German Boiled Beef: Tafelspitz | Easy To Make & Super Delicious | Real German Food
In this video I show you how to make German boiled beef, which we call 'Tafelspitz'. It is very easy to make, super delicious and you will be left with a beautiful beef broth on top of the dish itself. I serve the Tafelspitz with a creamy and slightly tangy and super flavourful horseradish sauce.
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Ingredients for the beef (about 6 portions):
1,5kg (3,3lbs) beef, the cut's name is top round or standing rump, but you can use anything thats good for braising
6-8 medium sized onions
5-6 medium sized carrots
1 good half of a medium sized celeriac
3-4 bay leaves
4-6 corns of allspice
15g (1tbsp) peppercorns
Salt to taste
Ingredients for the sauce (4portions):
3 small shallots
1 bunch of chives
100g (3.5 oz) jarred horseradish
60ml (2oz) white wine
180ml (6oz) heavy cream
10g (1tbsp) flour
30g (1oz) butter
1 egg yolk
350ml (12oz) of the broth from the cooked beef
Salt
White pepper
German Beef Goulash | Gulasch | A PERFECT Winter Dish | Real German Food
In this video I show you how to cook my version of a German / Austrian beef goulash. It is absolutely delicious and has a wonderfully rich flavor from the beef combined with a great sweetness from the onions. On top of that, the recipe is super easy to make and only requires a bit of work, when it comes to slicing the onions.
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Ingredients:
2kg (4,4 lbs) onions, yellow onions work best
1,5kg (3,3 lbs) beef, use a cut that's good for braising, for example chuck, shank or shoulder
1-2 cloves of garlic
3-4 bay leaves
45g (1,5 oz) tomato paste
30g (1 oz) butter
20g (3 tbsp) sweet paprika powder
1,5l (50oz) brown stock
Salt
Black pepper
Some flour
Canola oil
Sour Cream for garnish
German Fried Potatoes: Bratkartoffeln | Great Side Dishes | Real German Food
In this video I show you how to make super delicious German fried potatoes, which we call 'Bratkartoffeln'. They are a great side dish and go well with about anything. On top of that you can prepare them easily in advance and depending on the size of your crowd, you can finish them in the oven or in a pan.
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Ingredients:
1,5kg (3,3lbs) potatoes
60ml (2oz) white vinegar
Salt to taste
Canola oil
Clarified butter
Black pepper
Cutlet with mushroom sauce: Jägerschnitzel | Real German Food
Jägerschnitzel or German hunter schnitzel is a beautiful and juicy cutlet or tenderloin of pork, which is pan fried and served with a rich and creamy mushroom sauce. In this video I show you how to cook Jägerschnitzel the South German (Swabian) way.
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Ingredients (2 portions):
500g (1,1lbs) pork loin or tenderloin, chicken or turkey is fine as well
300g (10oz) mushrooms
1 small onion
1 shallot
80ml (1/3 cup) dry white wine
80ml (1/3 cup) heavy cream
160ml (2/3 cup) beef stock or any other stock
20g-25g flour (2-3 tbsp) flour
30g (2tbsp) butter
White pepper
Black pepper
Salt
Canola oil
(German) Brown Stock: Brauner Fond | Real German Food
The brown stock or 'Brauner Fond' as its called in German is the base for many German dishes. It serves as a braising liquid as well as a foundation for great sauces. In this video I show you how to make this kind of stock by yourself. And don't worry it is also perfect for non-German dishes.
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Ingredients (6-7l or 1,6-1,8 gallons):
- 1,5kg (3,3lbs) or 1,5 parts beef or veal bones, you can use oxtail, marrow bones or regular meat bones
- 1,5kg (3,3lbs) or 1,5 parts onions
- 1kg (2,2lbs) or 1 part carrots
- 1kg (2,2lbs) or 1 part celeriac
- 150g (5oz) or 0,15 part tomato paste
- 12g (1tbsp) black peppercorns
- 8g (1tbsp) allspice
- 10-12 juniper berries
- 2-4 cloves
German Dumpling (not a dumpling): Semmelknödel | Real German Food
In this video I show you how to make an authentic Semmelknödel. Sometimes it is being translated as dumplings, but Semmelknödel are not really dumplings in my opinion. They are a popular side dish in Bavaria and Austria and go well with about any hearty dish, whether it is a stew, a roast or something else.
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Ingredients (6-8 Semmelknödel):
DISCLAIMER: Some of the ingredients, i. e. the milk and the amount of dry bread, are highly influenced by how dry your bread actually is. So adjust the amounts accordingly.
500-550g (1,1-1,2 lbs) dry/old bread rolls or dry/old wheat bread
150-250ml (5-8oz) milk
2 large eggs
30g (1oz) finely chopped parsley
15g (1tbsp) butter
A dash of ground nut meg
All purpose flour
White pepper
Salt