a cold winter's night. It is unusually flavorful and perfect with noodles, green beans and a tossed salad.1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large tart green apple, peeled and shredded
1/2 medium onion, sliced
1/2 cup water
2 beef bouillon cubes
1/3 cup dry red wine
1/2 teaspoon anchovy paste
1 clove garlic, minced
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoons cornstarch
1/4 cup cold waterBrown meat in oil. Add apple, carrot, onion, water, bouillon cubes, wine, anchovy paste, garlic, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the 1/4 cup cold water. Add to beef mixture. Cook and stir until thickened.
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This is delightful on a cold winter's night. It is unusually flavorful and perfect with noodles, green beans and a tossed salad.1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large tart green apple, peeled and shredded
1/2 medium onion, sliced
1/2 cup water
2 beef bouillon cubes
1/3 cup dry red wine
1/2 teaspoon anchovy paste
1 clove garlic, minced
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoons cornstarch
1/4 cup cold waterBrown meat in oil. Add apple, carrot, onion, water, bouillon cubes, wine, anchovy paste, garlic, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the 1/4 cup cold water. Add to beef mixture. Cook and stir until thickened.
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german christmas cookies
1 cup shortening, half butter
1/2 cup granulated sugar
3 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon grated lemon rindBlend shortening and sugar together. Add grated lemon rind. Add eggs, reserving 1 white, and beat mixture until light. Sift flour, Measure and add salt. Sift again. Slowly add sifted dry ingredients and work to a smooth, stiff dough. Shape into rolls 2 inches in diameter and chill for several hours in refrigerator.Slice 1/8-inch thick and roll on a board with flat part of the hand into fingerlike sticks. Shape like an "S." Chill again.Dip in slightly beaten egg white and then into granulated sugar. Bake at 325 degrees F until golden brown.Makes 6 dozen.
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1 cup shortening, half butter
1/2 cup granulated sugar
3 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon grated lemon rindBlend shortening and sugar together. Add grated lemon rind. Add eggs, reserving 1 white, and beat mixture until light. Sift flour, Measure and add salt. Sift again. Slowly add sifted dry ingredients and work to a smooth, stiff dough. Shape into rolls 2 inches in diameter and chill for several hours in refrigerator.Slice 1/8-inch thick and roll on a board with flat part of the hand into fingerlike sticks. Shape like an "S." Chill again.Dip in slightly beaten egg white and then into granulated sugar. Bake at 325 degrees F until golden brown.Makes 6 dozen.
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german cottage cheese cakes
2 cups cottage cheese
1/4 teaspoon salt
2 eggs, separated
2 cups all-purpose flour
WaterCombine cottage cheese, egg yolks and salt. Add egg whites to flour. Add enough water to moisten flour, as for pastry.Roll dough and cut in 6-inch circles. Put 2 tablespoons of cheese mixture on half of the circle. Fold over other side and fasten edges securely. Drop half-moons in a large pan of boiling water. When done, these will float on top of the water. Remove from water and pour brown butter over top. These are delicious.Makes 6 to 8 cakes.
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2 cups cottage cheese
1/4 teaspoon salt
2 eggs, separated
2 cups all-purpose flour
WaterCombine cottage cheese, egg yolks and salt. Add egg whites to flour. Add enough water to moisten flour, as for pastry.Roll dough and cut in 6-inch circles. Put 2 tablespoons of cheese mixture on half of the circle. Fold over other side and fasten edges securely. Drop half-moons in a large pan of boiling water. When done, these will float on top of the water. Remove from water and pour brown butter over top. These are delicious.Makes 6 to 8 cakes.
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german dark rye bread
3 cups sifted all-purpose flour
2 envelopes active dry yeast
1/4 cup cocoa powder
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon salt
3 to 3 1/2 cups rye flourIn large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended. In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.Bake at 400 degrees F for 25 to 30 minutes. Remove from pans to wire racks to cool.Makes 2 loaves.
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3 cups sifted all-purpose flour
2 envelopes active dry yeast
1/4 cup cocoa powder
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon salt
3 to 3 1/2 cups rye flourIn large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended. In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.Bake at 400 degrees F for 25 to 30 minutes. Remove from pans to wire racks to cool.Makes 2 loaves.
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