The German Kitchen

This is super easy, and a nice accompaniment to schnitzel.   In Bavaria, it is referred to as Pilze in Sahnesoße.

Difficulty: easy.
Preparation Time: 15 minutes.
Portions: 4.

Ingredients:

• 3 tbs butter
• 3 tbs flour
• 1/2 tsp nutmeg
• 1 large can, 2 small cans, or 2 cups of fresh quartered or sliced mushrooms
• 1 – 2 cups broth, beef, pork or vegetable
• pinch of salt

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A yummy variation of sauerkraut.  This is a perfect way to get rid of some not-so-fresh apples!

Difficulty: Easy.
Preparation time:  1.25 hours
Servings: 4 – 6 servings.

Ingredients:

• 1 quart sauerkraut
• 1/4 cup onion, thinly sliced
• 2 tbsp. butter, bacon drippings, or margarine
• 2 – 3 medium sized apples
• 1 1/2 cups white wine
• 1/2 cup beef broth or bouillon
• 1 tsp. brown sugar
• 1 tsp. celery seeds

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A typical potato salad, which makes a great accompaniment to Bratwurst. Unlike the Americanized ‘German’ potato salad, you will not find any mayonnaise in this.

Difficulty: moderate
Preparation Time: 45 minutes
Portions: 6 – 8

Ingredients:

• 6 – 8 boiling potatoes, water to cover, salt
• 1/4 pound bacon
• 1 small onion, minced
• 1/2 – 3/4 cup vinegar
• 1/2 – 3/4 cup beef stock
• salt and white pepper to taste
• sour cream (optional)
• minced parsley

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(German version below.)

This is a great comfort soup that is very forgiving as far as substitutions. Our 5 year old loves this soup, but beware the fat content!

Difficulty: simple
Preparation Time: 35 minutes
Portions: 6

Ingredients:

• 1 pound, ground meat (I usually use turkey, but meatloaf mix is closer to the mix our German relatives use, and I have also used beef in a pinch.)
• 1 medium onion
• 5 bunches of leek (I have also used scallions instead, with no drastic taste change)
• 2 cans, mushrooms OR 2 cups of fresh mushrooms
• 2 Liters of broth, beef or vegetable works best
• 2 c. of Velveeta, or similar type of cheese product

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