Meat Dishes (8)

• Beerocks
• Wiener Schnitzel
• Jaegerschnitzel (Pork)
• Sauerbraten with Ginger snap gravy

Supplied By:- Buzz Baxter
"The Gutsy Gourmet"

• 1 large head cabbage, shredded
• 2 Yellow onions, chopped
• 2 cloves garlic, chopped
• 3-4 lb. seven bone roast
• 4 tblsp. canola oil
• 2 tblsp. ground black pepper
• salt to taste
• 1/2 tsp. cayenne pepper [optional]
• 3 loaves frozen bread dough [Supermarket frozen food section] or make your own

PREPARATION:-
In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and cook roast on stove top or a 350 degree oven until roast is well cooked. Set aside and cool. When cool, shred the beef and remove all fat. In another large skillet, saute the onions and garlic until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and shredded beef to the cabbage mixture and let stand until cool.

ASSEMBLY:-
Cut the frozen loaves into 4 sections each and let rise again. Roll out each section into an 8 inch square. Place 2-3 tablespoons of filling onto the square and roll up, folding the sides in so no filling will escape from the roll. Set the Beerocks aside to rise again. Place the beerocks on a foil lined[spray the foil with Pam or other canned oil spray] baking sheet and cook in a 350 degree oven for 25-30 minutes until golden brown. If you like a crusty beerock, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot

A Volga German meat and cabbage pie that is sure to make that beer taste good!

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Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 4 slices of pork
• 1 cup of flour
• 1-2 eggs
• 1 cup of breadcrumbs (finely ground)
• oil
• 1 lemon

Well once again this is another lovely German recipe.
We ate it with a Salad and French fries as suggested with the addition of some asparagus dripping with melted butter. Fantastic We really enjoyed it.

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Copyright © 1998 Andy & Jen Hall

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INGREDIENTS

• 4 slices of pork
• 1 Medium Onion
• 16 floz Beef Broth (450ml)
• 4 floz Heavy Cream (125ml)
• 2tsp Maggi Seasoning *
• 2 tsp Plain Flour
• 3 tbls Vegitable Oil
• Salt & Pepper

* You can buy this in the foreign food section.. It is worth Looking for ! If after you have hunted for it you cannot find it then a second rate substitute is Soy Sauce..

Heat the oil in a heavy pan and brown the meat then add the chopped onions and continue to fry for a few minutes.until the onions are translucent. Add Half of the Beef Broth and simmer for about 20 mins.
Slice the mushrooms and add to pan. and simmer for a further 10 mins Add the remainder of the beef broth the flour ( it is best to mix the flour with a little cold water before you add it to slop it clumping) add the Heavy cream and the Maggi seasoning you can add more maggi if required (I use Double) allow to cook for a few more minutes then add salt and pepper to taste.

Thanks for this recipe it is to die for..If you trry no other recipe on My site try this one

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Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 4 lb chuck or rump roast
• Salt and freshly ground pepper to taste
• 1 C. wine vinegar
• 1 1/2 cups drinkable red wine
• 2 cups water
• 3-4 carrots, sliced
• 2 medium onions, sliced
• 1 leek, sliced
• 1 rib celery sliced
• 10 pepper corns
• 3 whole cloves
• 1 clove garlic
• 2 bay leaves
• 2 T bacon drippings or vegetable oil

Place meat in large bowl and cover with vegetables, herbs and spices. Set aside.

Bring vinegar, wine and water to boil. Pour over the meat and vegetables. When cool enough, transfer all to a large, heavy duty plastic "zipper" type bag and force out as much air as possible then seal tightly.

Marinate 3 to 5 days turning at least 2 times a day. Remove meat from marinade and pat dry.

Brown meat on all sides, in the drippings or oil, over high heat. Place in slow cooker and cook over low heat until meat almost falls apart, usually 4 to 5 hours. (You can cook over stove in a heavy pot with a lid. Cook on lowest temperature.)

Remove meat and let rest, being careful not to break roast apart. Strain vegetables and discard, pour liquid into a large sauce pan or use cooker if higher heat can be generated.

For Gingersnap gravy:
Crush (or process in food processor) 4 -6 gingersnaps into fine crumbs and wisk into the simmering cooing liquid until it thickens into gravy.

Slice meat using a very sharp knife. Don't cut too thinly and be careful not to break up meat. Serve with plenty of gingersnap gravy. Excellent with spaetzel and red cabbage.
Enjoy!

Thanks for the recipe: I was sent this recipe by Standswithfist who claims that it is the best recipe for Sauerbraten with Gingersnap gravy !
Well unless you can prove her wrong I have to agree Although I am a terror for not liking to prepare well in advance on this dish however it really is worth while. I loved it !

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• .4 slices Beef
• 4floz VegatableOil 100ml
• 2 medium or 1 large Onion
• 1lb Mushrooms (500g)
• Salt Pepper
• 1 tbls Chopped Fresh Parsley,
• 8floz Beef stock (250 ml)
• Grated Potato

Heat the oil in a heavy pan and brown the meat then add the chopped onions and continue to fry for a few minutes.until the onions are translucent. Slice the mushrooms and add to pan. Add the chopped parsley. Ad the stock bring to the boil and then reduce the heat and simmer for about 1 hour, Then add some grated potato to thicken the sauce and cook for a few more minutes, then add salt and pepper to taste.

If you have a better recipe for Jaegersnitzel please mail it to me for inclution here.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 700g or so Boned and rolled joint of pork with the rind removed.
• 700g Small cooking pears
• 700g Potatoes
• 500ml Chicken Stock
• 1 heaped tsp Caraway Seeds
• 2tbls Vegetable Oil
• Salt and Pepper

Rub salt all over the joint of pork then Heat the oil in a flame proof casserole dish.
Brown the meat on all sides.Peel and half the pears, peel and slice the Potatoes arrange the pears arround the Pork in the casserole dish and then
arrange the Potatoes arround the pears. Sprinkle the Caraway seeds over the top and add the seasoning then pour over the Chicken stock.
Bring to the boil then reduce the heat and simmer for at least 1½hrs remove the Meat Pears and Potatoes and reduce the sauce untill slightly thickend.

We were a little anxious the first time we tried this but now we are addicts.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 1 lb Cabbage; head, small
• 1 tb Vegetable oil
• 2 Onions; chopped
• 1/2 lb Pork; cubed
• 1 lb minced beef
• 1 ts Caraway seed
• 1/2 ts Salt
• 1/2 ts Pepper
• 1/2 c White wine; dry
• 1 ts Vegetable oil
• 3 Bacon; strips, thick sliced

Remove outer, cabbage leaves and core. Place cabbage in a large saucepan of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat the vegetable oil; pork, and ground beef. Cook until lightly browned.then add the onions and fry until transparent. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish, then line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

Andy likes this served with mashed potato and swede or turnip and lashings of butter (not healthy but delicious.)

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 4 Slices lean Shin Beef
• Salt & Pepper
• 4 Tsp German Mustard
• 60g (2oz) Bacon Rashers
• 2 Medium Pickled Gerkins
• Tbls Vegetable Oil
• 2 Med Onions
• 1 Packet Soup Veggies (Parsnip, Turnip, Swede, Parsley, etc)
• Hot Water
• 20g (1/4oz) Plain Flour
• 3 Tbls Cold Water

1. Season the meat with salt and pepper and brush with Mustard
2. Cut the Bacon into strips.
3. Peel, halve and slice the onions
4. Place the ingredients on the beef and roll up. Fasten with a toothpick
5. Heat the oil in a pan and brown the roulades all over.
6. .Peel and quarter the two onions. Wash and finely chop the woup veggies.
7. Add these ingredients to the pan and brown slightly.
8. Add a little hot water and braise the roulades, turning occassionally.
9. Gradually replace the evaporated water with more hot water.
10. When the roulades are cooked, remove the toothpicks.
11. Place the roulades on a plate and keep warm.
12. Top up the meat juices with 375mls (12 floz) of water and bring to the boil.
13. Mix the flour with the cold water and use to bind the sauce.
14. Season with salt and pepper.

Length: 90 mins

Serve with cauliflower, red cabbage or boiled potatoes.

Sorry That it took so long to upload..

Home Recipes

Copyright © 1998 Andy & Jen Hall