Famous German Recipes

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If you have any recipes you would like to share, PLEASE send them to info.saxonyroots@charter.net



This is a German soup with home-made noodles (Spätzle), was made by my Grandpa Joseph C. Straub whose ancestors came from Bieringen, Württemberg, Germany in 1843.

The following recipe is from the German wife of friend, Steve Moore:

“Knöpfli is a soup from Bavaria. They make it the same as I but instead of using stalk celery, which isn't popular in Germany, they use celery (Sellary in German) root. They also use parsley and no allspice.”

This recipe is very forgiving and the quantities of each ingredient are not critical; except, do not use too much allspice.

Recipe for Bob Straub’s version of Knöpfli:

In a big kettle (about 10" in diameter and 5.5" high) I brown about 1.5 – 2 lbs of lean stewing beef. (My mother often used chicken.)

I add water to about 3.5" from the top (about 12 cups).

I add one heaping teaspoon of ground allspice.

I add about a half of a container of vegetable flakes and about the same amount of celery flakes, if I have either of these at home. Otherwise I skip this step!

I add some salt free Mrs. Dash.

I dice about a 1 3/4 cup of carrots and a cup of diced celery.

I add about a teaspoon of pepper and used to add about a half teaspoon of salt (I don’t add salt anymore since my wife is on a salt free diet, but I add it to mine in the soup bowl).

I cook (simmer) this until the carrots and celery seems cooked (soft). I check this by tasting some!

The noodles (Spätzle) are made in a bowl 6" in diameter by 3.5" high.

I use 5 eggs (or 4 eggs are acceptable).

Regular, or whole wheat, flour to about 2.5” from the top of the bowl if you want a lot of noodles.

Enough milk to make it thick enough that the dough just barely pours. If I add too much milk I add more flour to thicken it.

I make the noodle dough while the meat, carrots & celery are boiling gently. Waiting for the carrots, etc. to cook allows time for the lumps in the noodles to disperse.

Now slowly pour the noodle dough toward the simmering soup mix (this mix should not be at a rapid boil) as the noodles ('globs' of dough) may break up. When the dough is big enough of a noodle slice it off and drop it into the boiling broth.

Cook long enough for the noodles to taste done. Sometimes I am almost full by the time I finish sampling to see if things in each step are done  ;o)

Very scientific, but it tastes good. It is enough for about 8 bowls of soup - one bowl per person's meal.

sent in by Bob Straub

Potato Pancakes/ Kartoffelpuffer/ Reibekuchen

2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
set aside.
Peel, and finely grate 6 medium potatoes about 3 cups grated
Set aside.
heat in skillet over low heat
Fat ( enough to make a layer 1/4 in. deep)
Combine the four mixture
2 eggs, well beaten
1 tablespoon grated onion
1 tablespoon minced parsley 

Drain liquid that collects from grated potatoes; add potatoes to egg mixture and beat thoroughly with a spoon. When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat, leaving about 1 inch between pancakes. Cook over medium heat until golden brown and crisp on side. Turn carefully and brown other side. Drain on paper towel. The potato pancakes also taste good with apple sauce.

sent in by Katharina Hines

Dampfnudeln/ Steamed Sweet Dumplings

1/2 cup scalded milk. Meanwhile , soften
1 teaspoon dry yeast in 2 tablespoons warm water;
Set aside.
Put in large bowl:
1/2 cup butter
1/3 cup sugar
1/4 cup salt
Immediately poor scalded milk over ingredients in bowl. Beat until smooth.
1 cup flour; stir in softened yeast and mix well.
Measure 2 cups to 2 1/2 cups flour.
  1. Add about one half flour to the yeast mixture and beat until smooth.
  2. Beat in 2 eggs
  3. Then beat in enough of the remaining flour to make a soft dough.
  4. Turn dough onto lightly floured surface and let rest 5-10 minutes.
  5. Knead Knead dough by folding opposite over toward you. Using heels of hands, gently push dough away. Give a quarter turn.
  6. Repeat process, until dough is smooth and elastic, 5-8 min., using as little additional flour as possible. Always turn dough in same direction.

I make the dough in my bread maker 'dough cycle' - this is the easiest way. Form dough into large ball and place in a greased deep bowl. Turn dough to bring greased surface to the top. Cover with waxed paper and a towel and let stand in warm place until dough has doubled in size. If you use your bread maker you don't have to do the above method to raise the dough. The dough will be ready to shape into balls. Punch down and turn dough out onto lightly floured surface. Shape dough into balls about 1 inch in diameter. Cover with waxed paper and a towel and let rise, until dough balls are doubled in size.

sent in by Katharina Hines


2   cups flour
2   eggs
2   teaspoons baking powder
1/2 cup cream
1/4 teaspoon allspice
3   tablespoons sugar
1/4 cup milk
  1. Mix all together to make a soft dough.
  2. Roll out until 1/8 inch thick,
  3. Cut into strips and fry in deep fat until brown.
  4. Sprinkle with sugar.

sent in by Katharina Hines

Sauerbraten (Sweet-Sour Pot Roast)

3 to 4 lb. rump roast or sirloin
1/2 cup white vinegar
1/2 cup water
2 to 3 whole bay leaves
5 or 6 peppercorns
3 or 4 whole cloves
2 slices raw white onion
2 tsp. sugar
1 small dried red chili pepper
1 Tbs. butter or or shortening
salt and pepper
(Ingredients are adjustable to taste).
  1. Two or three days before dinner (or seven days before is acceptable, esp. in winter) put beef roast in a deep china or crockery bowl (not metal or plastic because of vinegar).
  2. Mix together all ingredients except shortening, and pour over meat as a brine or marinade. Cover bowl with a china plate and refrigerate.
  3. Turn occasionally with a long fork (once or twice a day) to allow brine to permeate throughout. It keeps well, due to the pickling process.
  4. When ready to cook, remove to large pot or Dutch oven (not aluminum), reserving brine and spices. I use an iron skillet to brown it quickly in hot shortening; reduce to low heat and simmer, lightly covered, until desired doneness (1 hour for rare - which I never do - 2 1/2 to 3 hours for fall-off-the-fork).
  5. Add water as necessary.
  6. Add brine and spices for last 1/2 hour.
  7. For the gravy, take out the spices, add instant flour and water (wine, if you wish) as needed, heat to a boil and serve. Terrific on mashed potatoes or bread.

>From grandmother Maria (Schwendte) Schmalz in St. Louis, MO

sent in by Maureen

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