What is a good German dish? Beside German chocolate cake?

Answer 1

WIENER SCHNITZEL - BREADED VEAL CUTLET

46 oz. veal cutlets
Flour
3 tbsp. Parmesan cheese, grated
1 egg, beaten
1 tsp. parsley, minced
1/4 tsp. nutmeg
1/2 c. milk
6 tbsp. butter
Juice of 1 sm. lemon
Salt and pepper to taste

Pound meat very thin. Lightly dredge each cutlet with flour. Combine 2 tablespoons flour, cheese, egg, parsley, seasonings and milk. Beat smooth. Dip floured cutlets in batter. Cook over low heat in 4 tablespoons butter until golden and tender. Keep cutlets hot on warm serving platter. Heat remaining 2 tablespoons butter until darkened; add lemon juice, stir to blend and pour over cutlets. Garnish with parsley. Note: This dish becomes Schnitzel Holstein if a fried egg tops each cutlet before sauce is poured over all.

Answer 2

Hasenpfeffer (German Rabbit Stew) Recipe
German Game




Ingredients:
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

Answer 3

Bierocks
http://www.cooks.com/rec/search/0,1-0,bierocks,FF.html

Answer 4

German Pancakes:

1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup skim milk
1 egg
Vegetable cooking spray
6 tablespoons apricot preserves
Orange slices (optional)
Raspberries (optional)
1 1/2 teaspoons powdered sugar (optional)

Combine first 3 ingredients in a medium bowl; stir well. Combine milk and egg in a small bowl; stir well. Add to flour mixture, stirring well with a wire whisk.

Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when it can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.

Place pancake on a towel, and let cool. Repeat procedure with remaining batter. Stack pancakes between single layers of wax paper or paper towels to prevent sticking. Spread 1 tablespoon preserves over each pancake, and roll up. Garnish with orange slices and raspberries, if desired. Sprinkle with powdered sugar, if desired.

Yield: 3 servings (serving size: 2 pancakes)

Answer 5

Schweinebraten (Bavarian Pork Roast)

2 lb Pork shoulder
1 x Onion, diced
2 x Carrots, diced
1 x Celery rib, diced
3 cup Beef broth
Salt
Pepper
1 tsp Caraway seeds
1 tsp Cornstarch

Heat oil in big pot (a pressure cooker is even better). Salt and pepper meat and brown it slightly on all sides to close pores of meat. Remove meat from pan and discard oil.
Braise onions lightly.
Prepare broth in separate pot, ad hot broth to onions. Add meat, carrots, caraway, and celery.
Cook about 90 minutes or until meat is tender (about 50 minutes in pressure cooker). Remove meat and cut in slices. Add cornstarch to make smooth sauce; boil for about one minute.
Serve with spatzle
.
German Spatzle (Noodles)

2 3/4 cup Flour
2 x Eggs
1 cup Water
1 dsh Salt
1 tbl Oil

Prepare dough by mixing the flour, eggs and salt together. While stirring, add water a little at a time until the dough is smooth but not too stiff. Continue to beat until the dough rises.
To cook dough, heat a large pot of salt water to bioling and add oil. Fill a spatzle grater,( in a pinch, a colander will do.) and let the dough droplets fall into the boiling water. After 2-3 minutes, use a skimmer to lift noodles out of water. Repeat till all dough is cooked. Serve as you would any other noodle.
Serves 4

Hint: you can store leftover spatlz in the refridgerator. to rewarm them saute in butter. Don't forget to serv with gravy.

Answer 6

Sauerbraten (Sour roasted beef)




Use for 4-6 servings:

1kg piece of beef (e.g. from the upper back hip, no usual roast beef!)
1/4 l vinegar from red whine or a mixture 50:50 red whine and vinegar
2 bay leafs
2 tblsp whole black pepper
2 big onions
1 big carrot
200g potatoes
1/4 l bouillon
2 tblsp creme fraiche (or sour cream)
salt, pepper, oil

1. Place meat in a high dish, fill with vinegar (or mixture)
until covered. Add bay leafs and pepper grains and place dish in the
refrigerator. Leave there for 2-3 days, turn meat around at least once.

2. Get meat out of marinade and dry. Spice meat with pepper all around.

3. Cut onions, carrots and potatoes in little cubes.
Heat oil, place meat in it and roast until brown from all sides.
Add onions until brown, too.

4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally,
some more red whine (esp. if you used only vinegar before).
Add also a little of the marinade (without leafs and pepper).

5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.

6. Get meat out of the pot and keep warm.
Puree the sauce, let reduce a little. Add creme fraiche or sour creme,
add salt and pepper to your taste.

7. Cut meat into slices, serve.

Traditional side dishes are potatoes or Kloesse (dumplings),
and some vegetable like Rotkraut (that is hot red crabbage).

In some areas of germany, they add raisins and sliced apples to the sauce
so that it gets a more sweet-and-sour taste.

Answer 7

German potato salad?

Answer 8

Sauerbraten (sausages with sauercraut)
Viener Schnitzle (breaded veal cutlets)
Strudel (pastry)

Answer 9

Sausage, potatoes and sauerkraut!

edited to add: boy, somebody hates all our ideas. Verflixt noch mal, wass ist mit sauerkraut los?

Answer 10

Rahmschnitzel with Kroketten yummy!!!!