Welcome Guest
[Log In]
[Register]
| Welcome to Unto The Breach. Join us! http://s6.zetaboards.com/Unto_The_Breach/register/ If you are already a member log in below |
| German recipes; looking for specific | |
|---|---|
| Tweet Topic Started: Nov 21 2004, 10:40 AM (332 Views) | |
| 54thparallel | Nov 21 2004, 10:40 AM Post #1 |
Duchess
|
I know we have a few people who are either from German, live there now or have in the past; myself included. When I lived in the black forest, we would go to a fest just about every weekend. Whether it was a volksmarch, beer, wine, etc. At many of these fests, we ate what could translate to an onion pie aka zweibelkuchen. Can anyone give me the recipe for the REAL German way of making it? I'm also looking for a good goolach recipe that uses beef, not hamburg or ground meat. The kind with lots of paprika and you put a dollop of cream on the top. |
![]() |
|
| MrsS | Nov 21 2004, 12:17 PM Post #2 |
Frau of the Realm
|
Zwiebelkuchen...I hope you don`t mind it originates in France/Alsace 3rofl I just did a google search "onion pie" and there are a lot of recipes in English. www.backwoodshome.com/recipes/row030705.html |
![]() |
|
| 54thparallel | Nov 21 2004, 12:46 PM Post #3 |
Duchess
|
Thanks for the link, but its not the recipe I'm thinking of. The one we used to eat in Germany was made with quark. Its mostly the crust part I want to learn to make. I've used traditional north american type pie pastry and the pillsbury type but cant get the right taste or consistency. That's funny that it originated in the Alsace. Visited there many times to visit the castles and old churches but never had it there, only in Germany. The best zweibelkuchen I ever ate was my landlady's. She was a saint that I'm sure is gone now but I'll always remember her for her kindness to me. |
![]() |
|
| 54thparallel | Nov 21 2004, 12:55 PM Post #4 |
Duchess
|
Call me blond! :blond I found exactly what I was looking for. Couldn't the first time because I spelled "zwiebel" wrong. This is what i was looking for: zwiebelkuchen Again, call me blond :blond it isn't quark, it is sour cream. Will give this a go for the GreyCup this afternoon. Thanks for the inspiration to look once again on the internet MrsS. dunka! |
![]() |
|
| MrsS | Nov 21 2004, 01:21 PM Post #5 |
Frau of the Realm
|
Bitteschön. Give me a call when it`s done...my Lear Jet will fly me over 3rofl |
![]() |
|
| Ironsides | Nov 21 2004, 05:13 PM Post #6 |
Iron Duke, Guard of the Realm
|
A woman from my past used to make a side dish that was a baked potato topped with raw onions, chives, i think, sour cream and i don't remember what else. i don't know if it was her own concocktion (sp) or if it was an old german recipie. It was wonderful but i have never been able to duplicate it and she is now gone.. any ideas? |
![]() |
|
| Millsfamily | Nov 22 2004, 06:11 AM Post #7 |
|
Unregistered
|
Vidalia Onions should be great for Zwiebelkuchen. I made it once for my husband but he didn't care much for it. I know my daugther won't eat it either because onions are "nasty veggies". I remember my mom made them every fall when the first Federweiser was being sold. Nothing beats going for a stroll downtown, having a slice of warm Zwiebelkuchen and Federweiser at one of those stands. |
|
|
| Millsfamily | Nov 22 2004, 06:24 AM Post #8 |
|
Unregistered
|
Andrea's Gulasch Recipe I don't know about Mrs. S but at home we used either pork or beef to make gulasch, mostly it was 50/50. You can also use cubed chicken breast if you wish. Done that before and it's great. However, since bell peppers and some wine are needed for my recipe, I think beef fits best. 1 pound of lean beef cubed 1 red bell pepper 1 green bell pepper (peppers cut in short strips) 1 large onion (cut in short strips) Salt, Pepper, Paprika to season 2 tblsp. flour mixed with enough water to make a snot like white runny paste 3 tblsp. of wine Worchestershire Sauce In a wee bit of oil brown the meat (seasoned with salt/pepper) with the onions, once brown on the outside, add bell peppers, turn down heat. Let simmer until a light brown crust forms at the bottom of you pot from the meat. Add a bit of water to loosen the crust. Add a couple of spritzers of worchestershire sauce. Let simmer until more crust forms, add more water to loosen. You meat should now kinda swim in the pot. I usually let it simmer away for at least 2 hours, make for very tender meat. Then I add the wine, not too much, just enough to give it a nice taste. When the meat is about done, I add the flour/water paste to thicken the gravy. Once you serve it, add a generous drop of sour cream to melt away ontop of your gulash. I've also tried using some of the McCormick envelopes for beef stew. Works like a charm to make a nice gravy base. |
|
|
| 54thparallel | Nov 22 2004, 09:11 AM Post #9 |
Duchess
|
Thanks so much Andrea. Sounds wonderful and I certainly didn't know that pork or chicken could be used. When you say s&p, paprika to taste, can you tell me how much paprika roughly? tsp, tblsp, 1/4 cup etc. when did you add the paprika? |
![]() |
|
| Millsfamily | Nov 22 2004, 04:14 PM Post #10 |
|
Unregistered
|
Paprika itself doesn't have a lot of taste, I add it during the last 10 minutes so it has enough time to add flavor but won't get "lost". I use about 1 teaspoon of it. When using Paprika in other recipes, like rotisserie chicken, remember that it tends to burn easily. I add it to my oil-spice mix to brush the chicken only a few minutes before the chicken is done. It give a nice flavor and beautiful color. If you add it from the beginning it's very likely to burn and your chicken will have ugly black spots. |
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Ye Olde Unto the Breach · Next Topic » |
| Track Topic · E-mail Topic | 12:49 PM Jul 11 |
Hosted for free by ZetaBoards · Privacy Policy







