Frikadellen (German Meat Patties)
Kartoffel Klöße (Potato Dumplings)
Biersuppe (Beer Soup)
Sauerbraten


Frikadellen (German Meat Patties)

1 Brötchen or you may substitute it with 2 slices of white bread
2 onions
1 pound of hamburger meat
1 egg
salt, pepper, paprika to taste
2 ounces of fat or oil

Soak the roll or bread in cold water. Peel the onion and dice it fine.
Squeeze out the bread and add it along with the onion to the hamburger
meat. Add the egg, season with the spices to taste. With wet hands form
meat patties. Heat the oil or fat and fry the meat patties from both
sides, about 10 minutes or until meat is done.



Kartoffel Klöße (Potato Dumplings)

6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg (optional)

When cool enough to handle, peel and mash or rice the potatoes. Beat in
all
boiling, salted water and cook for 7 to 10 minutes. Drain. Serve with
sauerbraten.



Biersuppe (Beer Soup)

1 1/2 tbsp. (heaping) flour
3 1/2 tbsp. butter
1 liter Beer
1 small piece of cinnamon
sugar to taste
2 Egg yolks
1/2 cup plus 1/2 tbsp. milk
Toasted white (French) bread

Open the beer and let it get flat; at least two hours. Brown the flour in
the butter, then add beer. Add cinnamon and sugar and bring to a boil.
Whisk together the egg yolk and milk and stir into the hot (but no longer
boiling) beer. Strain, and serve with toasted slices of bread.



Sauerbraten

5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream

Stud the roast with the whole garlic cloves, and season with salt and
pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the
vinegar, onions, herbs, and sugar together. Whisk the liquid until the
sugar dissolves. Pour the marinade over the roast and cover with plastic
wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the roast
in a braising pan. Add the beef stock to the strained liquid. Pour the
liquid over the roast and place in the oven. The liquid should cover 1/2
of the roast. Braise the roast covered for 2-3 hours. Turn the meat
several times and add additional stock if needed. Place pan with the
braising liquid over a burner. Bring the liquid to a simmer. Whisk the
crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes.
Season with salt and pepper. Stir in the sour cream. Slice the roast and
coat meat with some of the sauce. Serve the remaining sauce separately
with potato pancakes or dumplings.

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