German Easter Dinner

For Easter dinner, I decided to do something a little non-traditional, and make a German dinner. Since my grandparents were visiting, I knew they would enjoy it. I also invited my in-laws and JJ's cousin so they could try a German dinner. Everyone really enjoyed this meal, which made me so happy! JJ isn't overly fond of vinegary dishes, but he said it was tolerable.

I have already posted these recipes, however I don't think there were many people reading my blog back in April 2008, so I'll post them again!

On the Menu:

Sauerbraten (German Pot Roast) & Gravy

Red Cabbage

Kartoffelklosse (Potato Dumplings)

Spätzle (Egg Noodles)

Roasted Asparagus

Red Cabbage

2 lbs. red cabbage, sliced thin
2/3 cup red wine vinegar
2-4 tbsp. sugar
2 tsp. salt
½ cup finely chopped onions
1 bay leaf
1 cup water

Add all ingredients to a soup pot over medium-low heat.
Cover and simmer for 2 hours, stirring every half hour.
Taste and adjust seasonings for salt, sugar and vinegar.
Remove bay leaf and serve.

Kartoffelklosse (Potato Dumplings)

1 slice of bread, toasted, buttered and cubed
1/2 cup all purpose flour
1/2 cup farina
1 tsp. salt
1/8 tsp. pepper
3 1/2 cups potatoes, put through a ricer
2 eggs

Combine flour, farina, salt, and pepper in a bowl.
Beat mixture a little at a time into potatoes.
Lightly beat the eggs and beat them into potato mixture.
Beat until the dough forms a ball when picked up with a spoon, add more flour if necessary.
Bring a pot of water to a boil, salt heavily.
Using wet hands, form 2" balls. Stuff a bread square into each, lay on a plate. When all balls are made, drop gently into the water. Bring to a boil, then turn down to simmer. Cook for 15 minutes.

Sauerbraten

2-3 lbs. boneless beef bottom round

4 cups white vinegar
2 cups water
10 peppercorns
2 bay leaves
2 onions, chopped
1 tsp. salt
2 tsp. sugar
15 oz. beef stock
1/4 cup cornstarch

Add all ingredients in a Tupperware container, place in the fridge for 1 day.
Remove the meat from the marinade, and place on a plate.
Heat 2 tbsp. EVOO in a pot on medium-high, brown the meat on all sides.
Pour the marinade into the pot, bring to a boil, then reduce heat to low, simmer for 3 hours.
Remove meat from the pot.
Pour the cooking liquid through a strainer and back into a pot on high.
Bring to a simmer, add 15 oz. beef stock.
Whisk cornstarch with 1/4 cup water in a small dish, pour into gravy.
Season the gravy with salt and pepper.

Spätzle

2 cups all purpose flour
1 tsp. salt
3 eggs
½ cup water

Bring a large pot of water to a boil, salt heavily.
In a large bowl, mix all ingredients.
Spoon batter into a spätzle press, and boil for 5-7 minutes per batch.
Use a mesh colander to pull spätzle out and drain well.
If you don’t have a spätzle press, you can use a colander with small holes. (Press shown below)