594 germain recipes

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Yeast crumb cake is the old-world German streuselkuchen style, with a soft yeasted cake base and thick cinnamon-sugar streusel topping. Brunch coffee cake worth the slow rise.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Gedunstetes Weisskraut, a German skillet cabbage with shredded cabbage, celery, green pepper, and onion cooked crisp-tender in one pan with no fuss.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

German lentil soup with frankfurters, bacon, and vegetables thickened with a browned flour roux and brightened with vinegar. A hearty, old-world one-pot meal.

Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.

Mohren, a traditional German side dish of carrots and apples glazed in butter, honey, and white vinegar. Sweet, tangy, and simple with just a few ingredients.

Carthusian dumplings made from stale kaiser rolls soaked in lemon-milk custard, breaded, deep-fried, and rolled in cinnamon sugar. A classic German dessert.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.