Tag Archives: German Dishes

Spaetzle (allrecipes)

4 c flour
5 eggs
1 t salt
3/4 c water

In large bowl combine flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 qts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 – 4 min). Serve as a side or main dish. Note: For authentic spaetzel, use more eggs instead of water (will make them more rubbery). A stiffer dough is easier to grate.


Bierock Casserole (allrecipes)

1/2 c chopped onion
1 T minced garlic
1 1/2 lbs lean ground beef
salt and pepper to taste
1 16 oz can sauerkraut, drained and pressed dry
2  8 oz cans refrigerated crescent rolls
1  8 oz pkgs shredded Cheddar cheese

Preheat oven to 350 F. Brown onion, garlic and ground beef in a large skillet over medium high heat and season with salt and pepper; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside. Press 1 pkg crescent roll dough into the bottom of a lightly greased 9 x 13″ baking dish. Bake in oven for 15 min. Remove from oven and spread beef mix on top, then lay 2nd pkg crescent roll dough over the top of the beef mix. Press dough seams together and sprinkle all with cheese. Bake for 25 – 30 min or until golden brown. Note to Me: Add 1 can Cream of Mushroom soup as a binder to ground beef mix.

Instant Pot Rouladen (quickgermanrecipes)

4 slices top round, about 1 lb
1 t paprika
1 T Dijon mustard or German mustard
2 slices bacon, cut into strips
2 onions
2 pickles
salt and pepper
oil or butter for frying
3 carrots
1 celery rib, cubed
1 T tomato paste
1 c beef broth or water

Season beef slices with salt, paprika and freshly ground pepper. Thinly spread mustard on top of each slice. Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles and bacon strips on one end of each roulade. Roll up slices (think ‘burrito’), tucking the ends in and securing with skewers, wooden cocktail picks or thread. Set Instant Pot (IP) to Sauté. Once hot add butter (or oil), about 4 T. Brown rouladen well on all sides.  Once the rouladen are browned, remove to a plate. Remove most of the fat from IP. Slice remaining onion. Add to the IP. Add carrots and celery. Lightly brown vegetables. Add tomato paste. Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of IP. Return rouladen to IP. Seal pressure cooker and set to Manual for 20 minutes and use Natural Release. Remove rouladen and keep warm. Set IP to sauté. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 – 2 T cornstarch dissolved in a bit of water. Alternatively, sieve out vegetables and thicken. Or just thicken as is. Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to gravy. Remove skewers, picks or thread to serve rouladen with their gravy. Note: Have butcher cut beef top round into thin slices, about 3/8″ thick. Each roulade should measure at least 6 x 4″. Gently pound meat until it is about 1/8 – 1/4″ thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up. Replace 1/2 c water or broth with red wine.

Best German Pancake (completerecipes)

6 eggs
1 c milk
1 c flour
dash of salt
1 t vanilla
4 T butter

Preheat oven to 425 F. As oven preheats, place the butter in 9 x 13” baking dish and put in oven for the butter to melt. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter. Bake for 20 min or until golden brown and puffy. Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.

German Peach Cake (Peach Kuchen) (beyondkimchee)


1 1/2 c flour
3/4 c sugar
2 t baking powder
1/2 t salt
1/8 t mace or nutmeg
1/4 c cold butter, cut into small pieces
1/2 c whole milk
1 egg
1 large can (825 g) peach halves, drained and sliced into 1/2″ thick (can sub fresh)

Preheat the oven to 400˚F. Combine flour, sugar, baking powder, salt and mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend well until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mix over the flour mix. Mix with a fork just until it becomes wet. Grease a 9″ spring form pan and spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 min.

Custard Cream

1 c heavy cream
2 t flour
1/2 c sugar
1 egg
1 t vanilla
pinch salt

In a small mixing bowl, combine 1/4 c cream with flour and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla and salt. whisk well to mix. Take the cake out of the oven and pour the cream mix on top. Put the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35 – 40 min. When the cake top is puffed, and the edges are deep golden and starting to separate from the pan, the cake is done. Cool in the pan for 15 min, then remove it from the pan and let it cool completely.

Bierock Casserole (tastykitchen)

1 lb lean ground beef
3/4 c yellow onion, chopped
2 c sauerkraut drained
2 t caraway seeds
salt and pepper to taste
1 lb turkey sausage
1/2 c dark German beer
1 pkg dry onion soup mix
2 t garlic
3 cans refrigerated crescent rolls
1/2 c grated Parmesan cheese
1 1/2 c Pepper jack cheese, shredded

Preheat oven to 350º F. Brown ground beef and sausage in a large skillet over medium high heat until fully browned. Remove the meat, drain fat and set aside. Add onions to the skillet and saute until brown, about 5 – 7 min. Add meat back into the skillet with the onions. Stir in beer, sauerkraut, onion soup mix, caraway seeds and garlic powder and simmer for another 5 min. Add salt and pepper to taste. Set aside. Press half of all the crescent roll dough into the bottom of a lightly greased 9 × 13” dish. Spread the meat and sauerkraut mix on top. Sprinkle with pepperjack. Layer the rest of the crescent roll dough on top of the beef mix, covering all of the filling, overlapping just a little. Sprinkle with the parmesan. Bake in the preheated oven for 30 – 35 min or until golden brown on top.

Roasted Pork Hocks (Gasthof Old Bavarian Restaurant) (foodnetwork)


1/2 c salt
1/2 c sugar
1/4 c pickling salt
2 pork hocks 1 – 2 lbs each

Fill a large container with 2 gallons of cold water; stir in salt, sugar and pickling salt. Add pork hocks to brine; cover and refrigerate for 72 hours, stirring once a day. Keep refrigerated.


1/2 t ground pepper
1/2 t caraway seeds
2 large onions, skin on
1 stalk celery
1 T Maggi
1 T flour
1 T cornstarch

Preheat oven to 375 F. Remove pork hocks from brine and rinse with cold water. Transfer pork hocks to a large roasting pan and sprinkle with pepper and caraway seeds. Add onions and celery stalk to the roasting pan and season pork hock with Maggi sauce. Add 4 c water to the roasting pan. Roast pork hocks for 2 1/2 hours, or until meat pulls away easily from the bone. Remove pork hocks from roasting pan and transfer the drippings to a small pot; thicken gravy with flour and cornstarch and stir over medium heat until thickened for 2 – 3 min or until gravy is thick enough to coat the back of a spoon. Slice pork hocks into 3/4″ slices and plate. Spoon gravy over the pork hocks. Pork hocks are best served with sauerkraut and roasted vegetables.

Mushroom Pancakes (Pilzpuffer) (mybestgermanrecipes)

3 T chopped parsley
1 small onion, chopped very fine
250 g white mushrooms, chopped very fine
2 eggs
1 T sour cream
3 T bread crumbs
salt to taste
white pepper to taste

In a bowl mix together eggs, spices, sour cream, bread crumbs, onions and mushrooms. Melt some butter in a skillet, add half of the dough and with a wet spoon spread evenly. Bake on each side for 3 – 4 min until the pancakes are brown and crunchy. Serve with a salad such as lettuce or tomatoes. Serves 2.

Slow Cooker Sauerbraten (tasteofhome)


1 3 – 4 lb boneless beef chuck roast or rump roast
4 c water
1 14 oz bottle ketchup
1 large onion, chopped
3/4 c packed brown sugar
3/4 c cider vinegar
1 T mixed pickling spices
3 bay leaves
1 1/2 c crushed gingersnap cookies (about 30 cookies)

Cut roast in half. Place in a 5 qt slow cooker; add water. In a large bowl, combine the ketchup, onion, brown sugar and vinegar; pour over roast. Place pickling spices and bay leaves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and cookie crumbs to slow cooker. Cover and cook on low for 6 – 8 hours or until meat is tender. Remove roast and keep warm. Discard spice bag. Strain cooking juices; transfer 4 c to a large saucepan.


2 T cornstarch
1/4 c cold water

Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 min or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Crispy German Potato Pancakes (kitchme)

2 egg
2 T flour
1⁄4 t baking powder
1⁄2 t salt
1⁄4 t black pepper
6 medium potato, peeled and shredded
1⁄2 c onion, finely chopped
1⁄4 c vegetable oil

In a large bowl, beat together eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mix into the skillet. Press to flatten. Cook for about 3 min on each side until browned and crispy. Drain on paper towels.

Beer Battered Cajun Fries (thekitchn)

2 lbs russet potatoes
2 c flour
1 T Cajun spice
2 t garlic salt
2 t onion powder
2 t paprika
2 t kosher salt
1 t ground black pepper
1 c lager style beer & additional as needed
peanut oil (or other high smoke point, neutral flavored oil), for frying

Cut potatoes lengthwise into 1/4″ slices, then cut slices into 1/4″ sticks (can leave the potatoes unpeeled). Soak fries in an ice water bath for at least 2 hours or up to 8 hours. This removes the starch from the potatoes and makes for a better fry. Mix flour, spices, and beer to create a thick, pancake like batter, adding more beer if necessary. Divide batter evenly between 2 large mixing bowls (one batch will be used to dredge the fries before blanching and one batch will be used to dredge the fries for the second cooking). Add potatoes to the batter and toss, making sure to coat each fry completely. Fill a large cast iron or enamel pot with 3″ peanut oil. Heat oil to 325° over medium-high to high heat. In 2 – 3 batches, add fries and blanch until lightly golden and limp, yet cooked through. This could take anywhere from 4 – 6 min. Watch the oil temp carefully and try to maintain the temp at 325° (it will lower drastically once the fries are added). You can use tongs to gently separate the fries while they are cooking; they have tendency to want to cling to each other. Remove the fries from the oil with tongs or a spider and allow to cool on a paper towel lined sheet pan while finishing the remaining batches. Once all of the fries are blanched, raise the oil temp to 375°. Dredge the blanched fries in the second bowl of batter, tossing to coat. Still in batches, cook fries until crisp and deep golden brown (see second image), about 1 – 2 min, but this could be more or less depending on how much the temperature of the oil fluctuates. Remove to another paper towel-lined sheet pan, taste-test a fry, and season with additional Cajun seasoning or salt as needed. Serve immediately. Serves 4 – 6.

German Waffles (mybestgermanrecipes)

2 c flour
1/2 c sugar
1 sachet vanilla sugar
3 eggs
1 c milk
1 sachet baking powder
1/2 c butter, softened
hint of rum, vanilla or lemon

Beat eggs a little bit, then add the butter until the batter is foamy. Add sugar and vanilla sugar and some vanilla or rum. Add flour and baking powder, the dough will be a bit sticky, so add the milk until it is smooth. Waffles taste great with some cinnamon. Serve them warm and right from the waffle maker (they get soft if you keep them warm in the oven). Makes about 10 waffles.

German Roasted Potatoes

5 1/2 lbs potatoes
1 medium onion, chopped
5 – 7 slices bacon (Speck) and cut in cubes
salt and pepper
red sweet paprika powder (opt)
butter for frying

Melt butter and fry onions and bacon until they are light brown. Peel potatoes, cut in half and then in small slices. Add potatoes to onions and bacon and fry them on medium – low heat for about 30 min. Season with salt and pepper and serve hot. Serves 4. Note: If you like the potatoes crunchy, dust them in flour before frying.

German Cheese Spaetzle (mybestgermanrecipes)

3 c flour
5 eggs
1 T salt
1 c cold water
2 large onions
1 T butter
2 1/2 c grated cheese (Emmenthaler, Gouda, any cheese which melts easily but not processed cheese)
water with some salt
chopped chives (opt)
salt and pepper to taste

Sift flour into a bowl; add eggs, salt and water and mix with a wooden spoon. Stir dough until you can see bubbles. Maybe you have to add some more cold water. Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown. In a big pot bring water to a boil. By using a large hole grater or a Spaetzle maker make the Spaetzle. Stir often with a wooden spoon; when the Spaetzle are swimming on the surface, they are done. Take them out with a skimmer and keep them in a warm bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese over them. Repeat until all the dough is gone. Serve them on warm plates and add fried onions on each portion, sprinkle chopped chives on top.

Mulled Wine (Gluehwien) (mybestgermanrecipes)

750 ml white wine, dry
750 ml wine, rosé (Moscato)
1500 ml red wine, (Bordeaux)
1 1/2 c sugar
1 lemon
1 orange
2 cinnamon sticks
1 pinch nutmeg
5 cloves
2 star anise
1/2 T allspice

In a pot pour wine, sugar, grated lemon and orange peel and spices in a pot; bring it to a boil. Let it stand for 1 – 2 days then strain it. Fill the Gluehwine into 4 clean 750 ml wine bottles and close them right away. Will keep up to 4 weeks in a cool, dark place. If you have a wine cellar, that’s the ideal place. When you want to drink it just reheat the wine but don’’t let it boil.

German Egg Liqueur (mybestgermanrecipes)

8 egg yolks
1 3/4 powdered sugar or to taste
375 ml evaporated milk
1 pkg vanilla sugar
1 c dark rum, 54% (you can use schnaps, cognac or brandy instead, 40%)

Beat egg yolks and vanilla sugar until foamy and slowly add powdered sugar and evaporated milk while mixing it. Slowly add the rum depending on how strong you want to have the egg liqueur, add more or less. Using the double-boiler method heat it while stirring frequently; important: it should never boil. While warm fill it into bottles but don’’t fill them until the top. The liqueur gets thicker after a while and you need to add more milk or rum in order to be able to pour it out of the bottle.

Potato Dumplings from the Pfalz (mybestgermanrecipes)

2 lbs potatoes, soft, not waxy
2 eggs
3/4 c semolina
3/4 c flour
1 T salt
1 T dry marjoram
1 pinch white pepper
1/2 bunch parsley

Boil the potatoes the day before as they should not be used on the same day; keep them for 1 day in the fridge. Peel boiled potatoes and squeeze them through a potato press; it might be a bit hard but that’s how it is. Add semolina, flour and eggs, chopped parsley and spices. Knead until you get a smooth dough so you can form the dumplings. With wet hands form dumplings, not too big. The amount that fits into the palm of your hand is just right. Bring a big pot with water and some salt to a boil. Place dumplings into the boiling water, lower the heat and let them soak for 20 min. Carefully take them out with a slotted spoon. Serve them right away with Goulash, Beef Rouladen or any meat dish with a gravy – that’s what you need: gravy. Dumplings cannot be enjoyed without a good gravy. Happy Cooking! Makes about 10 dumplings.

Ham Rolls with Sauerkraut Filling (mybestgermanrecipes)

2 T red onions
1/2 bunch parsley
1 580 ml can sauerkraut
175 g cream cheese
4 slices cooked ham
4 T horse radish

Chop onions very fine; wash parsley, remove stems, dry it and chop fine. Drain Sauerkraut, and if needed chop it in case it is too coarse. Mix sauerkraut with onions, cream cheese and parsley; season with salt and pepper. Spread horseradish on one side of the cooked ham and place Sauerkraut cream on it. Roll each slice, with a sharp knife cut them diagonal and serve it with baguette slices. Makes 4 rolls.

Koenigsberger Klopse or Meatballs (mybestgermanrecipes)


1/2 lb ground beef
1/2 lb ground pork
1 bun
2 eggs
2 T bread crumbs
1 medium size onion
salt and pepper to taste

Chop onion finely, soak bun in water. Mix meat with onions, eggs, salt, pepper and bun until you get a smooth meat dough. Add the bread crumbs. Form meatballs about 2″ in diameter. Place the meat balls into the broth and let them cook on low heat for about 10 min. Remove bay leaf, pepper and pigment corns; leave meat balls in the broth for another 10 min. Take them out and keep them warm.


4 c beef broth
1 onion
1 bay leave
3 pimento seeds
3 pepper corns

Add all ingredients into a saucepan. Heat the broth and add more salt if needed.


3 T butter
2 T flour
1 T sugar
1 T lemon juice
1 1/2 c broth
1/2 c heavy cream
1 egg yolk
salt and pepper to taste

Heat butter and add flour while stirring, it should not get brown. Add broth and continue stirring until the liquid is combined with the flour and gets thick. Add drained capers and heavy cream. Add lemon juice, salt, pepper. Don’t bring the sauce to a boil anymore, have heat reduced to the lowest temp. Mix in egg yolk, then place meatballs into the sauce. Serve with boiled potatoes or white rice. Decorate it with parsley. Note: Koenigsberger Klopse or meatballs are, as the name says, from the city of Koenigsberg in former east Prussia; the recipe is about 200 years old. The meatballs are served in a white sauce with capers, and are made out of ground meat such as from veal, beef or pork. Some add also anchovy paste, and they must be cooked in a broth (some add vinegar and white wine to the broth too). Side dishes are boiled potatoes, rice and pickled red beets. Happy Cooking!

German Mustard (mybestgermanrecipes)

2 c yellow mustard flour
5 t salt
5 T sugar or honey, or depending how sweet the mustard should be
1/2 c white wine vinegar 5 % or raspberry vinegar
3/4 c water

Mix mustard flour with salt and sugar. Bring water with vinegar to a boil, let it cool off until it is medium warm, then mix it with the mustard flour and spices. Add more or use less water if you want the mustard thicker or not. Fill it into 2 containers out of glass or ceramic and let it stand for 2 weeks in a cool place. You can vary this recipe with horse radish, garlic, herbs such as dill or parsley and other spices. Keep mustard refrigerated and it will be good for 4 – 6 months.