Old German Cabbage Rolls w/Beef

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1 lb Beef, ground
1/3 c Rice, uncooked
2 tb Butter
1 ea Onion, finely sliced
1 ea Egg, well beaten
1 c Tomato soup
Juice of 1 Lemon
1 ts Sugar
1 ts Parsley, minced
1/2 c Celery, chopped
Salt & pepper to taste
6 Cabbage leaves


Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.

Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.

German Beef Stew

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2 tb Salad oil
1 Clove garlic, crushed
8 1/2 c Beef broth or water
1/2 c White vinegar
2 ts Salt
4 cups Potatoes, peeled, cut in chunks
1 c Sliced onion
3 lb Stew beef, cut 1" cubes
1 tb Sugar
1 Bay leaf
2 c Carrots, sliced
1 ts Dill weed, crushed
1/4 c Water
1 tb Flour


Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes.

Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened.

German Sauerbraten

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4 lb Beef rump, Sirloin tip, or Round bone chuck, boneless
1 1/2 c Vinegar
1 c COCA-COLA
3/4 c Water
3 Onions, sliced
2 Stalks celery, sliced
2 Carrots, sliced
10 whole black peppercorns
10 whole cloves garlic
3 Bay leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil or shortening

GRAVY

3 c Drippings plus strained Marinade
5 tb Flour
5 tb Ginger snap crumbs


2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.

False Hare German Meatloaf

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1/2 lb Ground Beef, Lean
1/2 lb Ground Pork, Lean
1 md Onion, Chopped
3 tb Bread Crumbs
3 tb Water, Cold
2 lg Eggs
1/2 ts Salt
1 ts Paprika
1 ts Mustard, Prepared
2 tb Parsley, Chopped
3 Hard Cooked Eggs, Peeled
4 Bacon, Strips
4 tb Vegetable Oil
1 c Beef Broth

SAUCE

1/4 c Water, Hot
1 ts Cornstarch
1/4 c Water
1/2 c Sour Cream


Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes.

While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

German Leberknoedel / Liver Dumplings

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1/2 lb Beef Liver; ground
1 Medium onion; minced
2 tb Butter
1/4 lb Raw spinach
2 Eggs; well beaten
2 tb Parsley; chopped
1 tb Flour


Mix all ingredients thoroughly. Shape into small balls. Drop into boiling soup and cook for 5 minutes.

German Beef Roulade

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1 1/2 lb Flank steak
4 ts Dijon mustard
6 sl Bacon, diced
3/4 c Chopped onion
1/3 c Chopped dill pickle
1/4 c Flour
13 3/4 oz Can beef broth


With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat.

In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.

German Lentil Soup with Frankfurters

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2 Med Onions, peeled & chopped
Clove Garlic, crushed
2 Med Carrots,(scraped,chopped )
2 x Stalks Celery,(cleaned,chopped)
2 tb Salad Oil
8 c Water
2 c Lentils, washed & drained
Bay Leaf
1 1/2 ts Salt
1/4 ts Pepper
1 lb Frankfurters, sliced thickly
2 tb Cider Vinegar


Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf.

German Cheese Soup

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2 3/4 c Skim milk
1 3/4 c Whole-wheat bread crumbs -(fresh)
2 ts Dijon mustard
1 c Muenster cheese, shredded
Nutmeg (garnish)
Paprika (garnish)
Minced parsley (garnish)


Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley.

German Cabbage Soup

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4 Slices Bacon; Thick, Diced
1 Head Green cabbage; shredded
2 Onions; Sliced
1/2 sm Rutabaga*; Sliced
2 Carrots*; Diced
2 Potatoes; Cubed
4 c Chicken Stock Or Bouillon
2 c Water
6 Sprigs Parsley *
1 Bay Leaf *

GARNISH

1/4 c Parmesan Cheese; Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.


In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

Chicken & German Noodle Soup

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2/12 to 3 lb broiler-fryer -chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf

SPATZLE

1 c Plus 2 tb flour
1/4 ts Salt
1 Egg
1/2 c Milk


Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.

SPATZLE: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.