I was lucky enough to be able to live in Germany for a couple of years. It was such a great place. I lived close to the French border in the area that was also influenced by the French. Above is a picture of the town of Baumholder from my Kitchen window. When I got there I was told by a lot of American’s how much I would hate the place but I never did. I think it is what you make of a place sometimes. The housing was very compact, think housing projects, and some of the people could drive you a little crazy but I really enjoyed the place. I took day trips almost every weekend. I would go back in a heart beat but would prefer to live with the Germans and not complaining Americans.
This recipe originated from the medieval days when pickling was a basic method to preserve food and hide spoiling meat taste much like French food. Ginger was an exotic spice from Asia that was imported at great expense. This is one of the most well know dishes of Germany but I never saw this in any of the local restaurants in Baumholder but you will find it in the Frankfurt and Nuremberg areas. Potato Dumpling are somewhat bland for American tastes so use plenty of gravy.
This recipe needs to be stared a couple days before to get it marinated.
Sauerbraten mit Kartoffelklossen
3-4 pound beef rolled rump roast, boneless chuck eye roast or bottom round roast
2 cups water
1 cup vinegar
1 medium onion. sliced
6 whole cloves
4 peppercorns, crushed
1 12/ teaspoons salt
1 bay leaf
3 tablespoons vegetable oil
1/2 cup water
Potato dumplings (bottom)
8 gingersnaps, crushed(about 1/2 cup)
2 tablespoons packed brown sugar
1/3 cup water
3 tablespoons flour
Prick beef roast thoroughly with fork. Place beef in 4-quart glass bowl or earthware crock. Mix 2 cups water, vinegar, onion, cloves, peppercorn, salt, and bay leaf; pour over beef. Cover and refrigerate, turning several times each day, 2 to 3 days.
Remove beef from marinade; pat dry. Strain marinade; reserve. Heat oil in Dutch oven until hot. Cook beef in hot oil. turning occasionally, until brown, about 10 minutes. remove beef; pour off fat. Heat 2 cups of the reserved marinade and 1/2 cup water to boiling gin Dutch oven(reserve remaining marinade). Return beef to Dutch oven; Reduce heat. Cover and simmer until beef is tender, about 2 hours.
Prepare potato dumplings, Remove beef to heated platter; keep warm. Pour liquid from Dutch oven into large measuring cup; skim fat from liquid. Add enough reserved marinade to measure 2 1/2 cups if necessary. Return to Dutch oven. (If liquid measures more than 2 1/2 cups, boil rapidly to reduce to 2 1/2 cups).
Stir in gingersnap crumbs and brown sugar. Mix 1/3 cup water and the flour; stir gradually into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain gravy, serve with beef and potato Dumplings.
2 tablespoons margarine or butter
2 slices white bread(crusts removed, cubed
3 1/2 cups rice cooked potatoes (5 medium)
1 cups all-purpose flour
1 1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
2 eggs, beaten
4 quarts water
2 teaspoons salt
2 teas[teapoons margarine or butter
2 tablespoons dry bread crumbs
Heat 2 tablespoons margarine I 8-inch skillet until melted. Cook bread cubes in margarine over medium heat , stirring frequently, until golden brown.
Mix potatoes, flour, 1 1/2 teaspoons salt, the nutmeg, and white pepper. Stir in eggs, beat until dough holds its shape. Flour hands lightly. Shape about 2 tablespoons dough into ball. Press hole in center with fingertip; drop 4 bread cubes into hole. Seal by shaping into ball again. Repeat with remaining dough and bread cubes.
Heat water and 2 tablespoons salt to boiling to in 6-8 quart Dutch oven. Heat margarine in skillet until melted. Cook and stir bread crumbs in margarine until margarine is absorbed; reserve.
Drop dumplings into boiling water; stir once or twice. Reduce heat. Simmer uncovered until dumplings are done, 12 to 15 minutes. Remove with slotted spoon. Sprinkle dumplings with reserved bread crumbs.
Gut Essen ( Good Eating)