| EUROPEAN COOKING II |
| GERMAN FOODS |
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| GERMAN FLAG |
| A.) SAUERBRATEN: |
| MARINADE: 1 cup cider vinegar; 1 cup of Burgandy; 2 onions, sliced; 1 carrot, peeled and sliced; 1 stalk of celery, chopped; 2 whole allspice or 1/4 tsp. grnd. allspice; 4 whole cloces; 1 tbls. salt; 1 1/2 tsps. grnd. black pepper: 4 lb. rump or boned pot roast; All-purpose flour; 1/3 cup salad oil; 1 med. head red cabbage; 1 tbls. salt; 2 tbls. butter or margarine; 1/2 cup cider vinegar; 1/2 cup sugar; 2 tart red cooking apples; 1 tbls. sugar; 1/2 cup crushed gingersnaps: |
| 1.) In a large bowl, mix 1 cup vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade; cover and refrigerate for at least 2 days, turning occasionally. Then remove meat from the marinade, saving the marin- ade. 2.) Dry meat on paper towels. Coat with 2 tbls. of flour. In hot oil in a Dutch oven, over medium heat, brown meat all over: turn with wooden spoons - 20 minutes. Add marinade; bring to a boil, reduce heat; simmer, covered, 2 1/2 to 3 hrs., or until tender. 3.) In the meantime, fix the cabbage: Discard the outer leaves; quarter cabbage and re- move the core. Shred cabbage. This should make 10 cups. In a large skillet, combine the cabbage with salt, butter, vinegar, sugar, and 1/2 cup water. Cook, covered, over medium heat, for 15 mins. Stir occasionally. 4.) Core apples. Do not pare. Slice thin and stir into the cabbage. Set aside until just be- for serving. When meat is fork-tender, remove from the Dutch oven. Press liquid and vege- tables through a coarse sieve. This should make 3 1/2 cups of liquid (if necessary, add water to bring up to the 3 1/2 cup level. Besure to skim off fat. 5.) Return liquid to the Dutch oven. Mix 2 tbls. of flour with 1/3 cup of cold water and 1 tbls. of sugar. Stir in the crushed gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it. Simmer, covered, for 20 mins. 6.) Cook cabbage and apples for 10 mins. Sprinkle with 1 tbls. flour, cook and stir until thickened. The cabbage should be tender but crisp. Remove the meat and cabbage to a hot platter. Pour some gravy over it. Serve the meat thinly sliced with some gravy. Serves 6 - 8. |
| B.) POTATO PANCAKES WITH ROSY APPLESAUCE: |
| ROSY APPLESAUCE: 3 lbs. McIntosh apples or any other tart red apples; 3/4 cup of sugar: |
| POTATO PANCAKES: 2 lbs. Idaho potatos; 1 med. onion; 2 eggs; 2 tbls. flour; 3/4 tsp. salt; dash each of nutmeg and pepper; Salad oil for frying: |
| 1.) To make rosy applesauce: Wash apples; drain well. Cut into quarters, and core. In a large (3-qt.) saucepan, combine apples in their skins with 1/2 cup cold water. Bring to a boil, reduce heat, and simmer, covered, until very soft - about 15 mins. 2.) Press the apples and the cooking liquid through a coarse sieve or a colander, into a med. bowl. Discard the skins. Add sugar, and return to the same saucepan. 3.) Stir over medium heat until sugar is dissolved - about 5 mins. Turn into a serving bowl. Serve slightly warm, or refigerate, covered. To make the potato pancakes, wash and peel the potatoes, then grate on a coarse grater into a large bowl filled with ice water. This prevents the potatoes from turning brown. Let them stand about 15 mins. 4.) Grate the onion, then in a medium bowl, beat the eggs with a wire wisk. To the egg, add the grated onion, flour, salt, nutmeg and pepper. Mix well. Drain the potatoes; pat them dry with a clean dish towel. 5.) Add the potatoes to the egg mixture and mix well. In a large skillet, slowly heat oil, 1/8" deep, until very hot but not smoking. For each pancake, drop about 1/4 cup potato mix- ture into the hot oil. DO NOT CROWD IN THE SKILLET (MAKE ABOUT 2 - 3 AT A TIME). 6.) With a spatula, flatten them against the bottom of the skillet to make each pancake 4" in diameter. Fry 2 - 3 mins., per side until golden-brown and crisp. Drain well on paper towels. Serve hot with applesauce or sour cream. Makes 12 pancakes. |
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| FLAG OF HUNGARY |
| HUNGARIAN DISH |
| A.) HUNGARIAN GOULASH: |
| 3 lbs. boneless beef chuck; 1 lbs. onions; 1/4 cup salad oil; 1 tbls. paprika; 1 1/2 tsps. salt; 1/8 tsp. pepper; 1 can (10 1/2 oz.) beef broth: |
| 1.) Wipe beef with damp paper towels. With a sharp knife, cut the meat into 1 1/2" cubes. Peel and slice onions. In a 6 qrt. Dutch oven, heat oil over high heat. Add the beef cubes in a single layer (do not ov- |
| er crowd), and saute over medium heat. Continue cooking, turning to brown on all sides. Using tongs, remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take 20 - 30 mins. in all. Add onion to drippings, and cook, stirring, until tender and golden - about 10 mins. 2.) Return beef to Dutch oven. Add paprika, salt and pepper, stirring until well mixed. Stir in 3/4 cup of beef broth and bring to a boil. Reduce heat and simmer, covered, 2 hrs., or until the beef cubes are fork tender. In a small bowl, combine flour and remaining broth, stir until smooth, and gradually add to the beef mixture, stirring constantly. Simmer, uncovered, stirring |