American Reacts to 16 German Beef Dishes | Traditional German Beef Recipes 

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german food may not look like french food or so in general it's a lotta earthen colors with beige,brown and so. but it's almost all soulfood. hearty and tasty

Sour roast was invented out of two main reasons: First, preservation. If you wanted to keep something cool, you needed ice. Fridges were invented long time after. Second, to make the meat edible. The original meat was horse, and the horse had worked hard all its life before (in the Ruhrpott region it had worked in the voal mines, for example) and therefore the meat had nearly no fat and was getting hard when cooked the normal way. The vinegar sauce it gets bathed in for several days before cooking not only gives it its sour taste, but also softens the meat. Nowadays spices get add to the vinegar, but I guess the poorer people had little of them to add. A traditional adding are raisins, which was done along the river Rhine (Rhein).

Really a very good video. As a German, I love your reaction and your curiosity about Germany and its culture. Keep it up🤗

I cook like this, that's called Hausmannskost, I learnt it from my mum and grandma, it's very traditional food many of them cooked for jubilees and birthdays.

So, and this was just beef. The same spectrum exists with pork, chicken and other poultry, with game and fish dishes. No, German cuisine doesn't just consist of schnitzel, sausages and pork knuckles. Yes, we also really like cabbage, but in many different varieties and preparations. There is much more than just sauerkraut and red cabbage, there are also significantly more other vegetables. In addition, these dishes in this vid with dumplings as a side dish had a distinctly southern German touch. In central and northern Germany, potatoes are often found as a side dish in boiled form, as mushed potatoes, fried or deep-fried, and as warm and cold salads.

German cuisine is really a talent of mine. My mother used to say that if you like to eat, you cook very well. And that's true.

love for honesty from germany 👍👊

My favorite ones isOur northern Labskaus is i think with beef too^^

Thats the Hungarian version of Gulash, the German version is usually: Beef pieces + onions + beef stock vegetables + champignons + cream or creme fraiche. The French version is called Boeuf Bourguignon and also in some versions popular in Germany.

For me personally, I do consider most of these dishes as sunday or holiday meals. Others will maybe cook them more often or more regular than me. Some examples of the last few days: Turmeric rice with deer goulash and a mixed salad Boiled potatoes with pike-perch filet, mustard sauce and a mixed salad Boiled potatoes with veal schnitzel, mushroom gravy and broccoli Pan-fried potatoes with fried egg and sweet/sour beetroot salad Mashed potatoes with beef bratwurst, gravy and braised savoy cabbage

Most of this dishes are not typical dishes. Most of them you find only regionally. Rouladen yeah thats a typical fantastic dish or the sour roast. And Gulsasch is from hungary. You can tell this list comes from somewhere in central germany around frankfurt i would say. She didnt even mention the swabian onion roast maybe one of the most well known dishes at least in southern germany. And its freakin awesome if you have a good cook. And all this mushroom sauce dishes are the best in austria. This list would be completely different dependent where you are in germany. Btw there are cows in germany ;-). In the alps in bavaria sometimes if you are lucky you will find beef from free rangin cows from an alpine meadow that roam there the whole summer and only go to a barn in the winter. And this beef is fantastic and most likely the best you have ever gotten. Sure there is the japanese stuff like wagyu that might come ahead but certainly nothing from the supermarket even in germany.

Germany is the 2nd biggest producer of beef in the EU after France. And wer are also importing from the Netherlands, Argentina, France

Ang I enjoy your vids😅.👍 And gute Besserung. You sound sick.. yes , these dishes are everyday dishes mostly.

Yes. Germany lost the war twice. But the best food!😂😂😂

Just let us make this simple: German cuisine is underrated. Yes, mediterranean food is more colorful; oriental food has more and different spices. But, good genuine German food is often as labour intensive as other cuisines. And it is a down to earth cuisine. I know it is difficult to find German recipes of standard German food if you don't know what you are looking for. I am sure you will find a _German_ cook book in a book store in your area. Then consult the internet search engine of your trust and look up the recipes at different sources. I don't know anything about your cooking skills. But there are recipes for all skill levels. You only can improve. (Google or deepl will help you translate the recipes from German to English and the recipe names from English to German.) I am not chauvinistic here (Lower-Bavarian with Austrian roots, grew up in Swabia, lived in Switzerland, and now I live in North-Germany). For me, German cuisine includes also Austrian, Swiss, and South Tyrolian dishes. Having said this, I know that many are unique to the region of origin, others are prepared differently in the respective areas, but also many bleed over to the neighbouring regions. In other German areas you will find influences of the bordering countries. Maybe you will react to your cooking results.

1. Steak Tartare / Schabefleisch in Berlin: Usually, no ball pepper in it, only black or white pepper, garlic powder, NO mustard at all !!! and NO capers either, NEVER. That is rhineland crap !!! 2. Frankfurter Rindswurst: It's not a traditional GERMAN thing, only a local tradition, cause usually, all over germany, the typical Bockwurst/Brühwurst is either made of pork, or a mixture of both ! 3. Rinderbäckchen: I like them, but they also are not typical all over german, so no "german traditional", even though it is getting more popular, but when I was a kid, nobody had heard of that. 4. Rinderbraten: Differs only when it comes to spices and sides, and most people would never add the pork. 5. Sauerbraten: The same, only minor differences, maybe THE "typical german" thing in this list 6. Rindsgulasch: It is a more or less common thing, but most people make it half/halt too, meaning that they add the same amount of lean pork, 7. Roulade: Usually differs when it comes to the contens, but overall, it is the same, especially with the sides 8. Fränkisches Hochzeitessen: Doesn't belong onto this list, is only an absolute regional thing. Never seen this anywhere else in the country. 9: Rinderbrust: I don't like horseraddish, but the roast itself at least is well known almost everywhere 10. Labskaus: Yiu either love it, or hate it, I am the latter and I know a lot of people, especially in the western part of germany, that dislike it too, but in the east and north, it is well known. 11. Rindersolber: NEVER heard of that thing at all and I am onto the 60 already. Had to look it up and no, not a "typical german" beef thing at all. It is the beef variation of "Kassler". 12. Bohnensuppe: Sorry, but this is stupid, cause this varies all over the country, you won't find two cities in which you'd get the same thing. The reason is, that there are so many different types of beans you can make a soup from .... f.e. Grüne Bohnensuppe, dicke/weiße Bohnen Suppe. The thing in the video is a variation of the first, but too watery 13. Senfrostbraten: I know it, most people over here in Berlin would not, so another "not typical german" thing, but, if the cook knows what he is doing, something very tasty 14. Rindergeschnetzeltes: Same thing as with the soup and most germans would rather know the pork variation "Züricher Geschnetzltes" or "Boef Stroganoff". Reason is simple: Beef turns dry very quick in such tiny slices and then turns to a sour taste. 15. Leberle: Also has by no means to be on this list, cause it also is a more regional thing and at least, she mentioned it. Liver usually gets eaten in pieces or at least in larger stripes than those in the video. You might want to look up "Leber Berliner Art", while this can also be done with veal or meat liver. 16. Fondue: Not a german thing at all, but okay, now then then, some people are doing that, mainly with friend or at partys. I don't like it, cause many people are too stupid to use it the right way, making it necessary to change the oil over and over again. What was missing? Krustenbraten, Königsberger Kloppse, Senfeier, Kohlrouladen, Kassler, Tafelspitz, gefüllte Paprikaschoten, Bouletten (but only in Berlin !!!, the rest is not worth it ;-D), Eisbein und Haxe, but okay, those two were in one of your other videos.

Yeah tartare. You hate it or you love it. ( Hello from 🇩🇪)

I cook like this too 👍🏼

Come to Germany and eat and drink.Looking this Area but Bayern is not all.

The German cuisine is very diverse, varying by region and the cultures living there. For example, Baden cuisine is fundamentally different from Frisian cuisine. In the video, there were even two dishes that I didn't know. These 16 Dishes are just a very, very small glimpse of German cuisine. You mentioned that you don't know any German dishes, but you're mistaken. You probably know Wiener Schnitzel, Vienna sausages, aka Frankfurt sausages, and probably much more. :)

not everyday food for sure, but once a week or so

I think you are hungry XD

fondeu is every 24.12 :-) it is so normal^^

If you're a meat lover, then Central Europe is right up your alley. Especially because you can find practically every European cuisine in Germany. Since Europeans travel around a lot on their continent, they often compare these dishes from their original home country with what is offered at home as foreign specialties in the restaurants...

You are funny😊

I add a second comment. We have four types of fondue: 1. cheese fondue, 2. fondue bourginonne 3. chocolate fondue and 4. fondue chinoise. The first three are real fondues, because you need to melt somthing, fondue means molten. The fourth is fondue in name only -- it is made with broth. 1. you dip bread in molten cheese, some areas also use potatoes. It contains alcohol. You should not want to drive after fondue. 2. you cook meat in molten fat. It takes a little while to have it cooked to your taste. The forks are color coded for your convenience. You might want to remember your color. 3. that is a cool desert, or a merry mess at a children's birhtday party. Dip fruit in molten chocolate. 4. this is similar to 2 albeit it is not a real fondue because you don't melt anything. Instead of oil, use broth. It just takes longer to cook the meat. Don't throw away the broth. It is delicious _tomorrow._ All have in common that is is a communicative feast best consumed with good company -- and it takes time. Edit: orthographical faults corrected.

With your honesty you are more likely to earn brownie points, as Germans are very honest and direct, which is often perceived as rude by tourists. In any case, you will find pretty much everything from German cuisine on this channel “Cooking the World”. Be it beef or pork dishes or even local specialties.

Well Buddy, I am German and I have to Tell you, yes we Cook this Dishers almost every Day. Also Schnitzel. But Beef is really expensive at the moment here so we use alt of Pork or Chicken!

what's with your discord? there is no free channel so how do i qualify?

The French master chef Auguste Escoffier created Beefsteak Tatar or Tartare in 1921, in which fine raw ground beef from the rump is served with a mustard and egg-based tartare sauce. In French cuisine, however, tartare is not spread broadly on a slice of bread, but is eaten with a fork and broken pieces of bread. It also became popular in French-speaking Switzerland in the 1950s and also found popularity again in German cuisine. The oldest known description of the dish can be found in the book Gastrosophie by Eugen von Vaerst, published in 1851. Friedrich Christian Eugen Baron von Vaerst (born April 10, 1792 in Wesel; † September 16, 1855 in Herrendorf near Soldin), pseudonym Chevalier de Lelly, from the noble Vaerst family was a Prussian officer, writer, theater director in Breslau and gastrosophist. In his book “Gastrosophie” von Vaerst elevates the enjoyment of food to an art form and describes the three types of foodies: the gourmand, the gourmet and the gastrosophist; The term “Gastrosophie” was probably introduced into German usage for the first time in this book.

Does murica have cows? 🤦‍♂🤦‍♂🤣🤣🤣🤣

😵‍💫what the she puts together is not original and looks nothing like our Tatar. And the unprofessional comment about the bread...👎