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Traditional German Recipes by Sam Hill

Traditional German Recipes by Sam Hill. Overview. Food has long defined Germany and its heritage. Below are a few simple recipes that can allow you to immerse yourself in the rich history of the Fatherland while sticking to the most effective German diet, NONE! Enjoy!

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Traditional German Recipes by Sam Hill

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  1. Traditional German Recipes by Sam Hill

  2. Overview Food has long defined Germany and its heritage. Below are a few simple recipes that can allow you to immerse yourself in the rich history of the Fatherland while sticking to the most effective German diet, NONE! Enjoy! Warning: May cause intense hunger pangs and cravings.

  3. German Beef Rouladen • Ingredients: • 6 slices top round (see below) • 3 slices lean bacon • 1 onion, sliced • 3 garlic dill pickles, sliced • 2 tbsp. butter • mustard, salt, pepper, corn starch • 1 - 2 cups water

  4. ROULADENcont • Instructions: Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice. • Divide bacon, pickle, and onion slices on one end of each slice.Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread. • Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed. • Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover. • Simmer for about 1 1/2 hours. • Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened. • Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy. • Remove skewers, picks, or thread to serve rouladen with their gravy.

  5. GERMAN BLACK FOREST CAKE

  6. BLACK FOREST CAKE CONT

  7. SCHNITZEL!! Ingredients: • 4 veal fillets (approx each 200g) • salt and pepper • 2 tbspflour • 3 eggs • 150g breadbrumbs • butter, lard or cooking oil Flatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour. Coat in beaten egg and then coat in breadcrumbs. Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides. Serve with German potato salad,fried potatoes or Spaetzle. Once cooked serve straight away. Do not keep warm in aluminium foil as the coating will go all soft and soggy.

  8. Credits For the Rouladen recipe: http://www.quick-german-recipes.com/beef-rouladen-recipe.html For the Black Forest Cake recipe: http://www.germany-insider-facts.com/black-forest-cake-recipe.html For the Schnitzel recipe: http://www.tasty-german-recipe.com/wiener-schnitzel-recipe.html

  9. Creditscont • For the images: • Bing.com Danke! Auf Wiedersehen!

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